Strawberry Shortcake Cookies are a delightful treat that combines the sweetness of fresh strawberries with the soft, crumbly texture of classic shortcake. These cookies are bursting with juicy bits of strawberry and have a gentle vanilla flavor that makes each bite feel light and fresh. They’re like a little taste of summer wrapped up in a perfect cookie.
I love making these cookies when strawberries are at their peak because the flavor is just unbeatable. One of my favorite tricks is to gently fold in the strawberries so they stay juicy but don’t turn the dough too wet. It gives the cookies a beautiful pink hue and a tender crumb that’s just right. Plus, they’re super easy to whip up, even if you’re not an experienced baker.
My go-to way to enjoy these cookies is with a cup of tea in the afternoon or as a sweet ending to a casual family dinner. They’re always a hit because they feel fresh and a little special, but don’t take forever to make. If you’re looking for a bright and cheerful dessert to share, Strawberry Shortcake Cookies are a wonderful choice that makes everyone smile.
Key Ingredients & Substitutions
Fresh Strawberries: These bring natural sweetness and moisture. If you can’t find fresh strawberries, frozen (thawed) can work but may be a bit watery. Gently drain excess liquid for best results.
Sour Cream or Greek Yogurt: Adds moisture and a slight tang, making cookies tender. You can swap sour cream with the same amount of Greek yogurt or buttermilk for a similar effect.
Butter: Using softened unsalted butter helps create a soft texture with mild flavor. Avoid melted butter here to keep the cookies from spreading too much while baking.
Heavy Cream and Powdered Sugar: These make the whipped cream topping light and sweet. For a dairy-free option, try coconut cream chilled overnight, whipped with a little powdered sugar.
How Can I Keep the Cookies Soft and Not Too Dry?
Soft, tender cookies are the heart of this recipe. Here’s how to get that right:
- Don’t overmix: Combine the wet and dry ingredients until just mixed to avoid tough cookies.
- Use sour cream or yogurt: This adds moisture and a little tang, helping the cookies stay soft.
- Keep butter softened, not melted: Soft butter cream-whipped with sugar gives texture but keeps the dough firm.
- Bake just until edges turn light golden: Overbaking will dry cookies out quickly. Check around 10 minutes and remove when ready.
Equipment You’ll Need
- Mixing bowls – I use large bowls for mixing everything easily and to prevent messes.
- Electric hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – helps you add the right amount of each ingredient.
- Baking sheet – a standard-sized sheet is perfect for baking the cookies evenly.
- Parchment paper – keeps the cookies from sticking and makes cleanup easier.
- Whisk or hand mixer – for whipping the cream until fluffy and soft peaks form.
- Small bowl – to mix the chopped strawberries with sugar.
- Spatula or large spoon – for folding strawberries into the dough and spreading toppings.
Flavor Variations & Add-Ins
- Use different berries like blueberries or blackberries for a different fruit flavor.
- Add a splash of lemon juice or lemon zest to the strawberries to brighten their flavor.
- Mix in some chopped nuts like almonds or pecans for crunch.
- Swap the whipped cream topping for mascarpone cheese or cream cheese frosting for a richer finish.
Strawberry Shortcake Cookies
Ingredients You’ll Need:
For The Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
For The Topping:
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare plus 10-12 minutes to bake the cookies. Allow an additional 15 minutes for cooling and letting the strawberry syrup set. Whipping the cream and assembling the cookies will take another 5-10 minutes. Overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about 3 minutes.
3. Add Egg and Vanilla:
Mix in the egg and vanilla extract until everything is well combined.
4. Combine Dry Ingredients and Sour Cream:
Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or Greek yogurt. Start and end with the dry ingredients, mixing just until everything is blended. Be careful not to overmix.
5. Shape and Bake the Cookies:
Drop rounded tablespoons of dough onto your lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges become lightly golden. Remove from oven and let cookies cool completely on a wire rack.
6. Make Strawberry Syrup:
While the cookies cool, combine the chopped strawberries with 2 tablespoons of granulated sugar in a small bowl. Let this sit for at least 10 minutes so the strawberries release their juice and create a syrupy topping.
7. Whip the Cream:
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form—this means the cream will hold gentle peaks but still be soft and creamy.
8. Assemble the Cookies:
Spread a spoonful of the strawberry syrup mixture over each cooled cookie, then add a generous dollop of whipped cream on top. Garnish with a sliced strawberry half for a pretty touch.
9. Serve and Enjoy:
Serve your Strawberry Shortcake Cookies right away for the best texture. If you need to wait, store them in the refrigerator briefly, but enjoy soon as the whipped cream is fresh and fluffy.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the topping that could make the cookies soggy.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The whipped cream topping is best fresh, so consider storing it separately if possible.
Can I Make the Cookies Ahead of Time?
Absolutely! Bake the cookies a day ahead and keep them in an airtight container. Prepare the strawberry syrup and whipped cream topping just before serving for the freshest taste.
Is There a Substitute for Sour Cream or Greek Yogurt?
You can substitute sour cream or Greek yogurt with an equal amount of buttermilk or crème fraîche for a similar moist and tangy result in the cookie dough.