Best Strawberry Shortcake Cookies

Here’s my go-to recipe for strawberry shortcake cookies, combining the classic flavors of sweet strawberries, soft biscuit-like cookies, and a touch of fresh whipped cream all in one bite-sized treat.

These cookies have become a spring and summer favorite in our house, and I often make a double batch because they disappear so quickly. There’s something special about having all the goodness of strawberry shortcake in a handheld cookie, don’t you think?

What Kind of Strawberries Should I Use?

Fresh strawberries are the star of these cookies, and picking the right ones makes all the difference. Look for bright red berries that are firm but not hard, with no white or green patches – these are signs of underripe fruit that won’t give you the best flavor. Small to medium-sized strawberries typically pack more flavor than the jumbo ones, though either will work in this recipe. When prepping your berries, make sure they’re completely dry after washing them, as extra moisture can affect the texture of your cookies. If fresh strawberries aren’t in season, I’d recommend waiting rather than using frozen ones, since frozen berries release too much moisture when they thaw.

Options for Substitutions

While some ingredients are key to getting that classic strawberry shortcake flavor, there are several substitutions you can try:

• Fresh strawberries: If fresh strawberries aren’t in season, you can use frozen ones – just thaw and drain them well first. Other berries like raspberries or mixed berries can work too, but stick to strawberries for that authentic taste.
• Canola/vegetable oil: Any neutral-flavored oil works here – try grapeseed, sunflower, or even melted coconut oil (though this might add a slight coconut flavor).
• Vanilla essence: Feel free to use vanilla extract instead of essence. For a twist, try almond extract (use half the amount) or vanilla bean paste.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe by 1/4 teaspoon. Margarine isn’t recommended as it can affect the texture.
• Plain flour: All-purpose flour is what you want here – cake flour will make them too soft, and bread flour too tough. This is one ingredient where substituting isn’t recommended.
• Lemon juice: You can swap this with lime juice or even orange juice – any citrus will help balance the sweetness of the berries.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry shortcake cookies is managing moisture – fresh strawberries can make your cookies spread too much and turn soggy, so be sure to pat them dry thoroughly with paper towels after chopping and tossing them with lemon juice. Another common mistake is overmixing the dough, which leads to tough cookies instead of tender ones – mix just until the ingredients are combined and stop as soon as you don’t see any more flour streaks. The temperature of your ingredients matters more than you might think – room temperature butter, eggs, and egg yolks will blend more smoothly and create a better texture, so take them out of the fridge at least an hour before starting. For the best results, chill your cookie dough for at least 30 minutes before baking, which helps prevent excessive spreading and allows the flavors to develop fully.

What to Serve With Strawberry Shortcake Cookies?

These sweet and fruity cookies are perfect for pairing with your favorite drinks and dessert accompaniments! A cold glass of milk is the classic choice, but try serving them alongside a scoop of vanilla ice cream for an extra special treat. For afternoon tea or coffee time, these cookies taste amazing with a cup of Earl Grey tea or a creamy latte. If you’re putting together a dessert spread, add some fresh strawberries on the side to echo the flavors in the cookies and maybe a dollop of whipped cream to really drive home that shortcake feeling.

Storage Instructions

Keep Fresh: These strawberry shortcake cookies stay fresh and yummy in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container with them – it helps keep them soft and chewy! Just make sure they’re completely cool before storing to maintain their texture.

Refrigerate: Because these cookies contain fresh strawberries, you can also keep them in the fridge for up to 5 days. Just pop them in an airtight container with wax paper between layers to prevent sticking. They might get a bit firmer in the fridge, but they’ll still taste great!

Freeze: Want to save some for later? These cookies freeze really well for up to 2 months. Place them in a freezer bag or container with parchment paper between layers. When you’re ready to eat them, just let them thaw at room temperature for about an hour – they’ll taste just like freshly baked!

Preparation Time	30-60 minutes
Cooking Time	15-18 minutes
Total Time	120-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 420-460 g

Ingredients

For the shortcake crumbs:

• 1/4 cup sugar
• 4 tbsp canola oil (or vegetable oil)
• 6 tbsp plain flour
• 1/2 tsp clear vanilla essence (for pure white color)
• 1/2 tsp baking powder
• 1 tbsp light brown sugar

For the strawberries:

• 1 tsp lemon juice
• 2/3 cup chopped fresh strawberries

For the cookies:

• 1 large egg
• 1 tsp fine sea salt
• 1/2 tsp baking powder
• 1 cup light brown sugar
• 1 tsp vanilla essence
• 1 tsp baking soda
• 1 large egg yolk
• 1/4 cup sugar
• 1/2 cup shortcake crumbs
• 2 cups plus 2 tbsp plain flour (I use King Arthur all-purpose flour)
• 12 tbsp unsalted butter (softened to room temperature)

Step 1: Prepare the Shortcake Crumbs

Preheat your oven to 300°F (150°C).

In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until the mixture forms crumbs.

Spread the mixture out evenly onto a parchment-lined baking tray.

Bake in the preheated oven for 15-18 minutes or until the crumbs turn golden brown.

Set them aside to cool completely before using them in the cookies.

Step 2: Prep the Strawberries

In a small bowl, toss the strawberries with lemon juice to coat them evenly.

Set the mixture aside to allow the flavors to meld.

Step 3: Cream the Butter and Sugars

In a mixing bowl, cream together the butter, brown sugar, and granulated sugar for about three minutes, or until the mixture becomes light and fluffy in texture.

Step 4: Incorporate Wet and Dry Ingredients

Mix in the egg, egg yolk, and vanilla extract until they are just combined with the creamed butter and sugar mixture.

Gradually mix in the flour, baking powder, baking soda, and salt until the ingredients are almost fully incorporated.

Be careful not to overmix.

Step 5: Fold in Strawberries and Shortcake Crumbs

Gently fold the cooled shortcake crumbs and the prepared strawberries into the dough.

If your strawberries are particularly juicy, it’s a good idea to strain the juice before adding them to prevent a soggy dough.

Step 6: Form and Chill the Cookie Dough

Scoop the prepared dough using a medium (2-tablespoon) cookie scoop onto a parchment-lined baking sheet.

Press additional shortcake crumbs onto the tops of each dough ball.

For larger, bakery-style cookies, use a large (3-tablespoon) cookie scoop instead.

Chill the entire tray in the freezer for at least 2-3 hours; overnight chilling is ideal for the best texture and flavor.

Step 7: Bake the Cookies

Preheat your oven to 350°F (180°C).

Once preheated, place the chilled cookie dough balls onto a baking sheet, ensuring they are spaced 2-3 inches apart to allow for spreading.

Bake for 9-11 minutes for standard-sized cookies and 12-14 minutes for larger cookies, until the edges just start to turn golden brown.

Step 8: Finish and Enjoy

After baking, you can optionally press more shortcake crumbs and additional diced strawberries gently into the tops of the cookies while they’re still warm.

Let the cookies cool on the tray, set on a wire rack, for at least 15 minutes before removing them.

Enjoy your delicious strawberry shortcake cookies!