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Soft Strawberry Shortcake Cookies

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Soft strawberry shortcake cookies are tender, cake-like treats filled with juicy strawberry bits. Inspired by classic strawberry shortcake, these cookies are rich, fluffy, and perfect for a fruity and nostalgic dessert or snack.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 to 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped and patted dry
  • Turbinado sugar or coarse sugar (optional, 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, baking soda, salt, and sugar.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix together cream and vanilla extract.
  5. Pour the wet ingredients into the dry and stir until just combined.
  6. Gently fold in the chopped strawberries, being careful not to overmix.
  7. Scoop heaping spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart.
  8. Sprinkle with turbinado sugar if desired.
  9. Bake for 15–18 minutes, until the edges are lightly golden and tops are set.
  10. Let cool slightly on the pan before transferring to a wire rack.

Notes

  • Add lemon zest to the dough for a fresh twist.
  • Drizzle with powdered sugar glaze for extra sweetness.
  • White chocolate chips make a great addition for a dessert version.
  • Use plant-based milk and butter for a dairy-free alternative.
  • Pat strawberries dry to prevent soggy cookies.

Nutrition

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