Strawberry Shortcake Cookies
Strawberry Shortcake Cookies
5 from 1 vote
Discover the delight of baking Strawberry Shortcake Cookies! This recipe offers a delightful twist to traditional shortcake, combining the sweetness of strawberries with the comfort of homemade cookies.
Strawberry Shortcake Cookies

Strawberry Shortcake Cookies are a brilliant blend of the classic shortcake and a traditional cookie, creating a unique treat that’s both familiar and novel.  

This recipe, which brilliantly combines the fruity zing of strawberries with the buttery goodness of a soft cookie, is not just a culinary delight but also a testament to the versatility of baking. 

Originating from the idea of infusing the fresh, summery vibe of strawberries into a convenient cookie format, these Strawberry Shortcake Cookies have evolved from a mere experiment to a beloved snack.  

The recipe’s simplicity makes it accessible to bakers of all skill levels, even those just starting. Its straightforward approach and common ingredients make it an excellent choice for anyone seeking to venture into the world of baking without feeling overwhelmed. 

The beauty of this recipe lies not just in its taste but also in its adaptability. While the classic version features fresh strawberries, the recipe can easily accommodate various fruits, such as blueberries, raspberries, or even a mix, to suit different palates.  

Additionally, those seeking a vegan alternative can substitute the butter with a plant-based variant and the egg with an appropriate replacer. 

This recipe’s historical roots aren’t deeply entrenched in any particular culture or region, which makes it a modern creation open to interpretation and adaptation. Its origins can be traced to the broader tradition of combining fruit with sweet doughs, a practice seen in numerous cultures worldwide.

The shortcake element harks back to an old English recipe, while the incorporation of fruit is a common theme in many European and American desserts. 

Strawberry Shortcake Cookies strike a delightful balance between the crumbly, buttery texture of shortcakes and the dense, chewy feel of cookies.  

The strawberries not only impart a natural sweetness and freshness but also add a beautiful pop of colour, making these cookies as visually appealing as they are delicious. 

The simplicity of the recipe does not take away from the skill and care needed to balance the flavours and textures. The key is to not overwork the dough and to ensure the strawberries are evenly distributed for a consistent taste in every bite. 

These cookies represent a perfect treat for any occasion, be it a cosy family gathering or a more formal event. They’re especially fitting for spring and summer, when strawberries are in season, though with the flexibility of the recipe, you can enjoy them all year round. 

The Strawberry Shortcake Cookies recipe is a testament to the joy of baking – simple yet satisfying, traditional yet innovative, and, most importantly, a treat that brings smiles to faces.  

It’s an excellent example of how a few basic ingredients, when combined with a bit of creativity, can result in something truly special. 

Expert Tip: For an even distribution of strawberries, cut them into small, uniform pieces. This ensures each cookie gets an equal share of fruit, enhancing the overall taste and texture. 

What Ingredients to Use & Why

Before diving into the ingredients, it’s important to recognise how each element contributes to the charm of the Strawberry Shortcake Cookies. These cookies aren’t just about sweetness; they’re about the harmonious blend of textures and flavours, where each ingredient has a unique role. 

Butter, Unsalted and softened: The use of unsalted, softened butter is crucial in this recipe. It ensures the cookies have a rich, creamy texture, which is essential for that melt-in-your-mouth feel.  

If you’re looking for alternatives, margarine or a plant-based butter can be used, especially if you’re aiming for a vegan option. The butter helps in balancing the sweetness of the sugar and the tanginess of the strawberries, creating a well-rounded flavour profile. 

Sugar, Granulated: Granulated sugar is more than just a sweetener in these cookies. It contributes to the crispness of the cookie edges while maintaining a soft centre.  

If you prefer a healthier variant, coconut sugar or a sugar substitute like stevia could be used, though this may slightly alter the texture and taste. 

Egg: The egg acts as a binding agent, holding all the ingredients together and giving the cookies their structure. For those who don’t consume eggs, a flaxseed egg or a commercial egg replacer can be a great alternative, allowing the cookie to maintain its integrity without compromising on dietary preferences. 

Vanilla Extract: This is the unsung enhancer of flavour in many sweet recipes. Vanilla extract adds depth and a subtle complexity to the cookies, complementing the strawberries’ freshness. If you’re out of vanilla extract, almond extract could also be a nice twist, offering a slightly nuttier undertone. 

All Purpose Flour: The backbone of many baking recipes, all-purpose flour provides the necessary structure to the cookies. It’s versatile and easily accessible.  

However, for a gluten-free version, you can opt for a gluten-free all-purpose flour blend. This ensures everyone can enjoy these delightful treats regardless of dietary restrictions. 

Baking Powder: Baking powder is essential for the cookies to rise and become light and fluffy. Without it, the cookies would be dense and heavy. If you don’t have baking powder, a mixture of cream of tartar and baking soda could serve as a substitute, though the texture might slightly differ. 

Salt: A pinch of salt might seem minor, but it’s crucial for enhancing all the other flavours in the cookie. It balances the sweetness and brings out the best in the strawberries and butter. In its absence, a salt substitute or even a small amount of sea salt could be used, though the latter might add a slightly different flavour profile. 

Strawberries: Strawberries are the highlight, providing a burst of freshness and fruitiness. They add a juicy texture contrast to the cookie’s base.  

If strawberries aren’t available or if you’re looking to experiment, other berries like blueberries or raspberries can be excellent substitutes. They maintain the fruity essence while offering a new flavour twist. 

Each ingredient in the Strawberry Shortcake Cookies recipe plays a pivotal role in creating a delightful blend of flavours and textures.  

Whether sticking to the traditional recipe or experimenting with substitutes, the essence of these cookies lies in the joy of baking and the pleasure of sharing a homemade treat. 

Expert Tip: Experiment with the sweetness to suit your palate. If you prefer less sweet cookies, reduce the sugar slightly. The natural sweetness of strawberries will still shine through. 

Frequently Asked Questions

Can I Make These Cookies Vegan? 

Absolutely! To make these Strawberry Shortcake Cookies vegan, you can replace the butter with a plant-based alternative and use a suitable vegan egg replacer. The key is to find a butter substitute that has a similar texture and melting point to regular butter to ensure your cookies have that desirable tender crumb. 

How Do I Store These Cookies? 

Storing these cookies properly is important to maintain their freshness and texture. Once cooled, place them in an airtight container. They should stay fresh at room temperature for up to 3 days. If you wish to keep them longer, they can be refrigerated for up to a week or frozen for a month. Just remember, the strawberries in the cookies add moisture, so they might soften over time. 

Can I Use Frozen Strawberries Instead of Fresh? 

Using fresh strawberries is recommended for the best texture and flavour. However, if you only have frozen strawberries, they can be used too. Just ensure they are thoroughly thawed and drained of excess liquid to avoid making the dough too wet. Keep in mind that frozen strawberries might not hold their shape as well as fresh ones during baking. 

What Can I Use If I Don’t Have Vanilla Extract? 

If you’re out of vanilla extract, you can use almond extract for a different but equally delightful flavour. Another option is to use lemon zest, which adds a fresh, citrusy note and pairs wonderfully with strawberries. The quantity remains the same; just replace the vanilla extract with your chosen alternative. 

Is It Necessary to Chill the Dough Before Baking? 

Yes, chilling the dough is an important step. It helps to solidify the fat in the cookies, which in turn allows them to hold their shape better when baked. This chilling process also enhances the flavours and results in a better texture. A minimum of 30 minutes is recommended, but if you have time, chilling for an hour can yield even better results. 

Can I Add Other Ingredients to the Dough? 

Certainly! While this recipe is for Strawberry Shortcake Cookies, it’s versatile. You can add lemon zest for a citrusy twist, white chocolate chips for extra sweetness, or even a sprinkle of cinnamon for warmth. Just be mindful of the quantities to maintain the balance of flavours and textures. 

Expert Tip: Don’t skip the chilling step. Chilling the dough solidifies the fats, resulting in cookies that spread less while baking and have a more concentrated flavour. 

Check Out These Other Recipes

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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

by Nabeela Kauser
Discover the delight of baking Strawberry Shortcake Cookies! This recipe offers a delightful twist to traditional shortcake, combining the sweetness of strawberries with the comfort of homemade cookies.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Baking, Dessert
Cuisine American, British, Western
Servings 24
Calories 135 kcal

Ingredients

  • 200 g Butter Unsalted and softened
  • 150 g Sugar Granulated
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 300 g All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 150 g Strawberries Fresh and diced

Instructions

  • In a mixing bowl, cream together the softened butter and granulated sugar until smooth.
  • Add the egg and vanilla extract, and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  • Gently fold in the diced strawberries.
  • Divide the dough into equal portions and shape them into round cookies.
  • Place the cookies on a baking sheet lined with parchment paper.
  • Refrigerate the cookies for 30 minutes to firm them up.
  • Meanwhile, preheat your oven to 180°C (350°F).
  • Bake the chilled cookies for about 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on a wire rack before serving.

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 135kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gTrans Fat: 0.3gCholesterol: 25mgSodium: 123mgPotassium: 28mgFibre: 0.5gSugar: 7gVitamin A: 219IUVitamin C: 4mgVitamin D: 0.04µgCalcium: 16mgIron: 1mg
Keyword Baking, Cookies, Dessert
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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