• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cambrea Bakes
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Contact
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
Γ—

Home Β» Recipes Β» Cookie Recipes

Strawberry Shortcake Cookies

Published: January 28, 2022 Modified: Dec 4, 2022 by Cambrea Gordon. This post may contain affiliate links.

985 shares
  • Facebook
  • Twitter
  • Tumblr
Jump to Recipe

These strawberry shortcake cookies taste like shortcakes in cookie form! With fresh juicy strawberries and buttery shortbread crumbs folded into the dough, these cookies are incredibly chewy with extra gooey centers and a perfect strawberry shortcake flavor that everyone will love!

a pile of strawberry cookies on parchment paper.

I have always loved all things strawberry and strawberry season, so naturally, these strawberry shortcake cookies are one of my absolute favorite cookie flavors ever.

This recipe requires simple ingredients that you already have in your kitchen and creates a truly unique flavor from your ordinary chocolate chip cookie! The strawberry flavor is fresh and natural, as it only uses real strawberries.

I am obsessed with this easy recipe and I know you will be too once you make them!

Jump to:
  • strawberry shortcake cookie highlights
  • ingredient notes
  • instructions
  • expert cookie baking tips
  • storage & freezing
  • faq's
  • more recipes you'll love
  • Recipe πŸ“–
  • Reviews
strawberry shortcake cookies cut in half and sitting in a pile.

strawberry shortcake cookie highlights

  • Extra soft and chewy cookies with gooey centers
  • Delicious strawberry shortcake flavor
  • Real chopped strawberries are added to the dough for the best flavor
  • They are the best for Valentine's Day!

ingredient notes

ingredients needed for the strawberry shortcake cookies.
  • Fresh strawberries: I do not recommend substituting frozen strawberries instead of fresh ones. They will be too soft and juicy for the cookie dough.
  • Egg yolks: The yolks should come from large eggs and need to be at room temperature. Not sure what to do with the leftover egg whites? Try angel food cupcakes or macarons!
  • Unsalted butter: I recommend pulling the butter out 1-2 hours before baking to allow it to come to room temperature. You can also microwave it in 10 second increments until soft, but firm.

Full ingredient measurements and instructions can be found in the recipe card below!

a strawberry cookie with a bite taken out of it.

instructions

Before you start: Make the shortbread crumb by combining the flour, sugar, baking powder, vanilla, and oil in a small bowl. Spread the crumb out onto a parchment-lined baking sheet and bake for 15 minutes. Allow it to cool completely before using. Then preheat the oven to 350 F.

Step 1: In a small bowl, mix the chopped strawberries with a little lemon juice and set them aside. In the bowl of a stand mixer, beat the butter and brown sugar together until fluffy, about 1 minute. You can also cream the dough together in a large bowl with a wooden spoon.

Step 2: Mix in the vanilla extract and egg yolks one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is combined well.

Step 3: Mix in the flour, baking soda, and salt and mix until almost combined.

Step 4: Add the shortcake crumbs and chopped strawberries and gently fold them into the dough. Don't mix too vigorously or the strawberries will get mushy.

strawberry shortcake cookie collage of the recipe process shots.

Step 5: Use a large cookie scoop to scoop the dough onto a parchment-lined baking sheet. Press more of the shortcake crumbs on top of each dough ball, then place them in the freezer to chill for 15 minutes while the oven preheats.

Bake the strawberry cookies spaced 2-3 inches apart for 13-14 minutes, or until the edges are just golden brown. Allow the tray to cool completely on a cooling rack before removing the cookies.

strawberry shortcake cookie dough balls on a baking tray.

expert cookie baking tips

  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
  • Weigh the ingredients: I highly recommend using a kitchen scale to weigh the dry ingredients. If you don't own a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup for the most accurate measurement. 
  • Fold the strawberries in gently: Folding the fruit in gently will keep the pieces whole, otherwise they can turn to mush.
  • Use a large cookie scoop: A large scoop will give you perfect bakery style cookies! You can use a medium or small sized scoop if desired, just know the baking times will vary.
  • Don't over bake them: The cookies are done when the edges are just golden brown. They will continue to bake on the hot tray after coming out of the oven!
lines of strawberry shortcake cookies on parchment paper.

storage & freezing

  • Room temperature: These cookies are best kept at room temperature in an airtight container or ziplock bag. They will stay soft and fresh for 2-3 days if stored properly!
  • Freezer: You can easily freeze the scooped dough balls by storing them in an airtight container or freezer bag for up to 1 month.

faq's

Can I use frozen strawberries in this recipe?

I do not recommend using frozen ones as they will be too soft and watery for the cookie dough.

What can I do with the leftover egg whites?

Those extra egg whites are perfect for making angel food cupcakes or French macarons!

more recipes you'll love

  • Strawberry Crunch Cupcakes
  • Sweet Tart Macarons
  • Biscoff Butter Cookies
  • Orange Macarons

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

Don't forget to subscribe to my newsletter, so that you don’t miss out on new delicious recipes right when they drop!

Recipe πŸ“–

a pile of strawberry cookies on parchment paper.
5 from 16 votes
Rate this Recipe Print Recipe Pin Recipe

Strawberry Shortcake Cookie Recipe

These strawberry cookies taste like shortcakes in cookie form! With fresh juicy strawberries and buttery shortbread crumbs folded into the dough, these cookies are incredibly chewy with extra gooey centers and a major strawberry shortcake flavor that everyone will love!
Servings 7 servings
Prep 35 mins
Cook 13 mins
Total 48 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • 1 large cookie scoop
  • stainless steel baking sheet *SEE NOTES*
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Shortbread Crumb Ingredients

  • 2 tablespoon granulated sugar
  • 1 teaspoon light brown sugar, packed
  • 3 tbsp all-purpose flour
  • ΒΌ teaspoon baking powder
  • 1 tablespoon canola or vegetable oil
  • ΒΌ teaspoon vanilla extract

Cookie Dough Ingredients

  • ΒΌ cup chopped fresh strawberries
  • Β½ teaspoon lemon juice
  • 6 tablespoon unsalted butter room temperature
  • β…” cup light brown sugar
  • 2 large egg yolks
  • Β½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ΒΌ cup shortbread crumbs
  • Β½ teaspoon baking soda
  • ΒΌ teaspoon salt

Instructions

  • Preheat the oven to 300 F/149 C.
  • In a medium bowl, combine the sugar, light brown sugar, flour, baking powder, oil, and vanilla until crumbly. Squeeze the crumb in your hands to form larger crumbs pieces. Bake on a parchment-lined tray for 15 minutes, then set aside to cool.
    2 tablespoon granulated sugar, 1 teaspoon light brown sugar, packed, 3 tablespoon all-purpose flour, ΒΌ teaspoon baking powder, 1 tablespoon canola or vegetable oil, ΒΌ teaspoon vanilla extract
  • In a small bowl, combine the chopped strawberries and lemon juice and set aside.
    ΒΌ cup chopped fresh strawberries, Β½ teaspoon lemon juice
  • In a mixing bowl, beat the butter and sugar together on low for one minute until combined.
    6 tablespoon unsalted butter, β…” cup light brown sugar
  • Mix in the vanilla and egg yolks one at a time until well combined. Scrape down the bowl as needed.
    2 large egg yolks, Β½ teaspoon vanilla extract
  • Add in the flour, baking soda, and salt and mix until almost combined with some dry pockets, then add the shortbread crumb and chopped strawberries. Gently fold the crumb and strawberries into the dough.
    1 cup all-purpose flour, Β½ teaspoon baking soda, ΒΌ teaspoon salt, ΒΌ cup shortbread crumbs
  • Scoop the dough with a large cookie scoop onto a lined baking sheet. Press more shortbread crumbs onto the tops of each dough ball.
  • Place the tray in the freezer to chill until the dough feels completely solid and then preheat the oven to 350 F/177 C.
  • Bake the cookies spaced 2-3 inches apart for 13-14 minutes or until the edges are just turning golden brown. Let the tray cool completely before removing each one, then enjoy!

Notes

Dark vs. light baking pans: Baking sheets conduct heat differently depending on what color the pan is. If your tray is dark/black you should decrease the heat to 325 F/163 C.

Β 

recipe notes

  • Fresh strawberries: I do not recommend substituting frozen strawberries instead of fresh ones. They will be too soft and juicy for the cookie dough.
  • Egg yolks: The yolks should come from large eggs and need to be at room temperature. Not sure what to do with the leftover egg whites? Try angel food cupcakes or macarons!
  • Unsalted butter: I recommend pulling the butter out 1-2 hours before baking to allow it to come to room temperature. You can also microwave it in 10-second increments until soft, but firm.
Β 

storage & freezing

  • Room temperature: These cookies are best kept at room temperature in an airtight container or ziplock bag. They will stay soft and fresh for 2-3 days if stored properly!
  • Freezer: You can easily freeze the scooped dough balls by storing them in an airtight container or freezer bag for up to 1 month.
Β 
Β 
Serving: 1serving | Calories: 292kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 186mg | Potassium: 68mg | Fiber: 1g | Sugar: 24g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

More Cookie Recipes

  • Cookie Dough Crunch Bars
  • Birthday Cake Cookies
  • Espresso Chocolate Chip Cookies
  • Pop Tart Cookie Bars

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Bethany Blevins says

    January 23, 2023 at 5:37 am

    5 stars
    These were amazing!!

    Reply
    • Cambrea Gordon says

      January 24, 2023 at 9:52 am

      Yay!! Thanks for the review Bethany!

      Reply
  2. Jenna says

    January 14, 2023 at 7:47 pm

    5 stars
    These are some of my top rated cookies!!
    They are SO good! The texture is some of the best chewiness I’ve ever had and the flavor is so balanced and delicious.
    Thank you so much for this recipe πŸ™‚

    Reply
    • Cambrea Gordon says

      January 16, 2023 at 9:44 am

      Yay! That is amazing to hear, thanks so much for the kind review Jenna! πŸ™‚

      Reply
  3. Kelsey says

    October 07, 2022 at 1:41 pm

    5 stars
    These were so tasty! The crumble topping is quick to make and really takes it up a notch. Cookies were the perfect texture.

    Reply
  4. Lindsey says

    September 01, 2022 at 8:06 am

    5 stars
    They were a hit! I love the added texture from baking the shortbread crumble first!

    Reply
  5. Anne Stuckel says

    June 14, 2022 at 11:53 pm

    How many cookies does this recipe make? Seven servings is how many cookies? I'll make these for an 8 year-old's birthday. Want to make sure I make enough! Thank you!

    Reply
    • Cambrea Gordon says

      June 15, 2022 at 1:37 am

      Hi Anne! The 7 servings equals 7 cookies, they are pretty large cookies (3 tablespoons) each. You could make smaller (2 tbsp) cookies and get more from the batch, or you could double the recipe! I hope that helps!

      Reply
  6. Kris says

    June 08, 2022 at 6:16 pm

    5 stars
    These were so fun and delicious! My kids really enjoyed them. Thank you for another winner! πŸ™‚

    Reply
    • Cambrea Gordon says

      June 08, 2022 at 9:21 pm

      Yay! Thanks for making them Kris! πŸ™‚

      Reply
  7. Emily says

    June 08, 2022 at 6:08 pm

    5 stars
    What a fun and delicious cookie that is perfect to share! Love that I can freeze the dough and bake them later too πŸ™‚

    Reply
  8. Holley says

    June 08, 2022 at 5:27 pm

    5 stars
    These cookies are an absolute winner!

    Reply
    • Cambrea Gordon says

      June 09, 2022 at 4:18 pm

      Thank you Holley!!

      Reply
  9. Kushigalu says

    June 08, 2022 at 5:25 pm

    5 stars
    Love these strawberry cookies. Interesting flavor. Pinned to bake this soon.

    Reply
  10. Traci says

    June 08, 2022 at 5:06 pm

    5 stars
    This strawberry shortcake cookies recipe might just be my new favorite cookie. It's so easy to make and everyone loves it. Thanks for sharing πŸ™‚

    Reply
    • Cambrea Gordon says

      June 09, 2022 at 4:18 pm

      Yay! Thanks so much Traci!

      Reply
  11. Langley says

    May 10, 2022 at 8:11 pm

    5 stars
    Made this to share with my family and they were amazing! Love the flavor!

    Reply
    • Cambrea Gordon says

      May 10, 2022 at 8:40 pm

      Thanks so much Langley!! I'm so happy to hear everyone loved them!

      Reply
  12. Eva says

    April 24, 2022 at 9:28 pm

    5 stars
    This is one of the best strawberry cookie recipes I’ve ever made! They tasted amazing. Make it just like the recipe and you won’t be disappointed β€” these are fantastic!

    Reply
    • Cambrea Gordon says

      April 24, 2022 at 10:13 pm

      Thank you Eva!!! I am so happy you loved them πŸ™‚

      Reply
  13. Natalia says

    April 15, 2022 at 1:30 am

    5 stars
    I made these for my aunt. They're so good!!!

    Reply
    • Cambrea Gordon says

      April 15, 2022 at 1:34 am

      I'm so glad to hear you liked them, Natalia! Thanks so much for leaving a review πŸ™‚

      Reply
  14. kate says

    June 11, 2021 at 5:00 am

    5 stars
    i made these cookies for a get together with friends and they were such a hit. the strawberry flavor was delicious and i can’t wait to make them again!

    Reply

Primary Sidebar

cambrea bakes head shot.

Hi, I'm Cambrea, a professionally trained pastry chef turned food blogger! Here at Cambrea Bakes, you'll find fun modern twists on classic dessert recipes that are perfect for any occasion.

More about me β†’

valentine's day

  • Cookie Dough Crunch Bars
  • Red Velvet Brownies with Cream Cheese Drizzle
  • Vodka Sauce Pizza
  • Fruity Pebble Donuts
  • Espresso Chocolate Chip Cookies
  • Pop Tart Cookie Bars

popular recipes

  • Easy Lemon Bar Cookies
  • Easy Chocolate Cake with Raspberry Filling
  • Chocolate Filled Cookies
  • Oreo Cookie Cake
  • Espresso Brownies
  • Pop Tart Cookie Bars

Footer

^ back to top

read our terms

  • Privacy Policy
  • Accessibility Policy

keep in touch

  • Sign Up! for emails and exclusive email-only recipes.
  • Find us on Instagram
  • Find us on Facebook
  • Find us on Pinterest

about

  • About
  • Contact Me

As an affiliate partner, I earn a small commission from qualifying purchases, at no cost to you. I only recommend products I really use and love.

Copyright Β© 2023 Cambrea Bakes LLC