Name: Heart-Shaped Strawberry Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 125 g unsalted butter, room temperature; 60 g caster sugar; 1 teaspoon vanilla extract; 180 g plain flour (all-purpose); ¼ teaspoon fine salt; 110 g powdered icing sugar (confectioners’ sugar); 2 tablespoon strawberry puree (2 large strawberries hulled and mashed with a fork); 1 teaspoon unsalted butter, melted; 30 ml milk (optional, for consistency); 170 g strawberry jam

Jump to Recipe·Print Recipe

There’s something magically charming about these Heart-Shaped Strawberry Shortbread Cookies Recipe that always brings a little extra joy to my baking sessions. The tender crumb of shortbread paired with that burst of fresh strawberry jam feels like a warm hug in cookie form, perfect for sharing with loved ones or brightening up a regular afternoon tea. Honestly, whenever I whip these up, whether for Valentine’s Day or just because I feel like a sweet treat, they never fail to impress both family and friends.

What makes this Heart-Shaped Strawberry Shortbread Cookies Recipe really stand out is how the strawberry puree glaze gently melts into the jam filling, giving every bite a fresh, fruity twist that’s not overpowering. Plus, it’s such a fun recipe to make with kids or friends—you get to roll, cut, and decorate, turning baking into a little celebration. You’ll find these cookies both look adorable and taste wonderfully buttery, making them totally worth trying.

Ingredients You’ll Need

The ingredients for these cookies come together like a classic shortbread base kissed with the bright, sweet flavor of strawberries. It’s a simple list, but each one plays a key role in texture and taste — plus, you don’t need anything fancy to get started.

Unsalted butter: Using room-temperature butter is crucial for creaming properly and creating a tender crumb.
Caster sugar: Finer than regular granulated, it helps the butter mix smoothly and adds a subtle sweetness.
Vanilla extract: A splash brings warmth and rounds out the flavors beautifully.
Plain flour (all-purpose): Forms the base of the shortbread; be sure to sift it to avoid lumps and achieve a smooth dough.
Fine salt: Just a pinch to balance sweetness and enhance taste.
Powdered icing sugar (confectioners’ sugar): This sweetens the glaze without graininess and blends effortlessly with strawberry puree.
Strawberry puree: Fresh strawberries mashed give the glaze and jam that lovely natural fruitiness and color.
Melted unsalted butter: Adds richness to the glaze, making it silky and more flavorful.
Milk: Helps you adjust the glaze consistency perfectly—add a little at a time.
Strawberry jam: The heart of the cookie filling; opt for good quality, chunk-free jam for the best texture.

Variations

I love playing around with this Heart-Shaped Strawberry Shortbread Cookies Recipe to tweak flavors or cater to different occasions. It’s so easy to make it your own—whether swapping ingredients or trying out new decorations—and I encourage you to do the same!

Almond Flavor Twist: Adding a teaspoon of almond extract instead of vanilla gives these cookies a lovely nutty undertone—I tried this once for a tea party, and it was a hit!
Gluten-Free Version: You can substitute plain flour with a gluten-free blend. Just be mindful of the dough texture; you might need to chill it slightly longer before rolling.
Vegan Adaptation: Replace butter with a plant-based margarine and use a non-dairy milk in the glaze to make these cookies vegan-friendly. I’ve experimented with this and found the texture still stays wonderfully crumbly.
Seasonal Fruits: Swap the strawberry jam and puree for raspberry, blueberry, or apricot for a fresh seasonal variation that still pairs wonderfully with the shortbread base.
Fancy Toppings: After glazing, sprinkle crushed freeze-dried strawberries or edible glitter on top for an extra festive touch.

How to Make Heart-Shaped Strawberry Shortbread Cookies Recipe

Step 1: Cream Butter and Sugar ‘Til Fluffy

Start by creaming the room-temperature butter with caster sugar and vanilla extract using an electric mixer fitted with a paddle attachment. I usually set the speed to medium and let it go for about 2 to 3 minutes until the mixture turns pale and light. It’s worth pausing halfway to scrape down the sides of your bowl to make sure everything’s evenly combined—that little step makes a big difference for a smooth dough.

Step 2: Combine Flour and Salt, Create Dough

Next, sift together the plain flour and salt, then gradually mix them into your creamed butter mixture on low speed. The dough will start looking crumbly and pulling away from the sides of the bowl; this is a good sign. Once that happens, use your hands to squeeze the dough into a rough disc. If your kitchen is warm and things feel sticky, you can pop the dough in the fridge for 10-15 minutes to get it firm enough to roll out smoothly.

Step 3: Roll Out and Cut Heart Shapes

On a lightly floured surface, roll your dough to around ½ cm thickness—about a quarter inch. If the dough starts to crack at the edges, it’s usually a sign it needs a quick chill. Use a heart-shaped cookie cutter to stamp out your cookies, arranging them on parchment-lined baking trays. Don’t throw away those dough scraps! Just gently re-roll them, adding a tiny drop of water if it gets dry, and keep cutting out your hearts. To help the cookies keep their shape, chill the cutouts for at least 30 minutes before baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 170°C (335°F) and pop in your chilled cookies for about 10-12 minutes. You’re looking for just a hint of golden edges—not dark, just delicate and light. Let them cool on the baking tray for 10 minutes—they need that time to set so they won’t break when you move them—and then transfer to a wire rack to cool completely.

Step 5: Prepare the Strawberry Glaze

While the cookies cool, stir together the powdered icing sugar, strawberry puree, and melted butter in a bowl until silky smooth and lump-free. If your glaze feels too thick, avoid just adding milk all at once—go slow, adding tiny amounts or even nuking it in the microwave for a few seconds to soften. You want it pourable but not runny, perfect for dipping the cookie tops.

Step 6: Dip, Jam, and Assemble

Separate your cooled cookies into equal quantities of tops and bases. Dip the cookie tops into the glaze, allowing the excess to drip off gently, then set them on a wire rack to dry. Meanwhile, spoon or pipe about a teaspoon of strawberry jam on each cookie base. Once the glaze is slightly set, sandwich the tops and bases together with a gentle press. If you want, you can let them sit for a bit to let the glaze harden fully before serving.

How to Serve Heart-Shaped Strawberry Shortbread Cookies Recipe

The image shows several ingredients arranged neatly on a white marbled surface. At the top left, three squares of pale yellow butter sit on a small white plate. Next to it, a large white bowl holds a mound of fine white flour. Below the flour, a small white bowl is filled with bright red strawberries with green tops. Two brown eggs are placed to the left side, close to a round clear glass bowl filled with white granulated sugar. In the center, a small white bowl holds a dark glossy liquid, likely vanilla extract or soy sauce. Below that, another small white bowl contains a pale yellow liquid, possibly oil or melted butter. At the bottom left, a white bowl is full of thick, dark red jam or fruit preserve. To the right, there is a white rectangular dish with several thick slices of cream-colored butter. Everything is clear and clean, arranged with even spacing, on a soft light background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple with these cookies—sometimes a light dusting of icing sugar on top adds that extra touch of sweetness and elegance. On special occasions, I’ve sprinkled some finely crushed freeze-dried strawberries right after glazing for a pop of color and a bit of texture. Tiny edible gold flakes can make these cookies feel festive, too, especially around holidays.

Side Dishes

For a lovely afternoon treat, try pairing these cookies with a cup of freshly brewed Earl Grey or a fruity herbal tea. If it’s breakfast time, they’re delightful alongside fresh berries and a dollop of Greek yogurt, turning your morning into something special. I’ve also enjoyed them with a glass of cold milk, keeping it classic.

Creative Ways to Present

When I’ve made these for parties, I like arranging them in a tiered dessert stand mixed with fresh strawberries and mint leaves—it instantly feels festive and inviting. Wrapping individual cookies in small waxed paper bags tied with twine makes a sweet homemade gift. For Valentine’s Day, you can even pipe little messages on the glaze with melted white chocolate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Heart-Shaped Strawberry Shortbread Cookies Recipe in an airtight container at room temperature. They keep beautifully for up to 4 days, staying crisp on the outside and tender inside. If you’ve added the glaze, just make sure it’s completely set before storing to avoid sticky messes.

Freezing

These freeze well too! My trick is to freeze the plain shortbread cookies before glazing and assembling. Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer-friendly bag. When you’re ready to enjoy, thaw, then glaze and fill as usual. This way, you keep the freshest flavor and texture.

Reheating

If you want that freshly-baked warm cookie vibe, pop the assembled cookies in a low oven (about 120°C/250°F) for 5 minutes. This brings back the buttery softness but be careful not to overheat or you’ll melt the glaze. Oven warming is better than microwaving in this case, since microwaves can make them soggy.

FAQs

Can I use frozen strawberries for the strawberry puree?

Yes, you can! Just thaw them completely and mash well to remove excess liquid before mixing into your icing sugar. Using fresh strawberries creates the brightest flavor, but frozen work perfectly fine when fresh aren’t in season.
What if my dough is too sticky to roll out?

Chilling the dough in the fridge for 15-30 minutes helps firm it up, making rolling much easier. Also, lightly flour your work surface and rolling pin, but avoid adding too much flour to prevent dry, tough cookies.
Can I make these cookies ahead of time?

Definitely! You can prepare and freeze the plain cookies before glazing and assembling, or bake and store them in an airtight container for a few days. Just glaze and fill just before serving for the freshest results.
How do I prevent the cookies from spreading in the oven?

Chilling your cut dough pieces on the baking tray for at least 30 minutes before baking helps the butter solidify and keeps their shape during baking, which I always recommend for this recipe.

Final Thoughts

This Heart-Shaped Strawberry Shortbread Cookies Recipe holds a special place in my kitchen—it’s simple enough to bake any day but feels fancy enough for celebrations. Every time I share these cookies, their buttery crunch and fresh strawberry notes spark smiles and happy conversations. I hope you’ll have as much fun making and enjoying them as I do—grab your heart cutter and let’s get baking!