There’s nothing quite like biting into a soft, chewy strawberry shortcake cookie—especially when summer is in full swing, and fresh strawberries are everywhere. These delightful cookies bring the essence of strawberry shortcake into a handheld treat that’s perfect for picnics, barbecues, or snacking on your porch as the sun sets. If you’re looking for a recipe that’s easy to make yet packed with the sweet flavors of summer, you’ve found it!

I’ll admit, the first time I made these cookies, I was skeptical. Could a cookie really capture the magic of strawberry shortcake? But after one bite, I knew I was onto something special. The combination of juicy strawberries, buttery shortcake crumble, and a creamy vanilla glaze makes these cookies irresistible. Trust me—you’ll want to make a double batch!

The Story Behind Strawberry Shortcake Cookies

Strawberry shortcake has always been a symbol of summer. Its roots go back to the 19th century, where shortcakes—essentially sweet biscuits—were topped with fresh strawberries and whipped cream. It was a dessert of simplicity, made to highlight the freshness of seasonal berries.

These cookies take that classic dessert and twist it into a modern, grab-and-go treat. I first stumbled upon the idea when flipping through an old cookbook, and I couldn’t resist creating my own version. Over the years, I’ve tweaked the recipe to make the cookies softer, chewier, and packed with flavor.

These cookies are especially perfect during strawberry season. If you’ve ever picked your own berries, you know how sweet and juicy they can be. Incorporating fresh strawberries ensures every bite bursts with flavor. Pair them with a glass of iced tea or lemonade, and you’ve got summer in every bite!

Ingredients You’ll Need

Fresh Strawberries: Choose ripe, red strawberries for maximum sweetness. If fresh isn’t available, you can use frozen (just thaw and drain first).
All-Purpose Flour: The base of the cookies. You can substitute gluten-free flour if needed.
Baking Powder: Helps give the cookies a slight lift and keeps them soft.
Granulated Sugar: Sweetens the dough and enhances the natural sweetness of the strawberries.
Unsalted Butter: Adds richness and that classic shortcake flavor.
Eggs: Bind the ingredients together and add moisture.
Vanilla Extract: A must for flavoring the cookies and the glaze.
Powdered Sugar: For the vanilla glaze that ties everything together.
Heavy Cream: Makes the glaze smooth and decadent.
Optional Lemon Zest: Adds a subtle citrus note that complements the strawberries beautifully.

Pro Tip: When selecting strawberries, look for ones that are shiny, firm, and fragrant. Smaller berries often have more concentrated flavor, so don’t overlook them!

Equipment You’ll Need

Mixing Bowls: A large one for the dough and a smaller one for the glaze.
Cookie Scoop: Ensures evenly sized cookies (though a tablespoon works too).
Hand or Stand Mixer: Makes creaming the butter and sugar a breeze.
Baking Sheets: Use parchment paper or silicone mats to prevent sticking.
Wire Cooling Rack: Essential for cooling the cookies evenly.

If you don’t have a mixer, you can mix everything by hand—it just takes a little extra elbow grease! And for the baking sheets, I’ve found silicone mats to be my best friend in preventing burnt bottoms.

How to Make Soft & Chewy Strawberry Shortcake Cookies

Prep Your Strawberries: Wash and dice 1 cup (about 150g) of strawberries into small pieces. Pat them dry with a paper towel to remove excess moisture.
Cream Butter and Sugar: In a large mixing bowl, beat ½ cup (115g) of unsalted butter with ¾ cup (150g) of granulated sugar until light and fluffy. This usually takes 2-3 minutes.
Add Wet Ingredients: Mix in 1 large egg and 1 teaspoon of vanilla extract until combined.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (250g) of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
Mix the Dough: Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix! Gently fold in the diced strawberries.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step helps the cookies hold their shape.
Shape and Bake: Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to drop dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
Make the Glaze: While the cookies cool, whisk 1 cup (120g) of powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon of vanilla extract in a small bowl until smooth.
Drizzle and Serve: Once the cookies are completely cool, drizzle the glaze over the top. Let it set for a few minutes—and enjoy!

Tip: If your dough feels too sticky, add an extra tablespoon of flour. And if the strawberries release too much juice, blot them with a paper towel before adding them to the dough.

Cooking Tips & Techniques

Getting the perfect soft and chewy texture can be tricky, but here are some tips to make your cookies flawless:

Don’t skip chilling the dough—it prevents spreading and keeps the cookies tender.
Use fresh strawberries for the best flavor. Frozen strawberries can add too much moisture.
For an extra buttery flavor, let your butter soften at room temperature before creaming.
Don’t overbake! These cookies should be just lightly golden around the edges.
If you want a crisper edge, bake for an additional 1-2 minutes.

Fun fact: I once forgot to chill the dough, and the cookies turned into one big, flat sheet. Lesson learned—chilling is key!

Variations & Adaptations

This recipe is versatile, so feel free to experiment! Here are some ideas:

Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free baking mix.
Chocolate Twist: Add ½ cup (90g) of white chocolate chips for a creamy, sweet addition.
Lemon Strawberry Cookies: Stir in 1 tablespoon of lemon juice and zest for extra brightness.
Vegan Adaptation: Replace butter with vegan margarine, egg with flaxseed meal, and heavy cream with almond milk.

Personally, I love adding a touch of almond extract for a nutty, aromatic flavor—it pairs beautifully with the strawberries!

Serving & Storage Suggestions

To serve, these cookies are best enjoyed fresh, with a drizzle of vanilla glaze and maybe a dollop of whipped cream on the side. They’re perfect for brunches, dessert platters, or even as picnic treats.

For storage: Place the cookies in an airtight container. They’ll stay fresh at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them, glaze and all, for up to 2 months—just thaw them at room temperature before serving.

Reheat cookies in the oven at 300°F (150°C) for a few minutes to refresh their texture. Honestly, they taste even better the next day when the flavors have mingled!

Nutritional Information & Benefits

Each cookie is approximately 150 calories, depending on size. Here’s a breakdown of some highlights:

Strawberries: Rich in vitamin C and antioxidants, they’re good for your immune system.
Butter: Provides essential fats for energy (in moderation, of course).
Lemon Zest (optional): Adds a dose of vitamin C and brightness.

If you’re watching your sugar intake, you can reduce the glaze or skip it altogether. These cookies are naturally sweet from the strawberries!

Conclusion

Soft, chewy, and bursting with strawberry flavor, these strawberry shortcake cookies are the ultimate summer treat. Whether you’re making them for a party, family gathering, or just because, they’re sure to be a hit. Plus, with all the variations and adaptations, you can truly make them your own.

I love this recipe because it reminds me of strawberry picking as a kid—those warm summer days filled with laughter and the smell of fresh berries. If you try these cookies, I’d love to hear how they turn out. Drop a comment below or share your photos on social media!

Happy baking, and remember—every bite tastes like summer 🍓!

FAQs

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them first to avoid adding too much moisture to the dough.

How do I prevent my cookies from spreading?

Chill the dough for at least 30 minutes before baking—it helps the cookies hold their shape.

Can I make these cookies dairy-free?

Absolutely! Use vegan butter and almond milk as substitutes for the butter and heavy cream.

How long do these cookies stay fresh?

Stored in an airtight container, they’ll stay fresh for up to 3 days at room temperature or a week in the fridge.

Can I freeze the dough?

Yes, you can freeze the dough for up to 2 months. Just thaw it overnight in the fridge before baking.

Soft Strawberry Shortcake Cookies Recipe Perfect for Summer