Strawberry Shortcake Cookies Recipe
If you love the flavors of classic strawberry shortcake but don’t have the patience to assemble layers of cake, whipped cream, and berries, these strawberry shortcake cookies are about to become your new obsession. They’re soft, buttery, and bursting with juicy strawberries and sweet white chocolate chips. And the best part? No rolling or chilling—just mix, scoop, and bake!
I first made these on a whim one summer afternoon when I had a basket of strawberries begging to be used. The goal was a quick, handheld version of my favorite shortcake dessert, and let’s just say—mission accomplished. One bite into these cookies, and it’s like a strawberry shortcake and a cookie had the most delicious love child.
A little history: The charm of strawberry shortcake
Strawberry shortcake has been a beloved dessert for centuries. The earliest versions date back to the 1500s, when biscuits were used as a base for sweetened strawberries and cream. Over time, the recipe evolved into the fluffy, cake-like shortcakes we know today. Some regions use sponge cake, while others stick to biscuit-style shortcakes. These cookies take inspiration from the classic by incorporating all the best flavors in an easy, no-fuss treat.
Let’s talk ingredients: What makes these cookies special?
- All-purpose baking mix – This is the secret to keeping these cookies light and fluffy. You can use Bisquick or a similar mix, but if you’re out, a mix of flour, baking powder, and salt works too.
- Granulated sugar – Sweetens the cookies without making them overly rich. If you prefer a slightly deeper flavor, try swapping half the sugar for light brown sugar.
- Half and half – Adds richness and moisture to the dough. You can use heavy cream for extra decadence or milk for a lighter texture.
- Salted butter – Melted butter brings out the best flavor in these cookies. If you’re using unsalted butter, just add a pinch of salt.
- Strawberries – The star of the show! Fresh, ripe strawberries work best, but if they’re out of season, freeze-dried strawberries can be a great alternative.
- White chocolate chips – These add a creamy sweetness that pairs beautifully with the berries. If you prefer, you can use dark chocolate, but the cookies will have a slightly different flavor.
- Coarse raw cane sugar (optional) – This gives the cookies a nice crunch on top. If you don’t have it, regular sugar or even a sprinkle of cinnamon sugar works well.

The kitchen tools you’ll need
You won’t need any fancy equipment, but here’s what helps make the process easier:
- Mixing bowls – A large one for the dough and a small one for the glaze.
- Spatula or wooden spoon – For gently mixing the dough without crushing the strawberries.
- Cookie scoop – This keeps your cookies uniform in size. If you don’t have one, a tablespoon works fine.
- Parchment paper – Helps prevent sticking and makes cleanup a breeze.
- Baking sheets – You’ll need two to space out the cookies properly.
Step-by-step: How to make these dreamy cookies
Step 1: Prep and preheat
Set your oven to 425°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the baking mix and granulated sugar. This ensures even sweetness throughout the cookies.
Step 3: Add the wet ingredients
Pour in the half and half and melted butter, stirring gently with a spatula or wooden spoon. You’ll end up with a soft, slightly sticky dough.
Step 4: Fold in the strawberries and chocolate
Gently mix in the chopped strawberries and white chocolate chips. Be careful here—stirring too much can make the strawberries bleed into the dough, turning it pink. A few streaks are fine, but you want to keep those pretty chunks intact.
Step 5: Scoop and sprinkle
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. If you’re feeling fancy, sprinkle a little raw cane sugar on top for a sweet, crunchy finish.
Step 6: Bake to perfection
Pop them in the oven for 8-10 minutes, until the edges are set and the tops are just barely golden. Resist the urge to overbake—these cookies are best when they stay soft in the center.
Step 7: Cool before glazing
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set without becoming too firm.
Step 8: Make the glaze
In a small bowl, stir together the powdered sugar and half and half until smooth. Start with 1 tablespoon of liquid and add more as needed. Then, use a fork to drizzle it over the cooled cookies.

Fun ways to switch things up
These cookies are amazing as-is, but if you love to experiment, here are a few variations:
- Make them gluten-free – Use a gluten-free baking mix like Cup4Cup or Bob’s Red Mill. The texture will be slightly different but still delicious.
- Try a berry mix – Swap half the strawberries for blueberries or raspberries for a fun twist.
- Go dark – Replace the white chocolate chips with dark chocolate for a richer contrast to the sweet strawberries.
- Add a citrus kick – A little orange or lemon zest in the dough brightens up the flavors beautifully.
- Make them dairy-free – Use coconut milk instead of half and half and vegan butter instead of regular butter.
How to serve these cookies for maximum enjoyment
These cookies are best enjoyed fresh, but you can make them even more special with a few simple touches:
- Serve them warm with a scoop of vanilla ice cream for a true shortcake experience.
- Pair with a dollop of whipped cream and extra sliced strawberries for a fancier presentation.
- Drizzle with dark chocolate instead of glaze for a gourmet touch.
What to drink with these cookies?
- Coffee or espresso – The bitterness of coffee balances the sweetness perfectly.
- Iced tea – A fruity iced tea, like peach or raspberry, complements the strawberry flavor.
- Sparkling wine – If you’re celebrating, a glass of Prosecco or rosé makes these cookies feel extra fancy.
Storing and reheating tips
If you somehow manage not to eat them all at once, here’s how to store them:
- Room temperature – Keep them in an airtight container for up to 2 days.
- Refrigerator – Store for up to 5 days, but bring them to room temp before eating.
- Freezer – These freeze well! Just skip the glaze, freeze in a single layer, and then transfer to a bag. Thaw and glaze before serving.
Adjusting for different batch sizes
Want to make more or fewer cookies? The recipe scales up or down easily. Just keep in mind that too much dough in one bowl can make it hard to evenly mix the strawberries. If doubling, mix in the berries at the very end to avoid crushing them.

FAQs
1. Can I use frozen strawberries?
Yes, but thaw and pat them dry first to prevent extra moisture in the dough.
2. Why did my cookies turn pink?
Overmixing the strawberries can cause this. Stir gently to keep the color from spreading too much.
3. Can I skip the glaze?
Absolutely! They’re sweet enough on their own, but the glaze adds a nice touch.
4. What if I don’t have a baking mix?
Use 2 cups flour, 1 tbsp baking powder, and ½ tsp salt instead.
5. How do I make them softer?
Slightly underbake them and store in an airtight container with a slice of bread to retain moisture.
Now that you know all the secrets, it’s time to bake! Grab your strawberries, preheat that oven, and enjoy these delightful strawberry shortcake cookies.
Print
Strawberry Shortcake Cookies Recipe
These easy strawberry shortcake cookies are soft, buttery, and bursting with fresh berries and white chocolate!
- Total Time: 20 minutes
- Yield: 24 1x
Ingredients
Strawberry Shortcake Cookies
- 2½ cups all-purpose baking mix
- 1/2 cup granulated sugar
- 1/2 cup half and half
- 4 tablespoons salted butter melted
- 1 cup chopped strawberries
- 1 cup white chocolate chips
- coarse raw cane sugar (optional)
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons half and half
Instructions
Step 1: Prep and preheat
Set your oven to 425°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the baking mix and granulated sugar. This ensures even sweetness throughout the cookies.
Step 3: Add the wet ingredients
Pour in the half and half and melted butter, stirring gently with a spatula or wooden spoon. You’ll end up with a soft, slightly sticky dough.
Step 4: Fold in the strawberries and chocolate
Gently mix in the chopped strawberries and white chocolate chips. Be careful here—stirring too much can make the strawberries bleed into the dough, turning it pink. A few streaks are fine, but you want to keep those pretty chunks intact.
Step 5: Scoop and sprinkle
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. If you’re feeling fancy, sprinkle a little raw cane sugar on top for a sweet, crunchy finish.
Step 6: Bake to perfection
Pop them in the oven for 8-10 minutes, until the edges are set and the tops are just barely golden. Resist the urge to overbake—these cookies are best when they stay soft in the center.
Step 7: Cool before glazing
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set without becoming too firm.
Step 8: Make the glaze
In a small bowl, stir together the powdered sugar and half and half until smooth. Start with 1 tablespoon of liquid and add more as needed. Then, use a fork to drizzle it over the cooled cookies.
Notes
How to serve these cookies for maximum enjoyment
These cookies are best enjoyed fresh, but you can make them even more special with a few simple touches:
- Serve them warm with a scoop of vanilla ice cream for a true shortcake experience.
- Pair with a dollop of whipped cream and extra sliced strawberries for a fancier presentation.
- Drizzle with dark chocolate instead of glaze for a gourmet touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert