About this recipe
These Strawberry Shortcake Cookies taste like shortcake and fresh fruit. They use soft butter, shortcake crumbs, and small bits of fresh strawberry. If you want to learn more about the shortcake base, read the strawberry shortcake guide for ideas.
why make this recipe
Make these cookies when you want a light, sweet treat that feels fresh. The cookies bake soft and keep the fruit taste. You can serve them at a small party or keep them for a snack. Fans of fruit cookies may also like the strawberry cheesecake cookies for a richer choice.
how to make Strawberry Shortcake Cookies
You make a crumb shortcake first, then fold it and fresh strawberries into the dough. Follow simple steps to mix, chill, and bake. For tips on portion size and scoops, see a guide like the blueberry lemon cookies notes.
Ingredients :
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour (see notes below for measuring flour)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 cup shortcake crumbs (from above recipe)
Use soft butter and measure flour as shown in trusted cookie guides like the best-ever copycat Lofthouse cookies tips.
Directions :
Preheat the oven to 300 F / 150 C.
In a medium bowl, mix ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, 1/2 tsp baking powder, 4 tbsp oil, and ½ tsp vanilla. Stir until crumbs form. Spread crumbs on a parchment-lined tray. Bake 15–18 minutes until golden. Let the crumbs cool fully.
In a small bowl, toss ⅔ cup chopped strawberries with 1 tsp lemon juice. Set aside.
In a mixing bowl, cream 12 tbsp butter with 1 cup light brown sugar and ¼ cup granulated sugar for three minutes until light and fluffy. Beat in 1 large egg, 1 large egg yolk, and 1 tsp vanilla until just mixed.
Add 2 cups + 2 tbsp flour, ½ tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix until almost combined.
Fold in 1/2 cup of the cooled shortcake crumbs and the diced strawberries. If the berries are very juicy, drain the juice first.
Use a 2-tablespoon scoop to place dough on a parchment-lined sheet. Press extra shortcake crumbs on top of each dough ball. For bigger cookies, use a 3-tablespoon scoop.
Chill the tray in the freezer for at least 2–3 hours. Overnight is best.
Preheat the oven to 350 F / 180 C. Bake the frozen cookies 2–3 inches apart. Bake 9–11 minutes for standard size, 12–14 minutes for large size. The edges should just start to turn golden.
After baking, press more shortcake crumbs and extra diced strawberries on top if you like. Let the tray cool on a wire rack at least 15 minutes before moving the cookies. Then enjoy!
how to serve Strawberry Shortcake Cookies
Serve these cookies warm or at room temperature. Add a small dollop of whipped cream or a scoop of ice cream for a dessert plate. You can also plate them with other fruit cookies for a mixed tray, like the blueberry cheesecake swirl cookies.
how to store Strawberry Shortcake Cookies
Store the cookies in an airtight box at room temperature for up to 2 days. For longer life, keep them in the fridge up to 5 days. Freeze in a sealed bag for up to 2 months. Thaw on the counter before you eat.
tips to make Strawberry Shortcake Cookies
- Use fresh, firm strawberries. Cut small pieces.
- Drain extra juice from very ripe berries to avoid soggy dough.
- Chill the dough well before baking to keep cookie shape.
- Use room temperature butter and eggs for smooth mixing.
- Press crumbs on top for extra crunch and shortcake flavor.
variation (if any)
- Make mini cookies by using a small scoop and bake less time.
- Add a little lemon zest to boost the fruit taste.
- Swap in raspberries or blueberries for a different berry note.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well. Pat dry so they do not add too much water to the dough.
Q: Can I make the shortcake crumbs ahead?
A: Yes. Make the crumbs and store them in the fridge for a few days or freeze them for longer.
Q: Do I need to chill the cookies?
A: Yes. Chilling helps the cookies keep their shape and bake evenly.
Q: Can I use salted butter?
A: You can, but reduce added salt to avoid a salty taste.
Q: How do I measure flour well?
A: Spoon flour into the cup and level it with a knife. This keeps the dough from being too dry or too wet.
Strawberry Shortcake Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Light and sweet cookies that taste like strawberry shortcake with fresh fruit pieces.
Ingredients
- ¼ cup granulated sugar
- 1 tbsp light brown sugar (packed)
- 6 tbsp all-purpose flour
- ½ teaspoon baking powder
- 4 tbsp canola or vegetable oil
- ½ teaspoon clear vanilla extract
- ⅔ cup diced fresh strawberries
- 1 teaspoon lemon juice
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup shortcake crumbs (from above recipe)
Instructions
- Preheat the oven to 300 F / 150 C.
- Mix ¼ cup granulated sugar, 1 tbsp light brown sugar, 6 tbsp flour, ½ tsp baking powder, 4 tbsp oil, and ½ tsp vanilla until crumbs form. Spread crumbs on a parchment-lined tray. Bake for 15–18 minutes until golden. Let the crumbs cool fully.
- Toss ⅔ cup chopped strawberries with 1 tsp lemon juice in a small bowl and set aside.
- Cream 12 tbsp butter with 1 cup light brown sugar and ¼ cup granulated sugar for three minutes until light and fluffy. Beat in 1 large egg, 1 large egg yolk, and 1 tsp vanilla until just mixed.
- Add 2 cups + 2 tbsp flour, ½ tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Mix until almost combined.
- Fold in ½ cup of the cooled shortcake crumbs and the diced strawberries. If the berries are very juicy, drain the juice first.
- Use a 2-tablespoon scoop to place dough on a parchment-lined sheet. Press extra shortcake crumbs on top of each dough ball. For bigger cookies, use a 3-tablespoon scoop.
- Chill the tray in the freezer for at least 120-180 minutes, or overnight for best results.
- Preheat the oven to 350 F / 180 C. Bake the frozen cookies 2–3 inches apart for 9–11 minutes for standard size, or 12–14 minutes for large size. The edges should just start to turn golden.
- Press more shortcake crumbs and extra diced strawberries on top if you like. Let the tray cool on a wire rack for at least 15 minutes before moving the cookies. Then enjoy!
Notes
Use fresh, firm strawberries and drain extra juice from very ripe berries. Chill the dough well before baking to maintain the cookie shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
