Nothing screams warm weather baking quite like Strawberry Shortcake Cookies. They hit that sweet spot between soft cake and classic cookie, with bright strawberry flavor woven through every bite. I come back to these whenever I want something playful but still comforting.
What I love most is how these cookies feel nostalgic without being old fashioned. They remind me of summer desserts, barefoot kitchen moments, and baking just because it feels good. They also happen to be big, bakery-style cookies, which never hurts.
These are not delicate little cookies you nibble politely. They are thick, soft, loaded with texture, and meant to be enjoyed fully. One cookie feels like a full dessert, especially with all the mix-ins packed inside.
The secret to making these work year round is freeze-dried strawberries. They bring concentrated flavor without extra moisture, which keeps the cookie structure just right. That means you get bold strawberry taste without soggy dough.
I also lean into a mix of flours here, which gives the cookies a cake-like softness in the center. Add white chocolate and Golden Oreos, and suddenly these cookies feel layered and special, not just sweet.
These Strawberry Shortcake Cookies are fun to make, easy to portion, and even better the next day. If you like thick cookies with personality, you are in the right place.
Ingredients Needed for the Recipe
- All-purpose flour – provides structure and balance so the cookies hold their shape.
- Cake flour – keeps the centers soft and tender with a cake-like texture.
- Cornstarch – helps create thick, bakery-style cookies.
- Baking soda – gives lift and helps the cookies spread just enough.
- Baking powder – adds a touch of extra softness.
- Salt – balances the sweetness and sharpens flavors.
- Unsalted butter – brings richness and helps with structure.
- Brown sugar – adds moisture and a subtle caramel note.
- Granulated sugar – sweetens and helps the edges bake nicely.
- Egg – binds everything together.
- Egg yolk – adds richness and chew.
- Vanilla extract – rounds out the sweetness.
- Golden Oreos – bring that classic shortcake-style flavor and crunch.
- Freeze-dried strawberries – provide bold strawberry flavor without extra moisture.
- White chocolate chips – add creamy sweetness in every bite.
- Strawberry emulsion – boosts strawberry flavor in a reliable, concentrated way.
Each ingredient plays a role, and together they create a cookie that feels intentional. Nothing here is extra, and nothing feels missing.
Why These Cookies Work So Well
Strawberry flavor can be tricky in baked goods. Fresh strawberries release too much liquid, while extracts can taste flat. Using freeze-dried strawberries and strawberry emulsion solves both problems beautifully.
The cookies stay thick and soft, with pockets of strawberry that soften as they bake. The flavor feels real and bright, not artificial or overpowering.
The mix of white chocolate and Golden Oreos adds contrast. You get creamy, crunchy, sweet, and fruity all in one bite. It keeps the cookies interesting from first bite to last crumb.
How to make Strawberry Shortcake Cookies?
Step 1 – Prep the Oven and Dry Ingredients
Preheat your oven to 375°F so it is ready when the dough is shaped. This helps the cookies bake evenly from the start.
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set this aside so it is ready to go.
Step 2 – Cream the Butter and Sugars
Using a stand mixer with the paddle attachment, cream the cold cubed butter with both sugars. Take your time here and let it mix until light and fluffy.
This step builds the base texture of the cookies. The mixture should look smooth and slightly pale before moving on.
Step 3 – Add Eggs and Vanilla
Add the whole egg and the extra egg yolk to the bowl, followed by the vanilla extract. Mix until everything is fully incorporated.
The extra yolk adds richness and helps keep the cookies soft in the center.
Step 4 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the dough comes together.
Overmixing here can make the cookies dense, so keep it gentle.
Step 5 – Fold in the Mix-Ins
Add the chopped Golden Oreos, freeze-dried strawberries, white chocolate chips, and strawberry emulsion. Mix just until evenly distributed.
The dough will look chunky and loaded, which is exactly what you want.
Step 6 – Shape and Bake
Portion the dough into six large cookies and place them on a baking sheet. Flatten each one slightly, but keep them thick.
Bake for 10 to 12 minutes, then let the cookies rest on the pan for at least 15 minutes before moving them to a cooling rack.
Tips
- Let the cookies rest after baking so the centers set properly.
- Spoon and level your flour for accurate measurements.
- Do not flatten the dough too much or the cookies will spread too thin.
- Use both flours for the best soft and cake-like texture.
- Grind freeze-dried strawberries if you prefer a smoother texture.
Storage and Freezing
Once cooled, these Strawberry Shortcake Cookies store well at room temperature for a few days. I like keeping them in an airtight container to maintain softness.
They also freeze beautifully. Place cooled cookies in a freezer-safe bag or container and freeze for up to three months without losing texture.
To enjoy, let them thaw on the counter for about an hour. If you want them warm, a quick microwave zap does the trick.
Serving Ideas
These cookies are rich enough to serve on their own, but they also pair well with simple additions. A glass of cold milk or hot coffee balances the sweetness nicely.
For something extra, I sometimes serve them slightly warm with a scoop of vanilla ice cream. It turns the cookie into a full dessert without much effort.
They are also great for sharing. One cookie is generous enough to split, though no one ever seems to want to.
Strawberry Shortcake Cookies are the kind of bake that feels joyful from start to finish. They are fun to make, satisfying to eat, and hard to forget once you have had one.
If you enjoy baking cookies that feel special but still approachable, these deserve a spot in your rotation. They bring summer energy any time of year, and honestly, that is something I always welcome.
Strawberry Shortcake Cookies Recipe
Description
Nothing screams summer more than these Strawberry Shortcake Cookies! These cookies are super fun and easy to make, featuring a cake-y and soft texture that’s loaded with white chocolate chips, chunks of Golden Oreos, and freeze-dried strawberries for a burst of fruity flavor. Perfect for spring and summer but delicious year-round!
ingredients
Instructions
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Preheat oven to 375°F (190°C).
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Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
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Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream for up to 4 minutes until light and fluffy.
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Then add in the egg, egg yolk, and vanilla extract.
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Gradually add in the dry ingredients and then add in the chopped Golden Oreo cookies, freeze dried strawberries, white chocolate chips and strawberry emulsion. Mix just until combined.
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Shape dough into 6 large cookies and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
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Bake for 10–12 minutes. Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 394kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 78mg26%
- Sodium 260mg11%
- Potassium 120mg4%
- Total Carbohydrate 45g15%
- Dietary Fiber 1g4%
- Sugars 28g
- Protein 6g12%
- Calcium 80 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make smaller cookies: If you prefer 2–3 oz. cookies, adjust baking time accordingly.
- Oreo tip: Crush the Oreos by placing them in a baggie and using your fists to break into chunks—easy peasy!
- Freezer friendly: Freeze baked cookies in a freezer-safe bag for up to 3 months.
- Homemade cake flour: To make 3/4 cup cake flour, mix 10.5 Tbsp all-purpose flour + 1.5 Tbsp cornstarch. Sift twice.
