Strawberry Shortcake Cookies
I still remember bringing a tray of warm strawberry shortcake cookies to a summer block party and watching the kids and adults alike reach for seconds. These cookies are soft, lightly sweet, and studded with fresh diced strawberries; they capture that summertime shortcake vibe in a hand-held cookie. They bake up quickly and are an excellent way to use ripe strawberries without the fuss of layered shortcakes. If you love fruit-forward cookies, this is the sort of recipe that becomes a weekly favorite, much like my other fruity treats such as strawberry cheesecake cookies which also celebrate fresh berries in a dessert cookie.
Why you’ll love this dish
This cookie is the best of both worlds: tender, buttery base and the bright, juicy pop of fresh strawberries. It’s ideal for backyard gatherings, school bake sales, or an afternoon coffee break because the dough is simple and the bake time is short. The glaze adds a professional finish without extra effort, giving the cookies a pretty sheen and a hint of sweetness that balances the fruit.
“Light, fragrant, and unexpectedly summer-bright — these cookies tasted like tiny shortcakes, perfect for a picnic.” — a neighbor who sampled the first batch
These cookies are also forgiving. You don’t need exact precision to get a great result, which makes them perfect for novice bakers and busy parents.
The cooking process explained
Before you dive into the ingredients: you’ll cream butter and sugar, add egg and vanilla, fold in dry ingredients, then gently stir in diced strawberries so they don’t break down. Scoop the dough onto a parchment-lined sheet, bake 12–15 minutes until just set, and cool completely before glazing. Think of it as a simple cookie dough with a delicate berry fold-in — no chilling required, and room-temperature strawberries give the best texture.
What you’ll need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced (use ripe but firm berries)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Notes and substitutions:
- Butter: unsalted is preferred to control salt; if using salted butter, omit the added salt or reduce to a pinch.
- Flour: all-purpose works best for a tender crumb; for a slightly cakier cookie, substitute 1/4 cup all-purpose with 1/4 cup cake flour.
- Strawberries: don’t puree — small dice keeps the dough from getting too wet. If strawberries are out of season, substitute 3/4 cup frozen (thawed and drained) or 1 cup finely chopped strawberries preserved in a light syrup but reduce any extra moisture. For a dairy-free glaze, use a neutral plant milk.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer for 2–3 minutes. Beat until the mixture is creamy and pale.
- Add the egg and vanilla. Beat just until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients. Stir with a spatula until just combined — avoid overmixing.
- Gently fold the diced strawberries into the dough using a rubber spatula. Fold slowly to keep the pieces intact.
- Drop rounded spoonfuls (about 2 tablespoons each) of dough onto the prepared baking sheet. Space them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Rotate the pan halfway through if your oven has hot spots.
- Transfer cookies to a wire rack and let them cool completely. Cooling fully prevents the glaze from running.
- To make the glaze, whisk the powdered sugar with the milk until smooth. Drizzle the glaze over the cooled cookies and let it set for 10–15 minutes before serving.
For more ideas on festive cookie finishing touches, see this playful holiday pattern in candy cane swirl pinwheel cookies which uses a similar drizzle technique for visual impact.
Key ingredients
The magic in these cookies comes from simple pantry staples plus fresh strawberries. The butter and sugar create a tender base, baking powder provides lift, and the egg binds everything. Fresh strawberries are the star—choose fragrant berries and dice them small to distribute flavor without adding too much moisture. The glaze is just powdered sugar and milk, but you can add a teaspoon of lemon juice for a brighter finish.
For an alternative sweet base that pairs well with fruit, brown-sugar accents work nicely — if you like that deeper caramel note, try recipes like brown sugar pop tart cookies for inspiration on substituting sugars in cookies.
Best ways to enjoy it
Serve these cookies at brunch with a dollop of whipped cream and extra sliced strawberries for a shortcake-inspired plate. They’re also excellent with an afternoon tea or coffee. For a dessert bar, stack them on a platter with a few plain butter cookies like classic chocolate chip cookies to offer variety; the contrast in textures and flavors is crowd-pleasing.
Pairings:
- Hot tea (Earl Grey or chamomile) or a mild roast coffee
- Vanilla ice cream for an easy a la mode twist
- Lemon curd on the side for extra tartness
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 2 days. Because these contain fresh fruit, you can refrigerate them in a single layer for up to 4 days to keep berries fresh; bring to room temperature before serving for best flavor.
To freeze: flash-freeze cookies on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight and glaze after thawing. If you freeze before glazing, the glaze will look fresher when applied after thawing.
Food safety note: because these cookies include fresh strawberries, keep them refrigerated if you don’t plan to eat them the same day and discard any cookies that smell off or show visible mold.
Tricks for success
- Dice strawberries about 1/4 inch. Too large and they’ll break the dough; too small and they’ll turn mushy.
- Pat strawberries dry on paper towels after dicing to remove excess juice. This prevents the dough from becoming soggy.
- Don’t overmix once you add the flour. Overworked dough produces tough cookies.
- Use a cookie scoop for uniform sizes so the cookies bake evenly.
- If your strawberries are especially sweet, cut back the granulated sugar by 1–2 tablespoons to keep the balance.
Creative twists
- Lemon-Strawberry: Add 1 teaspoon lemon zest to the dough and 1 teaspoon lemon juice to the glaze.
- White Chocolate Chips: Fold in 1/2 cup white chocolate chips for richness.
- Gluten-free: Replace the flour with a 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Mini shortcake sandwiches: Sandwich a spoonful of whipped cream between two cooled cookies and add a thin strawberry slice.
For seasonal decorations and pinwheel-style presentations, see ideas in Christmas pinwheel cookies which can inspire festive plating.
Helpful answers
Q: Can I use frozen strawberries?
A: You can, but thaw them and drain thoroughly, then blot with paper towels. Frozen berries release more moisture and can make the dough too wet; use about 3/4 cup and fold in gently.
Q: Do I need to chill the dough?
A: No. This dough is designed to bake immediately; chilling isn’t necessary and will slightly firm the butter, producing a denser cookie. Bake right away for the intended tender texture.
Q: How can I prevent the glaze from running off the cookies?
A: Make sure the cookies are completely cool. If the glaze is too thin, add a little more powdered sugar; if too thick, add a few drops more milk. A thicker glaze will set faster and stay on the cookie.
Q: What’s the best way to scale this recipe?
A: This recipe scales well. Double the ingredients and bake on multiple trays, rotating them for even heat. Keep an eye on bake time—larger batches don’t change individual cookie bake time.
Q: Can I add other fruit?
A: Yes — chopped raspberries or blueberries work, but adjust moisture and sugar as needed. For very juicy fruit, consider tossing with a teaspoon of flour before folding into dough.
Enjoy baking these strawberry shortcake cookies — they’re simple, fast, and a great way to showcase fresh strawberries in cookie form.
Strawberry Shortcake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer for 2–3 minutes until creamy and pale.
- Add the egg and vanilla, beating until just smooth and combined.
- Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined, avoiding overmixing.
- Gently fold in the diced strawberries using a rubber spatula, keeping the pieces intact.
- Drop rounded spoonfuls (about 2 tablespoons each) of the dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 12–15 minutes or until the edges are lightly golden and the centers are set. Rotate the pan halfway through if needed.
- Transfer the cookies to a wire rack and let cool completely before glazing.
- Whisk the powdered sugar with milk until smooth, then drizzle over the cooled cookies. Let the glaze set for 10–15 minutes before serving.
