Strawberry Shortcake Cookies

Melissa Williamson


We love strawberries and we eat anything with strawberries. They love my strawberry shortcake cookies. They are so delicious and moist and sweet.

pinch tips: How to Melt and Soften Butter



18 cookies


30 Min


25 Min


6 oz
strawberries, hulled and cut into 1/4-inch dice (approximately 1 cup)
1/2 tsp
fresh lemon juice
1/4 c
plus 1 1/2 teaspoons granulated sugar
1 c
all purpose flour
1 tsp
baking powder
1/4 tsp
3 Tbsp
cold unsalted butter, cut into small pieces
1/3 c
heavy cream
red sanding sugar, for sprinkling

Directions Step-By-Step

Preheat oven to 375 degrees.

Combine strawberries, lemon juice, and 1 tablespoon granulated sugar.

Whisk together flour, baking powder, salt, and remaining granulated sugar in a large bowl.

Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.

Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.

Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.

Transfer to a wire rack, and let cool.

Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy