clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Shortcake Cookies | Bake to the roots

Strawberry Shortcake Cookies

  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:17
  • Total Time: 01:30
  • Yield: 14 1x
  • Category: Cookies
  • Cuisine: America


These Strawberry Shortcake Cookies are crumbly delicious and perfect in summer!



7 oz. (200g) strawberries, cut into small pieces
2 cups (260g) all-purpose flour
2 tsp. baking powder
1/2 cup (100g) xylitol or sugar
1/4 tsp. salt
1/2 cup (120g) cold butter, cubed
2/3 cup (160ml) cold heavy cream
1 tsp. vanilla extract

some coarse sugar for sprinkling (optional)


1. Wash and dry the strawberries, remove the green parts and cut into small pieces. Spread on a plate and place in the freezer for about 30 minutes.

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside.

3. Add the flour, baking powder, xylitol (or sugar), and salt to a large bowl and mix to combine. Add the cold butter and cut into pea-sized pieces with a pastry blender*. Add the cold heavy cream and vanilla extract and mix in with a fork until larger streusel from and there are no dry spots with flour anymore. Add the diced strawberries from the freezer and mix in – the mix will be very crumbly and sticky. Use a large cookie scoop*  or tablespoons and place dough portions with some space in between on the prepared baking sheet (keep the remaining dough in the fridge). Flatten the dough portions (the cookies do not spread much), sprinkle with some sugar (optional), and bake for about 15-17 minutes or until golden around the edges. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.


Enjoy baking!

Keywords: strawberry, shortcake, cookies