Strawberry Shortcake Cookies

Strawberry Shortcake Cookies are soft, tender, cake-like cookies studded with juicy fresh strawberries and drizzled with a sweet strawberry glaze. With simple ingredients like sour cream, fresh berries, and a hint of lemon zest, these cookies are bursting with bright flavor and nostalgia in every bite.

Why You’ll Love This Recipe

Buttery, and packed with sweet strawberry flavor in every bite. With tender cookie centers and bits of juicy strawberries throughout, they taste just like classic strawberry shortcake in cookie form. Easy to make and irresistibly delicious.

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Ingredient List

For the Cookies:

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• Zest of 1 lemon (optional, but brightens flavor beautifully)
• 1–1½ cups diced fresh strawberries (drained on paper towels)

Optional Add-Ins / Variations:

• 1 tablespoon lemon juice added to strawberries for extra zing
• Sugar crystals for rolling tops of cookies
• White chocolate chips folded in with strawberries

For the Strawberry Glaze:

• 1–1½ cups powdered sugar
• 1–2 tablespoons milk or cream
• 1–2 tablespoons fresh strawberry puree or strawberry juice
• Optional: a drop of vanilla or lemon juice

Substitution Notes:

• No sour cream? Use plain Greek yogurt instead!
• Fresh strawberries are best, but in a pinch, thawed frozen strawberries (well-drained) can work
• Swap lemon zest for orange zest for a different citrus twist

Why These Ingredients Work

Let me tell you why each ingredient plays its part in making these cookies absolutely perfect:

Sour cream is the secret weapon here — it adds incredible moisture and tenderness while giving the cookies that slightly tangy flavor reminiscent of classic shortcake biscuits.

Cold butter creates those beautiful tender crumbs and helps the cookies rise with a soft, delicate texture rather than spreading flat.

Baking powder and baking soda work together to give these cookies a lovely lift and that signature cake-like crumb.

Fresh strawberries bring bright, juicy bursts of flavor throughout every bite. Draining them prevents soggy dough while still keeping all that fresh berry goodness.

Lemon zest is optional but OH so good — it brightens the strawberry flavor and adds a subtle complexity that makes people say “what IS that amazing flavor?”

Essential Tools and Equipment

Here’s what you’ll need to make cookie magic happen:

• Large mixing bowls (at least 2)
• Whisk
• Pastry cutter or fork (for cutting in butter)
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or spoon (2-tablespoon size works great)
• Wire cooling rack
• Small bowl for glaze
• Paper towels (for draining strawberries)

How To Make Strawberry Shortcake Cookies

Step 1: Prep Oven & Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a good whisking to make sure everything is evenly distributed.

Step 3: Cut in Butter

Add the cold cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces still visible. This creates those tender, flaky pockets in your cookies!

Step 4: Mix Wet Ingredients

In another bowl, whisk together the sour cream, eggs, sugar, vanilla extract, and lemon zest if you’re using it. Whisk until everything is smooth and well combined.

Step 5: Combine Dough

Pour the wet ingredients into the dry mixture and stir gently with a spoon or spatula until just combined. You should still see a few flour streaks.

Step 6: Fold in Strawberries

Gently fold in those beautiful drained strawberries. Use a light hand so you don’t mash them — we want pretty chunks of berry throughout! The dough will be soft and slightly sticky, almost like a thick batter.

Step 7: Form Cookies

Using a cookie scoop or spoon, drop about 2 tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. They’ll spread just a little, but not much.

Step 8: Bake

Bake for 12–15 minutes, until the edges are lightly golden. The centers might look slightly soft — don’t worry, that’s exactly what we want! They’ll continue to set as they cool.

Step 9: Cool

Let the cookies cool on the baking sheet for 3–5 minutes (this helps them firm up), then carefully transfer them to a wire rack to cool completely before glazing.

Step 10: Make the Glaze (Optional But Amazing!)

In a small bowl, whisk together powdered sugar, strawberry puree or juice, and milk until smooth and pourable. Add a splash of vanilla or lemon juice if you want extra flavor depth. Drizzle that gorgeous pink glaze over your cooled cookies!

You Must Know

The butter MUST be cold — this is not negotiable! Cold butter creates steam pockets as it bakes, giving you that tender, slightly flaky texture. Room temperature butter will give you flat, dense cookies.

Drain those strawberries! Pat them dry with paper towels before adding them to the dough. Excess moisture can make your cookies spread too much or turn out gummy.

Don’t overmix the dough once you add the flour. Stir just until combined and you’ll have tender, delicate cookies. Overmixing develops gluten and makes them tough.

Personal Secret: I toss my diced strawberries with just a tiny pinch of sugar and let them sit for 5 minutes, then drain them really well.

Pro Tips & Cooking Hacks

Use a cookie scoop for uniform cookies that bake evenly. No scoop? A 2-tablespoon measuring spoon works great!

Room temperature eggs mix more easily into the dough and create better texture. Just set them out 30 minutes before baking.

Line your baking sheets with parchment — these cookies are tender and can stick if you’re not careful.

Rotate your baking sheet halfway through baking time for even browning.

Don’t overbake! These cookies should be soft, not crispy. When the edges are just set and lightly golden, they’re done.

Make strawberry puree easily by mashing a few berries with a fork and straining out the seeds if you want a super smooth glaze.

Common mistake to avoid: Adding too many strawberries can make the dough too wet. Stick to the 1–1½ cup range for best results.

Flavor Variations / Suggestions

Lemon Lovers: Double the lemon zest and add 1 teaspoon lemon juice to the dough for bright, zingy cookies.

Chocolate Strawberry Twist: Fold in ½ cup white chocolate chips along with the strawberries. SO good!

Mixed Berry Magic: Use a combination of strawberries, blueberries, and raspberries for a triple-berry treat.

Cream Cheese Glaze: Swap the strawberry glaze for a cream cheese glaze (cream cheese, powdered sugar, milk, vanilla) for classic shortcake vibes.

Add crunch: Sprinkle sliced almonds on top before baking for a nutty twist.

Citrus swap: Try orange zest instead of lemon for a different flavor profile.

Make-Ahead Options

These cookies are perfect for planning ahead!

Make the dough ahead: You can prepare the dough (without the strawberries), cover it tightly, and refrigerate for up to 24 hours. When ready to bake, gently fold in the fresh strawberries and proceed with the recipe.

Freeze the dough: Scoop the dough into cookie portions, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.

Baked cookies storage: Store baked cookies in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

Freeze baked cookies: These freeze beautifully! Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Pro tip: If freezing, glaze the cookies AFTER thawing for the prettiest presentation.

Recipe Notes & Baker’s Tips

Strawberry selection matters! Choose firm, sweet strawberries that aren’t overly juicy. Overripe berries can make the dough too wet.

Dice strawberries small — about ¼-inch pieces work best. Too large and they might sink or make cookies fall apart.

These cookies are meant to be soft and tender, almost like a cross between a cookie and a biscuit. If you prefer crispier edges, bake an extra 2–3 minutes.

The glaze is optional but it really completes the strawberry shortcake experience! Plus, it’s gorgeous.

Altitude adjustment: If you’re at high altitude, reduce baking powder by ¼ teaspoon and add 2 tablespoons more flour.

Serving Suggestions

These cookies are absolutely delightful served:

Warm from the oven with a glass of cold milk — pure comfort!

For brunch alongside fresh fruit and coffee

As a dessert with a scoop of vanilla ice cream or fresh whipped cream on the side

At summer gatherings — they’re perfect for picnics, potlucks, and backyard barbecues

With tea or coffee for an afternoon treat

Garnish ideas: A dollop of whipped cream, fresh strawberry slices, a dusting of powdered sugar, or fresh mint leaves make beautiful presentations.

How to Store Your Strawberry Shortcake Cookies

Room Temperature: Store in an airtight container for 2–3 days. The cookies stay soft and delicious!

Refrigerator: These keep well in the fridge for up to 5 days in an airtight container. The strawberries stay fresher this way, especially in warm weather.

Freezer: Freeze baked cookies (without glaze) in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

Reheating: If you want to enjoy them warm, pop them in a 300°F oven for 5 minutes or microwave for 10–15 seconds. They’ll taste freshly baked!

Glaze note: If your cookies are glazed, they’re best eaten within 1–2 days as the glaze can soften the cookie tops over time.

Allergy Information

Contains: Wheat (gluten), dairy (butter, sour cream, milk in glaze), eggs

Dairy-free option: Use vegan butter and dairy-free sour cream (like coconut or cashew-based). Use plant milk in the glaze.

Gluten-free option: Substitute with a 1:1 gluten-free flour blend that contains xanthan gum. Your cookies may be slightly more delicate.

Egg-free option: Try using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit 5 minutes). Texture will be slightly different but still delicious!

Nut-free: This recipe is naturally nut-free unless you add optional almond garnish.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

You can, but fresh is really best here! If you must use frozen, thaw them completely, drain them VERY well (squeeze out excess moisture), and pat them super dry with paper towels. Frozen berries release more liquid, so your cookies might spread more or have a softer texture.

My cookies spread too much — what happened?

This usually means your butter was too warm or your strawberries weren’t drained enough. Make sure your butter is cold when cutting it into the flour, and always pat those berries dry! Also, make sure your dough isn’t overmixed.

Can I make these without the glaze?

Absolutely! They’re delicious plain, especially if you roll the tops in sugar before baking. The glaze is just the cherry on top

How do I know when they’re done baking?

Look for lightly golden edges and cookies that look just set in the center. They might seem slightly soft when you take them out, but they’ll firm up as they cool. If you overbake them, they’ll be dry instead of tender.

Can I add other fruits to this recipe?

Yes! Blueberries, raspberries, or diced peaches would all be lovely. Just make sure they’re well-drained and not overly juicy. You might need to adjust baking time slightly depending on the fruit’s moisture content.

Why do my cookies taste bland?

Make sure you’re using the full amount of vanilla extract and don’t skip the salt — it enhances all the flavors! The lemon zest also makes a HUGE difference in brightening everything up. Also, check that your baking powder is fresh and active.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely love to hear how your Strawberry Shortcake Cookies turned out! Did you add the lemon zest? Try the glaze?