Strawberry Shortcake Cookies

Strawberry Shortcake Cookies are soft, sweet cookies with real strawberry pieces. They taste like a small shortcake and are easy to bake at home. If you like fruit cookies, try also this brown sugar rhubarb cookies recipe for another simple fruit cookie idea.

why make this recipe

You make this recipe when you want a quick sweet treat with fresh fruit. The cookies are soft, not too sweet, and they bring the bright taste of strawberries. They work well for snacks, small parties, or lunch boxes.

how to make Strawberry Shortcake Cookies

1. Preheat the oven and get your pans ready.
2. Mix the strawberries with a little sugar first so they release their juice.
3. Whisk the dry items so the baking powder spreads well.
4. Cream the butter and sugar until light, then add egg and vanilla.
5. Add the dry mix slowly, then stir in cream and the sugared strawberries.
6. Drop spoonfuls of dough on a lined baking sheet, leaving space between each cookie.
7. Bake until the cookies turn light golden. Let them cool on a rack before serving.

Ingredients :

1 cup strawberries, hulled and chopped
1/2 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup heavy cream

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix chopped strawberries with 2 tablespoons of sugar, set aside.
3. In another bowl, whisk together flour, baking powder, and salt.
4. In a separate mixing bowl, cream the butter and remaining sugar until light and fluffy.
5. Add the egg and vanilla, mixing until combined.
6. Gradually mix in the dry ingredients, then add the heavy cream and fold in the strawberries.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until golden brown.
9. Let cool before serving.

how to serve Strawberry Shortcake Cookies

Serve them warm or at room temperature. You can add a small dollop of whipped cream or a thin glaze on top for extra sweetness. They go well with milk, tea, or coffee.

how to store Strawberry Shortcake Cookies

• At room temperature: keep in an airtight container for 2 days.
• In the fridge: store in an airtight container for up to 5 days.
• To freeze: place cooled cookies in a single layer on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.

tips to make Strawberry Shortcake Cookies

• Pat the chopped strawberries dry on paper towels if they seem very wet.
• Do not overmix once you add the flour to keep cookies tender.
• Use cold or chilled baking sheet to keep cookies from spreading too much.
• Space dough on the sheet so cookies do not touch as they bake.

variation (if any)

• Add 1/2 cup white chocolate chips for sweetness.
• Stir in a little lemon zest for bright flavor.
• Use frozen berries (thawed and drained) if fresh are not available.
• Make mini cookies for bite-size treats.

FAQs

Q: Can I use jam instead of chopped strawberries?
A: Yes. Use a spoonful of thick jam in the dough, but reduce any extra sugar to avoid too-sweet cookies.

Q: Can I make the dough ahead?
A: Yes. You can refrigerate dough for one day before baking. Let it warm a little if too firm to scoop.

Q: Do I need to chop strawberries very small?
A: Small pieces work best so the cookies hold together. Large pieces may make the dough too wet.

Q: Can I use low-fat cream or milk instead of heavy cream?
A: You can try milk, but heavy cream gives a richer, softer cookie. You may need a bit less milk.

Q: How do I keep cookies from spreading too thin?
A: Chill the dough for 15–30 minutes and make sure the baking sheet is cool before placing dough on it.

Strawberry Shortcake Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Soft and sweet cookies infused with real strawberry pieces, reminiscent of a traditional shortcake.

---

Ingredients

Scale 1x2x3x

• 1 cup strawberries, hulled and chopped
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix chopped strawberries with 2 tablespoons of sugar and set aside.
3. In another bowl, whisk together flour, baking powder, and salt.
4. In a separate mixing bowl, cream the butter and remaining sugar until light and fluffy.
5. Add the egg and vanilla, mixing until combined.
6. Gradually mix in the dry ingredients, then add the heavy cream and fold in the strawberries.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until golden brown.
9. Let cool before serving.

---

Notes

Serve warm or at room temperature with whipped cream or glaze. For storage, keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Freezing is also an option for up to 2 months.

---

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg