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Strawberry Shortcake Cookies

5 from 8 votes

Bursting with fresh strawberry flavor, these soft and tender Strawberry Shortcake Cookies are so good! Easy to make and quick to bake, these effortless cookies are a must-try!

strawberry shortcake cookies on a plate

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These perfectly pink, soft cookies are so good! If you could take a strawberry shortcake and put it into cookie form, this is what you’d get! Sweet cream and white chocolate add just the right amount of sweetness to these soft and cakey strawberry cookies.

I love these cookies and make them every spring when I can get my hands on fresh, local strawberries. The flavor is incredible and each bite tastes like a sunny day! Most of all, they’re easy to make. They’re a no-fuss cookie, and while you do have to chill the dough, this is an easy cookie to make.

Grab some strawberries and your mixer and let’s get cooking!

What you’ll love about Strawberry Shortcake Cookies


  • They’re bursting with berry flavor!
  • Easy to make and quick to bake!
  • They freeze like a dream so you can save some for later!

Ingredients

  • Fresh strawberries – Cleaned and hulled.
  • Butter – Salted, softened.
  • Sugar – White granulated sugar.
  • Eggs – You need a whole egg and 1 egg yolk.
  • Heavy whipping cream – Just a wee bit.
  • Vanilla extract – Real or artificial.
  • Red food color – Optional
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • White chocolate – Good white chocolate. I used a white chocolate bar. Chop it into small pea-sized chunks.
strawberry shortcake cookies next to milk

How To Make Strawberry Shortcake Cookies

For a full list of ingredients and instructions for this Strawberry Shortcake Cookies recipe, please scroll to the bottom of this page.

  1. Pulse the strawberries in a food processor or use a potato masher until they’re finely chopped. You’ll need 1 cup of strawberries.
  2. Cream the butter and sugar together in a stand mixer until it is light and fluffy.
  3. Add the egg to the butter-sugar mixture and mix to combine, then add the egg yolk.
  4. Add the heavy whipping cream and vanilla and mix until just combined.
  5. Whisk the flour, baking powder, and salt in a separate bowl, then add half the flour mixture to the butter-egg mixture. Mix until combined, then add the remaining flour.
  6. Fold in the strawberries and white chocolate chunks, mixing until just mixed.
  7. Wrap the cookie dough in plastic and chill for 2-3 hours or overnight.
  8. Preheat the oven to 350-F and line some baking sheets with parchment paper.
  9. Use a 2-tablespoon cookie scoop to scoop out the cookies – they will spread so don’t put them too close – and place them on the baking sheet.
  10. Bake for about 14-16 minutes or until the edges are golden brown. Let the cookies cool a bit then transfer them to a cooling rack to cool completely.

strawberry shortcake cookies dough balls on a baking sheet

Chef Jenn’s Tips

  • Parchment paper makes baking SO easy, but parchment paper isn’t the same as waxed paper. Do NOT use waxed paper to bake your cookies. Parchment paper is lined with silicone so the cookies won’t stick and cleanup is a breeze.
  • Don’t overmix the cookie batter for these homemade Strawberry Shortbread Cookies.
  • Chilling is important – the cookies won’t spread so much if the dough is cold when they go into the oven.
  • This recipe makes about 30 cookies. You can make them bigger or smaller but adjust the baking time.

Frequently Asked Questions

Are Strawberry Shortcake Cookies with white chocolate chips easy to make?

Yes, these cookies are easy to make. Just make sure to chill the dough and then you’re good to go!

Can you use frozen strawberries in these cookies?

I don’t recommend it. Frozen strawberries will give off a lot of juice which could throw off the consistency of your cookies and they may not bake properly.

Can you freeze Strawberry Shortcake Cookies?

You sure can! Package them in a zipper-top freezer bag and store them for a month or two. Then, just thaw and eat!

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strawberry shortcake cookies stacked on a plate
Print Pin
5 from 8 votes

Strawberry Shortcake Cookies

Bursting with strawberry flavor, these Strawberry Shortcake Cookies are soft and delicious!
Course Desserts
Cuisine American
Keyword bourbon balls with white chocolate, cookies, strawberries, strawberry, strawberry shortbread cookies
Prep Time 20 minutes
Cook Time 14 minutes
Chilling time 2 hours
Servings 30 cookies
Calories 153kcal
Author Chef Jenn

Equipment

Ingredients

  • 8 ounces strawberries cleaned and hulled
  • 2 sticks salted butter softened, 8 ounces butter
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 drops red food color optional
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 ounces white chocolate chopped into pea-sized chunks

Instructions

  • Pulse the strawberries in a food processor or use a potato masher until they're finely chopped. You'll need 1 cup of strawberries.
  • Cream the butter and sugar together in a stand mixer until it is light and fluffy.
  • Add the egg to the butter-sugar mixture and mix to combine, then add the egg yolk.
  • Add the heavy whipping cream, vanilla, and red food color (optional) and mix until just combined.
  • Whisk the flour, baking powder, and salt in a separate bowl, then add half the flour mixture to the butter-egg mixture. Mix until combined, then add the remaining flour.
  • Fold in the strawberries and white chocolate chunks, mixing until just mixed.
  • Wrap the cookie dough in plastic and chill for 2-3 hours or overnight.
  • Preheat the oven to 350-F and line some baking sheets with parchment paper.
  • Use a 2-tablespoon cookie scoop to scoop out the cookies – they will spread so don't put them too close – and place them on the baking sheet.
  • Bake for about 14-16 minutes or until the edges are golden brown. Let the cookies cool a bit then transfer them to a cooling rack to cool completely.

Notes

Chef Jenn’s Tips

  • Parchment paper makes baking SO easy, but parchment paper isn’t the same as waxed paper. Do NOT use waxed paper to bake your cookies. Parchment paper is lined with silicone so the cookies won’t stick and cleanup is a breeze.
  • Don’t overmix the cookie batter for these homemade Strawberry Shortbread Cookies.
  • Chilling is important – the cookies won’t spread so much if the dough is cold when they go into the oven.
  • The cookies will spread. I baked 6 at a time on a cookie sheet.
  • This recipe makes about 30 cookies. You can make them bigger or smaller but adjust the baking time.

Nutrition

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 88mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Want More Delicious and Easy Recipes?

By Chef Jenn

6 thoughts on “Strawberry Shortcake Cookies”

  1. 5 stars
    My Aunt Linda’s strawberries have started bearing, now, and they shone like the stars they are in these delicious cookies! You really do get that Summery strawberry shortcake feeling from these. Just portable! Thanks for sharing this easy cookie recipe!

    Reply
  2. 5 stars
    Thank goodness I had some strawberries in the freezer from last season as I noticed this recipe and just had to try it out and strawberries are averaging about $10 a punnet here in Aus in the dead of winter. These brightened up our day and tasted delicious!

    Reply

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