Strawberry Shortcake Cookies are a sweet little treat that remind me of summer picnics and sunny afternoons. These cookies bring together the soft, crumbly texture of shortcake with juicy bits of strawberry, all wrapped up in a tender, melt-in-your-mouth bite. They’re like a mini dessert that you can hold in your hand, bursting with fresh berry flavor and just the right amount of sweetness.
I love making these cookies when strawberries are at their peak because the fresh fruit makes such a difference in how bright and tasty they turn out. One tip I’ve learned is to gently fold the strawberries into the dough so they don’t get too smashed but still distribute their flavor throughout. Every time I bake these, the house smells wonderful – like a cozy bakery filled with fresh fruit and sugar.
The best way I enjoy these cookies is with a cup of tea or a tall glass of cold milk. They’re perfect for sharing with friends or sneaking a few as a little afternoon pick-me-up. If you want to make things even more special, try topping them with a dollop of whipped cream or a small slice of strawberry. Strawberry Shortcake Cookies always bring a smile to my face, and I’m sure they’ll do the same for you!
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies their structure. For a gluten-free twist, try a gluten-free baking blend with xanthan gum.
Unsalted butter: Butter adds richness and helps create that tender, crumbly texture. You can substitute with coconut oil for a dairy-free version, but the flavor may change slightly.
Fresh strawberries: These are key for the refreshing, fruity flavor. If fresh aren’t available, use frozen, but thaw and drain them well to avoid soggy cookies.
Heavy whipping cream: Whipping this creates the light cream topping. For a dairy-free option, try coconut cream chilled and whipped.
How Do You Keep the Cookies Tender and Perfect for Sandwiching?
Getting soft, tender cookies that hold up as sandwich bases takes care with mixing and baking:
- Don’t overmix: Once you add the flour, stir just until combined to avoid tough cookies.
- Flatten the dough balls slightly: This helps baking evenly and avoids too puffy cookies.
- Watch baking time: Take cookies out as soon as edges turn golden to keep them soft inside.
- Let cookies cool completely: Warm cookies can break when you spread cream, so cool on wire racks first.
Equipment You’ll Need
- Baking sheets – I use these because they hold the cookies well and bake evenly.
- Parchment paper – keeps the cookies from sticking and makes cleanup easy.
- Mixing bowls – perfect for combining ingredients and whipping cream.
- Electric mixer or whisk – helps whip the cream smoothly and saves time.
- Measuring cups and spoons – essential for accuracy with ingredients.
- Cooling rack – allows the cookies to cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry twist.
- Add a splash of lemon juice or zest to the strawberries for a bright, citrus flavor.
- Mix in chopped almonds or pecans with the cookies for extra crunch.
- Use different frosting or whipped cream flavors, like vanilla bean or almond, to change the taste.
Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Time You’ll Need:
This recipe takes about 15 minutes to prepare the dough and cookies, 12-15 minutes to bake, 15-20 minutes to let strawberries macerate, plus 10 minutes to whip cream and assemble. Overall, plan around 1 hour to complete the whole process.
Step-by-Step Instructions:
1. Preparing the Cookie Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet, stirring just until combined. Avoid overmixing.
2. Baking the Cookies:
Drop dough by 1½ tablespoon-sized scoops onto the prepared sheets, spacing about 2 inches apart. Flatten each scoop slightly with the back of a spoon or your fingers. Bake for 12–15 minutes, until edges turn lightly golden. Remove from oven and let cool completely on wire racks.
3. Preparing the Filling and Assembling:
While the cookies cool, toss the sliced strawberries with 2 tablespoons of sugar in a small bowl. Let them sit for 15-20 minutes to release their juice. Next, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
To assemble, spread a spoonful of whipped cream on the bottom of one cookie, add some macerated strawberries on top, then sandwich with a second cookie. Finish with a swirl of whipped cream and a halved strawberry on top if you like. Optionally, drizzle some strawberry juice or syrup over the top for a pretty touch. Serve promptly or keep refrigerated in an airtight container until ready to enjoy.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before mixing with sugar. This helps prevent soggy cookies.
How Should I Store Leftover Strawberry Shortcake Cookies?
Store assembled cookies in an airtight container in the fridge for up to 2 days. If storing unassembled, keep cookies at room temperature in an airtight container for 3-4 days and add cream and strawberries just before serving.
Can I Make the Cookies Ahead of Time?
Absolutely! Bake the cookies a day or two in advance and keep them in an airtight container. Prepare the whipped cream and strawberries fresh before assembling to keep everything tasting fresh.
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy cream, chilled coconut cream works well for a dairy-free alternative. Whip it just like heavy cream until stiff peaks form.