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These Strawberry Shortcake Cookies capture the delightful essence of strawberry shortcakes, making them an ideal treat for lunchboxes, picnics, parties, or as a sweet addition to any spring or summer dessert spread!
Why You’ll 🫶🏻 these Cookies
These cookies transform the delightful taste of strawberry shortcakes into a convenient treat. Instead of the usual cream biscuits, these soft, tender cookies are made with cream and feature a vibrant filling of freeze-dried strawberries that wonderfully embody the delightful taste of strawberries. Finished with a sprinkle of sparkling sugar, they provide a visually appealing and delicious twist on a beloved classic. Happy baking! ~Nicole
Key Ingredients for Strawberry Shortcake Cookies
Unsalted Butter provides better control over the amount of salt, leading to a more consistent flavor and texture. This choice often results in chewier cookies while preserving the rich, buttery taste that everyone loves.
Granulated Sugar adds sweetness and affects texture, contributing to a crisp outer layer while keeping the interior soft and chewy.
Pure Vanilla Extract is commonly used when baking sweet goods. It adds a lovely floral aroma.
Unbleached All-Purpose Flour is a versatile ingredient that remains untreated, preserving its natural hue and offering a slightly denser texture that can enhance cookie flavor.
Baking Powder acts as a leavening agent, allowing cookies to rise and achieve a light, fluffy consistency.
Kosher Salt plays a crucial role in balancing sweetness and elevating the cookies’ overall taste.
Heavy Cream contributes a luxurious texture to the cookie dough and the strawberry filling, mimicking the traditional flavor of strawberry shortcakes.
Coarse Sparkling Sugar is a decorative sugar that maintains its shape and sparkle throughout the baking process, making it a perfect choice for adding a touch of elegance and crunch to these cookies.
Freeze-Dried Strawberries are incorporated into the filling to deliver an intense strawberry flavor while preventing excess moisture that could make the cookies soggy. Their crispy texture makes them easy to crush into a fine powder, making them perfect for this recipe. I buy freeze-dried strawberries from Trader Joe’s. You can also buy them from amazon.com
Confectioners’ Sugar, often referred to as powdered sugar, is a perfect choice for this filling due to its fine texture and quick dissolving. This results in a smooth, creamy filling that enhances sweetness without introducing graininess.
Equipment Needed
- Stand mixer
- Spice/coffee grinder
- Kitchen scale
- Rolling pin
- Round cookie cutter set
- 17.9 x 12.9-inch rimmed baking sheet
- #100 cookie scoop (about 2 teaspoons)
Tips for Making Strawberry Shortcake Cookies
- In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar, baking powder, and salt. Beat the mixture until it becomes light and fluffy, about 3 to 5 minutes. Incorporate the egg and vanilla into the mixture, beating until well combined.
- Gradually add one-third of the flour to the butter mixture, mixing gently. Next, blend in half of the cream, followed by another third of the flour. Add the remaining cream and finish with the last portion of flour. Be sure to pause and scrape down the bowl as necessary, mixing just until the dough comes together.
- Divide the dough into two equal portions, each weighing approximately 325 grams, and place them on two perpendicular sheets of plastic wrap.
- Using the overhang portion, shape the dough into a disk. Place the wrapped dough in the refrigerator to chill for at least 30 minutes, or up to overnight.
- To start baking, preheat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper. To roll out the dough, place it on a floured surface (I use a sheet of parchment paper on my counter) and roll it with a floured rolling pin to a thickness of ⅛ inch. If the dough becomes overly soft, a quick trip to the refrigerator can help firm it up before you continue rolling. To create circles from the dough, use a 2-inch round cutter and place the cutouts on the prepared baking sheets (they can be positioned close together, as they won’t spread much during baking).
- Generously sprinkle sparkling sugar over the tops of half the cookies. Bake them for 12 to 15 minutes, or until the edges turn golden brown.
- To achieve a fine strawberry powder, use a food processor or spice grinder to crush the freeze-dried berries until you have just under ¼ cup. (Use a pastry brush to help wipe out the powder.)
- In a large bowl or the bowl of a stand mixer, combine the butter, berry powder, and salt, mixing until well blended. Gradually incorporate the confectioners’ sugar while beating on a low speed.
- Once all the sugar is added, raise the speed to medium-high; it’s fine if the mixture appears a bit dry. Slowly add the cream, one tablespoon at a time, and continue mixing until the texture is smooth and fluffy.
- To assemble the cookies, take the unsugared halves and spread about 2 teaspoons of filling on each (I use a #100 cookie scoop). Then, place the sugared halves on top and gently press them together to ensure they stick.
Substitutions
A large egg can be substituted for the extra-large egg.
Serving Suggestions
Strawberry Shortcake Cookies are delightful companions to various beverages, enhancing their fruity and creamy flavors. For a family-friendly option, a chilled glass of classic milk or mint tea brings out the berry essence and evokes nostalgia. These cookies also pair wonderfully with Sparkling Strawberry Lemonade, making them an ideal choice for summer gatherings or brunches. For a more sophisticated afternoon treat, consider serving them with a glass of Prosecco, a light Vino Verde, or a light rosé, as the subtle sweetness and floral notes beautifully complement the strawberries.
Other strawberry desserts you may enjoy…
Yes. Store the cookies in a single layer between sheets of wax paper in a large airtight container at room temperature, and store the strawberry filling in an airtight container at room temperature one day in advance. Assemble and serve the next day.
Yes. Cookies can be individually quick-frozen (IQF) on a parchment-lined, rimmed baking sheet. Once frozen, they can be stored in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.
You can certainly make the dough and the filling using a hand mixer and large bowls. Keep in mind that if you do, have the beaters on the lowest setting when incorporating the flour and confectioners’ sugar, so their fine powders don’t fly out of the bowls.
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Strawberry Shortcake Cookies
Equipment
Ingredients
For the Cookie Dough
- 8 tablespoons (4 ounces) unsalted butter, softened
- ¾ cup (149 grams) granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoons kosher salt
- 1 extra-large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups plus 1 tablespoon (248 grams) unbleached all-purpose flour
- ⅓ cup (76 grams) heavy cream
- Coarse sparkling decorating sugar
For the Filling
- ¾ cup (15 grams) freeze-dried strawberries
- 6 tablespoons (3 ounces) unsalted butter, softened
- ⅛ teaspoon kosher salt
- 2 cups plus 2 tablespoons (240 grams) confectioners' sugar, sifted if clumpy
- 2-3 tablespoons (28 to 43 grams) heavy cream
Instructions
For the Cookie Dough
- In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar, baking powder, and salt. Beat the mixture until it becomes light and fluffy, about 3 to 5 minutes.
- Incorporate the egg and vanilla into the mixture, beating until well combined. Gradually add one-third of the flour to the butter mixture, mixing gently. Next, blend in half of the cream, followed by another third of the flour. Add the remaining cream and finish with the last portion of flour. Be sure to pause and scrape down the bowl as necessary, mixing just until the dough comes together.
- Divide the dough into two equal portions, each weighing approximately 325 grams, and place them on two perpendicular sheets of plastic wrap. Using the overhang portion, shape the dough into a disk. Place the wrapped dough in the refrigerator to chill for at least 30 minutes, or up to overnight. If you choose to refrigerate it for longer than 30 minutes, let the dough sit at room temperature for about 5 minutes before rolling to allow the butter to soften slightly.
- To start baking, preheat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
- To roll out the dough, place it on a floured surface and use a floured rolling pin to achieve a thickness of ⅛ inch. For added protection against sticking, consider rolling the dough on a sheet of floured parchment paper, and remember to lift and flour it as needed if it begins to adhere. If the dough becomes overly soft, a quick trip to the refrigerator can help firm it up before you continue rolling.
- To create circles from the dough, use a 2-inch round cutter and place the cutouts onto the prepared baking sheets (they can be positioned close together since they won’t spread much during baking). Continue this process with the second disk of dough, and don’t forget to gather any leftover scraps to re-roll them once for additional cookies.
- Generously sprinkle sparkling sugar over the tops of half the cookies. Bake them for 12 to 15 minutes, or until the edges turn golden brown. Once done, take the cookies out of the oven and let them cool completely on the baking pans.
For the Filling
- To achieve a fine powder, use a food processor or spice grinder to crush the freeze-dried berries until you have just under ¼ cup. (Use a pastry brush to help wipe out the powder.)
- In a large bowl or the bowl of a stand mixer, combine the butter, berry powder, and salt, mixing until well blended. Gradually incorporate the confectioners’ sugar while beating on a low speed. Once all the sugar is added, raise the speed to medium-high; it’s fine if the mixture appears a bit dry. Slowly add the cream, one tablespoon at a time, and continue mixing until the texture is smooth and fluffy.
To Assemble the Cookies
- To assemble the cookies, take the unsugared halves and spread about 2 teaspoons of filling on each, using a #100 cookie scoop for precision. Then, place the sugared halves on top and gently press them together to ensure they stick. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from kingarthrubaking.com
