Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are a fun and sweet treat that combines the flavors of fresh strawberries, buttery shortcake, and a soft, crumbly cookie all in one bite. These cookies are…
By Ava
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Reading time: 5 min
Tip: save now, make later.
Strawberry Shortcake Cookies are a fun and sweet treat that combines the flavors of fresh strawberries, buttery shortcake, and a soft, crumbly cookie all in one bite. These cookies are tender and a little crumbly, with little bursts of strawberry mixed throughout that make every bite bright and cheerful. They’re a wonderful way to enjoy the classic taste of strawberry shortcake without needing to bake an entire cake.
I love making these cookies when strawberries are at their peak—fresh, juicy, and just a little bit sweet. The smell while they’re baking is wonderful, filling the kitchen with a warm, fruity aroma that makes the wait even harder (but so worth it). I usually double the batch because these cookies disappear fast around here!
My favorite way to eat Strawberry Shortcake Cookies is with a simple cup of tea or milk. They’re perfect for an afternoon snack or a casual dessert. I also sometimes add a little dollop of whipped cream on top, just like traditional strawberry shortcake, and it makes the experience feel extra special. They’re a sweet little reminder of sunny days and family gatherings.
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over saltiness. If needed, you can swap for margarine, but butter adds the best flavor and texture.
Strawberries: Fresh, ripe strawberries are key for that bright flavor. If strawberries are not in season, frozen (thawed and drained) can work, but fresh is best.
Heavy Cream: This is crucial for making the whipped cream filling. For a lighter option, try whipping canned coconut cream, great for dairy-free diets.
Flour and Baking Powder: All-purpose flour provides the texture, and baking powder helps the cookies rise slightly. Use gluten-free flour blends if you need gluten-free cookies, but check if they include leavening.
How Can I Make the Cookies Light and Tender Without Losing Structure?
Getting the right cookie texture means careful mixing and baking:
- Cream the butter and sugar well. This traps air for a lighter cookie.
- Don’t overmix after adding flour. Mix until just combined to keep cookies tender.
- Flatten the dough gently. This ensures even baking and shape.
- Watch the baking time. Cookies should be slightly golden on the edges but soft in the center when you take them out.
Use a timer and check cookies early to keep them soft, perfect for sandwiching with cream and strawberries.
Equipment You’ll Need
- Baking sheet – a flat, sturdy sheet helps cookies bake evenly without spreading too much.
- Parchment paper – makes cleanup easy and stops cookies from sticking.
- Electric mixer or hand mixer – needed to cream butter and sugar and whip the cream perfectly.
- Mixing bowls – use separate bowls for wet and dry ingredients to keep mixing simple and clean.
- Spatula or wooden spoon – great for folding ingredients gently without overmixing.
- Cooling rack – lets cookies cool quickly and stay crisp instead of soggy on the bottom.
- Piping bag or zip-top bag with corner cut – for neatly piping the whipped cream filling and topping.
Flavor Variations & Add-Ins
- Swap strawberries for fresh raspberries or sliced peaches for a new fruity twist that complements the shortcake flavor.
- Add lemon zest to the cookie dough or whipped cream for a fresh, bright note that lifts the sweetness.
- Mix in finely chopped white chocolate chips for extra richness and creamy bursts in the cookies.
- Sprinkle crushed toasted almonds or pecans over the whipped cream topping for a bit of crunch and nutty flavor.
Equipment You’ll Need
- Baking sheet – for baking the cookies evenly.
- Parchment paper – to line the baking sheet and prevent sticking.
- Large mixing bowls – for mixing cookie dough and whipping cream separately.
- Electric mixer or hand mixer – to cream butter and sugar and whip the cream smoothly.
- Measuring cups and spoons – to measure ingredients accurately.
- Spatula or wooden spoon – for folding the dry ingredients into the wet.
- Wire rack – to cool the cookies completely.
- Piping bag or plastic bag with a corner cut – to pipe whipped cream neat and pretty.
Flavor Variations & Add-Ins
- Fruit twists: Swap strawberries with raspberries, blueberries, or sliced peaches for a different fresh fruit flavor.
- Lemon zest: Add a teaspoon of lemon zest to the cookie dough or whipped cream for a bright, citrusy lift.
- Chocolate chips: Mix in white or milk chocolate chips into the cookie dough for little bursts of sweetness.
- Nutty crunch: Sprinkle toasted, chopped almonds or pecans on top of the whipped cream layer for extra texture and flavor.
- Herbs: Add finely chopped fresh mint or basil into the whipped cream or on the strawberries for an herbal twist.
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before adding them to avoid soggy cookies.
How Should I Store Strawberry Shortcake Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 24 hours. It’s best to assemble them fresh to keep the cookies from becoming soggy.
Can I Make the Whipped Cream Filling Ahead of Time?
Absolutely! You can whip the cream up to a few hours before assembling. Keep it covered in the fridge to maintain its texture, but re-whip briefly if needed before using.
What Can I Use Instead of Heavy Cream?
If you don’t have heavy cream, canned coconut cream is a great dairy-free substitute for whipping, though the flavor will be slightly different. Avoid using milk or half-and-half as they won’t whip properly.