Strawberry shortcake cookies are a sweet way to use fresh strawberries when they are in season. The cookies are similar to scones and have a light and fluffy texture.
During strawberry season I can’t resist buying the four-pound box of strawberries only to get them home and realize that four pounds is a lot – almost too much for us to eat before they go bad. Even so, I did just that recently and brought home a bunch of strawberries and now I’ve been looking for lots of strawberry dessert recipes to try.
I found a recipe for pretty strawberry shortcake cookies on Pink Parsley and I immediately wanted to try them. I’ve made traditional strawberry shortcake before and I loved the idea of taking that and turning it into a cookie. I loved how the little bits of strawberries looked in the cookies.
These strawberry cookies remind me a lot of the strawberry scones I’ve made and they’re made in a similar way. You cut butter into flour and then add cream to bring the dough together. Once baked the cookies have a light and fluffy texture with slightly crispy edges.
- You will need about 12 ounces of whole strawberries which you will need to hull and dice. Because I love strawberries so much, I bought a strawberry huller* which makes it really easy to prep them.
- Once you’ve diced your strawberries you should have two cups.
- Use very cold butter and cut it into small pieces. Cutting it will make it easier to combine with the butter.
- Cut the butter into the flour. Once the flour and butter resemble coarse crumbs it’s ready.
- I used a 1 1/2” cookie scoop to place the cookie dough on the baking sheet.
- I like to top the cookies with coarse sugar before I bake them which gives them a sugary and crunchy topping once they’re baked.
I really liked how these strawberry shortcake cookies turned out. I love the pretty pink strawberries peeking out and the texture and flavor were wonderful. I’ll definitely make them again.
More Ways to Use Fresh Strawberries
Because of my fresh strawberry obsession, I’m always trying new recipes with strawberries. Here are a few more ways to use them.
- Stuffed Strawberry Cheesecake Bites
- Strawberries and Cream Overnight Oats
- Strawberries and Cream Cupcakes
- Strawberries and Cream Mug Cake
Strawberry Shortcake Cookies
- 12 oz strawberries hulled and diced into 1/4-inch pieces (about 2 cups)
- 1/2 tsp freshly squeezed lemon juice
- 1/2 cup + 2 tbsp granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 oz (6 tbsp) cold, unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- coarse sugar for sprinkling
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Combine strawberries, lemon juice, and two tablespoons of granulated sugar in a medium bowl. Set aside.
- Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.
- Using a 1 1/2-inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 15 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.