Two Peas and Their Pod

Strawberry Shortcake Cookies

We had a death in the family this week-our Mac died:( Luckily, we were able to back everything up before the crash, but I am without my computer for a few days. Our Mac is in the shop getting a new hard drive. I hope it is fixed soon because I am lost without it! On a brighter note-I made Strawberry Shortcake cookies. These cookies have been on my “to do” list for quite awhile. Strawberry shortcake is one of my favorite desserts and you all know I love cookies-so I had to make these cookies. I love it when two desserts come together!

Strawberry Shortcake Cookies on If you like strawberry shortcake, you will LOVE these cookies!

The cookies are made with heavy cream and have fresh diced strawberries in the dough. All of the goodness of strawberry shortcake, but in cookie form. These cookies remind me more of a scone. They are light, fluffy, and tender. The juicy strawberries add a nice burst of flavor. The cookies are best eaten the day they are made, but Josh enjoyed a few for breakfast the next day and he had no complaints:)

If you love Strawberry Shortcake, you will love these Strawberry Shortcake cookies! They taste just like the classic dessert, but they are portable. They are good as is, but you can serve them with vanilla ice cream if you want to go all out! Enjoy!

Strawberry Shortcake Cookies

Yield: 3 dozen cookies

Cook Time: 22-25 minutes


2 cups diced fresh strawberries
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado sugar, for sprinkling


1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

3. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 22 to 25 minutes. Transfer to a wire rack, and let cool.

Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Recipe from Martha Stewart

If you like these Strawberry Shortcake Cookies, you might also like:

Chocolate Covered Strawberry Cookies from Cara’s Cravings
Strawberry Filled Lemon Sandwich Cookies from Evil Shenanigans
Dark Chocolate Strawberry Cookie Sandwiches from La Fuji Mama
Strawberry Cake from Two Peas and Their Pod



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70 Responses to “Strawberry Shortcake Cookies”

  1. grace — August 22, 2011 @ 4:04 pm

    inspired! i’ve certainly never seen strawberries in a batch of cookies, but i like everything about it!

  2. Nancy@acommunaltable — August 22, 2011 @ 11:34 pm

    Perfect!! (That would be the cookies – NOT the computer issues!)

    These are cookies that I definitely think are in my future since I love strawberry shortcake!

  3. Kerri-Ann — August 23, 2011 @ 9:46 am

    I made these for my parents and used 100% whole wheat pastry flour and subbed evaporated milk for the cream. They were a big hit! Thanks for the inspiration.

    • Two Peas replied: — August 23rd, 2011 @ 2:48 pm

      Great substitutions! Glad you enjoyed the cookies!

  4. Darla @ Bakingdom — August 24, 2011 @ 6:47 pm

    Oh! I’m so smitten with these! Must make before the summer is over. Thanks for another lovely recipe, Maria.

    P.S. Another round of gorgeous photos too! So bright and fresh!

  5. Krista {Budget Gourmet Mom} — August 25, 2011 @ 4:41 pm

    What an absolutely genius idea! Those look delicious!

  6. Delphine — August 29, 2011 @ 2:06 pm

    Strawberries: i love, shortcakes: i love. Strawberries shortcakes: i super looooove ! <3

  7. kyleen — September 1, 2011 @ 10:43 pm

    I love strawberry shortcake so these cookies sound delish! I think I will be baking these with some friends tomorrow! Thanks for the inspiration.

  8. Becki @ Becki's Whole Life — September 5, 2011 @ 10:10 pm

    Sorry about you Mac! These cookies look wonderful – and definitely like strawberry shortcake. My 6 year old would love these as she is a huge Strawberry Shortcake fan…both the dessert and the doll:-)

  9. Rose Dipped — September 9, 2011 @ 4:50 am

    This recipe is really awesome!Thank you for sharing it with us! I guess instead of strawberries you can use any kind of fruit you have lying around…

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  11. Joanie Zisk — May 1, 2012 @ 3:21 pm

    I just took these cookies out of the oven and they are so pretty (not as pretty as yours turned out, but it’s ok). I didn’t even wait until they cooled, I’ve already taken a bite and they are so good!

  12. renu — May 8, 2012 @ 11:20 am

    How can i store these lovely cookies for a longer time?

    • Two Peas replied: — May 8th, 2012 @ 11:57 am

      you can try freezing them!

  13. MyThy as in "Mighty" — May 14, 2012 @ 6:09 pm

    Hi! I saw this recipe and several others on pinterest based on Martha Stewarts recipe. When I made the batter it was so soft that I thought 2/3 heavy cream was too much. I had to add another 1/4 cup of flour. Did you (or anyon else) have this problem? I had to refridgerate it an hour to stiffen it up and they baked out soft like muffin tops not denser like scones. I also added lemon zest to up the lemon flavor & it was perfect.

  14. Geri Rolfe — January 21, 2013 @ 7:42 pm

    These look sooooooo yummy… can you use frozen strawberries or different fruit in them? Or even canned fruit? Thanks… Geri

  15. Mary Behling — January 23, 2013 @ 12:56 am

    I can’t wait to try the recipe perfect for summer…

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  19. Marg — June 25, 2014 @ 2:12 pm

    Can I use frozen strawberries?

  20. Sadye — June 25, 2014 @ 5:40 pm

    Marg, I used just a few frozen strawberries (ones I’d bought fresh, then froze) to make a full two cups, and it seemed like liquid from them seeped out a lot and resulted in some sort of brown crispy stuff (caramelized sugar, I guess) along the bottoms. So I would definitely make sure they’re super-thawed and super-dry, if you try frozen ones. Good luck!

  21. Kay Hannan — June 26, 2014 @ 6:47 am

    These look great, I have a lot of Rhubarb I’m wondering if you’ve ever tried putting some in these ? Rhubarb seems to add a lot of moister to muffins I make with it, thought they may to these as well, just wondering.

  22. Roxy — July 16, 2014 @ 12:02 am

    I’m making these cookies sometime this week. but I was wondering if the dough could be made in advance? I don’t have an oven at the moment, so I was planning on making the dough the night before, chilling in fridge, and then baking them the following morning? Thank you in advance

    • Two Peas replied: — July 16th, 2014 @ 12:13 am

      Making the dough the night before should be just fine. Enjoy!

  23. Roxy — July 16, 2014 @ 11:21 pm

    I was wondering if the dough can be made ahead of time and stored in the fridge? I would be making the cookies the following day, so it wouldn’t be stored for long.

  24. Roxy — July 16, 2014 @ 11:22 pm

    Sorry, Two Peas! I hadn’t seen my post, so I re-posted it. I guess my computer was just being a little slow. Thank you for your quick response! :) Looking forward to baking these delicious cookies!!

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