Today I whipped up Homemade Strawberry Cookies using all-purpose flour, cold unsalted butter, and fresh strawberries. I added granulated sugar and buttermilk for extra flavor, then finished with a delicate glaze of powdered sugar, milk, and vanilla extract. I truly can’t wait for you to try these delightful treats!

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I recently came across a twist on a beloved classic that totally caught my attention. I was making these Strawberry Shortcake Cookies that combine the buttery, biscuit-like texture you love from a good shortcake with bursts of fresh strawberries in every bite.

I mixed together all-purpose flour, baking powder, a pinch of salt and granulated sugar, then folded in cold cubed unsalted butter and a lightly beaten large egg. A splash of buttermilk brought it all together.

Then, chunks of fresh strawberries made their way into the dough, giving the cookies their irresistible character. After baking, I drizzled on a glaze made with powdered sugar, milk and a hint of vanilla extract.

It reminded me of all the fun ways to enjoy fresh strawberries, and how non refrigerated baked goods like these can reinvent the classic shortcake concept. I hope you try these as much as I enjoyed creating them.

Why I Like this Recipe

I love this recipe because it reminds me of a classic dessert with a fun twist. The way the cold butter mixes with the flour gives the cookies a nice, crumbly texture that’s kinda like a buttery biscuit, which I’ve always been into. I also adore how the fresh strawberries add a burst of fruity flavor that makes the cookies feel really refreshing and perfect for summertime. Plus, the glaze drizzled over them when they’re still warm just ties everything together, making every bite taste sweet and a little bit nostalgic.

Ingredients

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All-purpose flour: provides carbs for structure and tenderness, giving the cookies a soft, delightful texture.
Cold unsalted butter: adds rich flavor and flakiness, making cookies melt in your mouth.
Granulated sugar: adds sweetness and an inviting crunch while balancing the tartness from fresh strawberries.
Fresh strawberries: they contribute fresh, vibrant flavor, fiber, and a hint of natural tartness to the cookie base.
Buttermilk: moistens dough with a tangy note, making cookies irresistibly tender and lightly puffy.
Powdered sugar: dries into a sweet, delicate glaze finishing cookies with a smooth, sugary shine.
Vanilla extract: enhance aroma and deepens sweetness with a distinct warm, inviting flavor essence.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar

1 stick (1/2 cup) cold unsalted butter, cubed

1 large egg, lightly beaten

1/3 cup buttermilk

1 cup fresh strawberries, chopped

1 cup powdered sugar (for the glaze)

2 tbsp milk (for the glaze)

1/2 tsp vanilla extract (for the glaze)

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 cup granulated sugar.

3. Add the 1 stick cold unsalted butter, cubed, into the bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse meal.

4. In a small bowl, beat 1 large egg and then stir in 1/3 cup buttermilk. Pour this into the dry ingredients and mix until just combined.

5. Fold in 1 cup chopped fresh strawberries gently so you dont overwork the dough.

6. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.

7. Bake for 12-15 minutes until the cookies are lightly golden around the edges.

8. While the cookies are baking, prepare the glaze by whisking 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract in a small bowl until smooth.

9. Remove the cookies from the oven and let them cool on the sheet for about 5 minutes.

10. Drizzle the glaze over the still slightly warm cookies and let them cool completely before serving. Enjoy your Strawberry Shortcake Cookies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Whisk
6. Pastry cutter (or you can use your fingers)
7. Small bowl (for beating the egg and later for the glaze)
8. Measuring cups and spoons
9. Tablespoon or cookie scoop to portion out the dough
10. Cooling rack (or a plate to let the cookies cool)

FAQ

Can I use frozen strawberries instead of fresh?

Its better to use fresh strawberries since frozen ones can make the dough watery, but if you do use frozen, thaw them completely and pat them dry.

What can I use if I dont have buttermilk?

You can mix a cup of regular milk with a tablespoon of lemon juice or vinegar and let it sit a few minutes to thicken and sour.

Should I fold the strawberries in gently or mix them vigorously?

Gently folding them in is best so you dont break them up too much and turn the dough too red.

How long do these cookies stay fresh?

They last about 3 days in an airtight container if kept at room temperature. If you want them to last longer, ilke storing them in the fridge but they might lose some softness.

What should I do if my glaze seems too thick?

Try adding a few drops more of milk until the consistency is smooth that can easily drizzle over your cookies.

Strawberry Shortcake Cookies Recipe Substitutions and Variations

Unsalted butter: Try using salted butter instead and just cut down on the added salt, or use an equal amount of coconut oil if you’re after a subtle coconut note.
Buttermilk: Mix 1/3 cup of whole milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes. Plain yogurt thinned out with a little milk works too.
Baking powder: You can blend 1/2 tsp baking soda with 1 tsp cream of tartar in place of 1 1/2 tsp baking powder, though it may give a bit different rise.
Fresh strawberries: Frozen strawberries that have been thawed and drained make a decent swap, or you could even try dried, rehydrated strawberries if you’re in a bind.
Powdered sugar (for the glaze): If you don’t have any, you can blend granulated sugar in a high-speed blender until it becomes a fine powder, but it may not be as smooth.

Pro Tips

1. Make sure your butter is super cold and cubed proper so when you mix it in with the flour, you get that perfect crumbly texture. Trust me, if the butter warms up then the cookies might end up too cakey.

2. Try not to over mix the dough after adding the buttermilk. A few streaks here and there is fine, because overworking it can make your cookies tough and not as light as they should be.

3. When you’re folding in the strawberries, go easy with it. Stir gently so you dont mash the berries too much, otherwise you’ll lose that fresh burst of strawberry flavor.

4. If you want an extra kick with your glaze, add a smidge more vanilla or even a little lemon zest. It gives a cool contrast to the sweetness and makes the cookie taste even more special.

Strawberry Shortcake Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

345

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Whisk
6. Pastry cutter (or you can use your fingers)
7. Small bowl (for beating the egg and later for the glaze)
8. Measuring cups and spoons
9. Tablespoon or cookie scoop to portion out the dough
10. Cooling rack (or a plate to let the cookies cool)

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
1 stick (1/2 cup) cold unsalted butter, cubed
1 large egg, lightly beaten
1/3 cup buttermilk
1 cup fresh strawberries, chopped
1 cup powdered sugar (for the glaze)
2 tbsp milk (for the glaze)
1/2 tsp vanilla extract (for the glaze)

Directions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 cup granulated sugar.
Add the 1 stick cold unsalted butter, cubed, into the bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse meal.
In a small bowl, beat 1 large egg and then stir in 1/3 cup buttermilk. Pour this into the dry ingredients and mix until just combined.
Fold in 1 cup chopped fresh strawberries gently so you dont overwork the dough.
Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes until the cookies are lightly golden around the edges.
While the cookies are baking, prepare the glaze by whisking 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract in a small bowl until smooth.
Remove the cookies from the oven and let them cool on the sheet for about 5 minutes.
Drizzle the glaze over the still slightly warm cookies and let them cool completely before serving. Enjoy your Strawberry Shortcake Cookies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.