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Strawberry Shortcake Cookies

Soft and chewy strawberry shortcake cookies topped with fresh strawberry chunks and white chocolate chips, arranged on a tray.

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These Strawberry Shortcake Cookies are soft, buttery, and bursting with fresh strawberries—perfect for summer gatherings or afternoon snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced and patted dry
  • 1 tablespoon flour (for tossing strawberries)
  • Optional: 1 tablespoon turbinado sugar for topping

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in heavy cream and vanilla extract until just combined.
  5. Toss diced strawberries with 1 tablespoon of flour, then gently fold them into the dough.
  6. Chill the dough for 15–30 minutes (optional but recommended).
  7. Using a cookie scoop, place 2-tablespoon-sized mounds on the baking sheet, spaced 2 inches apart.
  8. Sprinkle tops with turbinado sugar if using.
  9. Bake for 16–20 minutes until edges are golden and tops are set.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh, firm strawberries for best results.
  • Do not overmix the dough—this keeps the cookies tender.
  • Chilling the dough helps reduce spreading while baking.
  • Cookies can be frozen for up to 2 months.
  • Gluten-free flour can be substituted 1:1 with xanthan gum included.

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