Why You’ll Love This Strawberry Shortcake Cookies
- They’re the essence of summer in a cookie. Seriously, one bite and you’re transported to a sunny day. The fresh strawberries bake down into little bursts of jammy sweetness that contrast beautifully with the soft, vanilla-kissed cookie base.
- Incredibly easy, no fancy equipment needed. You don’t need a stand mixer or any complicated techniques here. A couple of bowls, a spatula, and a little gentle folding are all it takes to create something that looks and tastes like it came from a fancy bakery.
- They stay wonderfully soft and moist. Unlike some fruit cookies that can become dry or cakey, these have a lovely, tender crumb that stays that way for days (if they last that long!). The strawberries release just enough moisture to keep everything perfectly delightful.
- Endlessly adaptable. Once you’ve mastered the base, you can play around! Try them with a drizzle of glaze, a sprinkle of coarse sugar before baking, or even swap the strawberries for other berries. They’re your perfect canvas.
Ingredients & Tools
- 225 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 115 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 2 tbsp whole milk or heavy cream
- 200 g fresh strawberries, hulled and diced into small pieces
- 1 tbsp all-purpose flour (for tossing with the strawberries)
Tools: Two baking sheets, parchment paper or silicone baking mats, a medium bowl, a large mixing bowl, a whisk, a spatula, and a cookie scoop or two spoons.
A little note on the ingredients—using room temperature butter and egg is non-negotiable for the right texture. It helps everything emulsify into a smooth, fluffy base that can support the strawberries without becoming tough. And that extra tablespoon of flour for the berries? That’s our secret weapon to prevent a soggy cookie.
Serves: Makes about 18-20 cookies | Prep Time: 20 minutes | Cook Time: 12-14 minutes | Total Time: About 40 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Dice those strawberries small. You’re aiming for pieces about the size of a pea. Larger chunks will release too much water and make the cookies spread too much or become gummy. Small pieces distribute the flavor perfectly in every bite.
- Why toss strawberries in flour? This is a brilliant little trick. The light coating of flour absorbs some of the surface moisture from the berries, helping them suspend in the dough instead of sinking to the bottom and leaking juice everywhere. It makes a huge difference in the final texture.
- Don’t overmix the dough. Once you add the dry ingredients, mix just until the flour disappears. A few streaks are okay! Overmixing develops gluten, which leads to a tougher, denser cookie. We want tender and cake-like, remember?
- Chill the dough if your kitchen is warm. If your butter feels soft and the dough is sticky, a 15-20 minute chill in the fridge will firm it up, preventing the cookies from spreading into puddles in the oven. It’s a simple fix for a perfect shape.
How to Make Strawberry Shortcake Cookies
Step 1: First, get your oven preheating to 175°C (350°F). This gives it plenty of time to reach the perfect, steady temperature. Line your baking sheets with parchment paper or silicone mats. This is crucial—it prevents sticking and makes cleanup an absolute dream.
Step 2: In that medium bowl, whisk together the 225g of flour, baking powder, and salt. You want to make sure the leavening is evenly distributed so your cookies rise uniformly. Give it a good whisk and set it aside for a moment.
Step 3: Now, in your large mixing bowl, it’s time to cream the butter and sugar. Use your spatula (or a hand mixer on low if you prefer) to beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and well combined. This should take about 2 minutes of vigorous mixing. You’ll notice the texture change—it becomes lighter in color. This step incorporates air, which is part of what gives the cookies their lift.
Step 4: Beat in the egg and vanilla extract. Add the room temperature egg and the vanilla to the butter-sugar mixture. Mix until everything is fully incorporated and the batter looks smooth. Scrape down the sides of the bowl to make sure there are no hidden pockets of butter.
Step 5: Combine wet and dry ingredients. Pour the flour mixture into the wet ingredients. Now, here’s where we’re gentle. Use your spatula to fold the flour in, mixing just until no dry streaks remain. It will be a relatively thick dough. Then, stir in the milk or cream—this just loosens it up a touch.
Step 6: Prepare the strawberries. In a small separate bowl, toss the diced strawberries with that one tablespoon of flour. This is the magic step! Make sure each little piece gets a light, dusty coating.
Step 7: Gently fold in the strawberries. Add the floured strawberries to the cookie dough and fold them in with a few swift, careful strokes. You want them evenly distributed without crushing them too much. The dough will be a bit sticky, and that’s perfectly normal.
Step 8: Scoop and space the cookies. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 5 cm (2 inches) between each one. They need room to spread a little as they bake. You might need two baking sheets, or to bake in batches.
Step 9: Bake to golden perfection. Pop the sheets into your preheated oven and bake for 12 to 14 minutes. The edges should be just starting to turn a light golden brown, while the centers will still look soft and pale. They might look a little underdone, but that’s the key to a soft cookie—they continue to set as they cool on the sheet.
Step 10: The most important step: cool properly. Let the cookies cool on the baking sheet for at least 10 minutes before you even think about moving them. They are very fragile when hot. After that, transfer them to a wire rack to cool completely. This patience is rewarded with the perfect texture.
Serving Suggestions
Complementary Dishes
- A simple fruit salad — The bright, fresh acidity of melon, pineapple, and a few extra blueberries cuts through the sweetness of the cookies beautifully, making a well-rounded dessert or brunch plate.
- Lemon curd for dipping — If you’re feeling fancy, serving these cookies with a small bowl of tangy, creamy lemon curd on the side creates an incredible sweet-and-sour contrast that’s absolutely addictive.
Drinks
- A glass of cold milk — It’s a classic for a reason. The cool, creamy milk is the perfect partner to these soft, cake-like cookies, especially when they’re still slightly warm from the oven.
- Iced coffee or tea — The slight bitterness of coffee or the floral notes in a good Earl Grey tea provide a sophisticated counterpoint to the sweet, fruity cookies, making them ideal for an afternoon pick-me-up.
Something Sweet
- A scoop of vanilla bean ice cream — For the ultimate indulgence, sandwich a small scoop of high-quality vanilla ice cream between two cookies. It’s a deconstructed strawberry shortcake sundae in your hand.
- Freshly whipped cream — If you want to lean fully into the shortcake theme, serve the cookies with a dollop of lightly sweetened whipped cream and a few extra fresh strawberry slices on the side.
Top Mistakes to Avoid
- Mistake: Using frozen strawberries without thawing and drying them thoroughly. Frozen berries are packed with extra water that will seep into your dough, creating a soggy, spread-out mess. If you must use frozen, thaw completely and pat them obsessively dry with paper towels.
- Mistake: Overbaking the cookies. I’ve messed this up before too… you pull them out when they look ‘done’ in the oven, but they become dry as they cool. Remember, they continue to cook on the hot tray. Take them out when the edges are just golden and the centers are soft.
- Mistake: Skipping the flour-tossing step for the strawberries. This seems minor, but it’s a game-changer for texture. Skipping it often results in purple-tinged, wet cookies where the fruit sinks. That light flour coat is your best friend here.
- Mistake: Moving the cookies too soon. They are incredibly tender and delicate straight from the oven. If you try to move them to a cooling rack immediately, they’ll likely fall apart. Let them set on the baking sheet—it’s a test of willpower, but worth it.
Expert Tips
- Tip: Use a cookie scoop for uniformity. Not only does it make the process faster and cleaner, but it ensures all your cookies are the same size. This means they’ll bake at the same rate, so you don’t end up with some underbaked and some overbaked.
- Tip: Add a sprinkle of coarse sugar. Right before baking, sprinkle the top of each cookie dough ball with a little turbinado or sanding sugar. It adds a delightful crunch and a beautiful, sparkly finish that makes them look professionally made.
- Tip: Brown your butter for a nutty depth. For a next-level flavor, melt the butter in a saucepan and cook it until it turns a golden brown and smells nutty. Let it cool and solidify again before creaming it with the sugar. It adds an incredible, warm complexity.
- Tip: Don’t have fresh berries? Use high-quality freeze-dried. Crush about 30g of freeze-dried strawberries into a powder and mix it right into the dry ingredients. You’ll get an intense strawberry flavor without adding any extra moisture to the dough.
FAQs
Can I make these cookies ahead of time?
Absolutely! The dough can be made, scooped onto a baking sheet, and frozen solid. Once frozen, transfer the dough balls to a freezer bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time. Baked cookies also freeze wonderfully in an airtight container for up to 3 months. Thaw at room temperature when you’re ready for one.
Why did my cookies spread out too much?
This usually comes down to butter that was too warm. If your dough feels sticky and soft, the butter will melt too quickly in the oven. The fix is simple: just chill the scooped dough on the baking sheet for 15-20 minutes before baking. This re-solidifies the butter and helps the cookies hold their shape beautifully.
Can I use a different type of fruit?
You sure can! Raspberries, blueberries, or diced peaches would all be delicious. Just keep the fruit quantity about the same and make sure to dice any larger fruits. Berries like raspberries are more delicate, so fold them in even more gently to avoid turning the whole dough pink.
How should I store these cookies?
Because of the fresh fruit, these are best stored in a single layer in an airtight container at room temperature. You can place a piece of paper towel underneath them to absorb any excess moisture. They’ll stay soft and delicious for about 2-3 days. I don’t recommend refrigerating them, as it can dry them out.
My strawberries made the dough pink. Is that okay?
It’s totally fine! Some strawberries are just juicier than others. A little pink tinge to the dough is normal and doesn’t affect the taste at all. It just means you’re using real, flavorful fruit. If you want to avoid it, be extra gentle when folding and make sure your berries are diced small and well-coated in flour.
Strawberry Shortcake Cookies
Bake perfect Strawberry Shortcake Cookies with this easy recipe! Soft, cake-like cookies bursting with fresh strawberries. Simple ingredients, bakery-quality results in under 40 minutes.
Ingredients
Ingredients
-
225 g all-purpose flour
-
1 ½ tsp baking powder
-
½ tsp fine sea salt
-
115 g unsalted butter (softened to room temperature)
-
150 g granulated sugar
-
1 large egg (at room temperature)
-
2 tsp pure vanilla extract
-
2 tbsp whole milk or heavy cream
-
200 g fresh strawberries (hulled and diced into small pieces)
-
1 tbsp all-purpose flour (for tossing with the strawberries)
Instructions
-
First, get your oven preheating to 175°C (350°F). This gives it plenty of time to reach the perfect, steady temperature. Line your baking sheets with parchment paper or silicone mats. This is crucial—it prevents sticking and makes cleanup an absolute dream.01
-
In that medium bowl, whisk together the 225g of flour, baking powder, and salt. You want to make sure the leavening is evenly distributed so your cookies rise uniformly. Give it a good whisk and set it aside for a moment.02
-
Now, in your large mixing bowl, it's time to cream the butter and sugar. Use your spatula (or a hand mixer on low if you prefer) to beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and well combined. This should take about 2 minutes of vigorous mixing. You'll notice the texture change—it becomes lighter in color. This step incorporates air, which is part of what gives the cookies their lift.03
-
Beat in the egg and vanilla extract. Add the room temperature egg and the vanilla to the butter-sugar mixture. Mix until everything is fully incorporated and the batter looks smooth. Scrape down the sides of the bowl to make sure there are no hidden pockets of butter.04
-
Combine wet and dry ingredients. Pour the flour mixture into the wet ingredients. Now, here's where we're gentle. Use your spatula to fold the flour in, mixing just until no dry streaks remain. It will be a relatively thick dough. Then, stir in the milk or cream—this just loosens it up a touch.05
-
Prepare the strawberries. In a small separate bowl, toss the diced strawberries with that one tablespoon of flour. This is the magic step! Make sure each little piece gets a light, dusty coating.06
-
Gently fold in the strawberries. Add the floured strawberries to the cookie dough and fold them in with a few swift, careful strokes. You want them evenly distributed without crushing them too much. The dough will be a bit sticky, and that's perfectly normal.07
-
Scoop and space the cookies. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 5 cm (2 inches) between each one. They need room to spread a little as they bake. You might need two baking sheets, or to bake in batches.08
-
Bake to golden perfection. Pop the sheets into your preheated oven and bake for 12 to 14 minutes. The edges should be just starting to turn a light golden brown, while the centers will still look soft and pale. They might look a little underdone, but that's the key to a soft cookie—they continue to set as they cool on the sheet.09
-
The most important step: cool properly. Let the cookies cool on the baking sheet for at least 10 minutes before you even think about moving them. They are very fragile when hot. After that, transfer them to a wire rack to cool completely. This patience is rewarded with the perfect texture.10
