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Enjoy a picnic, afternoon tea party, or simply an indulgence this summer with these picturesque and delicious Strawberry Shortcake Cookies! These soft, buttery, berry-filled sweet treats are everything I love about the warm, sunny months all baked into one seriously good cookie.
These easy, strawberry shortcake cookies are made in just under 30 minutes and with only 8 simple ingredients. Each soft, buttery bite of these cookies is rich with fresh strawberry flavor that pretty much tastes like summer.
It’s hard not to love a cookie that has the perfect soft texture and fresh strawberry flavor, especially during strawberry season! This buttery, tender cookie with a delightful strawberry flavor that resembles the beloved strawberry shortcake dessert is the epitome of a summer treat. The combination of the rich cookie base and the sweet-tartness of the strawberries creates a perfect balance of flavors. I wish I could hand you one through the screen!
Why You’ll Love This
I can think of a few reasons why these strawberry shortcake cookies will be your next summer favorites!
- Summer flavor. When you think of summer, you think about all the seasonal fruit. These strawberry shortcake cookies are the epitome of summer, especially since they include so many fresh strawberries!
- Portable! Unlike traditional strawberry shortcake, which can be messy to eat and requires plates and utensils, strawberry shortcake cookies are a portable and convenient option. These cookies can be enjoyed on the go, making them ideal for picnics, lunchboxes, or as a quick snack. They offer all the flavors of the classic dessert in a neat and portable form.
- Versatile for any occasion. Whether it is a ladies brunch, an afternoon tea, a picnic, or even just a potluck, these cookies can be enjoyed in a variety of settings!
Ingredients You’ll Need
- Unsalted butter – It needs to be at room temperature, not melted and not cold!
- Sugar – Use white granulated sugar for the best results.
- Heavy cream – This is what helps make the cookies so perfectly dense and delicious!
- Vanilla – You can use pure vanilla extract or imitation vanilla flavor. Either one will do the trick.
- Flour – All-purpose plain white flour is what you’ll need to make these shortcake cookies.
- Baking powder – Without baking powder, these cookies would be entirely too dense. You need a little fluffiness in there, too!
- Salt – The tiniest pinch of kosher salt is all that’s needed here.
- Strawberries – Use fresh, not frozen strawberries! Frozen berries, even when thawed, won’t have the same desired flavor or texture as fresh ones. They’re also a bit too mushy.
How to Make Strawberry Shortbread Cookies
These easy and buttery strawberry shortbread cookies are so easy to make! Be sure to scroll down to the recipe card for detailed instructions.
Set oven and prepare baking sheet. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or lightly spray it with cooking spray.
Cream butter and sugar with liquids. Cream the butter and sugar together until light and fluffy. Add heavy cream and vanilla and stir to combine.
Add dry ingredients. Add the flour, baking powder, and salt and fold to incorporate.
Fold in strawberries. Carefully fold in the strawberries. The batter will be thick so use some elbow grease!
Form the cookies and bake. Form 2-inch balls from the dough and lightly press them down a bit. Place onto prepared baking sheet.
Bake! Bake cookies for 15-18 minutes or until lightly golden on top. Allow to cool for 5 minutes before transferring them to a wire cooling rack.
Recipe Tips, Substitutions, and Variations
- Chill. Haha, not you (or maybe you) but I’m talking about the dough. If you’re worried about your cookies spreading as they bake, let the dough chill in the fridge for about 30 minutes prior to baking.
- Use butter spray. When spraying the baking sheet, use a butter flavored cooking spray for an additional buttery taste on the bottoms of the cookies.
- Don’t overbake! Often, cookie recipes will instruct you to remove the cookies from the oven once the edges are browned, but that’s not the case here. If the edges are brown, you likely cooked the cookies for too long.
- Freeze-dried, but not frozen. If fresh strawberries aren’t in season, freeze-dried strawberries would make a great substitution.
How to Serve Strawberry Shortcake Cookies
In an airtight container at room temperature, these summery cookies will stay fresh for up to 5 days.
Want more strawberry recipes? I’ve got you covered!
- Strawberry Pretzel Salad
- Frozen Strawberry Limeade
- Strawberry Blondies
- Strawberry Angel Food Cake
- Strawberry Mug Cake
- Strawberry Buttermilk Donuts
Strawberry Shortcake Cookies
- 6 tablespoons (84 g) unsalted butter, at room temperature
- ⅔ cup (133 g) white sugar
- ½ cup (118 ml) heavy cream
- 1 teaspoon pure vanilla extract or imitation vanilla flavor
- 1 ½ cup (188 g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups (288 g) chopped fresh strawberries
- Preheat the oven to 375 °F (191 °C) and line a 12×16 inch baking pan with parchment paper or spray it with non-stick spray.
- Cream the butter and sugar together then add the heavy cream and vanilla and stir to combine.
- Add the flour, baking powder and salt and stir to combine.
- Stir in the strawberries as best you can since the batter is so thick.
- Form 2-inch balls from the dough and lightly press them down a bit.
- Place 8-10 cookies on the baking tray evenly spaced and bake for 15-18 minutes or until light and golden on top.
- Let them cool on the pan for 5 minutes before transferring them to a cooling rack before serving.
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