Strawberry Shortcake Cookies Recipe (Soft Fresh Berry Bliss)

Strawberry Shortcake Cookies deliver the fluffy, buttery bliss of classic strawberry shortcake in soft, chewy cookie form. Fresh diced strawberries burst in every bite alongside golden shortcake crumbles for a summer dessert that feels indulgent yet easy. Ready in 25 minutes with no-chilling dough, these crowd-pleasing treats yield 24 cookies perfect for picnics or snack time.

Why These Strawberry Shortcake Cookies Are a Must-Bake

Soft centers mimic shortcake tenderness while crisp edges add texture contrast. No soggy berries here thanks to a quick cornstarch toss. Customize with white chocolate chips or lemon glaze for endless variations. Freezer-friendly dough means fresh-baked flavor anytime.

Ingredients (Makes 24 Cookies)

For the Cookies:

• 2 cups (300g) fresh strawberries, diced small
• 1 Tbsp fresh lemon juice
• 2 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 2 1/2 cups (315g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 2 Tbsp heavy cream

For the Shortcake Crumble Topping:

• 1/2 cup (60g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (55g) cold unsalted butter, cubed
• Pinch of salt

Optional Lemon Glaze:

• 1 cup (120g) powdered sugar
• 1-2 Tbsp fresh lemon juice
• 1/2 tsp vanilla extract

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Step-by-Step Instructions

1. Prep the Strawberries: In a bowl, toss diced strawberries with lemon juice, 2 Tbsp sugar, and cornstarch. Let sit 10 minutes to release juices and thicken. Drain excess liquid before using.​
2. Make the Crumble Topping: In a medium bowl, cut cold butter into flour, sugar, and salt with a fork or pastry blender until crumbly (pea-sized pieces). Refrigerate while preparing dough.
3. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
4. Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add egg, vanilla, and heavy cream; mix until smooth.
5. Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low until just combined. Gently fold in drained strawberries. Dough will be thick and sticky.
6. Scoop and Top: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 2-Tbsp mounds of dough (about 24 total), spacing 2 inches apart. Press 1 Tbsp crumble topping onto each.
7. Bake: Bake 12-14 minutes until edges are golden and centers are set but soft. Cool on sheet 5 minutes, then transfer to wire rack.
8. Add Glaze (Optional): Whisk glaze ingredients until smooth. Drizzle over cooled cookies.

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Pro Tips for Perfect Results

Use room-temperature butter for even creaming and taller cookies. Drain strawberries well to prevent spreading; pat dry if extra juicy. For high altitude, reduce baking powder to 3/4 tsp and increase flour by 2 Tbsp. Chill scooped dough 15 minutes if cookies spread too much.

Common Issue	Quick Fix
Soggy cookies	Drain/toss berries in cornstarch; bake on convection if available
Flat spread	Chill dough balls 15 mins; check oven temp with thermometer
Dry texture	Add 1 extra Tbsp cream; dont overbake past golden edges
Weak flavor	Use ripe strawberries; add lemon zest to dough

Storage and Freezing

Store airtight at room temp up to 2 days or refrigerate 5 days. Freeze baked cookies or dough balls up to 3 months in freezer bags. Thaw overnight; bake frozen dough 1-2 minutes longer. Excellent for ice cream sandwiches straight from freezer.

Nutrition Per Cookie (Approximate)

Nutrient	Amount
Calories	160
Total Fat	7g
Carbohydrates	23g
Protein	2g
Fiber	1g
Sugar	14g

Values based on 24 cookies without glaze. Adjust for add-ins.

Delicious Variations

• White Chocolate Strawberry Shortcake Cookies: Fold in 3/4 cup white chocolate chips with berries.
• Vegan Version: Swap butter for coconut oil, egg for flax egg (1 Tbsp flax + 3 Tbsp water), cream for oat milk.
• Lemon Burst: Add 1 tsp lemon zest to dough and double glaze.
• Gluten-Free: Use 1:1 GF flour blend; add 1/4 tsp xanthan gum.

Pair with vanilla ice cream for instant shortcake stacks or serve warm with whipped cream.

Frequently Asked Questions

Can I use frozen strawberries?
Thaw, drain well, and pat dry. Toss with extra 1/2 tsp cornstarch to compensate for extra moisture.

Why are my cookies spreading?
Oven too hot, butter too soft, or humidity high. Measure flour by spooning (not scooping) and chill dough.

Dairy-free swaps?
Use vegan butter, coconut cream instead of heavy cream, and plant-based milk in glaze.

Make ahead tips?
Prep crumble and macerate berries night before. Dough freezes perfectly for bake-from-frozen convenience.

Kid-friendly?
Yes, mild flavor. Skip glaze for less sugar or roll in sprinkles for fun.

These Strawberry Shortcake Cookies capture summer in every bite with fresh berry bursts and buttery crumbles. Perfect for sharing at barbecues or stashing in lunchboxes. Print the recipe, save a photo of your batch, and drop your tweaks in the comments below!

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