Strawberry Shortcake Cookies Recipe

If you’ve ever wished you could combine the tender, buttery goodness of a classic shortcake with the fresh, juicy burst of ripe berries in a portable, delightful treat, then you’re going to fall head over heels for this Strawberry Shortcake Cookies Recipe. These cookies offer that perfect balance of soft crumb, sweet vanilla undertones, and vibrant strawberry pieces that make each bite feel like a sunny afternoon in a garden full of strawberry fields. Once you try them, I promise this recipe will become a beloved staple you reach for whenever you want a happy, fruity dessert that’s as fun to make as it is to eat.

Ingredients You’ll Need

Gathering the right ingredients is the secret to nailing this recipe’s texture and flavor. Each element plays a key role, from the flour that makes the cookies tender, to the fresh strawberries that provide bursts of natural sweetness and color. Here’s what you’ll need to bring your Strawberry Shortcake Cookies to life:

• All-purpose flour: The foundation for a soft yet sturdy cookie that holds its shape beautifully.
• Cornstarch: Adds an extra touch of softness and tenderness to the crumb.
• Baking powder & baking soda: These leaveners work together to give the cookies a light, fluffy rise.
• Salt: Enhances flavor and balances the sweetness.
• Cold unsalted butter: Cubed for easy incorporation; its richness creates the perfect melt-in-your-mouth texture.
• Granulated sugar: Sweetens without overpowering, and helps with browning.
• Large egg: Binds the dough while adding richness.
• Vanilla extract: Brings warmth and depth to the overall flavor profile.
• Buttermilk: Adds subtle tanginess and keeps the cookies moist.
• Fresh strawberries: The star ingredient, chopped finely to scatter sunny bursts of juicy sweetness.
• Heavy cream: For brushing on top, helping the cookies brown beautifully and adding a touch of richness.
• Turbinado sugar: Sprinkled on top for a sparkling crunch and subtle caramel notes.

How to Make Strawberry Shortcake Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by heating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple setup ensures your cookies bake evenly and slide off with ease when done.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined. This dry mix lays the groundwork for that tender, fluffy cookie texture.

Step 3: Cut in the Butter

Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, blend it in until you get coarse crumbs. The little pockets of butter in the dough will melt during baking, creating flakiness and rich flavor.

Step 4: Whisk the Wet Ingredients

In a separate bowl, whisk together sugar, the large egg, vanilla extract, and buttermilk until smooth and homogenous. This mixture brings moisture and sweetness to the dough, plus that irresistible vanilla aroma.

Step 5: Combine Wet and Dry

Pour the wet ingredients into your dry mix and gently fold them together with a spatula just until everything is merged. Overmixing can toughen the dough, so be gentle to keep those cookies tender.

Step 6: Fold in Fresh Strawberries

Carefully fold the chopped strawberries into the dough, making sure they are evenly spread without squishing them too much. These juicy gems add bursts of flavor and a lovely pink hue to your cookies.

Step 7: Shape and Cut the Cookies

Lightly flour a surface and turn the dough out. Pat it into a rectangle about one inch thick. Using a round biscuit cutter, press straight down — no twisting — to cut out circles. This helps the cookies hold their beautiful shape as they bake.

Step 8: Add the Finishing Touches

Place the cookies on your parchment-lined sheet, spacing them a couple of inches apart. Brush the tops with heavy cream for a golden finish, then sprinkle turbinado sugar on top to add a sparkle and textural contrast.

Step 9: Bake to Perfection

Pop your pan in the oven for 18 to 22 minutes, or until the cookies’ edges turn golden and a toothpick inserted in the center comes out clean. The smell alone will have you eagerly waiting!

Step 10: Cool and Enjoy

Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack to cool completely. These Strawberry Shortcake Cookies are wonderful warm, but they develop deeper flavors as they rest.

How to Serve Strawberry Shortcake Cookies Recipe

Garnishes

Enhance your Strawberry Shortcake Cookies with a dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of strawberry glaze for extra flair and sweetness. Fresh mint leaves add a refreshing green pop and aroma for a truly inviting presentation.

Side Dishes

These cookies pair beautifully with a scoop of vanilla ice cream or a fresh berry compote. For an afternoon tea treat, serve alongside a good cup of black tea or chilled lemonade to complement the cookies’ sweet-tart balance.

Creative Ways to Present

Get playful by stacking the cookies with layers of whipped cream and thinly sliced strawberries for a strawberry shortcake-style sandwich. Alternatively, serve them on a rustic platter lined with strawberry leaves or edible flowers to wow your guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your strawberry shortcake cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days, making them great for quick snacks or packing into lunchboxes.

Freezing

If you want to extend their life, freeze the cookie dough before baking or freeze fully baked cookies in a sealed bag. When frozen properly, the dough lasts up to 2 months, and the baked cookies maintain their flavor and texture for about a month.

Reheating

Warm cookies gently in a low oven (around 300°F or 150°C) for 5 to 7 minutes or microwave for 10-15 seconds to bring back that fresh-baked softness and release their sweet aroma once again.

FAQs

Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are best for that bright flavor and texture, frozen strawberries can work if thoroughly thawed and drained to avoid excess moisture. Just be mindful that frozen berries may make the dough wetter.

What makes these cookies different from regular shortcake?

This Strawberry Shortcake Cookies Recipe transforms the classic shortcake into a handy cookie form, making the dessert portable and convenient without losing that delectable crumb and juicy strawberry goodness.

Can I substitute buttermilk with regular milk?

You can substitute regular milk with a tablespoon of lemon juice or vinegar added to it and let it sit for 5 minutes. This homemade buttermilk mimics the tang and acidity essential for tender cookies.

How do I prevent the cookies from spreading too much?

Keeping the butter cold and not overworking the dough helps cookies hold their shape. Also, use a sharp cutter and press straight down without twisting when cutting the cookies.

Are these cookies suitable for making cookie sandwiches?

Absolutely! Their soft but sturdy texture makes them perfect for sandwiching with cream or jam, turning your Strawberry Shortcake Cookies into an even more indulgent treat.

Final Thoughts

There’s something truly special about this Strawberry Shortcake Cookies Recipe—the way fresh strawberries combine with tender, buttery dough to create a dessert that feels both nostalgic and fresh. Whether you’re baking for friends, family, or a moment of personal indulgence, these cookies are bound to bring smiles and a bit of sunshine to your day. Trust me, once you bake them, you’ll find yourself reaching for this recipe again and again!

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