Strawberry Shortcake Cookies are like a little bite of summer happiness! These cookies bring together sweet, tender strawberries with soft, buttery shortcake flavors, making every bite feel fresh and delightful. They’re soft and just a bit crumbly, with little bursts of strawberry that are both juicy and sweet.
I love making these cookies when the strawberries are in season because the flavor is just unbeatable. One helpful tip I’ve found is to use fresh, ripe strawberries and gently fold them into the cookie dough so they don’t get too mushy. It keeps the cookies looking nice and makes each bite taste bright and fruity.
These cookies are perfect for sharing with friends and family during a picnic or as an afternoon treat with a glass of milk or a cup of tea. I always find that they put a smile on everyone’s face because they remind me of warm days and simple joys. Strawberry Shortcake Cookies feel like a sweet, friendly hug in cookie form!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over salt content and flavor. If needed, replace with salted butter but skip adding extra salt. I like using room temperature butter for easy creaming with sugar.
Sugar: Granulated sugar makes the cookies crisp on the outside and soft inside. You can swap half for brown sugar for a bit more chew and slight caramel flavor.
Flour: All-purpose flour provides structure. For a lighter cookie, you can try cake flour, but the texture will be softer. Gluten-free blends can work but may need extra binding agents like xanthan gum.
Fresh Strawberries: Fresh, ripe strawberries add brightness. If fresh are not available, thawed frozen strawberries or a good-quality strawberry preserves can be used but add gently to avoid sogginess.
Heavy Cream: Heavy whipping cream whips into a nice fluffy topping. For a lighter option, try using whipped coconut cream as a dairy-free substitute.
How Do I Get Soft, Tender Cookies That Don’t Spread Too Much?
Here are a few tips for perfect-shortcake cookies:
- Don’t overmix the dough once the flour is added. Mix just until combined to keep cookies tender.
- Chill the dough briefly if it feels too soft. This helps control spreading during baking.
- Flatten cookies gently, but not too thin. About ½-inch works well for a nice soft center.
- Baking time is key — watch for lightly golden edges but still soft centers for chewy texture.
- Use room temperature butter so it creams well with sugar, creating air pockets for fluffiness.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dough and another for whipped cream; they make mixing easy.
- Hand mixer or whisk – helps whip the cream to soft peaks quickly and effortlessly.
- Measuring cups and spoons – keep measurements accurate for perfect results.
- Cookie scoop or tablespoon – to shape even cookies for uniform baking.
- Baking sheet and parchment paper or silicone mat – prevents sticking and makes cleanup simple.
- Cooling rack – for cooling cookies evenly without sogginess.
Flavor Variations & Add-Ins
- Use lemon zest or lemon extract in the cookies for a bright citrus twist that pairs wonderfully with strawberries.
- Add chopped fresh mint or basil to the whipped cream for a fresh herbal flavor.
- Swirl in some strawberry syrup or balsamic glaze on top for a richer, tangy flavor.
- Mix in other berries like blueberries or raspberries into the whipped cream or topping for added color and flavor.
How to Make Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam or preserves
- 1 cup fresh strawberries, sliced
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 12 to 15 minutes for baking, and a few minutes to whip the cream and assemble. Plan for about 30-35 minutes total, including cooling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep cookies from sticking and make cleanup easy.
2. Make the Cookie Dough
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or a strong spoon. Beat until it feels light and fluffy—about 3 to 4 minutes. Then, add the egg and vanilla extract, mixing until everything is combined nicely.
3. Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually stir these dry ingredients into your wet butter mixture. Mix just until everything comes together into a soft dough—don’t overmix.
4. Shape and Bake Cookies
Scoop about 1 1/2 tablespoons of dough for each cookie onto the prepared baking sheets, spacing them around 2 inches apart. Flatten each cookie gently with your hand’s palm. Bake for 12 to 15 minutes until the edges start to turn a soft golden color. Remove from the oven and let them cool completely on wire racks.
5. Prepare Whipped Cream Topping
While the cookies cool, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. This means the cream holds its shape well when you lift the whisk out.
6. Assemble the Strawberry Shortcake Cookies
Spread a thin layer of strawberry jam on each cooled cookie. Then, spoon or pipe a generous dollop of the whipped cream over the jam.
7. Add Fresh Strawberries and Serve
Top each cookie with slices of fresh strawberries. Serve them right away to enjoy the delicious combination of tender cookie, creamy topping, and juicy strawberries.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid extra moisture that could make the cookies soggy. Pat them dry gently before adding on top.
How Should I Store Leftover Cookies?
Store the cookies without the whipped cream and fresh strawberries in an airtight container at room temperature for up to 3 days. Add the cream and fruit just before serving for the best texture and flavor.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! Wrap the dough tightly and refrigerate it for up to 2 days, or freeze it for up to 1 month. Let it thaw in the fridge before shaping and baking.
What’s a Good Substitute for Heavy Cream in the Topping?
You can try coconut cream for a dairy-free alternative. Chill a can of full-fat coconut milk, scoop out the solid cream, and whip it just like heavy cream. It adds a slight coconut flavor but works beautifully.
