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The Boat Shed Kitchen

Strawberry Shortcake Cookies

These strawberry shortcake cookies are tender, lightly sweet, and filled with juicy strawberry pieces. With a soft, biscuit-like texture and golden sugar top, they’re the perfect treat for spring and summer—or anytime you’re craving something fresh from the oven.
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Prep Time 15 minutes
Bake Time + Cool Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ⅓ cup granulated sugar plus more for topping
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter cold, cut into pieces
  • 1 cup diced fresh strawberries

Method
 

  1. Preheat oven to 375°F. Line baking sheet with parchment paper.
  2. In a bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in butter until crumbly. Stir in cream and vanilla.
  4. Fold in strawberries gently.
  5. Drop dough onto baking sheet. Sprinkle with sugar.
  6. Bake 15–17 minutes. Cool on sheet 5 minutes, then transfer to rack.
  7. See full steps with tips & photos → https://theboatshedcafe.com/strawberry-shortcake-cookies/

Notes

  • Use very cold butter for the best texture—don’t let it soften too much.
  • If dough feels too sticky, refrigerate for 10 minutes before scooping.
  • Best enjoyed the day they're made, but they stay soft for up to 2 days in an airtight container.