Strawberry Shortcake Cookies: A Delightful Summer Treat

Quick Benefits

Strawberry shortcake cookies offer the best of both worlds—light, buttery cookies with the sweet and tangy flavors of fresh strawberries. These cookies are easy to make and perfect for summer gatherings, picnics, or an everyday indulgence. Unlike traditional shortcakes, these cookies are portable, making them ideal for snacking on the go.

Essential Ingredients

Cookies:

• 1/2 cup unsalted butter, softened
• 3/4 cup white sugar
• 1 large egg, at room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups all-purpose flour
• 2 tablespoons heavy whipping cream
• 1 cup finely chopped fresh strawberries, divided

Crumble Topping:

• 2 tablespoons unsalted butter, softened
• 1/4 cup white sugar
• 1/3 cup all-purpose flour

Preparation Steps

1. Preheat & Prepare: Preheat the oven to 350°F (175°C). Place racks in the top and bottom thirds of the oven. Line two baking sheets with parchment paper.
2. Cream Butter & Sugar: Using a stand mixer, beat butter and sugar on medium speed until light and fluffy (about 2 minutes). Scrape down the sides as needed.
3. Mix Wet Ingredients: Add egg and vanilla extract. Beat until smooth and fully incorporated.
4. Incorporate Dry Ingredients: Mix in baking powder, baking soda, salt, and flour. Reduce mixer speed to low and slowly add heavy whipping cream until combined.
5. Fold in Strawberries: Gently fold in 3/4 cup of chopped strawberries with a rubber spatula until evenly distributed.
6. Portion the Dough: Scoop out 14 equal portions (about 3 tablespoons each) onto baking sheets, spacing them 1 1/2 inches apart.
7. Prepare Crumble Topping: In a small bowl, mix butter, sugar, and flour together until crumbly. Sprinkle the crumble and remaining 1/4 cup of strawberries over the cookie dough.
8. Bake & Cool: Bake for 12-15 minutes, rotating sheets halfway through. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Health Benefits

• Rich in Antioxidants: Fresh strawberries provide vitamin C and antioxidants that support immune health.
• Good Source of Energy: The combination of carbohydrates and healthy fats provides a quick energy boost.
• No Artificial Additives: Made from fresh, natural ingredients with no preservatives.
• Moderate Sugar Content: While sweet, these cookies contain less sugar than traditional shortcakes or frosted cookies.

Serving Suggestions

• With Whipped Cream: Serve with a dollop of whipped cream for an extra shortcake-like experience.
• Paired with Tea or Coffee: These cookies complement a hot cup of tea or coffee beautifully.
• As an Ice Cream Sandwich: Sandwich a scoop of vanilla or strawberry ice cream between two cookies for a delicious treat.
• With a Glass of Milk: Enjoy as a classic cookie-and-milk pairing.

Creative Variations

• Chocolate Drizzle: Drizzle melted dark or white chocolate over the cookies for extra indulgence.
• Coconut Twist: Add shredded coconut to the dough for a tropical spin.
• Citrus Zest: Mix in lemon or orange zest to enhance the fruitiness.
• Nutty Crunch: Sprinkle chopped almonds or pecans into the crumble for added texture.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days for longer freshness.
• Freezing: Freeze unbaked cookie dough balls for up to 3 months; bake from frozen, adding 1-2 minutes to the baking time.
• Reheating: Warm cookies in the microwave for 10-15 seconds to bring back the fresh-baked texture.

Pro Tips

• Use Fresh Strawberries: The juiciness of fresh strawberries enhances the cookies’ flavor and texture.
• Chill the Dough: If the dough feels too soft, chill it for 15 minutes before baking to prevent excessive spreading.
• Avoid Overmixing: Gently fold in strawberries to prevent excess moisture from making the dough too wet.
• Rotate Baking Sheets: Switching oven positions halfway through baking ensures even cooking.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and pat them dry before chopping to avoid excess moisture in the dough.

Why are my cookies too soft or spread too much?

Overly juicy strawberries or warm butter can cause excess spreading. Chilling the dough helps prevent this.

Can I substitute heavy cream?

Yes, you can use whole milk or half-and-half, but heavy cream provides the best texture.

How do I make these cookies dairy-free?

Use a plant-based butter substitute and dairy-free milk, such as almond or oat milk.

Can I make these gluten-free?

Yes! Swap all-purpose flour for a 1:1 gluten-free baking blend.

Enjoy these delicious strawberry shortcake cookies—perfect for any occasion and packed with the fresh, fruity flavors of summer!

Print