Indulge in the sweet and refreshing taste of Strawberry Shortcake Cookies - soft, fluffy, and filled with diced strawberries. This delightful recipe promises a burst of prominent strawberry flavor in every bite. Quick to make in just 30 minutes, it's perfect for satisfying your cookie cravings!
There's something undeniably delightful about the combination of strawberries and baked goods, and Strawberry Shortcake Cookies are no exception. These mouthwatering treats boast a prominent strawberry taste and a texture that's so soft and fluffy, you'll feel like you're sinking your teeth into pillowy biscuits. With the perfect balance of sweetness and tanginess from the strawberries, these cookies are a refreshing treat for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this recipe is simple to follow, and the result is sure to win over the hearts of anyone who tastes them.
We love using fresh strawberries in baked goods! Make sure to try our Strawberry Buttermilk Cinnamon Rolls, Fresh Strawberry Muffins, and Strawberry Hand Pies.
A Burst of Strawberry Flavor
The star of this recipe is undoubtedly the diced strawberries. When combined with a hint of lemon juice and sugar, the chopped strawberries release their full flavor potential, making every bite of these cookies a burst of strawberry goodness. It's a delightful way to enjoy the natural sweetness of fresh strawberries in a whole new cookie form.
Soft and Fluffy Texture
The texture of these Strawberry Shortcake Cookies is what sets them apart. Thanks to the cold butter and heavy cream in the dough, they turn out incredibly soft and fluffy, almost biscuit-like cookies. Imagine sinking your teeth into a cloud of cookie goodness, and you'll understand the irresistible appeal of these treats.
WHY WE LOVE THESE DELISH STRAWBERRY SHORTCAKE COOKIES
- Fresh Strawberry Flavor- Nothing tastes better on a hot day than a chilled classic strawberry shortcake with fresh whipped cream. These cookies contain all of the goodness of strawberry shortcake, but in cookie form!
- Simple Ingredients- This strawberry shortcake cookies recipe combines a buttery dough and juicy strawberries. There are no specialty ingredients which means you can enjoy these gems in no time!
- Great use of fresh fruit during strawberry season! I don't know about you, but it's feast or famine with my kids. I can buy a bunch of strawberries one day and they won't even make it to the fridge, and the next time I purchase them the kids won't touch them. This is a great way to repurpose the berries to make the perfect summer cookie.
COOKIE RECIPE INGREDIENTS
- Fresh strawberries, diced into ¼-inch thick pieces
- Lemon juice
- Granulated white sugar
- All purpose flour
- Baking powder
- Salt
- Cold butter, cubed
- Heavy cream
- Baking soda
- Vanilla extract
INGREDIENT SUBSTITUTIONS AND ADDITIONS
- Strawberries- any fresh berries will work as a substitution for these sweet biscuit cookies.
- Heavy Cream- Sweet cream, sour cream, or greek yogurt will work as replacements, but always use a full fat version. This will help the cookies stay moist.
- Lemon Zest- add some lemon zest to the cookie dough for some added citrus flavors
- Glaze- Make these cookies like the famous crumbl strawberry shortcake cookies by adding a simple glaze made of powdered sugar, strawberry jam, and a tad bit of water.
HOW TO MAKE THESE STRAWBERRY COOKIES
STEP ONE- Prep the strawberries
In a medium bowl, combine the diced strawberries, lemon juice, and 1 tablespoon of sugar. Set aside. This helps berries to release more flavor and become sweeter (great if strawberries not ripe enough). Try this tool for easy slicing.
STEP TWO- Mix the dry ingredients
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
STEP THREE-Make the dough
Cut in the cold butter to the flour mixture until the mixture becomes crumbly.
Pour in the heavy cream and knead the dough until it comes together. Stir in the diced strawberries, but discard the strawberry juice at the bottom of the bowl to avoid excess moisture. PRO TIP-You can later use a couple of teaspoons of this juice mixed with confectioners’ sugar to drizzle over the cooled cookies.
STEP FOUR- Bake
The strawberry cookie dough will be sticky, so work quickly. To make it easier, refrigerate the dough in an airtight container between batches. But overall you don’t need to freeze this dough like you would for our strawberry cheesecake cookies. Scoop about 1 ½ tablespoons of dough and form balls onto a baking sheet lined with parchment paper, placing them 2-3 inches apart. Sprinkle 1 tablespoon of sugar on top of the cookies. Bake for 15 minutes at 375 degrees F until the biscuits become fluffy and are baked through. After baking, the cookies will be somewhat moist on top (from berries), but not excessively.
Allow the cookies to cool completely on a wire rack and enjoy!
RECIPE FAQ's
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries work best for this recipe, you can use frozen ones in a pinch. However, be sure to thaw them completely and drain any excess liquid before dicing and incorporating them into the dough.
Can I add other fruits to the cookie dough?
Absolutely! While strawberries are the star of this recipe, you can experiment with other fruits like blueberries, raspberries, or even peaches. Just make sure to adjust the sugar and lemon juice quantities to complement the fruit's flavor.
How do I store the cookies to keep them fresh?
To keep the Strawberry Shortcake Cookies fresh, store them in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, you can refrigerate them for up to a week. However, the cookies are best enjoyed within the first few days after baking for that perfect softness.
Can I freeze the cookie dough for later use?
Yes, you can! If you want to make the dough ahead of time or have some leftovers, store it in an airtight container in the freezer. When you're ready to bake, let it thaw in the refrigerator overnight, then proceed with scooping and baking as usual.
- 1 ½ cups strawberries diced into ¼-inch thick pieces
- 1 teaspoon lemon juice
- ½ cup sugar plus 1 tablespoon
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons cold butter cubed
- ⅔ cup heavy cream
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
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Preheat the oven to 375 F.
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In a medium bowl, combine the diced strawberries, lemon juice, and 1 tablespoon of sugar. Set aside. This helps berries to release more flavor and become sweeter (great if strawberries not ripe enough).
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In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture becomes crumbly.
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Pour in the heavy cream and knead the dough until it comes together. Stir in the diced strawberries, but discard the strawberry juice at the bottom of the bowl to avoid excess moisture. You can later use a couple of teaspoons of this juice mixed with confectioners’ sugar to drizzle over the cooled cookies.
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The strawberry cookie dough will be sticky, so work quickly. To make it easier, refrigerate the dough in an airtight container between batches. But overall you don’t need to freeze this dough like you would for example for chocolate chip cookies.
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Scoop about 1 ½ tablespoons of dough and form balls onto a baking sheet lined with parchment paper, placing them 2-3 inches apart.
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Sprinkle 1 tablespoon of sugar on top of the cookies. Bake for 15 minutes until the biscuits become fluffy and are baked through. After baking, the cookies will be somewhat moist on top (from berries), but not excessively.
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Allow the cookies to cool completely and enjoy!
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