Strawberry Shortcake Cookies: Buttery, Soft & Flavorful!

Baking cookies is one of my favorite ways to spend an afternoon, and these Strawberry Shortcake Cookies are a delightful twist on a classic dessert. This recipe infuses the soft, buttery goodness of a cookie with the bright, sweet flavor of strawberry shortcake. The secret? Freeze-dried strawberries! They pack an intense flavor punch. Get ready to learn how to bake these incredibly soft and flavorful cookies that are perfect for any occasion, no matter your baking experience!

Why You’ll Love This Recipe

This recipe brings the beloved flavors of strawberry shortcake to a soft and delicious cookie. But what makes these Strawberry Shortcake Cookies so special? It’s all about how we get that intense strawberry flavor!

These cookies will become your new go-to treat.

Freeze-dried strawberry infusion: I use freeze-dried strawberry powder infused into melted butter to ensure an even, strong flavor and a beautiful pink color throughout. This method avoids any sogginess that can happen when using fresh strawberries.

Elevated Flavor: By using this infusion method, the cookies capture the essence of strawberry shortcake.

Perfect for any occasion: They’re easy to make, family-friendly, great for parties and summer gatherings, and offer a satisfying strawberry flavor. If you’re looking for more dessert ideas, you might like these edible flower cookies for a fun twist.

Ingredients Needed

3 medium strawberries (finely chopped, ½ cup equivalent)
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened at room temperature)
½ cup granulated sugar
¼ cup brown sugar (lightly packed)
1 egg (large)
1.5 tsp vanilla extract
4 oz cream cheese
2 tablespoons powdered sugar

Ingredient Notes & Substitutions

Strawberries: Fresh strawberries will work, but be sure to finely chop them. You can also use frozen strawberries, thawed and well-drained. For the most intense strawberry flavor, I highly recommend using freeze-dried strawberry powder and infusing it into the butter. (Core Ingredients & Preparation)

Flour: Accurately measuring your all purpose flour is key! Use the spoon and level method to avoid adding too much. For a gluten-free version, try a gluten-free all-purpose blend. (Core Ingredients & Preparation)

Butter: Softened butter is crucial for proper creaming! Vegan butter can be substituted, just ensure it’s softened. (Flavor Variations & Dietary Adaptations: Vegan Adaptation)
Learn more about the USDA standards for butter and its grading.
Cream Cheese: Full-fat cream cheese will give you the best flavor and texture. If you opt for a vegan cream cheese, make sure it’s a brand known for its baking stability. (Flavor Variations & Dietary Adaptations: Cream Cheese Filling)

How to Make Strawberry Shortcake Cookies

Follow these simple steps to create your own batch of delicious Strawberry Shortcake Cookies!

Prepare the Strawberries

In a small bowl, combine chopped strawberries, lemon juice, and sugar. Stir and let soak for 10 minutes. As they soak, the strawberries will soften and release their juices, which intensifies their flavor. Strain off excess liquid but do not press the strawberries dry — some natural juice helps with both flavor and moisture.

Prepare for Baking

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper is preferred over silicone mats for better browning.

Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

Cream Wet Ingredients

In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving a tender cookie. Add the egg and vanilla; mix until combined.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Fold in Strawberries

Fold strawberries gently and minimally to avoid releasing extra moisture into the dough. Overmixing can lead to soggy cookies.

Scoop and Bake

Using a 1.5 tablespoon cookie scoop, portion dough into balls and place on the prepared baking sheet, 2 inches apart.

Bake the Cookies

Bake for 18–20 minutes but oven temperatures vary, so begin checking at 15 minutes. The bottoms should be golden while the tops remain soft, giving you visual cues for doneness.

Cool and Enjoy

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Achieving Consistent Color and Flavor

One of the keys to these Strawberry Shortcake Cookies is achieving a consistent color and flavor throughout.

The freeze-dried strawberry powder infused in the butter plays a big part, giving the cookies that uniform pink hue. Make sure the powder is finely ground and evenly distributed in the butter. Avoid overmixing the dough, which can lead to uneven color distribution. The Maillard reaction will also enhance the caramelized strawberry notes during baking. (Freeze-Dried Strawberry Enhancement, Baking Process & Techniques)

Pro Tips & Troubleshooting

Here are some tips I’ve learned over time!

Pro Tips

Strain your strawberries twice, once after soaking and again right before folding into the dough, to avoid soggy cookies.

Use parchment paper, not silicone, for better browning.

Stick to a 1.5 tablespoon scoop for even baking.

Flip a cookie and check the bottom—it should be golden, even if the top feels soft.

Common Mistakes to Avoid

Poorly creamed butter leads to dense, drier cookies.

Adding even slightly more flour can reduce sweetness and make the cookies drier than intended. For a healthier alternative, consider making healthy banana mug cake if you want single serve treat.

Serving & Storage

Here’s how to make the most of your cookies!

Serving Ideas

Pair with a glass of cold milk.

Serve warm or at room temperature.

Serve plain or with a cream cheese filling.

Garnish with fresh strawberries or a dusting of powdered sugar.

Serve with a scoop of vanilla ice cream for a true strawberry shortcake experience.

Storage and Make-Ahead

Store baked cookies in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

Dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let soften slightly before scooping and baking.

To freeze cookie dough: Scoop cookie dough balls and place on a baking sheet lined with parchment paper. Freeze until solid. Transfer frozen cookie dough balls to a freezer bag and store for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Conclusion

These Strawberry Shortcake Cookies offer a delightful twist on a classic dessert. The use of freeze-dried strawberries intensifies the strawberry flavor, ensuring a delicious and consistent taste in every bite. This recipe is straightforward and achievable, even for novice bakers. Feel free to experiment with different variations or serving suggestions! Share this recipe with your friends, and be sure to explore my other cookie recipes for more baking inspiration. If you’re looking for something a bit different for Valentine’s Day, how about heart shaped strawberry mousse?

FAQ

Here are some common questions I get about this recipe:

Can you use frozen strawberries?
Yes, but thaw and drain them very well to remove excess moisture. Freeze-dried strawberries are recommended for the best flavor and texture.

How can I prevent flat cookies?
Ensure your butter is properly creamed with the sugars. Avoid overmixing the dough. Chill the dough for 30 minutes before baking. Use parchment paper instead of a silicone mat.

Why do my strawberries sink to the bottom?
Toss chopped strawberries with a tablespoon of flour before folding them into the dough. This helps suspend them more evenly.

Can I use freeze-dried strawberries in this recipe?
Yes! In fact, it is highly recommended. Grind the freeze-dried strawberries into a powder and infuse it into the melted butter for the most intense strawberry flavor and consistent color. To better understand the process, you might want to read about the science of freeze-drying.

How can I make these cookies vegan?
Use vegan butter and a flax egg (1 tablespoon flax meal + 2.5 tablespoons water). Substitute vegan cream cheese for the filling.

How do I get consistent color throughout the cookies?
Infusing the melted butter with freeze-dried strawberry powder ensures a consistent pink color. Avoid overmixing the dough.

How do I adjust the recipe for high altitude baking?
Reduce the baking powder by 1/4 teaspoon. Increase the oven temperature by 25 degrees F (15 degrees C). You may also need to slightly increase the liquid in the recipe (1-2 tablespoons of milk or water). For another flavor profile, consider this gingerbread cheesecake bar recipe!