Description

Strawberry shortcake is a dessert that has stood the test of time, bringing joy to countless family gatherings, picnics, and celebrations. The combination of soft, buttery cake, fresh strawberries, and whipped cream is synonymous with summer. But what if you could take those nostalgic flavors and transform them into a fun, portable treat? That’s exactly what we’re doing with this recipe for Strawberry Shortcake Cookies.

These cookies are soft, chewy, and packed with chunks of fresh strawberries, offering bursts of juicy sweetness in every bite. The addition of buttery shortcake crumbs not only enhances the flavor but also gives them a slight crunch reminiscent of traditional strawberry shortcake. They’re perfect for any occasion, whether you’re hosting a party, attending a potluck, or simply craving something sweet.

Let me guide you through the steps to make these incredible cookies. Even if you’re not a seasoned baker, this recipe is approachable and easy to follow, with foolproof results. Plus, there’s no need for fancy equipment—just a mixing bowl, a baking sheet, and a love for strawberries.

Ingredients

Scale

1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
2 tablespoons vegetable oil

For the Strawberry Mixture:

1 cup fresh strawberries, diced
1 teaspoon lemon juice

For the Cookie Dough:

1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

Step 1: Make the Shortcake Crumbs

The shortcake crumbs add a delightful crunch and that signature shortcake flavor to the cookies.

Preheat the Oven: Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Ingredients: In a small bowl, combine the flour, brown sugar, granulated sugar, and baking powder. Add the vanilla extract and vegetable oil, mixing until crumbly.
Bake the Crumbs: Spread the crumb mixture evenly onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden. Let them cool completely before using.

Step 2: Prepare the Strawberries

Dice the Strawberries: Wash, hull, and dice the strawberries into small pieces.
Add Lemon Juice: Toss the diced strawberries with lemon juice in a small bowl. This step helps to enhance their flavor and prevents them from becoming too mushy.

Step 3: Make the Cookie Dough

Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy. This process takes about 2-3 minutes.
Add the Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can result in tough cookies.
Incorporate the Add-Ins: Gently fold in the diced strawberries and the cooled shortcake crumbs. Be careful not to overmix, as the strawberries can release juice and make the dough too wet.

Step 4: Shape and Bake the Cookies

Portion the Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake at 350°F (175°C) for 12-14 minutes, or until the edges are set but the centers are still soft.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but allow them to come to room temperature before serving.
Flavor Add-Ins: Add white chocolate chips or a dash of almond extract to the dough for a fun flavor twist.