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.