Strawberry shortcake cookies take everything you love about classic strawberry shortcake and pack it into a soft, buttery handheld treat. Instead of assembling layers of biscuits, berries, and cream, these cookies fold juicy strawberries into a tender, vanilla‑scented dough that tastes like a cross between a scone and a sugar cookie. Each bite has bursts of fresh fruit, a light, cakey crumb, and just enough sweetness to feel special without being heavy. They are perfect for spring and summer gatherings, afternoon tea, or anytime you have sweet strawberries to use up.
Ingredients
- 1 2/3 cups (210 g) all‑purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/3 cup (65 g) granulated sugar
- 3 tablespoons (40 g) packed brown sugar
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1/3 cup (80 ml) cold heavy cream
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 1 1/4 cups (about 180 g) fresh strawberries, hulled and finely chopped
- 1 tablespoon cornstarch (for tossing with strawberries)
- 2–3 tablespoons coarse sugar or granulated sugar for sprinkling on top
Optional glaze:
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons heavy cream or milk
- 1/4 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. Pat the chopped strawberries dry with a paper towel to remove excess moisture, then toss them in a small bowl with the cornstarch until evenly coated. This helps prevent the berries from releasing too much juice into the dough.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar. Add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with small pea‑sized bits of butter remaining. Working quickly keeps the butter cold and helps create a tender, shortcake‑like texture.
In a separate bowl or liquid measuring cup, whisk together the heavy cream, egg, and vanilla extract. Pour this wet mixture over the flour mixture. Stir gently with a spatula or wooden spoon just until the dough is starting to come together and there are no large dry patches. Do not overmix or the cookies can become tough.
Add the cornstarch‑coated strawberries to the bowl and fold them in carefully, using broad, gentle strokes so you do not mash the fruit. The dough will be thick and a little sticky, with visible strawberry pieces throughout. If it seems too wet, you can sprinkle in another tablespoon of flour.
Using a spoon or a medium cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them a few centimeters apart. These cookies bake more like scones, so it is fine if they are slightly irregular in shape. Sprinkle the tops generously with coarse or granulated sugar for a sweet, lightly crunchy finish.
Bake for 13–16 minutes, or until the cookies are set, lightly golden around the edges, and just barely browned on the bottoms. The centers should feel springy when gently pressed. Remove the tray from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If you would like a glaze, whisk together the powdered sugar, cream or milk, and vanilla until smooth and pourable. Drizzle it over the cooled cookies in thin ribbons. Serve the strawberry shortcake cookies the same day for the freshest texture, ideally slightly warm or at room temperature. Store any leftovers loosely covered in the refrigerator for up to two days, bringing them back to room temperature before enjoying for the best flavor.