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Delicious strawberry shortcake cookies with fresh strawberries and whipped cream

Strawberry Shortcake Cookies

Sweet and fruity Strawberry Shortcake Cookies bring the essence of summer in each bite, marrying fresh strawberries with buttery cookie dough for a delightful treat without the fuss.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 3 medium strawberries, finely chopped Equivalent to about ½ cup; frozen strawberries can be used if fresh ones aren’t available, but be sure to thaw and drain excess liquid.
  • 1 tablespoon fresh lemon juice Enhances the flavor; substitute with lime juice for a zesty twist.
  • 1 tablespoon granulated sugar To help macerate the strawberries; swap with honey for a natural sweetener.
For the cookies
  • 2 cups all-purpose flour Provides the base; use gluten-free flour for a gluten-free option.
  • ½ teaspoon baking powder Ensures the cookies rise; check the expiration date for freshness.
  • ½ teaspoon baking soda Adds a light texture; baking powder can substitute, but alter amounts accordingly.
  • ¼ teaspoon salt Balances sweetness; don’t omit this for flavor enhancement.
  • ½ cup unsalted butter Softened at room temperature for a tender texture; coconut oil works well as a dairy-free option.
  • ½ cup granulated sugar Sweetens the dough; brown sugar can be used for deeper caramel notes.
  • ¼ cup brown sugar Contributes moisture; all white sugar can be substituted if necessary.
  • 1 large egg Binds the ingredients; replace with a flax egg if desired.
  • 1.5 teaspoons vanilla extract Adds warmth; use pure vanilla for the best flavor.
  • 4 oz cream cheese Lends a creamy texture; Greek yogurt can be a lighter alternative.
  • 2 tablespoons powdered sugar Sweetens the cream cheese for frosting; use honey or agave syrup for a healthier option.

Method
 

Preparation
  1. In a small bowl, combine the chopped strawberries, lemon juice, and granulated sugar. Stir gently and let them soak for 10 minutes.
  2. Strain off excess liquid but do not press the strawberries dry — a bit of their natural juice is essential for flavor and moisture.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, add softened butter, granulated sugar, and brown sugar, then cream them together until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the macerated strawberries gently until evenly distributed throughout the dough.
  6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden, and the centers remain slightly soft.
  8. While the cookies cool, beat together cream cheese and powdered sugar until smooth and creamy.
  9. Once cookies are cool, dollop or pipe the cream cheese mixture onto each cookie.

Notes

Store cookies in an airtight container at room temperature for up to three days. For freezing, place cooled, unfrosted cookies in a freezer-safe container or bag for up to three months. Thaw at room temperature before frosting.