Strawberry Shortcake Cookies Recipe with Fresh Berries and Creamy Flavor

Why You’ll Love This Strawberry Shortcake Cookies

Imagine pulling a tray of warm, buttery cookies from the oven, filled with juicy strawberries that burst with flavor in every bite. This strawberry shortcake cookies recipe is perfect for anyone who wants a simple treat that feels special without much effort. You’ll appreciate how it combines fresh berries and creamy flavor for a delightful dessert that brings back childhood memories of strawberry season.

One reason these cookies shine is their ease of preparation, making them ideal for bakers of all levels. They use minimal ingredients and straightforward steps, so you can whip them up quickly for unexpected guests or a cozy night in. Plus, the health benefits from fresh strawberries add antioxidants and vitamins, letting you indulge while feeling good about your choice.

These cookies are also versatile, adapting to various dietary needs like vegan or gluten-free options. Their distinctive flavor, with sweet and tangy strawberries in a tender base, sets them apart from regular cookies and keeps everyone coming back for more. For more ideas on fruit-based treats, check out our strawberry rhubarb pie filling recipe on the blog.

Essential Ingredients for Strawberry Shortcake Cookies

Gathering the right ingredients is the first step to baking success, and for this recipe, we focus on fresh, quality items that bring out the best in strawberry shortcake cookies. Below is a comprehensive list extracted directly from the recipe, organized for clarity. Each ingredient includes precise measurements to ensure your cookies turn out perfectly every time.

• 1/2 cup (100g) granulated sugar (for shortcake crumb)
• 1/2 cup (110g) packed light brown sugar (for shortcake crumb)
• 1 cup (120g) all-purpose flour (for shortcake crumb)
• 1/2 tsp baking powder (for shortcake crumb)
• 1/4 cup (60ml) canola or vegetable oil (for shortcake crumb)
• 1 tsp vanilla extract (for shortcake crumb)
• 1 cup (150g) finely diced fresh strawberries (for strawberry cookie dough)
• 1 tsp lemon juice (for strawberry cookie dough)
• 1/2 cup (113g) unsalted butter, room temperature (for strawberry cookie dough)
• 1/2 cup (110g) packed light brown sugar (for strawberry cookie dough)
• 1/4 cup (50g) granulated sugar (for strawberry cookie dough)
• 1 large egg, room temperature (for strawberry cookie dough)
• 1 large egg yolk, room temperature (for strawberry cookie dough)
• 1 tsp vanilla extract (for strawberry cookie dough)
• 2 1/4 cups (270g) all-purpose flour (for strawberry cookie dough)
• 1 tsp fine sea salt (for strawberry cookie dough)
• 1/2 tsp baking soda (for strawberry cookie dough)
• 1/2 tsp baking powder (for strawberry cookie dough)
• Shortcake crumbs (from above, for strawberry cookie dough)

For special dietary options, you can make adjustments like substituting butter with plant-based margarine for vegan versions or using a gluten-free flour blend. Remember, accurate measurements are key, and as noted in this how to measure baking ingredients guide, using the spoon-level method helps avoid mistakes.

How to Prepare the Perfect Strawberry Shortcake Cookies: Step-by-Step Guide

Let’s dive into the fun part baking these strawberry shortcake cookies that taste like a dream. Start by preheating your oven to 300°F (150°C) for the shortcake crumb, as this sets the foundation for that creamy flavor. It’s like creating a little surprise inside each cookie that makes them extra special.

First, make the shortcake crumb: In a bowl, combine 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 cup canola or vegetable oil, and 1 tsp vanilla extract. Mix with your fingers or a fork until crumbs form, then spread on a baking sheet and bake for 10-15 minutes until golden brown. Let it cool completely trust me, this step makes all the difference for texture.

Next, prepare the strawberries: Toss 1 cup finely diced fresh strawberries with 1 tsp lemon juice and set aside. Now, for the cookie dough, cream 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 3-4 minutes. Beat in 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract until combined.

Combining and Baking Steps

In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp fine sea salt, 1/2 tsp baking soda, and 1/2 tsp baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until almost combined. Gently fold in the cooled shortcake crumbs and the strawberry mixture. If the strawberries release a lot of juice, strain the excess before folding to keep the dough from getting too wet.

Scoop the dough onto parchment-lined baking sheets and press additional shortcake crumbs on top. Freeze the dough balls for 2-3 hours or overnight until firm. When ready, preheat the oven to 350°F (180°C), place the chilled dough 2-3 inches apart, and bake standard cookies for 9-11 minutes or larger ones for 12-14 minutes until edges are light golden brown. Let them cool on the sheet for at least 15 minutes before moving to a wire rack. For adaptations like vegan or gluten-free, adjust as needed and keep an eye on baking time.

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Dietary Substitutions to Customize Your Strawberry Shortcake Cookies

Making these cookies work for your lifestyle is easy with a few tweaks, and I love how flexible this recipe can be. For those avoiding dairy or eggs, swap in plant-based butter and flaxseed or chia seeds as binders to keep that creamy flavor intact. Nut-based flours can add protein and a nice texture if you’re looking for something different.

When it comes to vegetables, sauces, and seasonings, try fresh herbs like mint for a fun twist or use pureed avocado in place of butter for a lower-fat option. You can switch sweeteners to honey or maple syrup for natural sweetness, and swap in seasonal fruits to mix things up while staying true to the strawberry shortcake vibe. These changes help everyone enjoy the cookies without missing out on the fun.

Mastering Strawberry Shortcake Cookies: Advanced Tips and Variations

Once you’re comfortable with the basics, let’s amp up your strawberry shortcake cookies with some pro techniques. Chill the dough for at least 30 minutes before baking to stop it from spreading too much and to get that perfect texture. Always go for fresh, ripe strawberries to maximize that fresh berries punch in every bite.

For flavor variations, add lemon or orange zest for a citrusy kick, or toss in white chocolate chips for extra sweetness. When it comes to presentation, dust the cookies with powdered sugar and top with fresh strawberry slices or mint leaves to make them look irresistible. If you’re planning ahead, prepare the dough up to 2 days in advance and refrigerate, or freeze it for later it’s a game-changer for busy days.

• Use room temperature butter and eggs for a smooth batter.
• Dice strawberries finely for even baking.
• Avoid overbaking to keep centers soft.
• Explore our strawberry cream cheese chill pie for more berry ideas.

And don’t forget, for the full health benefits of strawberries, check out this health benefits of strawberries resource to see why they’re such a great addition.

How to Store Strawberry Shortcake Cookies: Best Practices

Keeping your strawberry shortcake cookies fresh is simple with the right storage tips, so they taste just as good the next day. Store them in an airtight container in the refrigerator for up to one week to lock in that creamy flavor. For longer storage, freeze the cookies in a single layer first, then move them to a freezer bag where they’ll last up to three months.

To reheat, pop them in a 300°F oven for 5-8 minutes to bring back that soft texture without drying them out. If you’re meal prepping, bake a big batch and portion them out for easy snacking throughout the week it’s perfect for busy parents or students on the go.

FAQs: Frequently Asked Questions About Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

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• Author: Brandi Oshea
• Total Time: 2 hours 49 minutes
• Yield: Approximately 24 cookies
• Diet: Vegetarian

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Description

🍓 Enjoy the fresh, creamy flavor of strawberry shortcake baked into a delicious cookie.
🍪 These cookies offer a perfect balance of sweetness and texture, ideal for snack time or dessert.

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Ingredients

– 1/2 cup (100g) granulated sugar for shortcake crumb

– 1/2 cup (110g) packed light brown sugar for shortcake crumb

– 1 cup (120g) all-purpose flour for shortcake crumb

– 1/2 tsp baking powder for shortcake crumb

– 1/4 cup (60ml) canola or vegetable oil for shortcake crumb

– 1 tsp vanilla extract for shortcake crumb

– 1 cup (150g) finely diced fresh strawberries for strawberry cookie dough

– 1 tsp lemon juice for strawberry cookie dough

– 1/2 cup (113g) unsalted butter, room temperature for strawberry cookie dough

– 1/2 cup (110g) packed light brown sugar for strawberry cookie dough

– 1/4 cup (50g) granulated sugar for strawberry cookie dough

– 1 large egg, room temperature for strawberry cookie dough

– 1 large egg yolk, room temperature for strawberry cookie dough

– 1 tsp vanilla extract for strawberry cookie dough

– 2 1/4 cups (270g) all-purpose flour for strawberry cookie dough

– 1 tsp fine sea salt for strawberry cookie dough

– 1/2 tsp baking soda for strawberry cookie dough

– 1/2 tsp baking powder for strawberry cookie dough

– Shortcake crumbs from above for strawberry cookie dough

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Instructions

1-Preheat oven: Let’s dive into the fun part baking these strawberry shortcake cookies that taste like a dream. Start by preheating your oven to 300°F (150°C) for the shortcake crumb, as this sets the foundation for that creamy flavor. It’s like creating a little surprise inside each cookie that makes them extra special.

2-First, make the shortcake crumb: In a bowl, combine 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 cup canola or vegetable oil, and 1 tsp vanilla extract. Mix with your fingers or a fork until crumbs form, then spread on a baking sheet and bake for 10-15 minutes until golden brown. Let it cool completely trust me, this step makes all the difference for texture.

3-Next, prepare the strawberries: Toss 1 cup finely diced fresh strawberries with 1 tsp lemon juice and set aside. Now, for the cookie dough, cream 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 3-4 minutes. Beat in 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract until combined.

4-Combining and Baking Steps: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp fine sea salt, 1/2 tsp baking soda, and 1/2 tsp baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until almost combined. Gently fold in the cooled shortcake crumbs and the strawberry mixture. If the strawberries release a lot of juice, strain the excess before folding to keep the dough from getting too wet.

5-Baking the cookies: Scoop the dough onto parchment-lined baking sheets and press additional shortcake crumbs on top. Freeze the dough balls for 2-3 hours or overnight until firm. When ready, preheat the oven to 350°F (180°C), place the chilled dough 2-3 inches apart, and bake standard cookies for 9-11 minutes or larger ones for 12-14 minutes until edges are light golden brown. Let them cool on the sheet for at least 15 minutes before moving to a wire rack. For adaptations like vegan or gluten-free, adjust as needed and keep an eye on baking time.

Notes

🍓 Use fresh, firm strawberries to avoid excess moisture.
⚖️ Measure flour accurately using spoon-level method or kitchen scale.
❄️ Chill dough thoroughly before baking to prevent spreading.

• Prep Time: 40 minutes
• Chilling Time: 2-3 hours or overnight
• Cook Time: 9-14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 138 kcal
• Sugar: 14 g
• Sodium: 167 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Carbohydrates: 16 g
• Fiber: Minimal
• Protein: 1 g
• Cholesterol: 30 mg

Keywords: Strawberry shortcake, cookies, fresh berries, creamy flavor