Indulge in the ultimate taste of summer with these delightful **Strawberry Shortcake Cookies**! These buttery, crisp-edged cookies are generously studded with vibrant fresh strawberries and boast a hidden core of zesty, tangy cream cheese filling. Each bite offers a harmonious blend of textures – a satisfying crunch on the outside yielding to a wonderfully soft and chewy center. Bursting with fragrant fruit flavors and a hint of creamy sweetness, these cookies are an absolute must-bake for warm-weather gatherings or simply a blissful afternoon treat.
Why You’ll Adore These Strawberry Shortcake Cookies
These aren’t just any cookies; they’re a symphony of flavors and textures designed to captivate your palate. Inspired by classic shortbread but elevated to an entirely new level, these strawberry shortcake cookies offer a unique baking experience. Their crisp, crumbly edges give way to a tender, melt-in-your-mouth interior, made even more irresistible by the pockets of creamy, tangy cheesecake-like filling and the sweet burst of fresh strawberries.
Beyond their incredible taste, these cookies are incredibly versatile. Whether you’re a fan of a simpler, fruit-forward biscuit or desire the luxurious addition of a rich cream cheese center, this recipe adapts to your preference. They encapsulate the essence of summer in every bite, making them perfect for picnics, potlucks, or as a vibrant dessert to brighten any day.
Shortcake vs. Shortbread: Understanding the Delicious Difference
While often used interchangeably, “shortcake” and “shortbread” have subtle but significant distinctions that contribute to their unique characteristics. Traditional **shortbread** is a simple yet elegant biscuit, typically made with just three ingredients: butter, flour, and sugar. This composition gives shortbread its signature dense, crumbly, and melt-in-your-mouth texture, often associated with a rich buttery flavor.
**Shortcake**, on the other hand, usually includes a leavening agent like baking powder or baking soda. This addition gives shortcake a slightly lighter, softer, and more tender crumb, making it perfect for absorbing fruit juices and cream, as seen in classic strawberry shortcake desserts. Our strawberry shortcake cookies ingeniously blend the best of both worlds. They capture the delightful crispness and buttery richness reminiscent of shortbread, while the inclusion of leavening and the fresh strawberries, combined with the optional cream cheese filling, creates a softer, more yielding center characteristic of a true shortcake experience. This unique balance ensures a cookie that is both satisfyingly firm on the outside and wonderfully moist and tender within.
If you’re a fan of the comforting taste of baked fruit desserts, with their saucy and fragrant juices melding into a buttery dough, these strawberry cookies will quickly become a favorite. They’re like enjoying a miniature Strawberry Crumble in a convenient, handheld form – pure bliss!
Essential Ingredients for Your Strawberry Shortcake Cookies
Crafting these delectable strawberry shortcake cookies requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need:
- Fresh Strawberries: The star of the show! Using fresh, ripe strawberries is highly recommended as they hold their shape beautifully during baking and infuse the cookies with their vibrant flavor. If fresh aren’t available, frozen strawberries can be used; just ensure they are thoroughly thawed and excess liquid is drained to prevent a mushy cookie texture. Opt for firm, bright red berries for the best results.
- All-Purpose Flour: The foundation of our cookie dough. Plain, all-purpose flour provides the ideal structure. For dietary needs or alternative preferences, you can substitute with wholemeal flour for a nuttier flavor or a good quality gluten-free flour blend. Always measure flour by weight for the most accurate and consistent results.
- Sugar Medley: This recipe cleverly utilizes two types of sugar for a more complex flavor profile.
- White Caster or Granulated Sugar: Provides essential sweetness and contributes to the crisp exterior of the cookies.
- Soft Light Brown Sugar: Adds a delightful buttery, caramel-like depth that enhances the overall richness of the cookie dough. While you can use only one type of sugar, the nuanced flavor achieved with both is superior.
- Demerara Sugar (Optional): A coarse, sparkling sugar used for sprinkling on top of the baked cookies. It provides a fantastic extra crunch and a beautiful caramelized finish, taking these cookies to the next level.
- The Cream Cheese Filling (Highly Recommended!): This optional, yet truly transformative, addition elevates these cookies from great to extraordinary. For the luscious soft cheese filling, you will need:
- Full-Fat Cream Cheese: Essential for a rich, creamy, and tangy filling that contrasts beautifully with the sweet fruit and buttery cookie. Ensure it’s full-fat for the best texture and flavor.
- Icing Sugar (Powdered Sugar): Sweetens the cream cheese and helps create a smooth, pipeable, and ultimately freezable consistency.
- Lemon Zest: A crucial ingredient that provides a bright, tangy counterpoint to the sweetness of the strawberries and cream cheese, enhancing all the flavors.
- Unsalted Butter: The backbone of any good shortcake or shortbread. Use softened, unsalted butter to control the salt content and achieve a tender, rich crumb.
- Large Egg: Acts as a binder, adding moisture and richness to the cookie dough, contributing to its chewy texture.
- Vanilla Extract: A classic flavor enhancer that complements the strawberries and ties all the flavors together.
- Baking Powder: Our secret ingredient for creating that signature “shortcake” lift and a slightly softer, chewier interior.
- Salt: A pinch of salt balances the sweetness and brings out the full spectrum of flavors in the cookies.
Crafting Your Perfect Strawberry Shortcake Cookies: A Step-by-Step Guide
Whether you opt for the simplicity of plain strawberry cookies or dive into the delightful complexity of a stuffed version, this recipe guides you through each step to ensure perfect results every time. Follow these instructions carefully for the ultimate homemade treat.
Option 1: Strawberry Shortcake Cookies Without the Filling
If you’re short on time or simply prefer a lighter, fruit-forward cookie, you can easily skip the cream cheese filling. Prepare the cookie dough as instructed below, adding the drained strawberries at the end. Instead of shaping and stuffing, simply scoop the dough directly onto your prepared baking sheets. You should get roughly 24 cookies. Reduce the baking time to approximately 10-12 minutes, or until the edges are golden brown and the centers are set.
Option 2: Stuffed Strawberry Shortcake Cookies with Cream Cheese Filling
For those who love a delightful surprise inside, follow these steps to create our signature stuffed strawberry shortcake cookies. The key to success here is proper chilling of the cream cheese filling.
1. Prepare the Cream Cheese Filling and Freeze
Start by lining a medium baking tray with parchment paper. In a bowl, combine the softened full-fat cream cheese with icing sugar and lemon zest. Mix until smooth and well combined. Using a teaspoon or a small cookie scoop, drop approximately 12 small dollops of the cream cheese mixture onto the prepared baking sheet. Place the tray in the freezer for at least 30-40 minutes, or until the cream cheese dollops are completely solid. This freezing step is crucial as it makes the soft, messy cream cheese much easier to handle when assembling the cookies. Keep them frozen until you are ready to use them.
2. Prepare the Strawberries
Wash and hull your fresh strawberries, then chop them into small, even pieces. Place the chopped strawberries in a medium bowl. Sprinkle 1 tablespoon of caster sugar and 1 tablespoon of lemon juice over them. Gently toss to combine. Let the strawberries sit for about 10 minutes. During this time, the sugar and lemon juice will draw out excess moisture from the berries, creating a vibrant, flavorful syrup. This process is essential to prevent your cookies from becoming too soft or mushy during baking, as it controls the amount of juice the strawberries release. It also significantly enhances the flavor and texture of the fruit, giving you those delicious “roasted strawberry” notes.
Chef’s Tip: The step of tossing chopped strawberries in sugar and lemon juice, known as macerating, is critical. It extracts moisture from the berries, preventing them from making your cookies soggy and ensures the strawberries retain a pleasant texture and concentrated flavor after baking.
3. Prepare the Cookie Dough
In a separate medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), cream together the softened butter, caster sugar, and soft light brown sugar until light and fluffy, about 2-3 minutes. Beat in the large egg and vanilla extract until just combined. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Finally, drain the macerated strawberries, discarding any excess juice, and gently fold them into the cookie dough using a wooden spoon or spatula until evenly distributed.
4. Scoop and Flatten the Dough
Line two large baking trays with parchment paper. Using a small cookie scoop (1 tablespoon capacity) or simply a tablespoon measure, scoop out roughly 24 equal portions of cookie dough onto the prepared trays, leaving some space between each. Then, take half of these scooped portions and gently flatten them into small discs using your hands. These will form the bottom layer of your stuffed cookies.
5. Stuff and Seal the Cookies
Retrieve the frozen cream cheese dollops from the freezer. Place one frozen cream cheese dollop directly on top of each flattened cookie dough disc. Take the remaining scooped cookie dough portions and gently place them on top of the cream cheese filling, covering it completely. Carefully pinch and seal the edges of the top and bottom dough portions together around the cream cheese filling to enclose it fully. Once all cookies are shaped, place the trays in the fridge for at least 2 hours, or ideally, freeze them overnight. This chilling step is vital for preventing the cookies from spreading too much during baking.
6. Bake to Golden Perfection
Preheat your oven to 180°C (350°F) or 160°C (325°F) for fan-assisted ovens. Arrange the chilled cookies on the baking trays, ensuring adequate space between them. Bake for 16-18 minutes if baking from chilled, or 20-22 minutes if baking from frozen, rotating the baking tray halfway through for even browning. The cookies are done when their edges are golden, and the centers appear set. Remove from the oven and, if desired, immediately sprinkle with a little demerara sugar for an extra delightful crunch. Let the cookies cool on the baking tray for at least 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade strawberry shortcake cookies!
Baking Tip: If your cookie dough feels too sticky to handle during shaping, don’t hesitate to place it in the fridge for 30-45 minutes. A slightly firmer dough is much easier to work with, especially when incorporating the filling.
Expert Tips for Perfectly Baked Strawberry Shortcake Cookies
Achieving bakery-quality cookies at home is easier than you think with a few insider tips. These suggestions will help ensure your strawberry shortcake cookies turn out perfectly every time, from their irresistible texture to their rich, fruity flavor:
- Chill Your Dough Adequately: This is arguably the most important step for perfectly shaped cookies that don’t spread excessively. Chilling allows the butter in the dough to firm up, slowing down its melting process in the oven. Aim for at least 2 hours in the fridge or 30 minutes in the freezer after shaping. A cold dough results in thicker, chewier cookies.
- Don’t Skip Draining the Strawberries: The maceration step (tossing strawberries with sugar and lemon juice) is excellent for flavor, but remember to drain off any accumulated liquid before adding them to the dough. Too much moisture will make your cookies soggy and can affect their texture.
- Freeze the Cream Cheese Filling: For stuffed cookies, freezing the cream cheese dollops until solid is a game-changer. It makes them much easier to encapsulate within the cookie dough, preventing them from oozing out during shaping and baking.
- Measure Ingredients Accurately: Especially with baking, precision is key. Use a kitchen scale for flour and sugar measurements in grams for the most reliable results. Volume measurements (cups) can vary significantly.
- Avoid Overmixing the Dough: Once you add the flour, mix until just combined. Overmixing develops the gluten in the flour, leading to tougher cookies. A light hand will ensure tender, delicate results.
- Room Temperature Butter and Cream Cheese: Ensure your butter and cream cheese for the dough and filling (before freezing) are at proper room temperature. This allows them to cream smoothly with sugar, incorporating air for a lighter texture.
- Rotate Baking Trays: Ovens often have hot spots. Rotating your baking trays halfway through the baking time ensures your cookies bake evenly and achieve a consistent golden-brown color.
- Cool on the Tray: Allow the cookies to cool on the hot baking tray for 5-10 minutes before transferring them to a wire rack. This gives them time to set up and prevents them from breaking apart.
Delicious Variations to Customize Your Strawberry Shortcake Cookies
While these strawberry shortcake cookies are utterly fantastic as is, feel free to get creative and customize them to your liking. Here are some delightful variations to experiment with:
- Simplified Strawberry Cookies (No Filling): For a quicker bake, simply omit the cream cheese filling entirely. Scoop the strawberry-studded cookie dough directly onto baking sheets and bake for a reduced time of 10-12 minutes. You’ll still get a wonderfully fruity and buttery biscuit!
- Boost the Strawberry Flavor: For an intense burst of strawberry, add 2-3 tablespoons of freeze-dried strawberry powder or crushed freeze-dried strawberry pieces to your cookie dough. This enhances the fruity essence without adding extra moisture.
- Extra Crunchy Texture: For a superb textural contrast, sprinkle or roll the unbaked cookie dough balls in coarse demerara sugar before baking. The sugar caramelizes in the oven, creating a dazzling sparkle and an irresistible crunch.
- Decadent Add-ons: Elevate your cookies with additional mix-ins. Consider folding in:
- Chopped white chocolate chips or chunks for a creamy sweetness.
- A pinch of ground cardamom for a warm, aromatic spice note that pairs beautifully with strawberries.
- A handful of chopped macadamia nuts for a buttery crunch and rich flavor.
- Explore Other Berries: Don’t limit yourself to just strawberries! This recipe works wonderfully with other chopped berries like raspberries, blueberries, or a mix of summer fruits. Just ensure any soft berries are properly drained after macerating.
- Vegan-Friendly Option: If you’re looking for a plant-based alternative, check out these delicious vegan shortcake sandwich cookies from the Nourishing Amy blog.
- Different Strawberry Cookie Ideas: Craving more strawberry goodness? Give these Strawberry Cake Mix Cookies a try for another easy and flavorful option.
- Utilize Leftover Strawberries: If you find yourself with extra strawberries, don’t let them go to waste! Transform them into a festive treat like this vibrant 4th of July Fruit Pizza.
Essential Equipment for Baking Success
You don’t need a professional kitchen to whip up a batch of these incredible strawberry shortcake cookies. Most of the equipment you’ll need are standard kitchen tools. However, a few items can make the process smoother and more enjoyable:
- Baking Trays: At least two large baking trays are ideal to accommodate all the cookies and ensure even baking. Line them with parchment paper to prevent sticking and for easy cleanup.
- Electric Mixer: A hand-held electric mixer or a freestanding mixer with a paddle attachment will make creaming the butter and sugars much easier and more efficient, achieving that light and fluffy consistency.
- Mixing Bowls: You’ll need at least two large mixing bowls – one for wet ingredients and one for dry, plus a medium bowl for preparing the cream cheese filling and macerating strawberries.
- Small Cookie Scoop (Optional but Recommended): A cookie scoop, specifically a 1-tablespoon capacity, helps create uniform cookie sizes. Uniform cookies bake more evenly. If you don’t have one, a standard tablespoon measure works well, or simply use your hands to shape consistent balls of dough.
- Spatula or Wooden Spoon: For folding in the strawberries and scraping down the sides of the bowl.
- Wire Cooling Rack: Essential for allowing your cookies to cool properly, preventing them from becoming soggy on the bottom.
Storage and Freezing Instructions
Proper storage is key to enjoying your strawberry shortcake cookies for as long as possible. Here’s how to keep them fresh, whether they’re plain or filled:
- Cookies Without Filling: These can be stored in an airtight container at room temperature for up to 3 days. For extended freshness, keep them in the fridge for up to 7 days.
- Stuffed Cookies (with Cream Cheese Filling): Due to the cream cheese, these cookies must be stored in the fridge. Place them in an airtight container for up to 5 days. Ensure they are completely cool before refrigerating to prevent condensation.
- Freezing Baked Cookies: Both plain and stuffed strawberry shortcake cookies freeze exceptionally well for up to 3 months.
- First, arrange the fully cooled cookies in a single layer on a baking tray and place them in the freezer until solid (this prevents them from sticking together).
- Once frozen solid, transfer the cookies to a freezer-friendly, airtight bag or container, removing as much air as possible to prevent freezer burn.
- Baking from Frozen: If you’re baking unbaked, shaped cookie dough from frozen, add an extra 4-5 minutes to the baking time specified in the recipe. If reheating baked frozen cookies, thaw them at room temperature or gently warm them in a low oven (around 150°C/300°F) for 5-10 minutes.
Frequently Asked Questions About Strawberry Shortcake Cookies
Here are answers to some common questions you might have when making these delicious strawberry shortcake cookies:
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but fresh ones will always yield the best texture and appearance in your cookies. If using frozen, thaw them completely first. Crucially, drain all the released water and juice thoroughly before chopping them into smaller pieces and proceeding with the maceration step (tossing with sugar and lemon juice). Frozen strawberries tend to be a bit mushier in texture after thawing, but they will still infuse your cookies with delicious strawberry flavor.
Is shortcake the same as shortbread?
They are indeed very similar, but with a key difference! Classic shortbread is traditionally made with just butter, flour, and sugar, resulting in a dense, crumbly, and very rich biscuit. Shortcake, on the other hand, typically includes a leavening agent like baking powder, which gives it a slightly lighter, softer, and more tender crumb, making it ideal for soaking up fruit juices and cream. Our strawberry shortcake cookies incorporate baking powder to achieve that perfect balance of crisp edges and a soft, chewy center.
Do I have to freeze the cream cheese filling first?
While not strictly mandatory, it is highly recommended and will make the assembly process significantly easier. Once you mix cream cheese with icing sugar and lemon zest, it becomes quite soft, almost runny. Freezing the individual dollops until solid provides a firm core that is much easier to enclose within the cookie dough without making a mess or struggling with shaping. If you skip this step, the filling will be difficult to manage and prone to oozing out.
Why did my cookies spread too much?
There are a few common culprits for cookie spreading. The most likely reason is that your dough wasn’t sufficiently chilled. Warm dough causes the butter to melt too quickly in the oven, leading to flat cookies. Ensuring your butter isn’t too soft when you start creaming, and accurately measuring your flour (too little flour can cause spreading) can also help. Always chill your shaped cookie dough for at least 1-2 hours, or even overnight, before baking.
Can I make the dough ahead of time?
Absolutely! The cookie dough (without the strawberries folded in, as they can continue to release moisture) can be prepared and stored in an airtight container in the fridge for up to 3 days. When ready to bake, let it come to room temperature slightly, then fold in the drained strawberries and proceed with shaping and chilling. You can also freeze the dough for up to a month.
Top Baking Tip
For ultimate control over cookie spread and a perfectly chewy texture, always prioritize chilling your cookie dough before baking. When the dough is cold, the butter within it remains solid longer in the oven, meaning your cookies spread less and retain their shape beautifully. This results in a thicker, chewier cookie with those lovely crisp edges. Try chilling your shaped cookies for a minimum of one to two hours in the fridge, or even pop them into the freezer for a quick 30-minute chill before baking. This simple step makes a world of difference!
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📖 Recipe: Strawberry Shortcake Cookies
Strawberry Shortcake Cookies
15 mins
18 mins
30 mins
1 hr 3 mins
Equipment
- 1 large baking tray
- 1 medium baking tray
- Hand-held electric mixer or freestanding mixer with the paddle attachment
- 2 large mixing bowls
- Small cookie scoop or a tablespoon measure (optional)
Ingredients
For the cream cheese filling:
- 100 g full-fat soft cheese/ cream cheese
- 35 g icing sugar
- 1 medium lemon zest only
For the cookie dough:
- 160 g strawberries, chopped into smaller pieces
- 100 g caster sugar, plus 1 tbsp extra
- 1 tablespoon lemon juice
- 250 g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 110 g butter softened
- 55 g soft light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
For the cream cheese filling:
- Prepare the baking trays and line them with baking/ parchment paper.
- Place the room temperature soft cheese in a medium bowl and add the icing sugar. Using an electric mixer, mix on a medium speed for a couple of minutes to combine. Add the lemon zest and mix again.
- Using a teaspoon, scoop dollops of the cream cheese into prepared baking tray (about 12). Place the tray with cream cheese in the freezer for 30 minutes, or until it is frozen solid. Keep in the freezer until needed.
- Place the chopped strawberries into a medium bowl and sprinkle 1 tablespoon of caster sugar over them. Add the lemon juice and mix together. Set aside for about 10 minutes, allowing the strawberries to release their juices.
- Mix the flour, baking powder and salt and set aside. In a large bowl, using an electric mixer, cream together the butter and both sugars for about 2-3 minutes. Add an egg and vanilla extract and mix again to combine. Tip in the flour mixture and fold everything together until combined.
- Drain the strawberries and add them to the dough. Use a wooden spoon or a spatula to gently fold the berries into the dough. Using a small cookie scoop or a tablespoon measure (you can also just do it all by hand), scoop the cookie dough onto the large baking tray (you should have roughly about 24 scoops of cookie dough on the tray).
- Using your hands, flatten half of the cookies into small discs. Remove the cream cheese from the freezer, and place on top of each flatten cookie dough disc. Top each cookie with the remaining scoops of the cookie dough, sealing gently around the edges. Place cookies in the fridge for about 2 hours, or freeze overnight.
- Preheat the oven to 180°C (160°C fan). Bake the cookies for 16-18 minutes (from chilled) or 20-22 minutes (from frozen), rotating the baking tray half way through. Remove from the oven and sprinkle with some demerara sugar (optional, but adds lovely crunch). Allow the cookies to cool for 5 minutes. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- The cream cheese filling is optional. If you prefer, you can skip it from the recipe completely. Simply scoop the cookie dough directly into baking trays (you should get about 24 cookies) and bake them for about 10 minutes, rotating the baking tray halfway through.
Storage and freezing:
The cookies with the cream cheese filling will need to be stored in the fridge. Keep them in an airtight container for up to 5 days.
Cookies without the filling can be stored at room temperature for up to 3 days.
You can freeze the cookies (with or without the filling) for up to 3 months. Freeze them on a baking tray first, then transfer to a freezer friendly bag or container.
Remember to add an extra 4-5 minutes of the baking time if cooking from frozen.
Nutrition
Calories: 180kcal |
Carbohydrates: 34g |
Protein: 3g |
Fat: 4g |
Saturated Fat: 2g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Trans Fat: 1g |
Cholesterol: 24mg |
Sodium: 100mg |
Potassium: 80mg |
Fiber: 1g |
Sugar: 17g |
Vitamin A: 138IU |
Vitamin C: 13mg |
Calcium: 32mg |
Iron: 1mg
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This recipe is adapted from Delish Strawberry Shortcake Cookies.
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