Name: Soft Strawberry Shortcake Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh strawberries, finely chopped

Jump to Recipe

If you adore the flavors of summer and crave desserts that effortlessly brighten your day, Soft Strawberry Shortcake Cookies are about to become your newest obsession. Picture this: pillowy-soft cookies, studded with vibrant pieces of fresh strawberries, each bite bursting with juicy sweetness and a whisper of vanilla. These cookies beautifully straddle the line between a classic shortcake and a melt-in-your-mouth treat, making them perfect for picnics, lazy Sunday afternoons, or whenever you need a sweet pick-me-up. If you’re like me, one batch of Soft Strawberry Shortcake Cookies won’t last long—they’re simply irresistible!

Soft Strawberry Shortcake Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Soft Strawberry Shortcake Cookies is their simplicity—every ingredient plays a key role in achieving that dreamy flavor and unbelievably soft texture. These kitchen staples come together to create cookies that are as gorgeous as they are delicious.

All-purpose flour: The humble backbone of your cookie, creating structure while keeping everything tender.
Baking powder: Gives a gentle lift to the cookies, ensuring a light, cakey bite reminiscent of shortcake.
Salt: Just a little bit! It amplifies flavors and keeps the sweetness balanced.
Unsalted butter (softened): Delivers that melt-in-your-mouth richness and helps each cookie spread just right.
Granulated sugar: Adds sweetness and also gives those lovely golden edges as the cookies bake.
Large egg: Binds the dough and gives a beautifully tender crumb.
Vanilla extract: Rounds out all the flavors with warmth and a classic bakery aroma.
Fresh strawberries (finely chopped): The star! Choose ripe, juicy berries for maximum flavor and pockets of sweet-tart fruit.

How to Make Soft Strawberry Shortcake Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start your baking journey by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper—this makes for easy cleanup and ensures your Soft Strawberry Shortcake Cookies lift off the tray without sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick step helps distribute the leavening and salt evenly, guaranteeing that each cookie gets just the right lift and flavor.

Step 3: Cream the Butter and Sugar

Grab a large mixing bowl and cream your softened butter with the granulated sugar. This isn’t just about blending; give it a good mix until the mixture is light and fluffy—this is what will keep the cookies tender and soft, with buttery pockets throughout.

Step 4: Add the Wet Ingredients

Beat in the egg and vanilla extract to your butter-sugar mixture. You’re looking for the batter to turn silky and smooth, with a dreamy aroma floating up as you mix. This is the base of all that soft, shortcake-like magic.

Step 5: Combine Wet and Dry Mixtures, Then Add Strawberries

Gradually stir the dry ingredients into the wet mixture, just until no streaks of flour remain. Don’t overmix! Finally, gently fold in your chopped strawberries, being careful not to crush them—these beauties create juicy bursts of color and flavor in every cookie.

Step 6: Portion and Arrange the Dough

Using a tablespoon or a small cookie scoop, drop rounded dollops of dough onto your prepared baking sheets. Leave about two inches between each, giving them room to spread and bake evenly.

Step 7: Bake and Cool

Pop the cookie sheets in the oven and bake for 12–15 minutes, or until the edges turn a light golden brown. The centers should stay soft—don’t be tempted to overbake! Let them cool for a few minutes on the tray, then transfer to a wire rack to finish cooling. Resist snacking until they’re set (or try one warm for a real treat!).

How to Serve Soft Strawberry Shortcake Cookies

Garnishes

For a dazzling bakery-style finish, lightly dust your Soft Strawberry Shortcake Cookies with powdered sugar just before serving. For an extra-special touch, drizzle a little melted white chocolate or top with a dollop of whipped cream and a fresh strawberry slice—a nod to the classic shortcake look!

Side Dishes

Pair these cookies with a glass of cold milk for cozy nostalgia, or brew up a pot of tea or coffee for an elegant snack-time treat. On hot days, they’re wonderful served alongside a bowl of vanilla bean ice cream for the ultimate strawberries-and-cream experience.

Creative Ways to Present

Layer a few cookies into a pretty jar for the sweetest edible gift, or serve Soft Strawberry Shortcake Cookies on a tiered cake stand at brunch. If you’re feeling playful, sandwich two cookies together with a little whipped cream or mascarpone for a mini dessert that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any remaining Soft Strawberry Shortcake Cookies in an airtight container at room temperature for up to two days. Because of the fresh strawberries, they’re best enjoyed sooner rather than later, but the cookies will stay tender and flavorful for a couple of days after baking.

Freezing

If you want to make a batch ahead, you can freeze the unbaked cookie dough or the baked cookies themselves. For dough, scoop onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time. For baked cookies, wrap individually and freeze for up to two months—let them thaw at room temperature before serving.

Reheating

To bring that just-baked warmth back, pop a cookie in the microwave for 8–10 seconds or warm them in a low oven (about 300°F) for a few minutes. This little trick revives their softness and makes the strawberry aroma irresistible all over again!

FAQs

Can I use frozen strawberries instead of fresh?

You can, but fresh strawberries yield the best texture and flavor in Soft Strawberry Shortcake Cookies. If using frozen, thaw them completely and pat dry to minimize extra moisture in the dough.

What’s the best way to chop the strawberries?

Finely dice the strawberries into small, even pieces (about the size of a pea) so they distribute evenly throughout the cookies and don’t release too much juice as they bake.

Do these cookies need to be refrigerated?

If you’re storing the cookies for more than a day, you can refrigerate them to extend freshness, but make sure to bring them to room temperature before serving for the best flavor and texture.

Can I add other mix-ins to the dough?

Absolutely! While Soft Strawberry Shortcake Cookies shine with strawberries alone, white chocolate chips or a pinch of lemon zest add a lovely twist. Just keep additional mix-ins to about half a cup total.

How do I prevent the cookies from spreading too much?

If your dough seems too soft, chill it for 20–30 minutes before baking. This will help the cookies hold their shape and keep that signature soft, shortcake texture.

Final Thoughts

There’s something endlessly joyful about baking a batch of Soft Strawberry Shortcake Cookies and sharing them with loved ones—or sneaking a few for yourself! Whether you enjoy them with tea, gift them to a friend, or savor one warm from the oven, this recipe brings the taste of summer into every bite. Give them a try—your cookie jar will thank you!

Soft Strawberry Shortcake Cookies Recipe

★★★★★

5 from 7 reviews

Author: lilan
Total Time: 30 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

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Description

Soft Strawberry Shortcake Cookies are a delightful twist on the classic shortcake, with a tender, cake-like texture and bursts of fresh strawberry flavor in every bite.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Additional:

1 cup fresh strawberries, finely chopped

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
Incorporate Dry Ingredients: Gradually mix in the dry ingredients until just combined. Gently fold in chopped strawberries.
Scoop and Bake: Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them two inches apart. Bake for 12-15 minutes or until edges are golden brown but centers remain soft.
Cool and Serve: Allow cookies to cool slightly on the baking sheets before transferring to wire racks to cool completely.

Notes

For extra flavor, consider adding a sprinkle of sugar on top of the cookies before baking.
These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American