Strawberry Shortcake Cookies
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Nothing screams summer more than these Strawberry Shortcake Cookies!
These cookies are super fun and easy to make (especially if you’ve made some of my cookie recipes before like these Cookies n Cream cookies or Giant Chocolate Chip Cookies you’ll have no problem with this recipe!).
Strawberry shortcake cookies are a Spring and Summer must-make dessert but really can be enjoyed year round because my recipe uses freeze-dried strawberries and not fresh.
Freeze dried strawberries are great to have stashed in your pantry and bake deliciously into your favorite baked goods like pancakes, scones, muffins or you can top them on yogurt or oatmeal too.
They plump up a little when they bake into the cookies and have a surprisingly yummy chewy texture. But if that’s not your thing you can easily grind them into a fine powder in a food processor and then add them into the cookies.
- They are full of strawberry flavor
- They are cake-y and soft
- They are HUGE
- They are loaded with white chocolate chips, chunks of Golden Oreos AND freeze dried strawberries.
- They bake beautifully and are freezer friendly
- ….you’ll love them because they’re cookies, need I say more?! ?
Ingredient Notes
These cookies have your usual cookie ingredients like butter, sugar, salt, baking powder, flour and eggs. There are a few ingredients I add that set these apart:
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie!
- Strawberry Emulsion: Instead of using fresh strawberries, using this emulsion helps to add a robust punch of strawberry flavor. I like to use it in place of strawberry extract for a stronger strawberry taste.
- Golden Oreos: You’ll be obsessed with the flavor these add to the cookies!
- Freeze dried strawberries: Freeze drying removes water but retains nutrients in the strawberries.
- White Chocolate Chips: I love using the Ghirardelli white chocolate. The morsels are always velvety smooth!
- Corn Starch: key ingredient to making thick, big cookies.
Step by Step Directions:
Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat the oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer cream together the butter and sugars.
- Then add in the egg, egg yolk, and vanilla extract
- Gradually add in dry ingredients.
- Add in the chopped Oreo pieces, strawberries, white chocolate chips and strawberry emulsion.
- Portion the cookie dough into 6 large cookies. Flatten each dough ball just a little.
- Bake and then let rest on the cookie sheet for 10-15 minutes before transferring to a wire cooling rack.
Expert Tips
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is just a little more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
- Spoon and Level: Make sure to spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup.
- Flatten the cookies just a little, not a lot: Don’t flatten out these cookies too much before you place them into the oven so your cookies stay be nice and thick! I keep mine looking like a big baseball!
FAQ
Can I use fresh or frozen strawberries?
I have not tested this recipe with fresh or frozen strawberries. I would imagine it changing the texture quite a bit.
– Yes, these strawberry shortcake cookies freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container.
– They will freeze for up to 3 months.
– To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds
Can I make them gluten free?
To make them gluten free: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour .
Can I use a hand mixer if I don’t own a stand mixer?
Yes! Mixture may seem crumbly, keep mixing.
How do I prep my baking sheet?
I use the gold baking sheets from Williams Sonoma and I don’t need to use anything on them, I place my cookies straight on the pan! However, parchment paper or Silicon baking mats are very common and work well.
the goods
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Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cubed (1/2 cup)
- 1/2 cup brown sugar, packed (dark or light)
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk (no white)
- 1 tsp. vanilla extract
- 15 Golden Oreos, roughly chopped
- 1.2 oz. freeze dried strawberries (34 grams)
- 3/4 cup white chocolate chips
- 2 tsp. strawberry emulsion
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Instructions
- Preheat oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.1 1/4 cup All-Purpose Flour, 3/4 cup Cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- 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.8 Tbsp. unsalted butter, cold, cubed (1/2 cup), 1/2 cup brown sugar, packed (dark or light), 1/4 cup granulated white sugar
- Then add in the egg, egg yolk, and vanilla extract.1 large egg, 1 large egg yolk (no white), 1 tsp. vanilla extract
- 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.15 Golden Oreos, roughly chopped, 1.2 oz. freeze dried strawberries (34 grams), 3/4 cup white chocolate chips, 2 tsp. strawberry emulsion
- 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.
- Bake for 10-12 minutes. Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack. Enjoy!!
Video
Notes
- Make smaller 2-3 oz. cookies if you prefer, adjust baking time as needed.
- I crush the Oreos by placing in a baggie and use my fists to break into chunks. Easy peasy!
- Freeze cookies in freezer safe baggie for up to 3 months.
- Homemade cake flour: to make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I want to use frozen raspberries instead of freeze dried strawberries! Would this work with this recipe!?
Hey Dianna! So, frozen raspberries wouldn’t substitute perfectly for freeze dried strawberries in this particular recipe. The freeze dried fruit adds concentrated flavor without any extra moisture. Frozen raspberries release quite a bit of liquid as they bake, which can cause cookies to spread too much, turn out overly soft or cakey, or bake unevenly.
If you’re set on trying it, I’d recommend partially thawing the raspberries, blotting them really well to remove excess moisture, and folding them in very gently at the end. But the cookies will likely turn out a bit different than what you see pictured here.
Feel free to give it a try, just know that added moisture can be tricky. Or if it’s just a case that you want a way to use raspberries instead of strawberries, you can swap in freeze dried raspberries no problem! Those will work very similiarly to the freeze dried strawberries.
Hope this helps! Good luck and happy baking! 🥰🍪
Good Morning! Question, can I freeze the dough balls and bake from frozen and add another minute or 2 if needed? If I bake then freeze, how would you recommend freezing them and should I allow to thaw naturally in fridge? Last question, not a fan of chewy dried strawberries, but I have freeze dried strawberries powder and emulsion, what are your thoughts on the powder and not the pieces? Thank you! ❤️
Good morning Yvette! Great questions. If you’re making the cookies very large, I wouldn’t recommend baking from frozen since they’re so big. Thaw first, then bake. If you make them smaller, ~1-2 oz. you can bake from frozen and adjust the time as needed.I haven’t tried with the powder, but that’s a good idea, let me know how it goes 🙂
Hi! Is there a particular reason the strawberry emulsion doesn’t get added at the same time as the vanilla extract? Also, I successfully substituted diced pieces of pound cake for the golden Oreos and wow, it’s like a true strawberry shortcake! Great recipe!!
Hi! I suppose you could add it in then, I don’t really remember the rhyme to my reason for that particular step. I am glad you enjoyed them. Thank you! 🙂 xo, Tawnie
Hi! Can I make these without any stand mixer or hand mixer? Would I be able to do it by mixing myself? These look amazing and can’t wait to try them! 🙂 Thanks in advance!
Hello! Unfortunately I don’t think this recipe will work without a stand mixer or hand mixer. Esp. since it uses the cold butter. You might like this recipe that doesn’t need a stand mixer: https://krollskorner.com/recipes/desserts/cookies/strawberry-iced-oatmeal-cookies/ or these recipes are reader favorites: https://krollskorner.com/recipes/desserts/cookies/really-good-chocolate-chip-cookies/ https://krollskorner.com/recipes/desserts/cookies/sheet-pan-chocolate-chip-cookies/ https://krollskorner.com/recipes/desserts/brown-butter-cookies/
Hi, do you have a problem with the strawberries becoming chewy after baking? I tried someone else’s recipe and they ended up being chewy and overall an odd texture. Wondering if I should soak or crush them before adding? I love all of your other recipes btw!! They are amazing!!!! I don’t know why I tried a different one LOL
Hi! 🙂 thank you soo much! If there are large chunks, the freeze dried strawberries could potentially become chewy. You can try crushing them before mixing into the cookie dough if you prefer! 🙂
This recipe looks amarzing, will try soon but I need to know: Can I freeze the unbaked balls of dough to bake them later? If yes: Do you recommend baking directly from freezer? Thank you very much.
Hi Michelle! You can bake directly from the freezer and add 2-3 minutes to the total baking time. Or if you want, you can put the frozen cookie dough balls in the fridge overnight, then let them sit on the counter at room temp for 15-30 minutes before baking, and bake at the regular time.
Made these for our small group and they were SUCH a hit! 1000/10! Thanks for a great recipe!
aw that is amazing I am so glad, thank you!!
These were so good! I’m making them for an upcoming bake sale and wanted to test them out before the big day. I doubled the recipe(but left the same amount of mix-ins for a single recipe), only used 1tsp of emulsion and did 3oz cookies. Thanks again!
They look so beautiful! I hope they do well at the bake sale 🙂 thank you!!
Hey there! I can’t wait to make these. Can you give me an idea of the size of the dough ball you are creating?
Thank you!
Hi! Thank you soo much! This recipe makes 6 giant cookies, about 5 oz in size, I haven’t measured recently so I can’t say for sure. ~5-6 oz. You can make them smaller, and adjust the baking time as necessary. I can’t wait to hear what you think!
Made them w. heart shaped cookie cutters for St. Valentine’s. I made a double batch and I don’t think my stand mixer could handle all of it so the dough came out very crumbly. I also did not have strawberry emulsion and used strawberry jam instead. But nonetheless, YUM!!’nn
How cute!! Thank you so much for making them!