Strawberry Shortcake Cookies

Why You’ll Love This Recipe

Strawberry Shortcake Cookies capture the essence of classic strawberry shortcake in a portable, handheld form. With tender, biscuit-like texture, juicy strawberry pieces, and a hint of vanilla, these cookies are perfect for spring and summer gatherings. Slightly sweet and bursting with fruity flavor, they’re great for breakfast, brunch, or dessert.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

fresh strawberriesgranulated sugarsour cream or heavy creamvanilla extractall-purpose flourbaking powderbaking sodasaltcold unsalted butter (cubed)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Dice the strawberries and toss them with a tablespoon of sugar. Set aside to macerate.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and remaining sugar.

Cut the cold butter into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Stir in the sour cream or heavy cream and vanilla extract until just combined. Do not overmix.

Gently fold in the macerated strawberries.

Using a cookie scoop or spoon, drop mounds of dough onto the prepared baking sheet, spacing them a couple of inches apart.

Bake for 15-18 minutes, or until the edges are golden and the tops are lightly browned.

Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 18 cookies.Preparation time: 20 minutesBaking time: 15-18 minutesCooling time: 15 minutesTotal time: 50-55 minutes

Variations

Add white chocolate chips for extra sweetness.

Drizzle with a light vanilla glaze after cooling.

Use freeze-dried strawberries for a more concentrated flavor and less moisture.

Substitute half the flour with almond flour for a nuttier profile.

Add lemon zest for a citrusy brightness.

storage/reheating

Store Strawberry Shortcake Cookies in an airtight container in the refrigerator for up to 4 days.They can also be frozen for up to 2 months.Thaw at room temperature or warm briefly in the oven at 300°F (150°C) for 5-7 minutes to refresh texture.

FAQs

Can I use frozen strawberries?

Fresh is best for texture, but frozen can work if thawed and drained well.

Why is my dough too sticky?

Too much juice from the strawberries—try draining them a bit more or chilling the dough.

Can I make them ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.

Are these cookies very sweet?

They are mildly sweet, similar to a biscuit with fruit.

Can I make them gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend.

Can I add cream cheese?

Cream cheese chunks can be folded in for a rich twist.

Do I need to chill the dough?

Not necessary, but a short chill can help reduce spreading.

How can I make them more dessert-like?

Top with whipped cream or sandwich two cookies with sweetened cream.

Can I use buttermilk instead of sour cream?

Yes, but you may need to adjust the flour to balance moisture.

Can I double the recipe?

Absolutely, it scales well for larger batches.

Conclusion

Strawberry Shortcake Cookies are a delightful blend of fruity freshness and soft, biscuit-like texture. Whether enjoyed with tea, at a picnic, or as a summer dessert, they bring comfort and seasonal flavor together in every bite. Give them a try and enjoy a delicious twist on a classic favorite.

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