Ever wish strawberry shortcake was made into a hand-held dessert? Look no further! These soft and fluffy Strawberry Shortcake Cookies are delicate little pockets with fresh strawberries, a cake-like texture, and lots of buttery, sugary goodness!
As one of the most famous desserts in America, strawberry shortcake is well-loved. Heck, there is even a cartoon character named after this delightful dessert! The fresh strawberries, cream, and shortcakes combine to make a perfectly fresh, sweet, and light ending to a meal.
Now, you can have a strawberry shortcake and eat it with your hands without making a mess! Strawberry Shortcake Cookies are the perfect solution for getting strawberry shortcake flavor into cookie form. These cookies are very cake-like, much like a shortcake, and are stuffed with slightly sweetened strawberries.
How Do You Make Shortcake Out of Cookies?
These cookies have all of the elements and flavors of a strawberry shortcake but are much easier to make and eat. The texture is more like a cake, with a lightly browned bottom and a very tender middle. The cookies are chewy, light, and decadent.
For the strawberry “filling”, the recipe is the same as for a shortcake. Simply toss strawberries, sugar, and lemon juice until the strawberries give off their juices. Then, drain and add them to the cookies. Excess moisture will cause the cookies to fall apart, so be sure to drain your strawberries properly.
Ingredients in Strawberry Shortcake Cookies
For the Strawberry Filling:
- ¾ cup chopped fresh strawberries
- 1 tbsp fresh lemon juice
- 1 tbsp granulated sugar
For the Cookies:
- 2 cups gluten-free 1:1 all-purpose baking flour (with xanthan gum)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened at room temperature
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
How to Make These Cookies
Begin by chopping your strawberries and placing them into a bowl. Add the lemon juice and sugar. Stir together until combined and allow the mixture to sit for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Sift the flour, baking powder, and salt in a bowl. Set aside.
In a separate bowl, cream the flour and sugars together until light and fluffy. Add the egg and mix well. Finally, add the vanilla.
Fold the dry ingredients into the wet. Just before it is fully combined, strain the strawberries of their juices and add the now marinated strawberries into the dough. Fold gently until just combined.
Using a tablespoon measure, scoop and roll even-sized cookies and place them onto a greased baking sheet about 1.5-2 inches apart. You may need to wash your hands between rolling if they become sticky from the dough.
Bake for 18 minutes. The cookies will look soft and fluffy and slightly browned on the bottom. Remove from the oven and allow to cool before serving.
Strawberry Shortcake Cookies
Ingredients
For the Strawberry Filling:
- 3/4 cup chopped fresh strawberries
- 1 tbsp fresh lemon juice
- 1 tbsp granulated sugar
For the Cookies:
- 2 cups gluten-free 1:1 all-purpose baking flour (with xanthan gum)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
- Begin by chopping your strawberries and placing them into a bowl. Add the lemon juice and sugar. Stir together until combined and allow the mixture to sit for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Sift the flour, baking powder, and salt in a bowl. Set aside.
- In a separate bowl, cream the flour and sugars together until light and fluffy. Add the egg and mix well. Finally, add the vanilla.
- Fold the dry ingredients into the wet. Just before it is fully combined, strain the strawberries of their juices and add the now marinated strawberries into the dough. Fold gently until just combined.
- Using a tablespoon measure, scoop and roll even-sized cookies and place them onto a greased baking sheet about 1.5-2 inches apart. You may need to wash your hands between rolling if they become sticky from the dough.
- Bake for 18 minutes. The cookies will look soft and fluffy and slightly browned on the bottom. Remove from the oven and allow to cool before serving.
