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 made with cream and fresh diced strawberries are perfect spring and summer dessert.
- 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
- 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.