These strawberry shortbread cookies will soon become one of your favorite desserts! These soft cookies consist of a sweet biscuit base in cookie form, loaded with chopped strawberries, and topped with a sweet sugar glaze. No Cookie Mix!
These summer cookies contain all the goodness of strawberry shortcake that you can enjoy with a slather of cream cheese filling or whipped cream!
Serve these strawberry cookies as is, or with a drizzle of simple strawberry glaze or with a little bit of whipped cream, or a scoop of vanilla ice cream.
Love strawberry desserts? Try our Strawberry Galette, Banana Strawberry Bread, or Strawberry Chocolate Chip Cookies next time.
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🛒Ingredients
- Strawberries - Use fresh strawberries whenever you can for the best flavor and moisture in these shortcake cookies. Frozen or freeze-dried strawberries can also be used.
- Lemon juice - Use freshly squeezed lemon juice or bottled lemon juice.
- Sugar - For soaking the diced strawberries, for the cookie dough, and for sprinkling the tops of the cookie dough balls before baking. I haven't used brown sugar in these crumbl cookies.
- Flour - All-purpose flour is great. You could also use gluten-free flour instead. My favorites include Bobs Red Mill and Schar Mix C.
- Baking powder and baking soda - Check the expiry dates of these ingredients so that the cookies rise well during baking.
- Salt - Omit when using salted butter.
- Butter - Cold cubed butter. This is what helps to make the baked cookies crumbly.
- Heavy cream
- Butter - Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
- Vanilla extract - Use high-quality extract in baked goods for maximum flavor. Add strawberry food flavoring to these delicious cookies for the perfect strawberry flavor. A squeeze of lemon juice is an option for balancing flavors in this strawberry cookie recipe.
- Glaze - Combine the fresh strawberry juice with powdered sugar. While this is optional, it adds a stunning effect to these cookies and a delicious sweetness. Lemon zest would also be a welcome addition. Combine cream cheese for a thickened glaze.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
✅ EXPERT TIP Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
🥣Instructions
Preheat the oven to 375 F.
In a medium bowl combine the sweet strawberries, lemon juice and 1 tablespoon of sugar. Set aside.
In a large bowl combine flour, sugars, baking powder, baking soda, salt. Cut in the butter until crumbly. Pour in the sweet cream and knead the dough until it comes together.
✅ EXPERT TIP We use real strawberries but if these are not available freeze-dried strawberries are the perfect alternative.
Stir in diced strawberries but discard the strawberry juice in the bottom of the bowl to avoid excess moisture. Set it aside, we will need it later.
The strawberry cookie dough will be sticky, and you have to work quickly. Refrigerate the dough in an airtight container between batches to make it a little easier.
Scoop about 1 ½ tablespoons of dough balls onto a baking sheet line with parchment paper, 2-3 inches apart. Sprinkle 1 tablespoon of sugar on the cookies.
Bake for 15 minutes until the biscuits become fluffy and baked through.
Right after baking they will be somewhat moist on top, but not too much. Let the cookies cool completely.
While cookies are cooling prepare the glaze (optional): mix 1 tablespoon of strawberry juice and powdered sugar until smooth glaze forms.
If it seems too runny add more powdered sugar.
Once the cookies are completely cooled, drizzle with strawberry glaze and enjoy!
The cookies taste like soft fluffy biscuits with sweet and refreshing strawberry flavor.
📋Tips
- The dough can become quite sticky. If it becomes too difficult to scoop into balls, chill it in the refrigerator between batches.
- These strawberry shortcake cookies are moist inside due to the use of fresh juicy strawberries. You could use freeze-dried strawberries instead but expect your cookies to be dryer.
- Use the remaining strawberry juice from the diced strawberries to flavor the sugar glaze.
- Using a cookie scoop will help create uniform-size shortcake cookies that will bake evenly. I've used a tablespoon measure per cookie which is the same as a medium cookie scoop. For smaller cookies, use a small cookie scoop.
- If it's no longer strawberry season, you can use frozen strawberries instead (the texture may change) or freeze-dried strawberries.
- Soaking the strawberries in lemon juice and sugar helps to bring out the sweet and tart flavors of the strawberries, which will balance beautifully with the shortcake cookie dough.
- Consider other add-ins for these strawberry cookies, such as white chocolate chips or white chocolate chunks. Have you tried my chewy white chocolate chip strawberry cookies yet? They are delicious!
- Add some strawberry powder to the sugar glaze for a pretty pink effect and a stronger strawberry flavor.
Storage Instructions
- 🍱To Store. Allow the cookies to cool completely and store them in an airtight container or mason jar at room temperature for up to 1-2 days. For longer storage, keep them in the fridge for up to about a week. As these cookies are made with real strawberries, it is best to keep them refrigerated at all times.
- 🥶Freezing. These cookies freeze beautifully! Follow the same steps as above and freeze for up to 3 months.
🤷Frequently Asked Questions
Strawberry shortcake is made with a biscuit-like cookie base with chunks of diced strawberries. The top of each cookie dough ball is sprinkled with sugar and baked, to be enjoyed with an optional glaze or whipped cream.
Strawberry shortcake resembles a sweetened biscuit. It can be considered a mixture of cookies and biscuits in one treat.
The English cooking term “shortcake” refers to a crisp and crumbly cake that’s made from butter. These strawberry shortcake cookies are also crisp and crumbly, made from a cookie dough that includes cold cubed butter.
Yes. Shortbread and shortcake are not considered the same in the United States. Shortcake is softer in texture due to the addition of baking soda and baking powder and being baked, split, and filled with fruit.
⏲️ Recommended Equipment
- Cookie sheet
- Silicone baking mat or brown parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Kitchen Aid Stand Mixer
I hope you enjoy making these strawberry shortcake cookies. Happy Baking!
Rita
Easy Cookie Recipes
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
Strawberry Shortcake Cookies
Ingredients
- 1 ½ cup strawberries diced ¼ inches thick pieces
- 1 teaspoon lemon juice
- ½ cup sugar + 2 tablespoons
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoon butter cold cubes
- ⅔ cup heavy cream
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
Glaze (optional)
- 1 teaspoon strawberry juice
- ½ cup powdered sugar
- Instructions
Instructions
- Preheat the oven to 375 F.
- In a medium bowl combine the sweet strawberries, lemon juice and 1 tablespoon of sugar. Set aside.
- In a large bowl combine flour, sugars, baking powder, baking soda, salt. Cut in the butter until crumbly. Pour in the sweet cream and knead the dough until it comes together.
- Stir in diced strawberries but discard the strawberry juice in the bottom of the bowl to avoid excess moisture. Set it aside, we will need it later.
- The strawberry cookie dough will be sticky, and you have to work quickly. Refrigerate the dough in an airtight container between batches to make it a little easier. Scoop about 1 ½ tablespoons of dough balls onto a baking sheet line with parchment paper, 2-3 inches apart. Sprinkle 1 tablespoon of sugar on the cookies.
- Bake for 15 minutes until the biscuits become fluffy and baked through.
- Right after baking they will be somewhat moist on top, but not too much. Let the cookies cool completely.
- While cookies are cooling prepare the glaze (optional): mix 1 tablespoon of strawberry juice and powdered sugar until smooth glaze forms.
- If it seems too runny add more powdered sugar. Once the cookies are completely cooled, drizzle with strawberry glaze and enjoy!
- The cookies taste like soft fluffy biscuits with sweet and refreshing strawberry flavor.
Notes
- Strawberries - Use fresh strawberries whenever you can for the best flavor and moisture in these shortcake cookies. Frozen or freeze-dried strawberries can also be used.
- The dough can become quite sticky. If it becomes too difficult to scoop into balls, chill it in the refrigerator between batches.
- Using a cookie scoop will help create uniform-size shortcake cookies that will bake evenly. I've used a tablespoon measure per cookie which is the same as a medium cookie scoop. For smaller cookies, use a small cookie scoop.
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the best strawberry biscuit cookies!