Strawberry Shortcake Cookies

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Strawberry shortcake cookies

Strawberry Shortcake Cookies

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! These cookies are a MUST make for spring. Whenever it is strawberry season, we make these cookies. They are delightful!

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

Strawberry Shortcake Cookie Recipe

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 on plate

Strawberry Shortcake Cookies

If you like strawberry shortcake, you will love these cookies! 

Prep Time
10 minutes
Cook Time
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.
  4. Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Nutrition Facts
Strawberry Shortcake Cookies
Amount Per Serving
Calories 106 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 76mg3%
Potassium 68mg2%
Carbohydrates 13g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 185IU4%
Vitamin C 7.2mg9%
Calcium 23mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

strawberry shortcake cookies

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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.

  2. 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!

  3. 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.

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

  5. 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!

  6. 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.

  7. 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

  8. 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.

  9. 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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