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Jun 10, 2019

Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies take the flavors of your favorite summer dessert and combine them into a delicious cookie.

Strawberry Shortcake Cookies

The strawberries in these cookies are totally fresh. The cookies themselves are like tender little cakes combined with a buttery dough that's mixed into heavy cream.

I grew up in southern California and have been around long enough to remember driving by citrus and strawberry fields lining the freeways in eastern Los Angeles county and Orange county. In fact, up until recently, we could actually buy strawberries at a roadside stand next to a field in Garden Grove, about five minutes from my house.

I used to be in sales, and every spring, I would swing by that strawberry stand and pick up flats of strawberries to deliver to my clients. They loved it.

Strawberry Shortcake Cookies on a plate

These days, while that strawberry field is no longer five minutes from our house, we still are lucky enough to have local strawberry stands all around us beginning in early spring and up to early summer in every tiny available vacant lot.

We get really excited when the local strawberry stands open up. Every week, until they run out, we hit the stands and buy a flat of strawberries. The local strawberries are so sweet!

This year, the early strawberries had a lot of white in them due to our unusually wet winter, but they still tasted delicious.

Right now, the strawberries are big, bright red, and super sweet.

By the way, while most of the strawberries sold at the stands are now grown in Ventura county (two counties north), we still have one grower in Irvine, Orange County. They don't sell the strawberries in roadside stands. Instead, you go there and pick your own. It's a fun excursion to do with kids and an opportunity to experience some of the history of Orange County.

How to make strawberry shortcake cookies:

First, you chop up the strawberries and toss them in lemon juice and sugar to release their juices. 

Next, you infuse more sugar with lemon zest and then stir in flour, baking powder, and salt. 

You then cut or pulse the cold butter into the flour mixture to get course crumbs (I used a food processor), and then stir in the cream. 

Finally you stir in the strawberries, juices and all. 

Drop the dough onto parchment lined cookie sheets, sprinkle with sparkling sugar, and bake for 10 to 14 minutes. I used this tablespoon cookie scoop to portion the dough. 

Strawberries and cream cookies

These cookies were a big hit and didn't last very long. 

I love baking with fresh strawberries. If you do too, you definitely need to try these strawberry cheesecake bars, this strawberry swirl brioche, and this strawberry Danish pastry. If you don't feel like baking, try strawberry shortcake parfaits

And while you're baking, enjoy a strawberry whiskey sour.

This month, the Baking Bloggers are baking with summer berries! I'm excited to see all of the delicious sounding recipes.

Baking Bloggers

Baking with Summer Berries

Strawberry Shortcake Cookies

Yield: 36 cookies
Author: Karen Kerr
These Strawberry Shortcake Cookies take the flavors of your favorite summer dessert and combine them into a delicious cookie.


  • 2 cups chopped fresh strawberries
  • 2 teaspoons fresh lemon juice
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon lemon zest
  • 2 cups (9 1/2 ounces) all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup heavy cream
  • 1 to 2 tablespoons sparkling sugar


How to cook Strawberry Shortcake Cookies

  1. Heat the oven to 375 degrees F and line 3 baking sheets with parchment paper. I baked these one sheet at a time, so I was able to re-use one of the parchment lined baking sheets, once it cooled. 
  2. Stir together the chopped strawberries, lemon juice, and 2 tablespoons of the sugar and let stand for 15 minutes. Stir the mixture occasionally. 
  3. Stir together the lemon zest and the rest of the sugar. Whisk in the flour, baking powder, and salt. 
  4. Add the butter pieces and toss to coat. Either cut in the butter with a fork or add the mixture to a food processor and pulse until you have coarse crumbs. Do not over mix if you use the food processor. 
  5. Transfer the mixture back to the bowl and gently stir in the cream. Gently fold  in the strawberries, along with the juices. 
  6. Drop the batter by rounded tablespoons onto the parchment lined baking sheets, two inches apart. Gently flatten with your fingertips and sprinkle with sparkling sugar. 
  7. Bake for 10 to 14 minutes, one sheet at a time, until lightly browned around the edges. 
  8. Let the cookies rest on the baking sheet for one minute before transferring them  to a cooling rack. 
cookies, strawberries
Created using The Recipes Generator
Recipe adapted from the wonderful book Berries: Sweet and Savory Recipes by Eliza Cross.

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Would you like to comment?

  1. These sound delicious and, once again, our recipes are very similar.

  2. These sound delicious- I love lemon with the strawberries in these too!

  3. These look oh so good! And the color...just makes me want to dig right in!

  4. These are so pretty and sound delicious as well - any excuse for strawberries in my mind (I like the idea of the strawberry whisky sour while I wait too!)

  5. Do you use any extract? I have some strawberry extract from King Arthur and would like to use it. This seems perfect. Great recipe.

    1. I didn't but I bet it would be a nice addition!

  6. They look amazing and have such a beautiful color, love these cookies.

  7. This is a cookie my husband will LOVE! Pinning and adding ingredients to my grocery list.

  8. I love these cookies! I've made them before and they are so perfect for strawberry season.

  9. How long will the cookies last in a container and/or in the fridge?

    1. They should be good for at least four days. I would freeze them after they cool if you want to save them for later.


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