Strawberry Shortcake Cookies
Strawberry Shortcake Cookies – The beloved cake in cookie form! These thick, bakery-style cookies are crispy on the bottom, and soft and dense on the inside, and bursting with sweet strawberries.
Strawberry Shortcake Cookies – If you love strawberry shortcake, these cookies were made for you! These thick, bakery-style cookies are crispy on the bottom, and soft and dense on the inside, and bursting with sweet strawberries. This gluten-free-friendly cookie recipe is from Bake it Gluten Free by Dana Pollack, and can also be made with standard flour, as well.
I know I wax poetic about loving life and the incredible access to ingredients here in California, but if you’ll be patient with me for a moment, I will say this: I love that we can find strawberries nearly year round here. At the moment of my writing, the strawberries are grown and harvested in Southern California, and I still see gorgeous fruit at my local farmer’s market. So before you balk at the idea of baking with strawberries in the winter, let me beg you to make an exception for these cookies.
I was happy to welcome Dana Pollack to the podcast to discuss her newly released cookbook, Bake It Gluten Free: 100 Recipes for Classic Treats (affiliate link). Dana takes classic and beloved desserts and reimagines them, gluten-free. And there was one recipe I knew I had to try first: Strawberry Shortcake Cookes.
They did not disappoint. In fact, my husband declared them one of his new favorite cookies.
Strawberry Shortcake Cookies are like little pillows of strawberry heaven in a portable cookie. Imagine a bakery-style cookie marries a strawberry shortcake, and they make beautiful cookie babies. That is perhaps the best way to describe them!
How to Make Strawberry Shortcake Cookies
Dana’s book specializes in gluten-free desserts, and these cookies can be made with your favorite gluten-free 1:1 replacement flour blend. However! I have also made them with standard all-purpose flour, and the recipe works beautifully either way. It’s nice to know that this recipe will make the gluten-free folks in your life happy, and that if you want to make them with regular flour, you can, too!
Making the cookies is quite simple. There’s no need for an electric mixer, just a few bowls, a whisk, and a spatula.
Start by whisking the dry ingredients (flour, baking powder, salt, and baking soda) together. In a separate bowl, whisk together melted butter with granulated and brown sugar, followed by egg and vanilla. Fold in the dry ingredients, as well as the strawberries, and the batter is ready to be scooped onto your baking sheets.
The key is freezing the dough before baking. Since the dough starts with melted butter, we need the batter to firm up; what I love about this method is you can bake off smaller batches as you wish and continue freezing extra cookie dough for baking on another day!
After baking, you will need to exercise a little more patience and allow the cookies to cool for about an hour before enjoying. In general, gluten-free baked goods require more cooling time to set and have enough structure before eating. When you use all-purpose flour, you’ll see the wait time decrease.
Listen to the Podcast with Dana Pollack
For more gluten-free baking recipes, check out my interview with Dana Pollack in Episode 119 of the Kitchen Confidante Podcast!
More Gluten-Free Dessert Recipes To Try
Ginataang Bilo-Bilo: Filipino Coconut Tapioca Pudding
Baked Pumpkin Donuts with Almond Flour and Spiced Maple Glaze
Cassava Cake
Disclosures:
I was sent a copy of Bake It Gluten Free to review for the Kitchen Confidante Podcast Episode 119 with Dana Pollack. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Recipe reprinted with permission from Bake It Gluten Free by Dana Pollack © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group.
Strawberry Shortcake Cookies
Ingredients
- 1 1/2 cups gluten-free 1:1 replacement flour blend OR all-purpose flour 210 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted 1 stick
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar, packed 55 grams
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup diced fresh strawberries 165 grams
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the egg and vanilla and whisk until smooth. Gradually stir in the dry ingredients until just combined. Gently fold in the strawberries until just combined.
- Using a 3-tablespoon scoop, scoop the dough onto the prepared baking sheets, spacing the cookies 1 inch apart. Freeze until firm, at least 1 hour, or transfer to an airtight container and freeze for up to 3 months.
- Preheat the oven to 350°F.
- Bake the cookies for about 25 minutes, until the tops are lightly golden. Remove from the oven and let cool before eating, about 1 hour. These are best eaten the same day.
Notes
“Strawberry shortcake doesn’t always have to be a cake—it’s just as good in cookie form. Some people (hi, Leni!) may even argue that it’s way better that way! These are best eaten on the day they’re baked, so if you want to save some for another day, store the frozen cookie dough balls in an airtight container in your freezer for up to three months. That way, you can pull some out to bake whenever the craving strikes!”Note from Liren:
- I have tested this recipe both gluten free and conventional all-purpose (AP) flours. Both work very well! If you decide to make it with AP flour, I find that the cookies, when stored in an airtight container, lasts quite well for 3 days (if they don’t disappear before then).
Nutrition
COOKBOOK
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