Strawberry Shortcake Cookies made with cream and fresh diced strawberries are perfect spring and summer dessert. Irresistible, biscuit-like cookies have all goodness of strawberry shortcake, but in cookie form. A portable version of a classic dessert is light, tender, and soft cookies, full of fresh strawberry flavor.
Strawberry Shortcake Cookies
Soft Strawberry Shortcake Cookies with juicy strawberries have a nice burst of flavor. These tender biscuit cookies are made with cream and loaded with sweet strawberries. They are buttery, soft, and cakey with crunchy sugared tops. But the best part is rich and natural strawberry flavor they have thanks to the sweet and juicy fruit.
These are cookies, but they’re very similar to the biscuits you get with strawberry shortcake… Except the strawberry and cream are actually baked into the biscuit itself.
Making the batter for these cookies is a bit different than making classic cookie dough. These strawberry shortcake cookies call for chilled butter, unlike the regular cookies that call for room temperature butter or sometimes melted butter. Cold butter is worked into the dough with a pastry cutter. That’s why these cookies turned out a little bit more like a biscuit than a cookie. But taste fantastic, trust me!
Folding juicy strawberries in the really thick and sticky batter is very challenging, but totally worth it. Some strawberries won’t combine into the dough at all. But that’s ok. You can add them to the dough balls when shaping the cookies before baking.
They are the best eaten the day they are made, but you can enjoy leftovers for breakfast or snacks the next day. These are fine on day two, just they may get a bit soggy as time goes on. But I don’t mind, I like them that way, too. I’m quite sure I would like them on day three, but they disappeared fast. I made them in the afternoon and barely managed to save a few for breakfast the next day.
Other than that, these are pretty standard cookies that are super easy to make you’ll just have to try them for yourself!
Strawberry Shortcake Cookies
Prep Time: 25 minutes- Cook Time: 18 minutes
- Total Time: 45 minutes
Yield: 24 cookies 1x
Category: dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Strawberry Shortcake Cookies made with cream and fresh diced strawberries are perfect spring and summer dessert.
Ingredients
- 8 oz. strawberries, hulled and cut into small pieces
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter-chilled and cut into small pieces
- 2/3 cup heavy cream
- 1 ½ teaspoons vanilla
- coarse sugar-for sprinkling
Instructions
- Chop up strawberries in small pieces, then blot them with a clean towel to rid excess moisture. Place the chopped strawberries in the freezer as you work on the rest.
- Pre-heat oven to 375 F and line baking sheets with parchment paper or silicone baking mat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumbly mixture is formed.
- Add vanilla in cream and stir, then add this mixture in flour mixture. Stir until the mixture is dough-like. The mixture will be thick, sticky, and chunky.
- Stir in strawberries. I found it easier to combine the dough and strawberries when first tear the dough in small chunks with my fingers. Some strawberries won’t combine into the dough at all. But that’s ok. You can add them to the dough balls when shaping the cookies before baking.
- Using 1 ½ tablespoons cookie scoop drop dough on the prepared baking sheet leaving 2 inches space apart. Don’t need to roll each ball, but shape them with your fingers. Slightly press each cookie with your palm because they won’t spread too much during baking. Stick few more strawberry pieces on each cookie dough ball.
- Sprinkle cookies with coarse sugar.
- Bake cookies for 16-18 minutes, until just golden around edges.
- Remove from the oven and let cool for a few minutes on the pan, then transfer to wire racks to cool completely.
22 comments
What if you add berries to flour mixture before the wet ingredients?
I haven’t tried that way.
Looks tasty and good for me
Do you think this would work with blueberries? I know they wouldn’t be as juicy, but I have HUGE blueberries I could have before folding in. I’m just not that big a fan of cooked strawberries.
This is delicious! I will be making this again for sure.
does the heavy cream have to be stirred until it reaches whiped cream texture?
No, do not make whipped cream! Just add it unwhipped in the mixture and stir just to combine.
Can you freeze the dough?
Can you use granulated sugar instead of course sugar on the top. Or what do you recommend if I do not have course sugar
Hi Lilly, you can use granulated sugar.
These are delicious! I’ve made them twice now within a week…the second time was a double batch. I did stir the berries into the flour before adding the cream and it worked beautifully.
These are delicious! My 4 year old and 40 plus year old husband loved them. I followed Cindy’s tip of stirring in the berries into the flour before adding the cream and it worked out perfectly. Thank you!
How much butter do I have to put in?
Could I use frozen blueberries in this recipe?
I Need A Video
How do you suggest storing these?
Can you freeze the dough?
LOOKS SOOOOO YUMMY!????? I’M VEGAN, WHAT CAN I DO TO REPLACE HEAVY CREAM????
Thank You!
Hi Debbie, you can use vegetable heavy cream.
You make Desserts, To Kill and One word for your work, Yummy 😋
The flavor is great, but the cookies spread out flatter than we thought and some fall apart. The butter was chilled, we dried off the strawberries after cutting and put them in the freezer while continuing with the rest.
Did we need to bake them longer? (we did 17 minutes) We didn’t want them to get crispy.
WOW! Gonna make these this weekend! I make a Apple Pie Bun made with cinnamon rolls! They are awesome so I know these will be too! Looking forward to trying these!