These perfect strawberry shortcake cookies are soft and chewy sugar cookies, with jammy strawberries and white chocolate throughout, frosted with fresh whipped cream and sprinkled with shortcake crumble. They’re chewy, buttery, full of fresh strawberry flavor and taste just like strawberry shortcake in cookie form!

Why these are the best strawberry shortcake cookies

Soft, melt in your mouth texture– They’re fluffy, buttery, tender and chewy all at the same time.

They have the perfect amount of strawberry flavor. The dough is flavored with a very thick homemade strawberry jam to add the most fresh strawberry flavor, without adding too much extra moisture to the cookie dough. By reducing the jam a lot, we’re able to keep the cookies extra chewy!

Creamy mascarpone whipped cream– The cookies are frosted with a lightly sweetened mascarpone whipped cream which pairs perfectly with the jammy strawberries and shortcake crumble to really make these cookies taste just like a classic strawberry shortcake!

Buttery, shortcake streusel. Adds a bit of crunch and really brings the shortcake flavor home. It’s lightly sweetened to resemble a shortcake biscuit, and pairs perfecrtly with the sweet strawberries and white chocolate.

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Add the finely diced strawberries and sugar to a medium pot.
Cook for about 45 minutes over medium heat, smashing half way through with a wooden spoon, until very thick and reduced to a scant 1/2 cup.
Make the shortcake crumble, then bake until lightly golden.
Cream the butter and sugar together, then mix in the egg and vanilla until very fluffy.
Add in the dry ingredients and mix just until combined. Then fold in the white chocolate.
Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. Basically, we are trying to evenly disperse the jam!
“Cut” the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don’t mix the jam in all the way, you’ll want there to be little pockets of jam throughout the dough.
Scoop the dough into 22, 2 tbsp balls. Press down lightly with your fingertips to slightly flatten each scoop.
Bake the cookies for 10-11 minutes. Let the cookies cool on the pan for 10 minutes before moving to a wire rack to cool completely.
While the cookies finish cooling, prepare the mascarpone whipped cream.
Pipe whipped cream onto each cookie. Then sprinkle shortcake crumble on top of each, and add a fresh strawberry slice.
Then enjoy ! 🙂

Strawberry Shortcake Cookies FAQs

Can I use store bought strawberry jam?

No. I really recommend making the thick, homemade strawberry jam presented in the recipe. This will ensure the most strawberry flavor is added to the cookies. Store bought jam is not as thick and could lead to the cookies spreading too much, as well as not having as strong of a strawberry flavor.

How do I store the cookies?

Store the cookies in an airtight container in the fridge for up to three days, or freeze them for up to two weeks! (However, I recommend frosting with whipped cream right before serving them. So if you plan to make some and freeze them for later, add the whipped cream when you’re ready to serve them again.)

Does the cookie dough need to be chilled?

Nope! If you need to make the dough in advance and bake the next day, you of course can. For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!

Tips for baking perfect strawberry shortcake cookies

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams

Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.

Beat the egg and vanilla thoroughly. Make sure to beat your egg and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their pillowy texture.

When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape! 

Let the cookies cool completely before frosting.

Other Recipes to Try

Strawberry Cheesecake

Strawberry Cake

Strawberry Cheesecake Cookies

Strawberry Matcha Latte Cake 

If you make these strawberry shortcake cookies, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

5 from 1 rating

Strawberry Shortcake Cookies

Yield: 22 cookies
Prep: 2 hours
Cook: 11 minutes
Total: 2 hours 11 minutes
These perfect strawberry shortcake cookies are soft and chewy sugar cookies, with jammy strawberries and white chocolate throughout, frosted with fresh whipped cream and sprinkled with shortcake crumble. They’re chewy, buttery, full of fresh strawberry flavor and taste just like strawberry shortcake in cookie form!
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Ingredients

For the Strawberry Jam

  • 14 oz (396 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50) granulated white sugar

For the Shortcake Crumble

  • 1/2 cup (62 g) all-purpose flour
  • 1 tbsp (12 g )sugar
  • 1/8 tsp salt
  • 3 tbsp (42 g )butter, cold and cut in small cubes

For the Cookies

  • 2 3/4 cups (344 g) all purpose flour, spooned and leveled  
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla
  • 6 oz (170 g) white chocolate bars, chopped

For the Mascarpone Whipped Cream

  • 4 oz (113 g) mascarpone
  • 3 tbsp (25 g) powdered sugar
  • 1 cup (240 ml) heavy cream
  • strawberry slices, for topping the cookies with

Instructions
 

For the Strawberry Jam

  • Add the diced strawberries and sugar to a medium pot over medium heat.
    14 oz (396 g) fresh strawberries, hulled and finely diced, 1/4 cup (50) granulated white sugar
  • Cook for about 45 minutes, smashing half way through with a wooden spoon. Be sure to stir continuously, and regulate the heat, towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker.
    The strawberry jam should be very thick and reduced to a scant 1/2 cup (120 ml).
  • Transfer the jam to a bowl, cover with plastic wrap and pop it in the fridge to chill while working on the dough.

For the Shortcake Crumble

  • Preheat the oven to 350℉ (175℃). Line a cookie sheet with parchment paper.
  • Add the flour, sugar and salt to a medium bowl. Whisk together.
    1/2 cup (62 g) all-purpose flour, 1 tbsp (12 g )sugar, 1/8 tsp salt
  • Add in the cold, cubed butter. Using your fingers, or a pastry cutter, cut the butter into the flour until the mixture resembles small crumbs.
    3 tbsp (42 g )butter, cold and cut in small cubes
  • Sprinkle the crumble mixture evenly onto the middle of the cookie sheet. Bake the crumble for 10-12 minutes, stirring half way through, until it's a light golden color.
    Let it cool, then transfer it to a small bowl and set aside for later use.

For the Cookies

  • Preheat the oven to 350℉ (175℃) if not still preheated. Line an additional cookie sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
    2 3/4 cups (344 g) all purpose flour, spooned and leveled  , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
    (You can also use the bowl of a stand mixer fit with a paddle attachment.)
    1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
  • Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
    1 egg, at room temperature, 2 tsp vanilla
  • Add in the white chocolate, and fold it into the cookie dough with a rubber spatula.
    6 oz (170 g) white chocolate bars, chopped
  • Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. (Basically, we are trying to evenly disperse the jam!)
  • "Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
  • Scoop the dough into 22 portions with a 2 tbsp cookie scoop. (The scoop should be slightly overfilled.)
  • Place the cookie dough scoops at least 2 inches apart on the baking sheets. Press down lightly with your finger tips to slightly flatten each scoop. (See photo in the blog post above.)
    Bake 6 cookies at a time.
  • Bake the cookies for 10-11 minutes.
    (When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
  • Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely.

For the Mascarpone Whipped Cream

  • Add the mascarpone and powdered sugar to a medium bowl. Mix together with an electric mixer on low speed just until combined.
    4 oz (113 g) mascarpone, 3 tbsp (25 g) powdered sugar
  • Add in half of the cream and mix on medium speed just until very soft peaks form. (Don't over mix.)
    1 cup (240 ml) heavy cream
  • Add in the rest of the cream and mix on medium speed until soft peaks form.
    (Cream has a funny way of looking like it's not whipped enough, to being too whipped, so it's better to mix less and have it be softer. As you put it into the piping bag and then begin piping it, more air gets added to the cream and whips it more, so it's better to start off with softer whipped cream.)
  • Transfer the whipped cream to piping bag fit with a decorative tip, I used a small round tip.
  • Pipe whipped cream onto each cookie, then sprinkle the shortcake crumble on top and add a fresh strawberry slice. Then serve 🙂
    strawberry slices, for topping the cookies with
Course: Dessert
Cuisine: American
Keyword: chewy cookies, Cookies, strawberry, strawberry cookies, strawberry shortcake
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