Strawberry Shortbread Cookies Recipe

There’s something timeless about the combination of fresh strawberries and buttery shortbread. When the sweetness of ripe strawberries meets the rich, melt-in-your-mouth texture of shortbread, it’s like capturing a little piece of summer in every bite. I remember the first time I experimented with this recipe—my kitchen filled with the intoxicating scent of warm strawberries, sugar, and butter, and I couldn’t wait to share these cookies with friends and family. They were an instant hit!

For me, strawberries have always been special. Growing up, I used to spend hours picking fresh strawberries with my grandmother in her garden. We’d return home with baskets overflowing with plump, bright berries, our hands stained with their vibrant juice. Those strawberries often found their way into jams, pies, and cakes, but one of my fondest memories is baking them into cookies. The sweetness of the strawberries, paired with the rich buttery crumble of the shortbread, created a combination that was comforting and nostalgic.

I’ve kept this tradition alive, and every time I bake these cookies, it feels like I’m preserving a cherished family memory. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable, with a delightful reward at the end. And trust me, the smell of fresh strawberries baking into buttery shortbread will make your kitchen feel like a little slice of heaven.

So grab your mixing bowl, pick up some fresh strawberries, and let’s bring a taste of summer into your home—one crumbly, fruity, delicious cookie at a time.

Strawberry Shortbread Cookies Recipe

Recipe by EmmaCourse: Cake Ideas

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup (225g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 2 cups (250g) all-purpose flour

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• ¾ cup fresh strawberries, diced

• 2 tablespoons cornstarch

• 2 tablespoons powdered sugar (for dusting)

• ¼ cup streusel topping (optional)
  

Steps

• Step 1: Prep the Strawberries
• Dice the strawberries into small, bite-sized pieces. Toss them with 2 tablespoons of cornstarch to absorb excess moisture and prevent the cookies from becoming soggy.
  
• Step 2: Make the Dough
• In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix to combine.
• In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture and stir until just combined. The dough will be crumbly but should hold together when pressed.
• Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the dough.
  
• Step 3: Shape the Cookies
• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
• Scoop out dough in 1.5 tablespoon portions and roll them into small balls. Press them down lightly to form a flat, round shape about 2-3 inches in diameter.
• If using streusel topping, sprinkle a small amount on top of each cookie for added crunch.
  
• Step 4: Bake
• Bake the cookies for 20-25 minutes, or until they are lightly golden on the edges. The center should remain pale but set.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Step 5: Dust and Serve
• Once the cookies have cooled, dust them lightly with powdered sugar for an extra touch of sweetness.

Expert Tips

1. Chill the Dough: If your dough feels too soft or sticky after folding in the strawberries, don’t worry—just chill it for 15-20 minutes. This will firm it up slightly and help the cookies hold their shape during baking.
2. Cornstarch for Strawberries: Don’t skip the step of tossing the strawberries in cornstarch. This small trick absorbs excess moisture and ensures that your cookies remain crumbly, not soggy.
3. Variations: You can switch up the fruit! Try these with raspberries or blueberries for a fun twist, or add a dash of lemon zest for a bright citrusy note.
4. Storage: Store these cookies in an airtight container for up to three days at room temperature. They can also be frozen for longer storage; just thaw them before serving.

Serving Suggestions

These cookies are lovely on their own, but if you want to elevate your dessert experience, try these fun serving ideas:

• Strawberry Shortbread Ice Cream Sandwiches: Grab two cookies and sandwich your favorite ice cream flavor between them. I recommend vanilla bean or strawberry ice cream for a perfect pairing.
• Tea Time Treat: Pair these cookies with a warm cup of tea—Earl Grey or chamomile works beautifully. They’re also great with a glass of cold milk for an afternoon snack.
• Dessert Plate: Serve these cookies alongside a fresh fruit salad, or drizzle a little melted white chocolate on top for an elegant touch. For a more decadent option, add a dollop of whipped cream and a few fresh strawberries.

Dear Reader

Baking these strawberry shortbread cookies is more than just creating a delicious treat; it’s a celebration of the simple joys of life. From the buttery, crumbly texture to the sweet bursts of strawberry in each bite, these cookies are a reminder that sometimes the best moments are the quiet ones spent in the kitchen, surrounded by the comforting aroma of fresh-baked goodness.

I hope these cookies bring a little bit of that joy into your home too. Whether you’re baking for a special occasion or simply enjoying a quiet afternoon treat, these strawberry shortbread cookies are sure to become a favorite. I’d love to hear how yours turned out! Did you add any fun twists or creative toppings? Share your experience in the comments below and let’s inspire each other with more delicious ideas. And if you make these, don’t forget to tag me on social media so I can see your beautiful creations!

Happy baking, and may your kitchen always be filled with love and warmth.