Strawberry shortcake cookies are tender, scone-like cookies dotted with fresh strawberries. The best Springtime cookie, made in just 30 minutes!
Tender, scone-like little cookies, chock full of fresh strawberries may just be my favorite cookie. It’s not that I don’t love a good, chewy flourless chocolate cookie when I’m craving something rich, but when the weather starts to warm, it’s all about the fruit for me!
My love of scones is well-documented (with my lemon scones and my chocolate chip scones), and the reason I love scones so much is the cream in the dough. Cream makes dough flaky and tender. In short, cream does amazing things for baked goods!
A shortcake is a cross between a biscuit and a scone, and it’s the perfect combination, in my not-so-humble dessert-loving opinion. While we trade the mile-high flaky layers of biscuits when we create shortcakes, we want the slightly dense texture of a cookie. And, we lose the crumbly texture of a scone when we add enough sugar to make it a cookie, but we still get the creaminess and fluffiness.
When fresh strawberries are in season, these strawberry shortcake cookies are the best thing to make! Well, these and my strawberry shortcake bars. And it wouldn't be complete without my strawberry cake for two made in ramekins, of course.
Ingredients for strawberry shortcake cookies:
- 6 ounces fresh strawberries: We're going to wash, hull, and dice the berries finely. See the photos for reference.
- flour: regular all-purpose flour is best here.
- baking powder: baking powder reacts the best with heavy cream since there's no other acidic ingredients in the dough.
- salt: I always bake with fine sea salt.
- sugar: granulated sugar is great for the dough, and for sprinkling on top before baking. Although, I do like coarse sugar for sprinkling on top before baking.
- butter: unsalted butter is best for baking, and we're using it cold here, not room temperature.
- heavy cream: We're making the dough with heavy cream, because the extra fat creates the most tender, fluffy dough.
How to make fresh strawberry cookies:
- First, measure out 6 ounces of fresh strawberries. Then, rinse, hull and finely dice the berries. You'll have slightly less than 6 ounces of berries after you chop them up, but this recipe calls for you to weigh the berries before chopping them.
- Second, combine the dry ingredients (flour, baking powder, salt and sugar) in a medium bowl. Add the cold, diced butter and use a dough blender to work it throughout the dough until it has broken up into very small pieces.
- Add the cream and diced strawberries to the dough, and lightly stir. You can add a small splash of extra cream if you think the dough needs it, but be mindful that the strawberries are wet and they will release their liquid and help the dough bind together.
- Divide the dough into 12 evenly-sized scoops, and place on a baking sheet, evenly spaced. Sprinkle extra coarse sugar on top before baking at 350-degrees Fahrenheit for 20 minutes. Remove the cookies from the pan to let them cool completely.
If you look closely, you can see the little jammy bits of strawberry on the edges of the cookies. Those are my favorite parts! If you need the absolute real thing with whipped cream, here's my strawberry shortcake recipe for two--just two biscuits, macerated berries and freshly whipped cream.
Strawberry Shortcake Cookies
Strawberry shortcake cookies made with fresh strawberries.
Ingredients
- 6 ounces Strawberries, fresh
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ cup Granulated Sugar
- 3 tablespoons Unsalted Butter, cold
- ⅓ cup Heavy Cream, plus 1 tablespoon, chilled
- tablespoon Sanding Sugar, for topping (optional)
Instructions
- First, preheat the oven to 350°F, and line a cookie sheet with a silicone mat or piece of parchment paper.
- Next, hull and dice the strawberries. Dice the berries into pieces no larger than a ¼".
- In a medium bowl, combine the flour, baking powder, salt and sugar. Stir with a fork until well blended. Next, add the butter and blend it into the flour mixture using a pastry cutter or two knives. You could also use your fingertips to rub the butter throughout the flour mixture. When ready, the dough will have a coarse texture and the butter will be evenly dispersed.
- Add the heavy cream and strawberries to the dough. Stir just until combined, being careful not to crush the strawberries too much.
- Scoop 12 balls of dough onto the cookie sheet, and sprinkle sanding sugar on top of each cookie. Bake for 20 minutes.
Immediately move the cookies to a wire rack and cool completely before serving. The cookies are best served the same day.
Notes
6 ounces fresh strawberries: We're going to wash, hull, and dice the berries finely. See the photos for reference.
flour: regular all-purpose flour is best here.
salt: I always bake with fine sea salt.
sugar: granulated sugar is great for the dough, and for sprinkling on top before baking. Although, I do like coarse sugar for sprinkling on top before baking.
butter: unsalted butter is best for baking, and we're using it cold here, not room temperature.
heavy cream: We're making the dough with heavy cream, because the extra fat creates the most tender, fluffy dough.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 87mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 1g
Gina @ Running to the Kitchen says
Um...CONGRATS! How exciting, a new house and a new job! Having permanently (or at least I think so) left the corporate world about 3 months ago to do what I love too, I can say it's pretty flippin' amazing. Getting up each morning to tackle the day is actually something I look forward to now :)
Christina says
Gina! I did not know you quit the corporate world too! Can we talk? I'm kinda stressing. Email?
Bev @ Bev Cooks says
My vote is YES on the bright white! And I'll take 14 trillion cookies. Thanks. Cool. Okay bye.
Christina says
I would die for your bright white kitchen! I would also give my left arm, right kidney, and both earlobes to snuggle your babes. Your babies melt my heart right into the bedroom. Sorry. Not.
Abby @ The Frosted Vegan says
This is SO exciting! I dream that one day I'll be able to leave the corporate world too, but until that day comes I'll stick it out : ) Your house looks too cute and I'm always allll for animal print! I also used to live close to St. Louis, what a great little/big city. We occasionally travel there for baseball games so if we do this year I'll let you know. Also, I love love love that you are private chef-ing, which I'm suuuper interested in, so I might be shooting you an e-mail : )
Christina says
Shoot away, Abby! :)
Heather Disarro (@heathersdish) says
OMG PLEASE share more pictures of your house! I need some inspiration and I SO am a fan of animal print. Also, that's too funny/awesome y'all are friends with your sellers...such a fun story!
Christina says
I'll have to email them to you, Heather. My Dad kinda hates it when I share photos of my house on the internet. He loses sleep over it.
Jeannette says
i adore this post. i am so unbelievably happy for you!! it renews my faith that what i want to do with my life (and my money) is totally within reach. scary, but it's possible and totally NOT crazy :)
ps. don't you DARE touch those cabinets in the kitchen. OMG I DIE. if you get rid of them, please send them to me. i'll give them a lovely home ;)
pps. come decorate my house. i love animal print. and i think that rug is gorgeous!!
Christina says
Thanks so much, Jeanette!
YES, whatever you want to do with your life is within reach. We create opportunities in our life. Now, go get it! Rock at life! :)
Nikki H says
Congratulations on your new job! You MUST do what makes you happy! And those cookies look delicious!
Brooke says
Just wanted to give you congratulations on your bravery to pursue what you love on a full-time basis. I'm green with envy to be sure! I'm glad you are enjoying St. Louis, but right about now, I'm wishing for a way out of Missouri - I've had all the cold & snow I can manage for this year! :) Looking forward to trying these cookies, maybe they will take away some of the winter blues. Very best of luck to you with the new gig!
Christina says
Hi Brooke! Don't be envious! I'm hardly living a dream life. Pursue your dreams? What are they? :)
This cold weather needs to STOP. Everyone keeps telling us 'oh, this snow is so abnormal for St Louis. And then it snows again!' I'm over it, too! :)
dishing up the dirt says
Loved the update! I'm so happy for you guys. And congrats on leaving the corporate world! Private chef? Amazing!!! You are 100% right that the universe will always take care of you so just DO what you love. These cookies sound fantastic too!
thecupcakeconfession says
OMG! I'm loving these cookies!!!!! You're kitchen looks AMAZINGGGGG and white will certainly make it look brilliant! :) Congratulations!!!
Melody Heslep Willoughby says
As a household of two we love your recipes. Also, would love to see and hear more about your house.
Christina says
Hi Melody,
Thanks so much for writing :)
My Dad kinda freaks out when I share too many photos of my house. You know how Dads can be. Sorry :( If you want to peek at my instagram, sometimes you can find slightly more personal photos there ;) http://www.instagram.com/dessertfortwo
Happy baking!
Christina