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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies – The beloved cake in cookie form! These thick, bakery-style cookie is crispy on the bottom, and soft and dense on the inside, and bursting with sweet strawberries.
Strawberry Shortcake Cookies on a platter.
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Chill + Cooling Time (divided) 2 hours
Total Time 2 hours 35 minutes
Servings 12 servings
Calories 185kcal
Author Liren Baker

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

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. 
Note from author Dana Pollack:
"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

Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 260IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
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