Strawberry Shortcake Cookies: A Fresh Twist on a Classic Favorite

Imagine everything you love about strawberry shortcake—but in cookie form. These Strawberry Shortcake Cookies are soft, buttery sugar cookies topped with a swirl of fluffy vanilla cream and juicy, vibrant strawberries. They’re light, refreshing, and the perfect balance between dessert and fruity indulgence. Whether you’re baking for spring brunch, summer picnics, or just a cozy treat at home, this recipe turns a nostalgic classic into a handheld delight.

Why You’ll Love These Cookies

These cookies are a mood. They look bakery-beautiful but are surprisingly simple to make. You get the melt-in-your-mouth texture of a soft sugar cookie, topped with a lightly sweetened cream cheese frosting and freshly sliced strawberries. One bite and you’ll wonder why we don’t eat shortcake this way all the time.

Ingredients You’ll Need

For the cookies:

– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2½ cups all-purpose flour
– ½ teaspoon baking powder
– ½ teaspoon salt

For the whipped cream topping:

– 4 oz cream cheese, softened
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
– ¾ cup heavy whipping cream

For assembly:

– 1–1½ cups fresh strawberries, sliced
– Optional: shortbread crumbs or crushed golden Oreos for garnish

Make the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms.

Scoop the dough into large balls (about 2 tablespoons each), roll gently, and flatten slightly with your palm. Bake for 10–12 minutes, until the edges are set but the centers are still soft. Let cool completely before topping.

Make the Fluffy Cream Topping

In a chilled mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy. This is your sweet cloud of creamy goodness.

Assemble the Cookies

Once the cookies are completely cooled, pipe or spoon the whipped cream mixture on top of each one. Add 3–4 strawberry slices in a starburst pattern or however you like. For extra flair, sprinkle crushed shortbread or golden Oreo crumbs on top. Serve immediately, or store in the fridge until ready.

Storage Tips

These cookies are best enjoyed the same day they’re topped, but you can prep the cookies and cream ahead of time. Keep them separate, and assemble right before serving for the freshest taste and texture.

Want to freeze? You can freeze the plain cookies (unfrosted) in an airtight container for up to 1 month.

Final Thoughts

Strawberry Shortcake Cookies are proof that some desserts deserve to be handheld. They’re sweet, fresh, soft, and make every bite feel like sunshine. Whether you serve them at a party or sneak one late at night with a glass of milk, this is one recipe you’ll want to keep in your rotation.

Stick around—every visit tastes better than the last at The Buttered Bliss.