Strawberry Shortcake Cookie Recipe
This Strawberry Shortcake Cookie Recipe is the ultimate summer cookie—soft, buttery, and packed with fresh strawberries. With a hint of tang from sour cream and the classic flavors of shortcake, they’re a warm-weather favorite. Perfect for picnics, weekend baking, or anyone looking for fresh strawberry recipes. These cookies strike the perfect balance between soft, sweet, and fruit-filled.
Ingredients
Strawberries
- 1 cup strawberries minced
- 1 tbsp sugar
- 1 tbsp flour
Cookie Dough
- 1¾ cup all purpose flour
- 1 large egg
- ¼ tsp salt
- ¾ cup unsalted butter room temperature
- 1 cup sugar
- 1 tsp baking soda
- ⅛ cup sour cream
- 1½ tsp vanilla
Instructions
- Prepare Strawberries: in a small bowl combine minced strawberries and 1 tbsp sugar, stir to fully combine. Set aside for 30 minutes to 1 hour so that the sugar can draw out liquid from the strawberries.
- Mix Dry Ingredients: in a medium bowl combine flour, baking soda, and salt.
- Mix Wet Ingredients: in a large bowl, using a handheld or stand mixer using the paddle attachment cream together the butter and sugar until creamy, about 2 minutes. Mix in eggs, vanilla, and sour cream.
- Finish Strawberries: using a fine mesh sieve, strain the strawberry mixture, gently pressing down to remove any excess liquid. Mix in 1 tbsp of flour to coat the strawberries and absorb moisture during the baking process. Reduce mixer speed to slow and add the strawberry mixture to the wet ingredients.
- Combine: gradually add the dry ingredients to the stand mixer and continue mixing until the dough starts to form. It will still be a bit wet, but should be workable.
- Bake: preheat oven to 350℉. Using two spoons, scoop cookie dough out into rounded tablespoon sized balls and place 3 inches apart on a baking sheet. Bake 1 tray at a time until the cookies are starting to turn golden brown, usually between 16-18 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.