Soft Strawberry Shortcake Cookies

Soft strawberry shortcake cookies are everything I love about classic strawberry shortcake—but in cookie form. They’re tender, cake-like, and bursting with juicy strawberry bits in every bite. I bake them when I’m craving a fruity, comforting treat that feels both nostalgic and a little indulgent.

Why You’ll Love This Recipe

I love how these cookies combine the fluffy texture of a biscuit with the sweet softness of a sugar cookie. Fresh strawberries give them a burst of flavor, and a touch of cream makes them rich and tender. They’re easy to mix up, and I don’t need a mixer or any fancy steps. These are perfect for spring and summer baking, picnics, or just a sweet afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Cold unsalted butter, cubed

• Heavy cream or whole milk

• Vanilla extract

• Fresh strawberries, chopped

• Turbinado sugar or coarse sugar (optional, for topping)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.

3. I cut in the cold butter with a pastry cutter or my fingers until the mixture looks like coarse crumbs.

4. In a separate bowl, I mix the cream and vanilla, then stir it into the dry ingredients until just combined.

5. I gently fold in the chopped strawberries, being careful not to overmix.

6. I scoop heaping spoonfuls of dough onto the baking sheet, spacing them a couple of inches apart.

7. If I want extra sparkle and crunch, I sprinkle a little turbinado sugar on top of each cookie.

8. I bake the cookies for 15–18 minutes, until the edges are lightly golden and the tops are set.

9. I let them cool slightly on the pan before transferring them to a rack.

Servings and timing

This recipe makes about 12–15 cookies. It takes around 15 minutes to prep and 15–18 minutes to bake, so I usually have a batch ready in about 30–35 minutes total.

Variations

Sometimes I add a bit of lemon zest to the dough for brightness. If I want a richer version, I drizzle them with a simple glaze made from powdered sugar and milk. I’ve also added white chocolate chips for a dessert-style twist. For a dairy-free option, I use plant-based milk and vegan butter.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Because of the fresh fruit, they’re best eaten sooner rather than later. To reheat, I warm them in the microwave for just 10–15 seconds to soften them up again.

FAQs

Can I use frozen strawberries?

I’ve tried it, but fresh strawberries work best here. Frozen ones can release too much moisture and make the dough soggy.

Why is the dough sticky?

The dough should be soft but not overly wet. I lightly flour my hands or spoon if needed when scooping. If it feels too sticky, I add a bit more flour, one tablespoon at a time.

Can I freeze the dough?

Yes, I scoop the dough into portions and freeze it on a baking sheet. Once frozen, I transfer them to a bag and bake straight from frozen, adding 2–3 extra minutes to the bake time.

How do I keep the strawberries from making the cookies mushy?

I pat the chopped strawberries dry with a paper towel before mixing them into the dough to remove extra moisture.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and they turned out great. The texture stays soft and tender.

Conclusion

Soft strawberry shortcake cookies are a sweet, easy twist on a classic dessert that I love baking all year round. They’re light, flavorful, and perfect for sharing—or keeping all to myself with a cup of tea. Whether I’m making a batch for guests or just because, these cookies always bring a little joy to the table.

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