Strawberry Shortcake Cookies are like a little sweet hug in cookie form! These cookies are soft and buttery, bursting with chunks of fresh strawberries and a sprinkle of sugar that gives just the right touch of crunch. They remind me of the classic strawberry shortcake dessert but in a fun, handheld way that’s perfect for any time of the day.
I love making these cookies because they bring a bit of sunshine to the kitchen. The smell of fresh strawberries baking into the dough is simply irresistible. One tip I’ve picked up is to gently fold the strawberries in so they stay juicy without turning the dough too wet. It helps keep the cookies fluffy and tender, which I think everyone will appreciate.
These cookies are great for sharing at picnics, afternoon tea, or just when you need a little pick-me-up. I often enjoy them with a cup of tea or a glass of milk, which makes the sweetness feel just right. Every bite brings a reminder of warm spring days, and I find myself making these again and again whenever strawberries are in season.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level in your cookies. If needed, you can swap for margarine, but butter gives the best flavor and texture.
Strawberries: Fresh strawberries are best for this recipe. If fresh aren’t available, thawed frozen strawberries work, but they may add extra moisture. Pat them dry before adding.
Cream Cheese: This makes the frosting rich and tangy. If you prefer, try mascarpone as a smoother alternative or use a dairy-free cream cheese for a vegan option.
Flour and Leavening: All-purpose flour and baking powder keep the cookies soft and slightly fluffy. Make sure your baking powder is fresh to get a good rise.
How Do You Keep Strawberries from Making the Dough Too Wet?
Strawberries hold a lot of juice, which can sometimes make your dough soggy. Here’s how I handle it:
- Use fresh, firm strawberries instead of very ripe or mushy ones.
- Slice them thinly; smaller pieces spread their juice less.
- Gently fold strawberries into the frosting after the cookies have baked, instead of mixing them fully into the dough.
- If you do add strawberries to dough (for some recipes), toss them lightly in a bit of flour first to soak up excess moisture.
Following these helps keep your cookies tender and soft without becoming soggy.
Equipment You’ll Need
- Mixing bowls – I like using large bowls to mix everything with ease and keep ingredients organized.
- Electric hand mixer or stand mixer – helps cream the butter and sugar smoothly for fluffy cookies.
- Baking sheets – choose sturdy, rimmed sheets to hold the cookies as they bake evenly.
- Parchment paper – makes cleanup easy and prevents cookies from sticking.
- Cooling rack – cools the cookies without trapping moisture, keeping them fresh and soft.
- Spatula or cookie scoop – helps portion dough evenly for uniform cookies.
Flavor Variations & Add-Ins
- Change the fruit: Blueberries, raspberries, or sliced peaches add new flavors and color. Use fresh or frozen.
- Add nuts: Chopped pecans, walnuts, or almonds give a crunchy contrast. Sprinkle them on top or fold into dough.
- Make it dairy-free: Use coconut cream cheese and plant-based butter for a vegan-friendly version.
- Spice it up: Add a pinch of cinnamon or cardamom to the dough for a warm, cozy flavor twist.
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 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Frosting and Topping:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk or heavy cream
- 6-8 fresh strawberries, sliced
- Whipped cream for topping
Time You’ll Need:
This recipe takes about 15 minutes to prepare the dough and frosting, 10-12 minutes to bake, plus about 15 minutes to cool before decorating. Overall, expect around 40-45 minutes from start to finish, perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Prepare the Cookies:
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is well combined.
2. Mix the Dry Ingredients and Combine:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep your cookies tender.
3. Bake the Cookies:
Scoop about 2 tablespoons of dough onto your prepared baking sheets, spacing each cookie a few inches apart. Bake them for 10-12 minutes, or until the edges turn lightly golden but the centers stay soft. Once baked, remove the cookies from the oven and let them cool completely on a wire rack.
4. Make the Cream Cheese Frosting:
While your cookies cool, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until combined. Slowly add milk or heavy cream, a tablespoon at a time, until the frosting is smooth and easy to spread.
5. Decorate the Cookies:
Spread a generous layer of cream cheese frosting onto each cooled cookie. Arrange the sliced fresh strawberries evenly over the frosting. Finish by topping each cookie with a swirl of whipped cream.
6. Serve and Enjoy!
Your strawberry shortcake cookies are ready to enjoy! Serve them immediately or chill for a short time to let the frosting set. These soft, sweet, and creamy cookies are perfect for any occasion.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw them completely and pat them dry to prevent excess moisture from making the cookies soggy.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container in the refrigerator for up to 3 days. Add the whipped cream topping just before serving for the best texture.
Can I Make the Cookies Ahead of Time?
Absolutely! You can bake the cookies and prepare the frosting a day in advance. Assemble with strawberries and whipped cream just before serving to keep them fresh.
What Can I Use If I Don’t Have Cream Cheese?
You can substitute cream cheese with mascarpone for a similar creamy texture, or use a dairy-free cream cheese alternative if needed.