Strawberry Shortcake Cookies: Buttery, Easy & Perfect

Strawberry Shortcake Cookies are a sweet twist on a summertime classic that feels like sunshine in every bite. Think buttery biscuit-style cookies, chunks of juicy strawberries, creamy white chocolate, and a light drizzle of glaze. Basically, if summer and dessert had a baby, this would be it. Whether you’re juggling back-to-school chaos, running to soccer practice, or just trying to get through another Zoom meeting, these cookies are quick to whip up and guaranteed to brighten your day.

The best part? They deliver all the nostalgic charm of a traditional strawberry shortcake without the hassle of layering and plating. Plus, they’re portable, freezer-friendly, and picky-eater approved. This recipe brings that fresh strawberry flavor to the forefront with easy pantry staples and just 23 minutes from start to finish. So next time you’re staring at a container of strawberries wondering what to make, remember: Strawberry Shortcake Cookies are calling, and you should absolutely answer.

Table of Contents

What are Strawberry Shortcake Cookies?

Strawberry Shortcake Cookies are a hybrid dessert that blends the fluffy, biscuit-like texture of classic shortcake with the grab-and-go convenience of a cookie. Unlike overly sweet sugar cookies or dense chocolate chip cookies, these beauties sit in the middle: tender and rich with butter, slightly crumbly like scones, and packed with fresh strawberries that burst with flavor.

There’s a subtle nod to the traditional dessert with the inclusion of half and half, which adds creaminess to the dough. What truly makes these cookies stand out is how they taste like real strawberries—not artificial flavoring—thanks to using chopped fresh berries instead of jam or extract. They’re ideal for bake sales, afternoon snacks, or impressing your brunch guests. If you’re already a fan of classic strawberry shortcake, this cookie version will blow your mind by skipping the fuss and delivering straight-up satisfaction in every bite.

Reasons to Try Strawberry Shortcake Cookies

Let’s be real—sometimes you want dessert without the mess or 10-step instructions. Strawberry Shortcake Cookies are here for you. First off, they’re fast. We’re talking 15 minutes to prep and about 8 minutes to bake. That’s less time than it takes to watch an episode of your favorite baking show. They’re also made with ingredients you probably already have in your kitchen, aside from maybe the fresh strawberries (but hey, now you have an excuse to grab that pint).

The texture is what seals the deal: soft and tender on the inside with a golden edge, kind of like if a biscuit and a cookie had a delicious little fling. White chocolate chips add creamy sweetness while the optional coarse sugar topping brings that bakery-style crunch. And let’s not forget the glaze—it’s the “cherry on top” moment that ties it all together. They’re also way less fussy than assembling strawberry shortcake cake or pound cake, making them perfect for busy weeknights or low-effort entertaining.

Ingredients Needed to Make Strawberry Shortcake Cookies

• 2½ cups all-purpose baking mix (like Krusteaz or Jiffy, not plain flour)
• ½ cup granulated sugar
• ½ cup half and half (for that creamy richness)
• 4 tablespoons salted butter, melted
• 1 cup chopped fresh strawberries (the riper, the better)
• 1 cup white chocolate chips
• Coarse raw cane sugar (optional, for sprinkling)

For the Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons half and half (add more for a thinner glaze)

Instructions to Make Strawberry Shortcake Cookies (Step by Step)

The best part about making Strawberry Shortcake Cookies? It’s beginner-friendly and doesn’t require fancy equipment or a pastry chef’s precision. Just a bowl, a spoon, and a love for strawberries.

Step 1: Preheat and Prep

Start by preheating your oven to 425°F. Line two cookie sheets with parchment paper. This not only helps prevent sticking but also keeps the bottoms of the cookies from getting too brown.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the baking mix and granulated sugar. The baking mix already has a little salt and leavening, so no need to overthink this step—just a quick stir to combine.

Step 3: Stir in the Wet Ingredients

Pour in the half and half and melted butter, then stir with a wooden spoon or spatula until the dough comes together. It’ll be soft and a little sticky, kind of like scone dough. No need to overmix—just stir until combined.

Step 4: Add Strawberries and Chocolate Chips

Gently fold in the chopped strawberries and white chocolate chips. And when we say gently, we mean it—overmixing will cause the strawberries to bleed into the dough, giving it a streaky pink color. Aim for quick, soft folds.

Step 5: Scoop and Place on Baking Sheets

Using a medium cookie scoop or about 1½ tablespoons of dough, scoop the batter onto your prepared baking sheets. You should get about 20 cookies. Space them out with enough room to spread. If you’re feeling fancy, sprinkle the tops with coarse cane sugar for a sweet, sparkly crunch.

Step 6: Bake

Pop the trays into the oven and bake for 8–10 minutes, until the edges are set and the tops are just turning light golden brown. Don’t wait for them to look “fully done”—they’ll continue to cook a bit on the baking sheet after you remove them.

Step 7: Cool and Glaze

Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack. While they’re cooling, make the glaze by whisking together powdered sugar and a tablespoon of half and half. Adjust the consistency by adding more half and half if needed. Once the cookies are cool, use a fork to drizzle the glaze over the tops. Not only does it add sweetness—it makes them look bakery-level cute.

Want to try another creative strawberry dessert? Don’t miss our easy Strawberry Cheesecake Dump Cake or kid-friendly Strawberry Shortcake Puppy Chow.

What to Serve with Strawberry Shortcake Cookies

These cookies are a dessert all on their own, but if you’re going all out for a brunch or picnic, serve them alongside a scoop of vanilla bean ice cream or a glass of cold milk. They’re also incredible with tea or a light summer cocktail. Think a strawberry rosé spritzer or chilled lemonade. If you’re hosting a themed gathering, pair them with other berry-packed dishes like our Strawberry Crackle Salad or even layer them over yogurt parfaits for a fun brunch bar. And if you’re feeling adventurous, use them as a “topper” crumbled over Strawberry Cheesecake Fluff Salad—yes, it’s a thing, and yes, it’s a hit.

Key Tips for Making Strawberry Shortcake Cookies

Use ripe, juicy strawberries—but not overly soft ones. You want fruit that holds its shape. Gently pat them dry before chopping to prevent excess moisture in the dough. When mixing the berries into the dough, do it gently and minimally to avoid turning your cookie dough pink. Don’t substitute all-purpose flour for baking mix—they are not the same thing. Baking mix includes leaveners and salt. Want to go the extra mile? Chill the dough for 10–15 minutes if your kitchen is warm; it helps the cookies hold shape. Also, use parchment paper—non-negotiable for that golden bottom without burning. Watch the bake time closely. Pull them when the tops look barely done. Trust: they’ll continue to bake on the hot pan, and overbaking = dry cookies.

Storage and Reheating Tips for Strawberry Shortcake Cookies

Once cooled, store these cookies in an airtight container at room temperature for up to 2 days. They’re best fresh due to the fresh strawberries, but if you want to make them last longer, the fridge can buy you another day or two—just note they may soften. For longer storage, freeze the cookies (unglazed is best) in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep well for up to 2 months. When ready to eat, let them thaw at room temp and drizzle with fresh glaze. To revive a cookie, pop it in the microwave for 8–10 seconds for that just-baked feel. These aren’t meant to be crispy, so a little softness is part of the charm.

FAQs

Can I use frozen strawberries? Not ideal. They release too much water and can make the dough soggy. Stick to fresh when possible.
Can I swap the white chocolate chips? Absolutely. Try semi-sweet, milk chocolate, or even chopped nuts if you prefer.
Why do my cookies turn pink? That’s from overmixing the strawberries. Stir them in gently and sparingly.
Is there a dairy-free option? You can use a non-dairy baking mix and swap half and half with full-fat coconut milk, but the texture may vary.
Can I double the recipe? Yes! It scales beautifully—perfect for parties, bake sales, or just “I deserve extra cookies” days.

Final Thoughts

Strawberry Shortcake Cookies are one of those back-pocket recipes you’ll find yourself making again and again. They’re unfussy, crowd-pleasing, and hit that sweet spot between nostalgic and new. With real strawberries, buttery dough, and creamy white chocolate, they check every box for a summer treat. Plus, they bake up fast, don’t require a mixer, and bring big strawberry shortcake flavor without the need for forks or plates. If you’re into desserts that feel a little fancy but don’t stress you out in the kitchen, this one’s for you. Try them once, and they’ll be your go-to whenever strawberry season rolls around. Want to keep the berry magic going? Check out more strawberry-inspired goodness like our Strawberry Rolls with Lemon Icing or our whipped-up Strawberry Cheesecake Fluff Salad. Happy baking!

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