Name: Strawberry Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: ⅓ cup (40 g) all purpose flour; ¼ cup (50 g) granulated sugar; 1 tablespoon light brown sugar; ¼ teaspoon baking powder; 3 tablespoons (46 ml) melted butter, cooled slightly; 2½ cups (300 g) all purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch); ¾ cup (150 g) light brown sugar; ½ cup (100 g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons (10 ml) vanilla extract; ¾ cup diced fresh strawberries (about 5 – 7 strawberries)

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If you love the buttery goodness of shortbread but want to add a fresh, fruity twist, this Strawberry Shortbread Cookies Recipe is an absolute must-try. The gentle sweetness of the shortbread combined with bursts of juicy strawberries creates a cookie that’s both comforting and unexpectedly delightful. I find these cookies work wonderfully for teatime treats or when you want to impress guests with a unique homemade dessert that still feels classic.

What makes this Strawberry Shortbread Cookies Recipe really special is how the fresh strawberries fold right into the dough, giving each bite a subtle tang and a tender texture that’s different from any other cookie you’ve made. I remember making these on a sunny weekend afternoon, with the scent of strawberries filling the kitchen—it was pure happiness! Plus, they’re surprisingly easy to make, even if shortbread isn’t your everyday cookie go-to.

Ingredients You’ll Need

The ingredients here all come together to create that perfect balance of crumbly, buttery shortbread with lovely strawberry accents. I always recommend using fresh, ripe strawberries for the best flavor, and keeping your butter cool but soft helps make the dough easier to work with.

All-purpose flour: This serves as the foundation for both the cookie crumbs and the dough, giving the cookies their tender structure.
Granulated sugar: Adds crisp sweetness; the combination of granulated and light brown sugar creates a slightly caramelized flavor.
Light brown sugar: For that hint of molasses flavor that deepens the cookie’s taste and keeps them soft inside.
Baking powder: Helps the cookies rise just a little for a tender crumb—don’t skip it!
Unsalted butter: Room temperature but still cool to the touch allows for a smooth dough that’s easy to handle and bakes up perfectly.
Egg and egg yolk: Provide richness and moisture, making the dough easier to mix and improving the overall texture.
Vanilla extract: A classic flavor enhancer that complements the strawberry beautifully.
Fresh strawberries: Diced small, these are the star ingredient giving juicy bursts and a fresh contrast to the buttery cookie.

Variations

I love tweaking this Strawberry Shortbread Cookies Recipe depending on the season or what I have on hand. Feel free to play around and make these cookies your own!

Dried strawberries: I’ve swapped fresh for dried when strawberries weren’t in season—it gives a chewier texture and rounds out the sweetness.
Gluten-free flour blend: For friends who need to avoid gluten, a 1:1 gluten-free flour works well here, just watch the dough texture and add a splash of extra butter if it feels too dry.
White chocolate chips: Adding a handful of these ups the decadence, pairing so nicely with the strawberry flavor.
Lemon zest: A little zest brightens the cookie and adds a fresh citrus note that cuts through the richness.
Mini cookie sandwich: Use half the dough for the base and top with strawberry jam instead of fresh berries for an elevated shortbread sandwich cookie.

How to Make Strawberry Shortbread Cookies Recipe

Step 1: Prepare the Shortbread Crumb Base

Start by mixing together the all-purpose flour, granulated sugar, light brown sugar, and baking powder in a bowl. Then add the melted butter and stir until the mixture forms soft crumbs. This crumbly base is what gives these cookies that lovely texture, so don’t overwork it. Once combined, set it aside while you prepare the main dough.

Step 2: Make the Strawberry Shortbread Cookie Dough

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the cool, room-temperature butter with both sugars until fluffy—this step is key for light, airy cookies! Beat in the egg, egg yolk, and vanilla until fully incorporated.

Slowly mix the dry ingredients into the wet, just until combined. Gently fold in the diced fresh strawberries, being careful not to crush them which will turn the dough too wet. If the dough feels too soft from the strawberries, chill it for 15–20 minutes—it helps make it easier to handle and prevents spreading while baking.

Step 3: Assemble and Bake

Drop tablespoons of the dough on a parchment-lined baking sheet, then sprinkle a small amount of the prepared shortbread crumbs on top as a delightful crunchy contrast. Bake in a preheated oven at 350°F (175°C) for about 12 to 15 minutes, or until the edges just start to turn golden. Keep an eye on them because overbaking can dry out the strawberries.

Once out of the oven, let the cookies cool on the tray for 5 minutes before transferring to a wire rack. This helps them firm up without breaking. By the time they’re completely cooled, they’re perfectly tender with just the right balance of sweet, buttery, and fresh.

How to Serve Strawberry Shortbread Cookies Recipe

The image shows seven small white bowls placed on a white marbled surface. The top left bowl is filled with white flour, and next to it on the right is a bowl holding four brown eggs. Below the flour is a bowl of bright red, chopped strawberries. To the right of the strawberries is a bowl with dark brown vanilla extract. Below the vanilla is a small bowl of light brown sugar, and next to it is a bowl full of white granulated sugar. At the bottom left, there is a white plate with a thick square block of pale yellow butter. The bottom right bowl contains white powdered ingredients, likely baking powder or powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish these cookies with a light dusting of powdered sugar to bring out their delicate beauty—plus, it adds just the right touch of extra sweetness. Sometimes I add a tiny sprig of fresh mint for color and a little herbal note, which is especially nice if you’re serving these at a brunch or tea party.

Side Dishes

These cookies pair wonderfully with a cup of your favorite tea or coffee. I often serve them alongside fresh summer berries and whipped cream for a full shortcake-inspired snack, or even with a scoop of vanilla ice cream for a simple dessert.

Creative Ways to Present

For special occasions, I sometimes stack these cookies with layers of sweetened mascarpone and strawberry slices in a clear jar for an elegant dessert parfait. Or arrange them on a pretty serving platter alongside small bowls of fresh strawberries and whipped cream, inviting guests to create their own shortcake. Presentation can really elevate these humble cookies into something memorable!

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they usually stay fresh and delicious for up to 4 days. I recommend layering them with parchment paper between to prevent sticking, especially because of the juicy strawberries.

Freezing

If you want to freeze, place the cooled cookies in a single layer on a baking sheet first to freeze solid, then transfer to a freezer bag. This helps avoid them sticking together. I’ve found these cookies freeze well for up to 2 months—just thaw at room temperature before serving.

Reheating

To enjoy leftover cookies warm, I pop them in a 300°F (150°C) oven for about 5 minutes. This melts the butter slightly and revives that fresh-baked aroma. Avoid the microwave if you can, as it tends to make the cookies soggy.

FAQs

Can I use frozen strawberries for the Strawberry Shortbread Cookies Recipe?

While fresh strawberries are best for texture and flavor, you can use frozen ones if you drain them very well and pat dry before folding into the dough. Be cautious, as frozen strawberries release more moisture, which can make the dough too wet and affect baking.
Why are there two types of sugars in this recipe?

Using both granulated and light brown sugar balances sweetness and adds moisture as well as a slight caramel flavor from the brown sugar, which complements the strawberries and butter beautifully in this Strawberry Shortbread Cookies Recipe.
How do I prevent the cookies from spreading too much?

Chilling the dough before baking is key, especially because fresh strawberries add moisture. Also, make sure your oven temperature is accurate and avoid over-mixing the dough, which can affect the texture.
Can I make these cookies vegan?

You can try substituting butter with a vegan butter alternative and replace the egg with flax egg or a commercial egg replacer. Keep in mind the texture may change, but the flavor should still be delightful.
What’s the best way to dice strawberries for the dough?

I recommend dicing the strawberries into small, uniform pieces—about ¼ inch—to ensure they distribute evenly throughout the dough without creating large pockets of moisture. Using fresh, firm strawberries helps them hold their shape better during baking.

Final Thoughts

This Strawberry Shortbread Cookies Recipe has become one of my favorite baking projects because it’s simple, seasonal, and always a hit. The buttery crumbs mixed with juicy strawberry bits remind me of fresh strawberry shortcake in cookie form, which is such a fun and approachable twist. If you’re looking for a cookie that feels a little extra special but won’t stress you out in the kitchen, give this recipe a go—you might just find yourself making them year-round, just like I do!

Strawberry Shortbread Cookies Recipe