Soft Strawberry Shortcake Cookies with Vanilla Glaze

Strawberry Shortcake Cookies are everything you love about the classic dessert baked into a soft, cakey cookie. Fresh strawberries and a vanilla drizzle make them taste like a treat you would wait all year for.

They come together quickly, no shaping or assembling required. Just scoop, bake, and glaze for a batch that is ready in under half an hour.

What Makes These Cookies So Good

The texture is exactly what you want from a cookie with shortcake in its name. They are tender and fluffy, with bits of strawberry that soften into jammy pockets as they bake.

And the glaze sets just enough to give a little crackle on top. That cream-and-strawberry finish is in every single bite, without needing a fork or a plate piled high.

Ingredients

• 1 cup chopped fresh strawberries: ripe but firm, so they hold their shape
• 1/2 cup unsalted butter, softened: takes about 30 minutes at room temperature
• 3/4 cup granulated sugar
• 1 large egg: at room temperature if you can plan ahead
• 1 tsp vanilla extract
• 1/4 cup heavy cream: whole milk works in a pinch, but heavy cream gives the best soft crumb
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar: for the glaze
• 2 tbsp heavy cream or milk: for the glaze, add more by the teaspoon if too thick
• 1/2 tsp vanilla extract: for the glaze

Variations and Swaps

• Use a different berry: swap strawberries for an equal amount of chopped raspberries or small blueberries. The cookie stays soft and the fruit pockets change entirely.
• Add a little citrus: grate the zest of a small lemon into the sugar before creaming, or add lemon zest to the glaze instead of vanilla. It brightens the whole cookie.
• Go dairy-free: replace the butter with a plant-based stick that is meant for baking, use full-fat coconut cream where heavy cream is called for, and make the glaze with a splash of non-dairy milk.
• Skip the glaze: dust the cooled cookies with powdered sugar or spoon a bit of sweetened whipped cream right on top.

For a full shortcake experience, try these alongside a recipe for Classic Strawberry Shortcake.

How to Make Strawberry Shortcake Cookies

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Place the 1/2 cup softened butter and 3/4 cup sugar in a large bowl and beat with a hand mixer (or in a stand mixer) on medium speed for about 3 minutes, until the mixture looks pale and fluffy.

Scrape the bowl down once halfway through so no butter hides at the bottom. You are building the air that will give these cookies their tender lift.

Step 2: Mix in the Egg and Cream

Crack in the egg and add 1 teaspoon vanilla extract. Beat on medium just until the egg disappears, then pour in the 1/4 cup heavy cream and beat again until the batter is smooth and a little glossy.

It will look loose and pale at this stage. That is exactly what you want, so do not worry that the batter seems thin.

Step 3: Fold in the Dry Ingredients and Strawberries

Add the 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt all at once. Mix on low speed just until the flour streaks disappear, then add the chopped strawberries. Use a flexible spatula to fold them in by hand, scraping the bottom of the bowl so everything comes together.

Stop as soon as you see no dry pockets. Overmixing will make the cookies dense, and you want them soft and cakey.

Step 4: Scoop and Bake

Drop rounded tablespoon-sized scoops of dough onto the prepared sheets, spacing them about 2 inches apart. Slide the sheets into the oven and bake for 12 to 14 minutes, until the edges are just set and the tops look dry but not deeply browned.

The centers will be pale and puffy. They firm up as they cool, so pull them when the bottoms are a light golden color.

Step 5: Drizzle the Glaze and Serve

Let the cookies cool on the sheets for 5 minutes, then move them to a wire rack and cool completely. While they cool, whisk together the 1 cup powdered sugar, 2 tablespoons cream, and 1/2 teaspoon vanilla until smooth. Drizzle it over the cooled cookies with a spoon or a fork.

Let the glaze set for about 10 minutes, then pile the cookies onto a plate. The glaze will have a slight shine and the strawberry pieces peek through in red specks.

A Few Notes for Soft Strawberry Cookies

• Chop the strawberries into small pieces no bigger than a blueberry. Big chunks release too much juice and can make the cookies soggy.
• If your strawberries are especially juicy, pat them dry with a paper towel and toss them with 1 tablespoon of flour before folding them in. That keeps the color from bleeding everywhere.
• Do not overbake. The cookies should look underdone in the center when you pull them. They carry over heat on the sheet and finish setting as they cool.
• Cool the cookies all the way before glazing. Even a little warmth will melt the drizzle right off.

Keeping the Cookies Fresh

• Refrigerate: Store the cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. They stay soft, especially with the glaze sealed in.
• Freeze the dough: Scoop the dough onto a parchment-lined tray and freeze until solid, then transfer the balls to a zip-top bag. Bake from frozen at the same temperature, adding 2 to 3 minutes to the time. No need to thaw.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw them completely and drain off every bit of liquid. Pat them dry, and toss with an extra tablespoon of flour before folding them in. Frozen berries will still release more moisture, so expect a slightly softer cookie.

Can I make these cookies dairy-free?

You can swap the butter for a plant-based stick labeled for baking, use full-fat coconut cream instead of the heavy cream, and mix the glaze with a few teaspoons of non-dairy milk until it drizzles.

Can I refrigerate the dough overnight?

Absolutely. Cover the bowl and chill the dough for up to 24 hours. Let it sit at room temperature for about 10 minutes before scooping, then bake as directed.

Do I need the glaze?

No, the cookies are wonderful on their own. You can dust them with powdered sugar or serve them with a dollop of lightly sweetened whipped cream for a different finish.

Strawberry Shortcake Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 18 servings

Calories: 148

Ingredients Method Notes

Ingredients

  

• 1 cup chopped fresh strawberries
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar
• 2 tbsp heavy cream or milk
• 1/2 tsp vanilla extract

Method

 

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Cream the butter and sugar until light and fluffy, about 3 minutes.
2. Beat in the egg, 1 teaspoon vanilla, and the heavy cream until smooth.
3. Add the flour, baking powder, and salt, mixing just until combined. Fold in the strawberries gently.
4. Drop tablespoon-sized scoops onto the sheets, spacing them 2 inches apart. Bake for 12 to 14 minutes until edges are set and bottoms are golden.
5. Cool the cookies completely on a wire rack. Whisk together the powdered sugar, 2 tablespoons cream, and 1/2 teaspoon vanilla. Drizzle over the cooled cookies and let the glaze set before serving.

Notes

If strawberries are extra juicy, pat them dry and toss with 1 tablespoon of flour before folding them in. The cookies will look underdone in the center when you pull them from the oven, but they set up perfectly as they cool. Let them cool all the way to room temperature before adding the glaze.