Strawberry Shortcake Cookies
Our Strawberry Shortcake Cookies are chock full of fresh strawberries, topped with Whipped Vanilla Frosting, and taste just like everyone’s favorite summer dessert.
We love homemade Strawberry Shortcake – fresh strawberries, sweet biscuits, and homemade whipped cream. Yum, yum! So what could be better than a cookie recipe that re-invents this fantastic dessert into one, easy-to-make cookie? Introducing our Strawberry Shortcake Cookies! Not-too-sweet biscuit-like cookies, chock full of fresh strawberries, and topped with a Whipped Vanilla Frosting that you have to taste to believe! You’ve got to add this cookie to your must-try baking list. You won’t be sorry!
These Strawberry Shortcake Cookies are our seventh Cookie of the Week – a new series that features a brand new, fun and delicious cookie recipe every week. Click here to see our other Cookies of the Week and don’t forget to Follow us on Tiktok where we will be debuting a new Cookie of the Week video every week!
Ingredients You Will Need
How to Make the Cookie Dough
Step 1: Soften the butter to room temperature and then add it to a mixing bowl with the powdered sugar. Cream on medium speed for 3 minutes. Add the eggs and the vanilla and continue mixing for an additional 3 minutes. Add the Baking Powder and Flour and mix only until the flour is incorporated into the cookie dough. Don’t mix too much after you add the flour.
Step 2: Wash the Fresh Strawberries and give them a rough chop. Dry the strawberry pieces with a paper towel before you add them to the cookie dough.
Step 3: Fold the strawberries into the cookie dough just until they are evenly distributed throughout the cookie dough.
Baking Instructions
Step 4: Measure approximately 2 ounces of cookie dough and press it down onto a cookie sheet lined with parchment paper.
Step 5: Bake the cookies in an oven preheated to 375 degrees for 9-10 minutes or until the cookies are golden brown around the edges. Allow the cookies to completely cool.
How to Make the Whipped Vanilla Frosting
Step 6: While the cookies are cooling, make the Whipped Vanilla Frosting which has the consistency of frosting but tastes like Whipped Cream! Add the softened butter and vanilla to a new mixing bowl and mix until completely combined. Add the Powdered Sugar and beat on low until it is incorporated. Move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add milk, a little bit at a time, until frosting is the proper consistency. Change the paddle on the mixer to the whisk and whip the frosting on high speed for another 2-3 minutes. (This will add air to the frosting to make it lighter and more whipped cream-like.)
Frosting the Cookies
Step 7: Transfer the Whipped Vanilla Frosting to a decorating bag with a round tip.
Step 8: Add a dollop of frosting to the top of the Strawberry Cookies.
Step 9: Add a small slice of fresh strawberry on the top as a garnish. Easy peasy and so pretty!
Storage/Freezing Instructions
Storage Instructions Cookies should always be stored in an airtight container. They should be completely cooled before storing them. Because these are frosted cookies, we usually add a layer of parchment paper between each row of cookies in our plastic container. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
Other Cookie Recipes You Will Love
Strawberry Shortcake Cookies
Our Strawberry Shortcake Cookies are chock full of fresh strawberries, topped with Whipped Vanilla Frosting, and taste just like everyone's favorite summer dessert.
Ingredients
Strawberry Cookies
- 1 cup Butter (Salted, Softened to room temperature)
- 2 cups Powdered Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 cups Fresh Strawberries
Frosting
- 1 cup Butter (Salted, Softened to Room Temperature)
- 4 cups Powdered Sugar (or 1 pound)
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Milk
Instructions
- Soften the butter to room temperature and then add it to a mixing bowl with the powdered sugar.
- Cream on medium speed for 3 minutes.
- Add the eggs and the vanilla and continue mixing for an additional 3 minutes.
- Add the Baking Powder and Flour and mix only until the flour is incorporated into the cookie dough. Don't mix too much after you add the flour.
- Wash the Fresh Strawberries and give them a rough chop. Dry the strawberry pieces with a paper towel before you add them to the cookie dough.
- Fold the strawberries into the cookie dough just until they are evenly distributed throughout the cookie dough.
- Measure approximately 2 ounces of cookie dough and press it down onto a cookie sheet lined with parchment paper.
- Bake the cookies in an oven preheated to 375 degrees for 9-10 minutes or until the cookies are golden brown around the edges.
- Allow the cookies to completely cool.
- While the cookies are cooling, make the Whipped Vanilla Frosting which has the consistency of frosting but tastes like Whipped Cream! Add the softened butter and vanilla to a new mixing bowl and mix until completely combined. Add the Powdered Sugar and beat on low until it is incorporated. Move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add milk, a little bit at a time, until frosting is the proper consistency. Change the paddle on the mixer to the whisk and whip the frosting on high speed for another 2-3 minutes. (This will add air to the frosting to make it lighter and more whipped cream-like.)
- Transfer the Whipped Vanilla Frosting to a decorating bag with a round tip.
- Add a dollop of frosting to the top of the Strawberry Cookies.
- Add a small slice of fresh strawberry on the top as a garnish.
Notes
Storage Instructions
Cookies should always be stored in an airtight container.  They should be completely cooled before storing them. Because these are frosted cookies, we usually add a layer of parchment paper between each row of cookies in our plastic container. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
