Strawberry Shortcake Cookies are little sweet bites that remind me of summer fun. They’re soft, a bit crumbly, and bursting with the bright, juicy flavor of fresh strawberries. The cookie part tastes like that classic shortcake texture—light and tender, with just a hint of vanilla sweetness that pairs perfectly with the fruity bits inside.
I love making these cookies when strawberries are at their peak because the fresh fruit really shines through. One great tip I’ve found is to gently fold in the chopped strawberries so they don’t get too mushy, keeping the cookies nice and soft but not soggy. It’s such a simple treat that always brings a smile, whether you’re sharing them at a picnic or enjoying a quiet afternoon snack.
For serving, I usually like to pair these cookies with a cold glass of milk or a cup of tea. They’re perfect for a light dessert or just a little something sweet to brighten up the day. Honestly, every time I bake these, the house smells like a strawberry patch, and that little burst of warmth and sweetness is something I always look forward to.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. If you want a dairy-free version, try coconut oil, but it may change the texture a bit.
Strawberries: Fresh strawberries bring bright flavor and texture. If out of season, frozen strawberries work but drain them well to avoid soggy cookies.
Heavy Cream: This is for a fluffy whipped cream topping. For a lighter or dairy-free option, you can use coconut cream or a store-bought non-dairy whipped topping.
Strawberry Jam: Adds sweetness and extra strawberry flavor. You can swap for other berry jams if you want a twist, like raspberry or blueberry.
How Do You Keep Cookies Soft and Make Whipped Cream Perfect?
For soft cookies, don’t overbake. Pull them out when edges are lightly golden and centers still look soft—they’ll firm up as they cool.
- Use room temperature butter to get a smooth cookie dough.
- Don’t overmix the dough; stir just until combined.
For whipped cream, chill your bowl and beaters in the fridge for 10-15 minutes before whipping. This helps the cream thicken quickly and hold its shape better.
- Whip cream on medium-high speed until you see soft peaks—these hold their shape but still look smooth.
- Add powdered sugar and vanilla near the end for sweetness and flavor.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugar, making mixing easy and mess-free.
- Electric hand or stand mixer – helps you cream the butter and sugar smoothly and whip the cream perfectly.
- Baking sheet – a sturdy, flat surface for baking the cookies; I line mine with parchment paper for easy removal.
- Measuring cups and spoons – keep the measurements precise for best results.
- Whisk or spatula – useful for gently folding strawberries and jam into toppings without knocking out air.
- Piping bag or spoon – for adding whipped cream neatly on top of each cookie (optional but fun!).
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor. They add a nice tartness and color.
- Add a splash of lemon zest or a quick lemon glaze to brighten up the cookies’ flavor.
- Mix in chopped nuts like almonds or pistachios for crunch and extra richness.
- Use cream cheese in the whipped topping for a tangy, richer finish.
Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking sodaCan I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to prevent the cookies from becoming soggy. Gently pat the strawberries dry with paper towels before mixing with the jam.
How Should I Store These Cookies?
Store the cookies with toppings separately if possible—keep the cookies in an airtight container at room temperature for up to 3 days, and refrigerate the whipped cream and strawberry topping. Assemble just before serving for the best texture.
Can I Make the Cookies Ahead of Time?
Absolutely! Bake the cookies and let them cool completely. You can prepare the strawberry topping and whipped cream in advance but add them just before serving to keep everything fresh and prevent sogginess.
What Can I Use Instead of Heavy Cream for the Whipped Topping?
If you want a dairy-free option, coconut cream works great—chill it overnight and whip it just like heavy cream. Alternatively, store-bought non-dairy whipped toppings work well, too.
