Strawberry Shortcake Cookies



These Strawberry Shortcake Cookies really did taste just like strawberry shortcake! I love trying new desserts instead of just your basic chocolate chip cookie etc. Plus these look pretty which I love! I will say that they need to be eaten fresh out of the oven and I’ll drain the juice out of the berry mixture before adding them to the dough next time. The juices just made it too wet.RECIPE FROM Martha Stewart seen on Confessions of a Bake-aholic

Are Strawberries Good For You?

Strawberries are high in antioxidants and packed with fiber and vitamins.

Strawberries are also a good source of manganese and potassium.


How Long Will Fresh Strawberries Keep?

Fresh strawberries will keep for 4-7 days when stored properly.

You should remove any bruised or molding strawberries from the container before storing them in the refrigerator.

For longer shelf life, do not wash the berries until you are ready to serve them.


Is Shortcake the Same as Biscuits?

Shortcake is a sweet cake or sweet biscuit.

Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs.

It is sweeter than baking powder biscuits.


Strawberry Shortcake Cookies

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Strawberry Shortcake Cookies

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: 500+ Best Dessert Recipes
Servings: 1 batch
Calories: 2524kcal
Author: Sweet Basil


Recipe from Martha Stewart

  • 2 ounces strawberries hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces 6 tablespoons cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar for sprinkling


  • Preheat oven to 375 degrees.
  • Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
  • Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
  • Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
  • Stir in cream until dough starts to come together, then stir in strawberry mixture.
  • Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
  • Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.
  • Transfer to a wire rack, and let cool.
  • 1/2 cup powdered sugar, 4 T heavy cream and a splash of vanilla drizzled over the cookies


Serving: 1batch | Calories: 2524kcal | Carbohydrates: 314.8g | Protein: 30.2g | Cholesterol: 400.2mg | Fiber: 7.9g | Sugar: 120.4g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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5 comments on “Strawberry Shortcake Cookies”

  1. beautiful blog..pls visit mine and be a follower.. thanks and God bless..

  2. What a fun idea for a cookie. I love trying new cookie recipes too.

  3. These look divine!!

  4. I hope they taste a good as the pictures look. I will definitely be giving these a try in the future. What a simple recipe, even for Marta Stewart.

    Creatively Domestic – Simple Cooking

  5. I made these a couple months ago too and they were really good. Mine didn't turn out as pretty as yours but they were delicious!