Last weekend, I caught my toddler elbow-deep in a strawberry carton, giggling as she smeared juice all over her face and the kitchen counter—by the time I got there, half the berries were mush and the other half were history.
Instead of crying over the mess, I figured I’d turn those strawberries into something we could all enjoy, and that’s how these Strawberry Shortcake Cookies came into play—soft little bites with creamy frosting and a fruity top that taste way better than a sticky floor.
If you’re up for a sweet win that’s easy to pull off, let’s make ‘em happen!
Why You’ll Love These Shortcake Cookies
- Soft
- Creamy
- Fruity
- Easy
Strawberry Shortcake Cookies Recipe
For this delicious cookie recipe, you’ll need the following ingredients:
For the Cookies
- 1 teaspoon cornstarch – Keeps the cookies tender and chewy inside.
- ½ cup unsalted butter, softened – Makes ‘em rich and soft, like shortcake should be.
- 1 large egg, room temperature – Binds the dough and adds a light lift.
- 1½ cups all-purpose flour (spooned and leveled) – Builds a sturdy yet soft cookie base.
- ¾ cup granulated sugar – Sweetens it up with that classic cookie vibe.
- 2 teaspoons vanilla extract – Adds warm, cozy flavor to every bite.
- 1 teaspoon baking powder – Gives a little rise for perfect texture.
- ¼ teaspoon salt – Balances the sweetness with a tiny kick.
For the Frosting
- 2 teaspoons vanilla extract – Brings a sweet, creamy depth to the frosting.
- 4 oz cream cheese, softened – Makes it tangy and smooth, shortcake-style.
- 2 tablespoons unsalted butter, softened – Adds richness and a velvety finish.
- 1⅓ cups powdered sugar – Sweetens and thickens it into spreadable bliss.
For the Topping
- 1 teaspoon lemon juice – Brightens the strawberries with a zesty pop.
- 1 cup finely diced strawberries – Brings fresh, juicy fruitiness to the top.
- 2 teaspoons honey – Glazes the berries with a sticky, natural sweetness.
Optional Toppings
- Melted cacao – Drizzles a chocolatey twist if you’re feeling fancy.
- Other fruits like raspberries or blueberries – Piles on extra fruity goodness for color and taste.
Tools You’ll Need
- Baking sheet
- Mixing bowls
- Spatula or spoon
- Measuring cups and spoons
- Parchment paper
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it heat up—takes about 10 minutes while you dodge a tantrum. Line a baking sheet with parchment paper—trust me, it’s a lifesaver.
Step 2: Cream Butter and Sugar
In a mixing bowl, toss in the ½ cup softened butter and ¾ cup granulated sugar—beat ‘em with a spoon or mixer ‘til fluffy, about 2 minutes. Should look light and creamy—parenting fuel right there.
Step 3: Add Egg and Vanilla
Crack in the 1 large egg (room temp’s best—cold clumps) and add 2 tsp vanilla extract—stir ‘til it’s all mixed and smooth. Smells like a bakery already—keeps the kids curious.
Step 4: Mix Dry Ingredients
In another bowl, whisk the 1½ cups flour (spooned and leveled), 1 tsp cornstarch, 1 tsp baking powder, and ¼ tsp salt—blend it quick so it’s even. No lumps—makes life easier.
Step 5: Combine Wet and Dry
Dump the dry mix into the wet—stir with a spatula ‘til it’s a soft dough, no dry streaks left. Don’t overmix—tough cookies are a no-go when you’re wrangling little humans.
Step 6: Shape the Cookies
Scoop about 1-2 tbsp dough per cookie—roll into balls and flatten slightly on the parchment-lined sheet, 2 inches apart. Aim for 12-15 cookies—they’ll spread a bit, so give ‘em space.
Step 7: Bake the Cookies
Pop the sheet into the oven on the middle rack—bake for 10-12 minutes ‘til the edges are just golden but the centers stay soft. Check at 10 minutes—overbaked means crumbly chaos later.
Step 8: Frost and Top
Let cookies cool completely on the sheet—meanwhile, mix 4 oz cream cheese, 2 tbsp butter, 1½ cups powdered sugar, and 2 tsp vanilla ‘til smooth for frosting. Stir 1 cup diced strawberries with 1 tbsp honey and 1 tsp lemon juice—spread frosting on cookies, top with strawberry mix, and serve!
Storage and Serving
Store in an airtight container in the fridge for up to 4 days—frosting and berries mean they’re best chilled. Serve as a snack or dessert—perfect for sneaking a treat while the kids nap.
Substitutes and Variations
- Swap butter for coconut oil for a twist.
- Use almond extract instead of vanilla for nuttiness.
- Try Greek yogurt for half the cream cheese—tangier.
- Add a pinch of cinnamon to the dough for warmth.
Nutritional Breakdown
| Nutrient | Per Cookie (12 cookies total) |
|---|---|
| Calories | 220 kcal |
| Fat | 11g |
| Protein | 3g |
| Total Carbs | 28g |
| Fiber | 1g |
| Net Carbs | 27g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with iced tea for a summery vibe.
- Pair with whipped cream for extra shortcake feels.
- Add a side of yogurt for a breakfast twist.
- Enjoy with a glass of milk—kid-approved.
FAQs
Can I use frozen strawberries?
Yep, thaw and drain ‘em first—too wet otherwise.
Freezer-friendly?
Cookies freeze fine—add frosting and topping after thawing.
No cream cheese?
Try mascarpone or more butter with sugar—close enough.
What Others Are Saying About the Recipe
- Kate: “So quick and yummy—kids devoured ‘em before I could blink!”
- Dan: “Soft and fruity—added blueberries on top, total win!”
- Sara: “Shortcake in a cookie? Genius—perfect for my crazy days!”
Wrap-Up
There you have it—my Strawberry Shortcake Cookies, the sanity-saving treat that’s kept me going through toddler meltdowns and snack-time raids. They’re soft, fruity, and easy enough to whip up while negotiating a toy truce. Hope they bring some sweet relief to your chaos—let me know if you try ‘em. Now grab that butter and get baking—you’ve earned this one!