Easy Strawberry Shortcake Cookies For Summer Snacking

Strawberry Shortcake Cookies offer bite-size bliss that merges juicy berries, buttery crumbs, and vanilla-kissed dough in one chewy, fruit-speckled treat. Imagine classic strawberry shortcake re-imagined as portable Fruity Cookies you can pack for picnics, lunches, or late-night cravings. Unlike traditional chocolate chip cookies, these Strawberry Cookies celebrate peak-season fruit while keeping prep wonderfully simple. Follow the recipe below to turn fresh berries into bakery-worthy Strawberry Shortcake magic—no fork required.

Why You’ll Love This Strawberry Shortcake Cookies

• Fresh strawberry bursts give every cookie pockets of jammy sweetness you won’t find in ordinary Soft Cookie Recipes.
• Cream and butter create tender, cake-like centers that stay moist for days—perfect for Healthy Dessert portion control.
• The dough mixes in one bowl, delivering Quick Strawberry Cookie baking for weeknight cravings or Slow Cooker Desserts rain checks.
• Optional almond-flour swap converts the batch into an easy Keto Dessert without losing strawberry charm.
• These cookies freeze beautifully, so you can stash Fruity Cookies for future snack emergencies.

Recipe Snapshot

Ingredients for the Strawberry Shortcake Cookies

• 1 ¼ cups diced fresh strawberries – vitamin-C powerhouse (Strawberry)
• 2 tsp fresh lemon juice – brightens berry flavor
• 2 cups all-purpose flour (or 2 ¼ cups almond flour for Keto Dessert)
• ½ cup granulated sugar – classic shortcake sweetness
• 2 tsp baking powder
• ¼ tsp salt
• 6 Tbsp cold unsalted butter, cubed – flaky shortcake texture
• ½ cup cold heavy cream
• 1 tsp vanilla extract
• Coarse sugar for topping – creates Sugar-coated Lemon Cookies–style sparkle

Ellie

Strawberry Shortcake Cookies

Deliciously chewy, fruit-speckled cookies that bring the flavors of summer strawberry shortcake into a grab-and-go treat—perfect for picnics, lunchboxes, or dessert time.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 1.25 cups diced fresh strawberries vitamin-C powerhouse
• 2 tsp fresh lemon juice brightens berry flavor
• 2 cups all‑purpose flour or 2¼ cups almond flour for keto
• 0.5 cup granulated sugar classic shortcake sweetness
• 2 tsp baking powder
• 0.25 tsp salt
• 6 Tbsp cold unsalted butter, cubed flaky shortcake texture
• 0.5 cup cold heavy cream
• 1 tsp vanilla extract
• as needed coarse sugar for topping

Equipment

• Mixing bowls
• Pastry blender (or forks/fingers)
• Baking sheets
• Parchment Paper
• Wire cooling rack

Method

 

1. Toss diced strawberries with lemon juice and 1 Tbsp sugar; let macerate for 10 minutes.
2. In a bowl, whisk flour, remaining sugar, baking powder, and salt.
3. Cut in cold butter with a pastry blender (or fingers) until mixture resembles coarse crumbs.
4. Pour in cold cream and vanilla; stir until a shaggy dough forms.
5. Drain strawberries, then gently fold into dough.
6. Portion dough into 2‑Tbsp mounds on parchment-lined sheets; sprinkle tops with coarse sugar.
7. Bake at 375 °F (190 °C) for 14–16 minutes until edges are golden. Cool on pan 5 minutes, transfer to rack.

Notes

Pro tips: Pat berries dry before folding to avoid spreading. Keep butter/cream cold for tender texture. Add white‑chocolate chips or swap in oat flour. For keto version, use almond flour and sweetener and chill dough 30 minutes before baking.

How to Make the Strawberry Shortcake Cookies

This dough uses a biscuit method—cutting butter into flour—so cookies bake up tender like miniature shortcakes.

Step 1: Macerate the Berries

Toss strawberries with lemon juice and 1 Tbsp sugar; set aside 10 minutes.

Step 2: Blend Dry Ingredients

Whisk flour, remaining sugar, baking powder, and salt in a large bowl.

Step 3: Cut in Butter

Use a pastry blender or fingers to rub butter into flour until mixture resembles coarse crumbs.

Step 4: Add Cream & Vanilla

Pour cream and vanilla over crumbs; stir just until a shaggy dough forms.

Step 5: Fold in Strawberries

Drain excess berry juice; gently fold diced berries into dough.

Step 6: Portion & Top

Scoop 2-Tbsp mounds onto parchment-lined sheets; sprinkle tops with coarse sugar.

Step 7: Bake

Bake at 375 °F (190 °C) for 14-16 minutes until edges are golden and centers set. Cool on pan 5 minutes, then transfer to rack.

Pro Tips for Making the Strawberry Shortcake Cookies

• Pat strawberries dry after dicing—excess moisture causes flat cookies.
• Keep butter and cream cold; warmth melts butter early and toughens texture.
• Add ¼ cup white chocolate chips for a playful nod to Chocolate Chip Cookies.
• Swap ½ cup flour for oat flour to bump fiber and maintain softness.
• For Keto Dessert, use erythritol sweetener and almond flour; chill dough 30 minutes before baking.

How to Serve Strawberry Shortcake Cookies

These cookies are versatile—enjoy plain or dressed up like classic Strawberry Shortcake.

• Sandwich two cookies with fresh whipped cream and extra berries.
• Drizzle warm cookies with dark chocolate for contrast.
• Serve alongside vanilla ice cream for quick Slow Cooker Desserts glow-up.
• Crush over Greek yogurt for Healthy Dessert parfaits.
• Dip half of each cookie in melted white chocolate; sprinkle freeze-dried strawberry dust.
• Pack in lunchboxes as fruity School snack.
• Top breakfast oatmeal with crumbled cookie bites.
• Offer with iced coffee for a summer afternoon pick-me-up.
• Stack and tie with twine for edible gifts.
• Crumble onto keto cheesecake as a berry shortcake crust.

Make Ahead and Storage

Storing Leftovers

• Keep cookies in an airtight tin at room temp up to 3 days.
• Slip a slice of bread inside to maintain moisture.
• Refresh day-old cookies in a 300 °F oven for 4 minutes.
• Avoid refrigerating; it dries crumb.

Freezing

• Freeze baked cookies on a sheet, then bag for up to 2 months.
• Freeze unbaked dough balls; bake from frozen adding 2 minutes.
• Label bags with date and “Shortcake Cookies.”
• Thaw at room temp 20 minutes before serving.

Reheating

• Warm thawed cookies in a 325 °F oven 3-4 minutes.
• Microwave 10 seconds for gooey interior.
• Let rest 1 minute for flavors to bloom.
• Serve with fresh berries to amplify strawberry notes.

FAQs

What are the health benefits of strawberries?

Strawberries deliver vitamin C, manganese, and antioxidants that may support heart health.

Can I substitute frozen strawberries?

Yes—thaw, drain, and pat dry before folding to prevent excess moisture.

How can I reduce sugar?

Replace half the sugar with monk-fruit sweetener; cookies remain chewy but lower glycemic.

Can I meal prep Strawberry Shortcake Cookies?

Absolutely—freeze dough balls, then bake small batches fresh as needed for quick Strawberry Recipes snacks.

Final Thoughts

Strawberry Shortcake Cookies capture everything beloved about summertime shortcake—ripe berries, tender crumb, and buttery richness—in a grab-and-go format. They’re quick enough for weeknight cravings yet special enough for celebrations, and adaptable from classic sweet to keto-friendly. Bake a batch today, share the fruity joy, and watch these cookies become your new favorite way to savor strawberries.

For more other delicious recipes, check out this link !!