These strawberry shortcake cookies are soft, cake-like cookies with a sweet strawberry center, finished with a simple cream glaze and buttery crumbs for that classic shortcake feel.
If you love strawberry shortcake but want something a little more casual and easy to share, these strawberry shortcake cookies are a fun twist on the classic.
They start with a soft, tender cookie that has just a hint of strawberry flavor, thanks to freeze-dried strawberry powder. Each cookie is filled with a spoonful of strawberry jam, then finished with a light cream glaze and a sprinkle of buttery shortbread crumbs. The result is a cookie that captures all the best parts of strawberry shortcake in a simple, handheld treat.
Why You’ll Love These Strawberry Shortcake Cookies
- Soft, cake-like texture. These cookies bake up tender and thick, with a texture that leans more like cake than a traditional cookie.
- Strawberry in every bite. A bit of strawberry powder flavors the dough, while the jam center adds a brighter, more concentrated berry flavor.
- Simple but special. The glaze and shortbread crumbs give them that “shortcake” finish without adding extra fuss.
- Great for spring and summer. They’re a nice alternative to traditional strawberry desserts when you want something easy to make and share.
Key Ingredients
- Strawberry powder – This adds a subtle strawberry flavor to the dough without adding extra moisture. Freeze-dried strawberries work best here.
- Strawberry jam – Use a thick jam so it stays nicely centered in the cookies as they bake.
- Sour cream – Adds moisture and a slight tang, helping create that soft, cake-like texture.
- Shortbread cookies – Crushed and sprinkled on top, these mimic the crumbly element of classic strawberry shortcake.
How to Make Strawberry Shortcake Cookies
Mix the dry ingredients.
Whisk together the flour, strawberry powder, baking powder, baking soda, and salt.
Cream the butter and sugar.
Beat until light and fluffy, then mix in the egg, vanilla, and almond extract.
Add the sour cream.
This gives the cookies their soft, tender texture.
Combine and chill.
Mix in the dry ingredients just until combined, then chill the dough so the cookies hold their shape.
Shape and fill.
Scoop the dough, flatten slightly, and press a deep well into each cookie. Fill with a small spoonful of jam.
Bake until just set.
The tops should look set but not browned to keep the texture soft.
Glaze and finish.
Whisk the glaze, let it sit briefly, then drizzle over the cookies and sprinkle with shortbread crumbs.
Tips for Success
- Use thick jam. Thinner jam can spread too much as the cookies bake.
- Don’t skip chilling the dough. This helps keep the cookies thick and prevents the centers from spreading too far.
- Make a deep well. This keeps the jam centered and gives the cookies their signature look.
- Keep the glaze light. A slightly thinner glaze gives a more “shortcake” feel than a thick icing.
Variations & Serving Ideas
- Skip the almond extract for a more classic vanilla flavor
- Add a pinch of strawberry powder to the glaze for a subtle berry boost
- Serve with fresh strawberries on the side for a more traditional shortcake feel
How to Store
Room temperature: Store in an airtight container at room temperature up to 2 days.
Refrigerator: For longer storage, refrigerate up to 4 days. Bring the cookies to room temperature for serving.
Freezer: For best results, freeze unglazed cookies in an airtight container up to 2 months. Place parchment between layers if stacking, since the jam centers can get a little tacky after thawing. Thaw at room temperature, then add the glaze and shortbread crumbs before serving for the best texture.
Strawberry Shortcake, Cookie-Style
If you’re a fan of classic strawberry shortcake, these cookies are a fun and easy way to enjoy those same flavors in a simpler, more shareable form. They’ve got that soft, tender texture, a sweet strawberry center, and just enough of a creamy finish to tie it all together.
If you’re in the mood for more strawberry baking, you might also like trying something a little different like strawberry tiramisu or strawberry cheesecake bars for a similar mix of soft texture and bright flavor.
More Cake-Like Cookies
Strawberry Shortcake Cookies
Ingredients
For the cookies:
- 1 ¾ cups (210 g) all-purpose flour
- 1 tablespoon freeze-dried strawberry powder, or ground freeze-dried strawberries
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- ⅓ cup (75 g) sour cream
- ¼ cup thick strawberry jam, chilled; you may not use all of it
For the glaze and topping:
- 1 tablespoon heavy cream
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- pinch salt
- ⅔ cup (73 g) confectioners’ sugar
- ½ to 1 teaspoon milk or water, if needed
- store-bought shortbread cookies, crushed into small crumbs (just 1 or 2 cookies, depending on their size)
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Instructions
To make the dough:
- Whisk together the flour, strawberry powder, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy (2–3 minutes). Beat in the egg, vanilla, and almond extract (if using). Mix in the sour cream until smooth.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. The dough will be soft but scoopable.
- Cover and chill 30 to 45 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Scoop about 2 1/2 tablespoons (#24 scoop) of dough per cookie and place on the lined pans.
- Flatten slightly, then press a deep well into each.
- Fill with ½ to 1 teaspoon of jam.
- Bake one pan at a time for 12 to 14 minutes, or until the edges are set and tops look just baked (not browned).
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
To make the glaze and topping:
- Whisk together the heavy cream, sour cream, vanilla, zest, and salt.
- Mix in the confectioners’ sugar. If needed, add a small amount of milk (or water) at a time to make the glaze slightly thin and easy to drizzle.
- Let the glaze sit for 1-2 minutes. Then drizzle narrow lines over the cooled cookies.
- Immediately sprinkle with shortbread crumbs so that they will stick to the glaze.
Notes
- Use a thick jam. Thinner jam can spread too much during baking.
- Chill the dough. This helps the cookies hold their shape and keeps the centers from spreading too far.
- Adjust glaze consistency as needed. Start with the listed amounts, then add a small splash of milk or water to reach a light, drizzleable consistency.
- For best texture, add the topping after cooling. Glaze and crumbs are best added once the cookies are completely cool.
- Store in an airtight container at room temperature up to 2 days or refrigerate up to 4 days. For longer storage, freeze the unglazed cookies up to 2 months. Add the glaze and crumbs after thawing for best texture.
