Strawberry Shortcake Cookies

These strawberry shortcake cookies combine buttery, tender shortcake texture with juicy fresh strawberries in a soft, handheld treat. Perfect for spring and summer, they deliver classic shortcake flavor without the need for plates or forks.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: cookies

Calories: 180kcal

Author: Chloe White

Cost: $6

Equipment

Mixing bowls
electric mixer
baking sheets
Parchment paper
spatula

Ingredients

2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup heavy cream
1 1/2 cups fresh strawberries, diced
1/2 cup white chocolate chips (optional)
1 tbsp flour (for strawberries)
1/4 cup powdered sugar (optional glaze)
1-2 tbsp milk (optional glaze)

Instructions

Hull and dice strawberries, then pat dry with paper towels and toss with 1 tablespoon flour.
Preheat oven to 375°F and line baking sheets with parchment paper.
Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar until light and fluffy.
Add egg and vanilla, mixing until combined.
Alternate adding dry ingredients and cream, mixing just until combined.
Gently fold in strawberries and white chocolate chips if using.
Chill dough for 15 minutes.
Scoop dough onto baking sheets, spacing evenly.
Bake for 15–18 minutes until edges are golden.
Cool slightly, then drizzle with optional glaze before serving.

Notes

Pat strawberries very dry to prevent soggy cookies. Chill dough before baking for best texture. Use fresh, ripe strawberries for optimal flavor. Store in airtight container up to 3–4 days.

Nutrition