I’ve been baking these strawberry shortcake cookies for over a decade—and they’ve now been shared more than 3,000 times for a reason. Soft, chewy, and packed with fresh strawberries, they taste like summer in cookie form. Whether you keep them simple or go all out with a hidden cream cheese center, they’re the first dessert to vanish at every picnic, bake sale, and party I bring them to.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Table of Contents
Ingredients and why they matter
These strawberry shortcake cookies use just nine simple ingredients (not counting the optional filling). This includes all purpose flour, baking powder, and salt (salt is critical to activate the baking powder), granulated and brown sugar, eggs, vanilla extract, lemon juice and fresh strawberries.
Full ingredients list and detailed instructions can be found in the recipe card
- Fresh (or frozen) strawberries: Fresh berries are great in peak season, but frozen strawberries work beautifully. Check the variations section for more details.
- Brown sugar: Most shortcake cookies lean heavily on white sugar, but I like the depth and caramelization of light brown sugar (without overpowering the fruit).
- Lemon juice: Beyond the soak, lemon juice in the jam or dough brightens up the entire bite. It’s that something special you can’t quite put your finger on.
- Baking soda and baking powder: I use both in the recipe Soda reacts with the lemon juice for spread; powder adds lift for a soft, fluffy center.
Why these strawberry shortcake cookies are always a hit!
The first time I made these was a total nostalgia play—I was trying to recreate the strawberry shortcake cookies from Otis Spunkmeyer that I used to grab at a bakery in the Bay Area. Mine are simpler, more strawberry-forward, and (let’s be honest) way better.
Over the last 10 years, I’ve tested this recipe more than 50 times to get perfect soft-meets-chewy crumbs. What makes them work?
- Bright, real strawberry flavor thanks to a quick lemon-sugar soak (and a double strain to skip the sogginess).
- Soft and chewy texture with a dough that works with fresh, frozen, or even freeze-dried berries.
- Perfectly balanced sweetness from a mix of white and brown sugar.
- Easy to customize—fill with cream cheese, add jam, or make them vegan.
- No chill time needed and ready in under an hour, start to finish.
This recipe has been tested 50+ times and shared 3000+ times so I’ve compiled a list of common variation requests and FAQs. Make sure to check it out before you start baking!
Oh, and if you love a dessert that balances fresh fruit with nostalgic bakery vibes, you’ll probably also love my lemon curd thumbprint cookies or these easy yellow cake mix cookies.
Instructions to make strawberry cookies
Preheat the oven to 350°F (175°C)
Step 1: Chop strawberries and soak them in lemon juice.
This brings out their sweet-tart flavor and keeps them fresher in the dough.
Step 2: Make the dough
Mix the all purpose flour, baking powder, baking soda, and salt and sift them together into a large mixing bowl. You can also use a whisk to combine.
Cream unsalted butter (softened, at room temperature) with both sugars, and add a large egg and vanilla extract in another large bowl. I did this by hand, but you can use a stand mixer with a paddle attachment or a hand mixer to combine. Then, combine with the dry ingredients to make a flaky dough.
Drain strawberry mixture again, and fold gently into the dough by hand.
Step 3: Portion the dough and bake
Then, scoop out medium, 1.5 tablespoon-sized balls of the cookie dough, spaced about 2″ apart on a large baking sheet lined with parchment paper. Bake them at at 350°F for about 8-10 minutes until they are golden brown. Cool on a wire rack.
Your strawberry shortcake cookies are ready to be devoured!
Tips and Tricks
Shruthi’s top tips
After over 50 test batches, these are the tricks I swear by to make them turn out perfect every time:
- Strain your strawberries twice, once after soaking and again right before folding into the dough, to avoid soggy cookies.
- Use parchment paper, not silicone, for better browning.
- Stick to a 1.5 tablespoon scoop for even baking.
- Flip a cookie and check the bottom—it should be golden, even if the top feels soft.
- Freeze the cream cheese before stuffing—it’s the only way to avoid a mess.
Variations
- Cake mix shortcut: Use your favorite strawberry cake mix for extra berry flavor and a soft, cakey texture.
- Strawberry jam filling: Simmer 1 lb chopped strawberries with 1½ cups sugar. Once boiling, add 2 tablespoons lemon juice and cook for 15 minutes, stirring often. Flatten cookie dough balls, press a thumbprint into the center, and fill with a teaspoon of jam before baking.
Cream cheese filling: Not required, but totally worth it. Mix 4 oz cream cheese with 2 tablespoons powdered sugar, freeze in dollops. For a quick version: bake as thumbprints with the frozen filling. For stuffed cookies: sandwich the frozen filling between two small dough rounds, seal the edges, and roll into a ball. Chill briefly before baking to keep the center from leaking.
- Flavor twists: Add a splash of almond or lemon extract, or fold in lemon zest or a bit of cream cheese to the dough. ½ teaspoon goes a long way.
- White chocolate dip: Dip cooled cookies in melted white chocolate chips for a nostalgic bakery-style touch.
- Make them vegan: Use vegan butter and a flax egg (1 tablespoon flax meal + 2.5 tablespoons water). Substitute vegan cream cheese for the filling.
FAQs
I’ve compiled answers to some of the most commonly asked questions here.
Yes! Just chop, soak, and drain them really well. I like to pop them in the freezer for 5 minutes after soaking to firm them back up before folding into the dough.
Make sure your butter is soft but not greasy, and always use fresh baking powder. A cookie scoop also helps with even shape and spread.
Tossing the chopped berries with a pinch of flour before folding them into the dough helps suspend them evenly.
Totally. Use a box of cake mix, 2 eggs, and ⅓ cup butter, then fold in the berries. It’ll be softer and more cake-like, but still delicious.
Yes! They’ll add a fun crunch and extra berry flavor. Try mixing them into the dough or into the cream cheese filling.
Serving and storage suggestions
Store baked cookies in an airtight container in the fridge for up to 2 days for the best texture and freshness.
Want to make them ahead? Freeze the dough balls (or fully baked cookies) in a single layer, then transfer to a sealed container. Bake straight from frozen, adding 2–3 minutes to the bake time. Cream cheese–filled versions may need a little extra chill before baking to keep the centers tidy.
More delicious strawberry recipes
Strawberry Cheesecake Cookies
Strawberry Shortcake Cookies
Strawberry Spoon Cake
Strawberry White Chocolate Muffins
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Strawberry Shortcake Cookies
Ingredients
Strawberry Filling
- 3 medium strawberries, finely chopped, ½ cup equivalent
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
Cookies
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, lightly packed
- 1 egg, large
- 1.5 tsp vanilla extract
Optional Cream Cheese Filling
- 4 oz cream cheese
- 2 tablespoons powdered sugar
Instructions
- In a small bowl, combine chopped strawberries, lemon juice, and sugar. Stir and let soak for 10 minutes. Strain off excess liquid but do not press the strawberries dry — some natural juice helps with both flavor and moisture.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the dough
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla; mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Fold strawberries gently and minimally to avoid releasing extra moisture into the dough.
Scoop and bake
- Using a 1.5 tablespoon cookie scoop, portion dough into balls and place on the prepared baking sheet, 2 inches apart.
- Bake for 18–20 minutes but oven temperatures vary, so begin checking at 15 minutes. The bottoms should be golden while the tops remain soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Use ripe, sweet strawberries; out-of-season berries may be less flavorful. Add 1–2 tsp extra sugar to the strawberry mixture if using winter berries.
- Butter should be fully softened, not melted. If mixing by hand, beat butter and sugars with a spoon until fluffy. Poorly creamed butter leads to dense, drier cookies.
- Check for doneness by looking at the cookie bottoms—they should be lightly browned even if the tops are soft.
- Dough can be frozen before baking; bake from frozen, adding 2–3 minutes to bake time.
Want to add cream cheese filling?
- Mix 4 oz cream cheese with 2 tablespoons powdered sugar. Scoop teaspoon-sized dollops onto a parchment-lined plate and freeze for 10–15 minutes.
- To fill: flatten a dough ball, place a frozen filling in the center, and wrap the dough around it. Chill filled cookies for 5 minutes before baking.
Note: Nutrition info reflects the plain cookie (no filling).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: This recipe was originally published on May 23, 2020.
My son was so excited about a strawberry cookie and these seemed promising. They were time consuming and bland, except for having cream cheese in the middle. There was a hint of strawberry and they looked pretty (so, 2 stars). They weren’t sweet, in our opinion, which might be good for those who like less sweet cookies. They were dry, in our opinion, so maybe good for dunking in your favorite hot (and maybe sweet) beverage. But I won’t be making these again.
Hi V – thank you for sharing your experience — it’s always useful to hear how a recipe behaves in different kitchens, especially this time of year when strawberries vary a lot!
These cookies depend on a few technical details: the natural sweetness and ripeness of the berries (which in December, I know can be a bit inconsistent), how much juice is strained off, careful measurement of the flour, and pulling them from the oven before they overbake. Underripe winter strawberries, pressing out too much liquid, or adding even slightly more flour can all reduce sweetness and make the cookies drier than intended. Oven temperature differences also matter — a couple of extra minutes can change the texture quickly.
I’m glad the cream cheese filling worked well for you, and I’ll update the recipe notes to clarify steps that help preserve moisture and boost strawberry flavor for more consistent results. Hope you give it a shot again.
These were fantastic. Used g/f flour . Best cookies ever
I tripled the basic recipe and made bars for a block party! It took a long time to cook – after 20 min I did several 5 min checks until done. Worked out great and everyone loved them!
So glad to hear this!
These cookies were the perfect summery treat! Light, soft, fluffy and so flavorful!
These cookies are delicious! At first I thought the icing would be too sweet, but the strawberry flavor is just right.
Strawberries were on sale at my local market this week so it was the perfect time to make this recipe! They were delicious and disappeared quickly. Will make it again this summer for sure!
These were so easy and delicious without any of the fuss of traditional shortcake. My kiddos loved them! We’ll be making them on repeat this summer for sure! 🙂
These are so easy to make and very delicious!!!!
These turned out amazing! I love how pretty they are and they taste heavenly!
Thank you so much! So glad you liked them.