Sweet Shortbread Cookies With Fresh Strawberry Flavor

These sweet shortbread cookies with fresh strawberry flavor are buttery, crumbly, and bursting with fruity goodness in every bite. The delicate texture of classic shortbread meets the bright, natural taste of strawberries, making these cookies perfect for spring, summer, or anytime I want a fresh twist on a timeless treat.

Why You’ll Love This Recipe

I love how these cookies melt in my mouth with their tender, buttery texture and subtle sweetness. Adding fresh (or freeze-dried) strawberries gives them a natural fruity flavor that makes them stand out from traditional shortbread. They’re simple to make, beautiful to serve, and pair perfectly with tea, lemonade, or just a quiet afternoon snack.

Ingredients

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

• Unsalted butter (softened)

• Powdered sugar

• All-purpose flour

• Cornstarch (for extra tenderness)

• Salt

• Fresh strawberries (pureed and reduced) or freeze-dried strawberries (finely crushed)

• Vanilla extract

• Optional: pink sanding sugar, white chocolate drizzle, or extra strawberry bits for garnish

Directions

1. I start by pureeing fresh strawberries and reducing them in a saucepan until thick, then letting the mixture cool completely. If I’m using freeze-dried strawberries, I crush them into a fine powder.

2. In a large bowl, I cream the butter and powdered sugar until light and fluffy.

3. I mix in the strawberry puree or powder, along with vanilla extract.

4. I sift in the flour, cornstarch, and salt, then mix until a soft dough forms.

5. I shape the dough into a log, wrap it in plastic wrap, and chill it for at least 1 hour to make slicing easier.

6. Once chilled, I slice the dough into rounds or roll it out and cut with cookie cutters.

7. I place the cookies on a lined baking sheet and bake at 325°F (160°C) for 12–15 minutes, or until the edges are just turning golden.

8. I let them cool completely on a wire rack. If I want to dress them up, I drizzle melted white chocolate over the tops or sprinkle with pink sugar.

Servings and timing

This recipe makes about 24 cookies, depending on the size and shape.
Total time is around 1 hour and 30 minutes:

• 15–20 minutes for preparation

• 1 hour chilling time

• 12–15 minutes for baking

Variations

Sometimes I use lemon zest or a splash of lemon juice for a strawberry-lemon twist. I’ve also added mini white chocolate chips or sandwiched two cookies together with strawberry jam. For extra color, I roll the dough in colored sugar before baking. If I’m in a hurry, I skip the chilling step and press the dough into a pan to make shortbread bars instead.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I place them in a single layer and freeze until solid, then transfer to a freezer bag. To enjoy, I let them thaw at room temperature or warm them slightly for a fresh-from-the-oven feel.

FAQs

Can I use fresh strawberries in the dough?

Yes, I puree and reduce fresh strawberries to avoid extra moisture. This keeps the dough from getting too wet while keeping the flavor strong.

What’s the benefit of using freeze-dried strawberries?

Freeze-dried strawberries give intense flavor without adding moisture. I use them when I want a stronger berry punch and vibrant pink color.

Can I skip the cornstarch?

Cornstarch helps give the cookies that melt-in-your-mouth texture, but if I don’t have it, I just replace it with extra flour.

How do I keep the cookies from spreading?

I always chill the dough before baking. It helps the cookies hold their shape and gives a better texture.

Can I make the dough ahead of time?

Yes, I often make the dough a day or two in advance and keep it in the fridge. It also freezes well for up to a month.

Conclusion

These sweet shortbread cookies with fresh strawberry flavor are a beautiful, simple treat that brings a fruity twist to a classic cookie. Whether I make them for a tea party, holiday tray, or a personal indulgence, they’re always a hit. With their buttery crumb and natural berry flavor, they’re as lovely to eat as they are to share.

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