Name: Strawberry Shortcake Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup fresh strawberries, chopped; 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 2/3 cup heavy cream; 1 tsp vanilla extract; Turbinado sugar (optional, for topping)

Jump to Recipe·Leave a Review

Strawberry shortcake cookies are soft, tender cookies filled with juicy strawberries and the sweet, buttery flavor of classic shortcake. They have a slightly crisp edge, a fluffy biscuit-like center, and just the right amount of sweetness. I love how they combine the flavor of fresh strawberry shortcake with the convenience of a hand-held treat.

Why You’ll Love This Recipe

I love these cookies because they’re like bite-sized strawberry shortcakes—light, fruity, and perfect for spring and summer. They’re easy to make with fresh ingredients, and they come together without any fancy equipment. Each cookie is studded with real strawberries and has a rich, buttery flavor that reminds me of homemade shortcake. They’re great for picnics, bake sales, or whenever I want something fresh and sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, chopped
All-purpose flour
Granulated sugar
Baking powder
Salt
Cold unsalted butter, cubed
Heavy cream
Vanilla extract
Turbinado sugar (optional, for topping)

Directions

I start by preheating the oven and lining a baking sheet with parchment paper.
In a large bowl, I combine the flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.
I stir in the strawberries gently, then pour in the cream and vanilla, mixing just until the dough comes together.
I scoop the dough into mounds on the prepared baking sheet and sprinkle the tops with turbinado sugar for a little crunch.
I bake until the cookies are golden on the edges and just set in the center, then let them cool slightly before serving.

Servings and timing

This recipe makes about 12 cookies. It takes around 15 minutes to prep and 18–20 minutes to bake. From start to finish, I usually have them ready in about 35 minutes.

Variations

Sometimes I add a touch of lemon zest to the dough for extra brightness, or stir in a few white chocolate chips for sweetness. I’ve also made them with other berries like blueberries or raspberries when strawberries aren’t in season. For an extra treat, I’ve sandwiched whipped cream between two cookies to make strawberry shortcake cookie sandwiches.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 2 days, though they’re best fresh. Because of the fruit, they can soften over time, so I sometimes reheat them briefly in the oven to bring back the crisp edges. They can also be refrigerated for up to 4 days or frozen for up to a month.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries because they don’t release as much moisture. If I use frozen, I thaw and drain them very well before chopping and adding to the dough.

Can I make the dough ahead of time?

Yes, I’ve made the dough a few hours in advance and kept it chilled in the fridge. I just bake straight from the fridge, adding a minute or two to the bake time.

Do these cookies taste like biscuits?

Yes, they have a soft, biscuit-like texture but with a bit more sweetness. They’re somewhere between a shortcake and a scone.

Can I make them vegan?

I’ve had success using cold plant-based butter and full-fat coconut milk or oat cream in place of heavy cream. The texture is a little different, but still tasty.

What’s the best way to serve them?

I like them warm or at room temperature, sometimes with a little whipped cream on the side. They’re also amazing with a scoop of vanilla ice cream.

Conclusion

Strawberry shortcake cookies are one of my favorite ways to enjoy fresh strawberries in dessert form. They’re quick, simple, and packed with flavor—perfect for sharing or snacking on any time. Whether I’m baking for friends or treating myself, these cookies always bring a little joy with every bite.