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Fluffy Strawberry Shortcake Cookies Recipe Easy Homemade with Fresh Cream Glaze

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Light and pillowy strawberry shortcake cookies with fresh cream glaze, perfect for summer gatherings and quick sweet treats.

Ingredients

Scale
  • 2 cups all-purpose flour (250 g)
  • 1 tbsp baking powder
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup unsalted butter (115 g), softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup fresh strawberries (150 g), diced
  • 1/2 cup heavy cream or whipping cream (120 ml), chilled
  • 1/3 cup powdered sugar (40 g)
  • 1/2 tsp vanilla extract
  • Optional: splash of lemon juice or zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 to 5 minutes.
  3. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing.
  6. Use a rubber spatula to carefully fold in 1 cup diced fresh strawberries, being gentle to keep berries intact.
  7. Using a cookie scoop or spoon, drop dough balls (about 2 tablespoons each) onto the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 12 to 15 minutes, or until edges are lightly golden and centers spring back to the touch.
  9. Remove from oven and transfer cookies to a wire rack to cool completely.
  10. While cookies cool, whip 1/2 cup chilled heavy cream with 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Add a splash of lemon juice or zest if desired.
  11. Drizzle or spoon the fresh cream glaze over the cooled cookies.
  12. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Notes

Do not overmix the dough to keep cookies tender and fluffy. Fold strawberries gently to avoid breaking them and turning dough pink. Chill dough if too sticky before scooping. Whip cream to soft peaks for best glaze texture. Cookies are best eaten the day they are made but can be stored refrigerated for up to 2 days.

Nutrition

Keywords: strawberry shortcake cookies, fluffy cookies, fresh cream glaze, summer dessert, easy cookies, homemade cookies

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