Name: Strawberry Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: ⅓ cup (40 g) all purpose flour; ¼ cup (50 g) granulated sugar; 1 tablespoon light brown sugar; ¼ teaspoon baking powder; 3 tablespoons (46 ml) melted butter, cooled slightly; 2½ cups (300 g) all purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch); ¾ cup (150 g) light brown sugar; ½ cup (100 g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons (10 ml) vanilla extract; ¾ cup diced fresh strawberries (about 5 – 7 strawberries)

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Let me tell you, this Strawberry Shortbread Cookies Recipe has completely changed how I think about cookies. The cookies are buttery, tender, with just the perfect hint of fresh strawberry sweetness that makes them feel special without being fussy. Whether you’re baking for a family gathering, afternoon tea, or just because you want a little homemade treat, these are the kind of cookies that bring smiles and easy compliments.

What’s great about this Strawberry Shortbread Cookies Recipe is that it’s approachable, even if you don’t bake often. The balance of brown and granulated sugar gives the dough a depth of flavor, and incorporating fresh strawberries adds a fresh burst of brightness that feels like summer captured in a cookie. I’ve had more than a few friends ask me for the recipe, so I can guarantee it’s worth a try!

Ingredients You’ll Need

Every ingredient here plays a key role to create that buttery, crumbly shortbread texture with a fresh strawberry twist. I always recommend using good quality butter and the freshest strawberries you can find — it really makes the difference.

All purpose flour: Provides structure without weighing the cookies down.
Granulated sugar: Adds sweetness and helps with the classic crisp edge.
Light brown sugar: Brings moisture and a slight caramel note, which nicely complements the strawberries.
Baking powder: Gives a gentle lift to keep these cookies tender, not flat.
Melted butter: For the shortbread crumbs, melted butter helps bind everything with a rich flavor.
Unsalted butter: Room temperature butter is key to achieving the right cookie dough texture.
Baking soda: Helps create a bit of lightness and improves texture.
Salt: Enhances all the flavors, balancing the sweetness.
Egg and egg yolk: Provide richness and help with binding for chewy yet tender cookies.
Vanilla extract: Lifts the flavor with a warm, sweet note.
Diced fresh strawberries: The star that adds natural fruity sweetness and a slight juicy pop.

Variations

I love playing around with this Strawberry Shortbread Cookies Recipe depending on the season and what mood I’m in. You can totally make it your own by swapping or adding ingredients to suit your tastes or dietary needs.

Variation: I sometimes swap fresh strawberries for freeze-dried strawberry powder for a more intense berry flavor without extra moisture. It’s a great trick if your fresh berries aren’t perfect.
Dairy-free option: Use vegan butter substitutes to keep the rich, buttery texture without dairy. Just be sure to chill the dough a bit longer.
Add nuts: Toasted finely chopped almonds or pistachios add a lovely crunch, and I personally enjoy the extra texture they bring.
Gluten-free adjustment: A 1:1 gluten-free baking flour blend works here, though I recommend chilling the dough a bit longer to help with spreading.

How to Make Strawberry Shortbread Cookies Recipe

Step 1: Prepare the Shortbread Cookie Crumbs

Start by mixing the crumbs — combine your flour, granulated sugar, brown sugar, and baking powder in a bowl. Pour in the melted butter (make sure it’s cooled to avoid scrambling your sugars!) and then stir it all together. The texture should be crumbly but should hold lightly if you squeeze it. Set this aside; it adds a lovely crunch that balances the soft strawberry cookies.

Step 2: Cream Butter and Sugars

Using room temperature butter really helps here. Beat the butter with both sugars until the mixture is light, fluffy, and pale in color — this usually takes about 3-5 minutes if you’re using an electric mixer. This step is key because it builds that rich buttery flavor and creates the perfect crumbly texture we want.

Step 3: Add Eggs and Vanilla

Beat in the egg and the egg yolk one at a time, followed by the vanilla extract. The eggs help bind everything together and enrich the dough, while the vanilla really amps up the flavor beautifully.

Step 4: Combine Dry Ingredients and Strawberries

Whisk together the flour, baking powder, baking soda, and salt separately, then gradually add to your wet ingredients. Fold in your diced fresh strawberries gently to avoid breaking them up too much, which keeps your dough looking beautifully studded with fruit instead of a pink mess.

Step 5: Shape and Chill

Shape the dough into logs or balls depending on your preference, then press your shortbread crumbs onto the outside of the cookies. Chill the dough for at least 30 minutes — this step is crucial to keep your cookies from spreading too much in the oven.

Step 6: Bake and Cool

Bake the cookies at a moderate temperature until they’re lightly golden around the edges — usually about 12-15 minutes. Watching the edges is key since the centers can stay soft but the cookies need to be fully set. Let them cool completely on a wire rack before enjoying or storing.

How to Serve Strawberry Shortbread Cookies Recipe

Seven white bowls sit on a white marbled surface, each filled with different baking ingredients. One bowl holds four brown eggs, another is filled with white flour that has a soft powdery texture. A third bowl contains bright red chopped strawberries with a glossy look. There is a bowl with dark brown vanilla extract that has a smooth liquid surface. Two smaller bowls include light brown sugar with a grainy texture and white granulated sugar with a fine texture. Lastly, a bowl contains a solid block of pale yellow butter, smooth and firm. All bowls are arranged loosely close to each other, showing the variety of ingredients for baking photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a tiny pinch of coarse sugar or sanding sugar on top before baking for a little sparkle and crunch. Sometimes, just a light dusting of powdered sugar after cooling makes them look extra special. Fresh mint leaves or a drizzle of white chocolate can also jazz them up without overpowering the strawberry flavor.

Side Dishes

These cookies pair wonderfully with a simple cup of tea or coffee — matcha green tea especially complements the strawberry notes nicely. For a fun dessert plate, serve alongside fresh berries or a scoop of vanilla ice cream. I’ve done these for brunch with fresh whipped cream and sliced strawberries, and it’s always a hit.

Creative Ways to Present

For a party or gift, I like stacking the cookies tied with a pretty ribbon placed in a decorative box or tin. You can also sandwich them with a thin layer of strawberry jam or cream cheese frosting for a shortcake-inspired touch. Another idea is to serve them on a platter with fresh strawberry slices, edible flowers, and a dusting of powdered sugar for a really festive look.

Make Ahead and Storage

Storing Leftovers

I always store these cookies in an airtight container at room temperature, separating layers with parchment paper so they don’t stick together. They keep great for up to a week, though honestly, they rarely last that long at my house! If you have leftovers, keep them away from humidity to maintain that crisp shortbread texture.

Freezing

Freezing works wonderfully for this Strawberry Shortbread Cookies Recipe. I freeze the dough logs wrapped tightly in plastic wrap and pop them in a freezer bag. When I want cookies, I slice and bake directly from frozen, adding a minute or two to baking time. This is a life-saver when you want fresh cookies on short notice!

Reheating

If you want to freshen up leftover cookies, I warm them in a low oven (about 300°F/150°C) for 5 minutes — it revives the buttery aroma and crisp texture without making them hard. Avoid microwaving, which can make shortbread cookies chewy and less crisp.

FAQs

Can I use frozen strawberries for this Strawberry Shortbread Cookies Recipe?

Frozen strawberries can be a bit tricky because they release more moisture when thawed, which can make the dough soggy. If you want to use frozen, thaw and drain them well, pat dry with paper towels, and fold in gently to minimize excess juice. Keep in mind the cookies may spread slightly more and have a softer texture.
Do I have to chill the dough before baking?

Chilling the dough is really important for this recipe to prevent spreading and to allow the flavors to meld. It helps the cookies hold their shape and creates that classic shortbread crumbly texture. I’ll usually chill for at least 30 minutes, but overnight is even better if you have time.
Why does this recipe use both baking powder and baking soda?

Using both baking powder and baking soda balances the leavening to produce a delicate lift while keeping the cookies tender. Baking soda reacts with the brown sugar and vanilla to promote browning and flavor, while baking powder provides a consistent rise for a soft-but-sturdy texture.
How do I prevent strawberries from making the dough too wet?

Use firm, ripe strawberries and dice them small to distribute moisture evenly without overwhelming the dough. Folding them in gently helps keep the juice contained. Avoid macerating the berries or adding extra sugar to the strawberries ahead of time to reduce liquid release.
Can I substitute butter with margarine or oil?

Butter is crucial for the flavor and texture in this Strawberry Shortbread Cookies Recipe. Margarine can work but might affect the flavor and crispness. Oils won’t provide the same structure or buttery taste, so I don’t recommend them here.

Final Thoughts

This Strawberry Shortbread Cookies Recipe holds a special place in my kitchen because it’s simple but delivers that perfect bake every time — tender, buttery, and full of natural strawberry goodness. It’s one of those recipes that I grab when I want to make an impression but don’t want to fuss endlessly. I hope you find as much joy in baking and sharing these cookies as I do. Trust me, once you try them, you’ll be reaching for this recipe again and again!