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Here’s what you need to make these tasty strawberry shortcake cookies: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/4 cup cornstarch - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 cup unsalted butter, softened at room temperature - 1/2 cup granulated sugar - 1 large egg, room temperature - 1 teaspoon pure vanilla extract - 1 cup fresh strawberries, hulled and chopped into small pieces - 1/2 cup whipped cream (for topping) - Additional fresh strawberries for garnish These ingredients create a cookie that’s soft, sweet, and full of strawberry flavor. The mix of all-purpose and almond flour gives a great texture. Cornstarch helps keep them tender. Butter adds a rich taste, while sugar sweetens the dough perfectly. Fresh strawberries bring a burst of fruity goodness. Topping with whipped cream makes them even better! When you gather these ingredients, make sure your strawberries are fresh and ripe. This will make your cookies even tastier. You can also prep everything before you start mixing. It makes the process smooth and easy! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a baking sheet and line it with parchment paper. This helps the cookies release easily. Next, combine your dry ingredients. In a medium bowl, mix together the all-purpose flour, almond flour, cornstarch, baking powder, baking soda, and salt. Whisk these together until they are well mixed. Set this bowl aside. Now it's time to cream the butter and sugar. In a large mixing bowl, add the softened butter and granulated sugar. Use an electric mixer on medium speed. Mix for about 3-4 minutes. The mixture should look light and fluffy. Add the large egg and pure vanilla extract to the butter and sugar mix. Blend until fully combined and smooth. This step adds richness to your cookies. Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to mix gently. Be careful not to overmix, as this can change the cookie's texture. Now, fold in the chopped fresh strawberries. Use a spatula to ensure they spread evenly throughout the dough. This will give your cookies a fresh fruit burst. Using a cookie scoop or tablespoon, drop the dough onto your prepared baking sheet. Space them about 2 inches apart. This allows room for spreading while baking. Place your baking sheet in the preheated oven. Bake the cookies for 12-15 minutes. Watch for the edges to turn lightly golden. Once baked, remove them from the oven. Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once the cookies are cool, it's time to add toppings. Spoon a generous dollop of whipped cream onto each cookie. For a beautiful finish, garnish with extra fresh strawberry slices on top. This not only looks good but adds more flavor too. - Avoiding cookie overmixing: When mixing your dough, stop as soon as it blends. Overmixing can make cookies tough. This happens when the gluten in flour develops too much. You want a tender cookie, so be gentle. - Achieving the perfect texture: For soft cookies, use room temperature butter. Cold butter makes cookies hard. When you cream butter and sugar, mix until fluffy. This adds air and makes cookies light. - Other options for toppings: While whipped cream is classic, you can try yogurt. Greek yogurt adds creaminess and a tangy taste. You can also drizzle chocolate or caramel sauce for a sweet twist. - Creative serving ideas: Serve cookies on a colorful plate. Add fresh mint leaves for a splash of color. You can stack them for a fun dessert tower. Pair with iced tea or lemonade for a refreshing treat. Pro Tips Use Fresh Strawberries: For the best flavor, always opt for fresh, ripe strawberries. They will enhance the taste of your cookies and provide a juicy burst in every bite. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies. Aim for a soft, slightly sticky dough. Chill the Dough: If time allows, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Experiment with Flavors: Feel free to add a splash of lemon zest or almond extract for an extra layer of flavor. These additions can elevate your cookies to the next level. {{image_4}} For a gluten-free version, I recommend using gluten-free flour blends. Look for blends that include brown rice flour, potato starch, and tapioca flour. You can also try almond flour alone, but make sure to adjust the liquid in your recipe since it absorbs more moisture. Cornstarch works well too, so keep that as is. To make these cookies vegan, replace the egg with flaxseed meal or applesauce. For the butter, use coconut oil or vegan butter. Both options will give the cookies a nice texture without losing flavor. Just remember to cream the vegan butter and sugar together well for the best result. You can jazz up your strawberry shortcake cookies by adding nuts or chocolate chips. Chopped walnuts or pecans add a nice crunch. If you love chocolate, mix in some semi-sweet chocolate chips. Just fold them into your dough with the strawberries. You’ll have a burst of flavors in every bite! Store your strawberry shortcake cookies in an airtight container. This keeps them fresh for up to three days. Avoid direct sunlight or heat. A cool, dry place works best. If you want to keep them soft, place a slice of bread in the container. The cookies will stay moist and tasty. If you want to keep the cookies fresh longer, refrigerate them. Place them in an airtight container to avoid drying out. They can last up to a week in the fridge. Just remember to bring them to room temperature before serving. This helps regain their soft texture. Freezing these cookies is easy and a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, move them to a freezer-safe bag or container. They can stay fresh for up to three months. When ready to eat, thaw them at room temperature for a few hours. Enjoy the delicious taste just like fresh cookies! How do I make the cookies softer? To make the cookies softer, try adding more butter. You can also use brown sugar instead of white sugar. Brown sugar adds moisture and a chewy texture. Can I use frozen strawberries? Yes, you can use frozen strawberries. Just make sure to thaw them first. Pat them dry with a paper towel to remove excess moisture, which helps keep the cookies from getting soggy. How long do the cookies last? These cookies last about 3 days at room temperature. For longer storage, keep them in an airtight container in the fridge for up to a week. What can I serve with strawberry shortcake cookies? These cookies pair well with whipped cream or ice cream. You can also serve them with fresh fruit or a sweet dip for added fun. Can I use coconut flour instead of almond flour? Coconut flour is not a direct substitute for almond flour. Use less coconut flour, as it absorbs more liquid. Start with 1/4 cup of coconut flour and adjust the liquid in the recipe. What is a suitable egg replacement? For an egg replacement, you can use 1/4 cup of unsweetened applesauce. This adds moisture and helps bind the cookies together. You can also use a flax egg, which is made from one tablespoon of ground flaxseed mixed with three tablespoons of water. In this post, we explored the key ingredients and simple steps to make delicious strawberry shortcake cookies. You learned how to mix, bake, and serve these treats. I shared tips for perfect texture and creative topping ideas. You also discovered variations for gluten-free and vegan options. These cookies are fun to make and enjoy. With fresh strawberries and whipped cream, they bring joy to any occasion. Now, gather your ingredients and start baking! You’ll love the results.

Strawberry Shortcake Cookies

Delicious cookies bursting with fresh strawberries, topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup almond flour
  • 0.25 cup cornstarch
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cup unsalted butter, softened at room temperature
  • 0.5 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, hulled and chopped into small pieces
  • 0.5 cup whipped cream (for topping)
  • to taste additional fresh strawberries for garnish

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cookie removal.
  • In a medium-sized bowl, combine the all-purpose flour, almond flour, cornstarch, baking powder, baking soda, and salt. Whisk them together until evenly mixed, and then set this mixture aside.
  • In a large mixing bowl, add the softened butter and granulated sugar. Use an electric mixer to cream them together on medium speed for about 3-4 minutes, or until the mixture becomes light and fluffy.
  • Add the large egg and pure vanilla extract to the creamed butter and sugar mixture. Mix them in until fully combined and smooth.
  • Gradually introduce the dry ingredient mixture to the wet mixture. Use a spatula or wooden spoon to gently mix everything together until just combined. It's important not to overmix, as this can affect the cookie texture.
  • Carefully fold in the chopped fresh strawberries using a spatula, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden. Once done, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring the cookies to a wire rack to cool completely.
  • Once the cookies are completely cooled, top each cookie with a generous dollop of whipped cream. For an attractive presentation, garnish with additional fresh strawberry slices on top.

Notes

Serve with fruit-infused iced tea for a refreshing treat.
Keyword cookies, dessert, strawberry