Strawberry Shortcake Cookies bring all the bright, sweet flavors of classic strawberry shortcake into a fun, handheld treat. These cookies combine soft, buttery dough with juicy bits of fresh strawberries and a little sprinkle of sugar on top for just the right touch of sweetness. They’re soft and slightly crumbly, with bursts of fruit that feel like summer in every bite.
I love making these cookies when fresh strawberries are in season because it feels like a special way to share a favorite dessert in cookie form. Sometimes I add a little extra vanilla to the dough to make the flavor even more comforting. These cookies are quick to mix up, and they always get smiles from everyone who tries them—especially kids!
The best way I like to enjoy Strawberry Shortcake Cookies is with a cold glass of milk or a gentle cup of tea in the afternoon. They’re perfect for sharing at picnics, family gatherings, or whenever you need a little cheerful treat. Honestly, they remind me of summer days and happy moments, and I hope they bring you that same warm feeling too.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in the recipe. If you’re out, you can substitute with margarine, but expect a slight difference in flavor and texture.
Sugar: Granulated sugar adds sweetness and helps with cookie texture. You can swap half with brown sugar for a bit of moisture and a richer taste.
Cream Cheese: This adds a creamy, tangy filling. Make sure it’s softened so it blends smoothly. If you’re dairy-free, use a plant-based cream cheese alternative.
Strawberries & Jam: Fresh strawberries give that juicy burst while the jam adds extra sweetness. Frozen strawberries can work if thawed and drained well. Any strawberry preserves or jam will do.
Flour & Baking Powder: All-purpose flour is best here. Baking powder helps cookies rise and stay soft. Don’t skip it, or the cookies might turn out dense.
How Do You Keep the Cookies Soft and Perfect for Sandwiching?
Soft cookies are key for these sandwiches. Here’s how to get that texture:
- Beat butter and sugar well until light and fluffy. This adds air and makes cookies tender.
- Avoid overmixing once you add flour; mix just until combined to keep cookies soft.
- Flatten dough balls slightly before baking to help them bake evenly.
- Bake just until edges begin to set; cookies should look slightly underbaked in the center to stay soft.
- Cool cookies completely before adding filling to avoid melting.
Following these tips gives you soft, crumbly cookies perfect for holding creamy filling without breaking. They’ll be lovely to bite into and hold together well.
Equipment You’ll Need
- Mixing bowls – I like using large bowls to mix the dough and filling easily without spilling.
- Electric mixer or whisk – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – helps you get the right amounts for each ingredient, ensuring the perfect texture.
- Baking sheet – a standard sheet lined with parchment paper prevents sticking and makes cleanup easy.
- Cookie scoop or tablespoon – keeps cookies uniform in size so they bake evenly.
- Cooling rack – allows cookies to cool completely without sogginess, perfect before filling them.
- Spread knives or piping bag – for spreading cream cheese or decorating with whipped cream and sprinkles.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different berry flavor and color.
- Add a splash of lemon or orange zest to the dough for a citrus twist that brightens the flavor.
- Mix in mini chocolate chips or white chocolate chunks into the dough for extra sweetness and texture.
- Use flavored jams like raspberry or apricot if you want a different fruit flavor on top.
Strawberry Shortcake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup strawberry jam or preserves
- Fresh strawberries, halved
- Whipped cream (optional)
- Sprinkles (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, 10-12 minutes to bake, and a little time for cooling and assembly—around 45 minutes total from start to finish. Chilling for 30 minutes before serving is optional but helps the cookies firm up nicely.
Step-by-Step Instructions:
1. Prepare and Bake the Cookies:
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Then beat in the egg and vanilla extract until well mixed. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the butter mixture until you have a soft dough. Scoop tablespoons of dough onto the baking sheet, spacing them about 2 inches apart, and gently flatten each with your palm or the bottom of a glass. Bake for 10-12 minutes, until the edges begin to set but the cookies are still soft. Let them cool completely on a wire rack.
2. Make the Cream Cheese Filling:
While the cookies cool, beat together the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and fluffy. This creamy filling gives the cookies their delicious richness.
3. Assemble the Cookies:
Spread about 1 tablespoon of cream cheese filling on the bottom of one cookie. Add about 1 teaspoon of strawberry jam on top of the filling. Place a second cookie gently on top to form a sandwich. If you like, add a small dollop of whipped cream on top and place half a fresh strawberry for a pretty, fresh touch. Sprinkle with colorful sprinkles if you want a fun finish. Enjoy immediately, or chill them for 30 minutes if you prefer a firmer texture.
Can I Use Frozen Strawberries for This Recipe?
Yes, you can! Just make sure to thaw and drain the strawberries well before using to avoid extra moisture that could make the cookies soggy.
How Should I Store Strawberry Shortcake Cookies?
Store them in an airtight container in the refrigerator for up to 3 days. They taste best when eaten within the first day for maximum freshness and softness.
Can I Make the Cookies Ahead of Time?
Absolutely! Bake the cookies and prepare the filling separately, then assemble just before serving. You can also prepare entire cookie sandwiches and refrigerate them a few hours ahead to let flavors meld.
Is There a Dairy-Free Substitute for the Cream Cheese Filling?
Yes! You can use dairy-free cream cheese alternatives available at most grocery stores. Just make sure to soften it first for easy mixing and a creamy texture.