Strawberry Shortcake Cookies Recipe

I love how these Homemade Strawberry Cookies blend the richness of unsalted butter and granulated sugar with the fresh burst of diced strawberries and a touch of vanilla. The balance of all-purpose flour, baking powder, and a sweet glaze creates an inviting treat that celebrates the simplicity of homemade baking.

I always love to experiment in the kitchen. When I first thought of blending the classic strawberry shortcake into a cookie, I knew I had to try it.

These Strawberry Shortcake Cookies combine the rich taste of 1/2 cup unsalted butter and 1 cup granulated sugar with the fresh zing of diced strawberries. I mix in 2 large eggs, 2 teaspoons vanilla extract, and 2 1/2 cups all-purpose flour along with a pinch of salt and a teaspoon of baking powder to get that perfect crumbly texture.

And let me tell you, the glaze is something special too; powdered sugar mixed with a few tablespoons of heavy cream brings it all together in a sweet finishing touch. Whether youre looking for a twist on a shortcake cookies recipe or some creative uses for fresh strawberries, these cookies are a fun, easy treat that has quickly become one of my favorites.

Why I Like this Recipe

I love this recipe for a few reasons. First, I like how the fresh strawberries mix with the buttery cookie dough – it gives off this cozy, nostalgic vibe that reminds me of my childhood treats. Second, the recipe is simple and easy to follow even if I’m in a rush, which makes baking way less stressful. Third, the sweet glaze they drizzle on top just ties everything together perfectly, balancing out the flavors and adding that extra bit of yum. And lastly, it’s a modern twist on the classic strawberry shortcake, so I feel like I’m getting a little taste of something special every time I bake it.

Ingredients

• Unsalted Butter provides a rich, smooth flavor thats key for the cookie’s texture.

  It melts just right and adds creaminess, even though it is high in fat.

• Granulated Sugar gives the cookies a sweet kick and helps with the browning process during baking, making them deliciously crisp on the edges.
• Eggs act as a binder and bring a bit of protein to the mix; they hold all the ingredients together even when things get heated.
• Fresh Strawberries bring a tangy burst of flavor plus some fiber and vitamins, making them a tasty and fun twist on standard cookies.
• Glaze made with powdered sugar and heavy cream adds a sugary shine that makes every bite feel indulgent.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temp
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh strawberries, diced
• For the glaze: 1 cup powdered sugar
• For the glaze: 2-3 tablespoons heavy cream

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, cream together the butter and sugar until smooth and a bit fluffy.

3. Beat in the eggs one at a time then mix in the vanilla extract.

4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

5. Gradually add the flour mix to the butter mixture until it’s all combined.

6. Fold in the diced fresh strawberries gently, making sure they get spread out.

7. Drop rounded tablespoons of dough onto your baking sheet, spacing them about 2 inches apart.

8. Bake the cookies for 12-15 minutes or until they start turning light golden on the edges.

9. While the cookies are cooling, mix the powdered sugar and heavy cream together in a small bowl until it makes a smooth glaze.

10. Drizzle the glaze over the slightly cooled cookies and enjoy your strawberry shortcake treat!

Equipment Needed

1. An oven set to 350°F
2. A baking sheet with parchment paper
3. A large bowl for creaming butter and sugar
4. A hand mixer or whisk to beat the ingredients
5. A second bowl for sifting and mixing the flour, baking powder and salt
6. A sifter or fine-mesh strainer for the dry ingredients
7. Measuring cups and spoons for accurate ingredient amounts
8. A rubber spatula for folding in the strawberries
9. A cooling rack for letting the cookies cool after baking
10. A small bowl for mixing the powdered sugar and heavy cream glaze

FAQ

Strawberry Shortcake Cookies Recipe Substitutions and Variations

• Instead of unsalted butter you can use coconut oil or margarine if you prefer.
• You might swap the granulated sugar for brown sugar to add a richer, caramel-like taste.
• If you dont have eggs available, try using 1/4 cup unsweetened applesauce per egg as a substitute.
• Using almond extract instead of vanilla extract is an option, but it does give the cookies a slightly different flavor.
• You can opt for a gluten free all-purpose flour blend if you need to avoid gluten, keeping in mind that the texture might change a bit.

Pro Tips

1. Make sure your butter and eggs are all at room temp before you start – that way the ingredients mix better, and you avoid ending up with a lumpy dough that can mess up your cookie texture.

2. When addin the strawberries, gently fold them in slowly so they don’t break up too much and make the dough too wet. You really dont want the cookies to spread out too much.

3. Keep an eye on your oven’s temperature, cuz sometimes ovens run hotter or cooler than what it says. A quick temp check with an oven thermometer can save you from burning your cookies or having them underbaked.

4. For the glaze, adjust the heavy cream little by little until you get a smooth, drizzly consistency. If you add too much too fast, it might be runny and not stick properly to the cookies.