Strawberry Shortcake Cookies Recipe photo by Taste of Home

Strawberry Shortcake Cookies

Total Time
Prep: 35 min. + chilling Bake: 15 min./batch + cooling
If you like strawberry shortcake, these strawberry shortcake cookies capture that wonderful flavor in cookie form. Ripe berries are blended into a creamy icing and spread over the cookies for a pretty-in-pink finish. 

Updated: Jul. 05, 2024

If you’re stuck in a dessert rut, consider this one: Juicy berries are blended into a silky icing and spooned onto these strawberry shortcake cookies. The base layer features a buttery biscuit that’s crumbly in texture. The topping is reminiscent of a homemade, nostalgic rich frosting. It’s highly versatile, so you can infuse different fruits—like raspberries, blueberries or blackberries—and customize it to your liking.

Ingredients for Strawberry Shortcake Cookies

  • All-purpose flour: The flour in this recipe contributes to the crumbly and tender texture of the strawberry shortcake cookies.
  • Sugar: We sprinkle granulated sugar into the dough, which gives the cookie a sweet flavor.
  • Butter: We use cold butter in the cookie dough because it helps create a tender crumb.
  • Vanilla extract: We add a few drops of vanilla to the cookie dough because it enhances the flavor with sweet and floral notes.


  • Butter: We prefer softened butter for the frosting because it’s easier to beat.
  • Strawberries: The star of this recipe is the fresh ripe strawberries that we blend into the frosting.
  • Milk: We add a small spoonful of 2% milk to the frosting to help smooth it out and make it spreadable.
  • Confectioners’ sugar: We use powdered sugar for the base of the strawberry frosting in this recipe.
  • Additional sliced fresh strawberries (optional): For extra decoration, as you like.


Step 1: Make the cookie dough

In a medium bowl, whisk the flour, sugar and salt. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. In another bowl, combine the water and vanilla, then stir it into the crumb mixture until moistened. Refrigerate the dough, covered, until it’s firm, one to two hours.

Step 2: Bake the cookies

Preheat the oven to 325°F. On a lightly floured surface, roll the dough to 1/4-inch thickness, then cut the cookies with a floured 3-inch round cookie cutter. Place the cookies 1 inch apart on greased baking sheets, then bake them until they’re lightly browned, 15 to 18 minutes. Let them cool on the baking sheets for two minutes before removing them to wire racks to cool completely.

Step 3: Decorate the cookies

For the frosting, beat the butter, strawberries and milk until combined. Gradually add the confectioners’ sugar, mixing until blended. Spread the frosting over the cookies, then top with sliced fresh strawberries, if desired.

Strawberry Shortcake Cookie Variations

  • Fold in other berries: While we prefer strawberries for this strawberry shortcake cookie recipe, you can also use other ripe berries, such as raspberries, blueberries or blackberries.
  • Make a whipped cream topping: You can create a lighter frosting by making whipped cream. (Psst: Here’s a quick and easy recipe for homemade whipped cream.)
  • Add a crumble on top: Add a strawberry crunch topping to replicate the flavor of strawberry shortcake ice cream bars.

How to Store Strawberry Shortcake Cookies

After your strawberry shortcake cookies have cooled to room temperature, place them in an airtight container. They’ll stay fresh for about a week. We recommend storing the cookies at room temperature and keeping the frosting separately in the fridge. When you’re ready to eat, decorate the cookies.

Can you make these strawberry shortcake cookies ahead of time?

If you have a fun gathering coming up, make this dough in advance and store it in the fridge for two to four days. Then, bake them fresh and serve a sweet treat.

Can you freeze these strawberry shortcake cookies?

You can freeze the dough, but we recommend making the frosting fresh every time you bake these cookies. Scoop the cookie dough into balls and place them in an airtight container or freezer-friendly bag. They’ll last for up to two months in the freezer.

How long do strawberry shortcake cookies last?

If you have a ton of cookies left over, you can store them in an airtight container for up to a week, or freeze them for 8 to 12 months.

Strawberry Shortcake Cookie Tips

Do I have to refrigerate the cookie dough before baking?

We recommend refrigerating the dough before baking this recipe for strawberry shortcake cookies. This will help solidify the butter, which prevents the cookies from spreading too thin while baking.

How do I know when the strawberry shortcake cookies are finished baking?

Use the toothpick test to check if your strawberry shortcake cookies are ready to come out of the oven. Poke the cookies in the center: If the toothpick comes out with only a few crumbs, they’re ready. If it comes out with wet batter, let them bake a little longer.

What else can I do to decorate these strawberry shortcake cookies?

You can drizzle royal icing on these strawberry shortcake cookies to create fun striped designs. You can also sprinkle edible glitter onto these treats for a bit of shimmer, or sift powdered sugar on top for a snow-like effect.

Strawberry Shortcake Cookies

Prep Time 35 min
Cook Time 15 min
Yield about 1-1/2 dozen


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • Dash salt
  • 2/3 cup cold butter
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • Scant 1/2 cup sliced fresh strawberries
  • 1 tablespoon 2% milk
  • 2-1/2 cups confectioners' sugar
  • Additional sliced fresh strawberries, optional


  1. Whisk flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Refrigerate, covered, until firm, 1-2 hours.
  2. Preheat oven to 325°. On a lightly floured surface, roll dough out to 1/4-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake until lightly browned, 15-18 minutes. Cool 2 minutes before removing to wire racks to cool completely.
  3. For frosting, beat butter, strawberries and milk until combined. Gradually add confectioners' sugar; beat until blended. Spread over cookies; if desired, top with additional sliced strawberries.
Strawberry shortcake is one of my favorite desserts. I thought it would be great to capture all that wonderful flavor, so I made these strawberry shortcake cookies topped with pink strawberry frosting. —Allison Anderson, Avondale, Arizona
Recipe Creator