Strawberry Shortcake Cookies

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Craving a sweet treat? Try these strawberry shortcake cookies! They’re a delightful twist on the classic dessert, packed with fresh strawberry flavor.

These cookies are easy to make and perfect for satisfying your sweet tooth without dairy or eggs. You’ll love the soft, buttery texture and bursts of juicy strawberries in every bite.

Whip up a batch for your next gathering or enjoy them as an afternoon snack. These cookies are sure to become a new favorite in your recipe collection.

Tool Requirements

You’ll need a few basic kitchen tools to whip up these tasty strawberry shortcake cookies. Grab a large mixing bowl to combine your dry ingredients. A whisk comes in handy for blending them thoroughly.

For the wet ingredients, you’ll want a medium bowl and an electric mixer. This makes creaming the butter and sugar a breeze. If you don’t have an electric mixer, a wooden spoon works too – just be prepared for an arm workout!

Don’t forget measuring cups and spoons. Accuracy is key for getting the right texture in your cookies. A baking sheet lined with parchment paper ensures easy cleanup and prevents sticking.

A spatula helps fold in those juicy strawberries without crushing them. Finally, you’ll need a cooling rack to let your cookies set after baking. With these simple tools, you’re all set to create delicious strawberry shortcake cookies in no time.

Preparing The Ingredients

You’ll need a few key items to make these tasty strawberry shortcake cookies. Grab all-purpose flour, sugar, baking powder, and salt for the dry mix.

For the wet ingredients, you’ll want plant-based butter, non-dairy milk, and vanilla extract. Don’t forget the star of the show – fresh strawberries!

Make sure your butter is cold and cut into small cubes. This helps create that perfect flaky texture. Wash and hull the strawberries, then chop them into small pieces.

Measure out all your ingredients before you start mixing. This makes the baking process smoother and helps avoid mistakes.

If you’re feeling fancy, pick up some powdered sugar for dusting the finished cookies. It adds a nice touch of sweetness and looks pretty too.

With everything prepped and ready, you’re all set to start baking these delicious strawberry shortcake cookies. The hard part is over – now comes the fun!

Variations To Try

Want to mix things up with your strawberry shortcake cookies?

• Try swapping strawberries for other berries like raspberries or blueberries. You’ll get a whole new flavor profile while keeping that classic shortcake vibe.
• For a tropical twist, add some shredded coconut to the dough. The coconut pairs wonderfully with the strawberries and gives the cookies a beachy feel.
• Chocolate lovers can rejoice too. Fold some mini chocolate chips into the batter for a decadent treat. The combo of chocolate and strawberries is always a winner.
• Feeling fancy? Drizzle your cookies with a lemon glaze after baking. The tart lemon complements the sweet strawberries perfectly.
• For a fun texture change, try rolling the dough in chopped nuts before baking. Pecans or almonds work great and add a nice crunch.
• Want to spice things up? Add a pinch of cinnamon or nutmeg to the dough. These warm spices bring out the sweetness of the strawberries.
• Lastly, experiment with different extracts. A splash of almond or vanilla extract can take your cookies to the next level.

Storage Tips

Keep your strawberry shortcake cookies fresh by storing them properly.

• Put them in an airtight container at room temperature. They’ll stay tasty for up to 3 days this way.
• For longer storage, pop them in the fridge. In a sealed container, they’ll last about a week. Just let them warm up a bit before eating for the best texture.
• Want to save them even longer? Freeze those cookies! Wrap each one in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months.
• When you’re ready to eat a frozen cookie, just take it out and let it thaw at room temperature. It’ll be almost as good as freshly baked.
• Remember, moisture is the enemy of crispy cookies. Always cool them completely before storing. This prevents condensation that can make them soggy.
• If you like your cookies extra crisp, add a piece of bread to the storage container. It’ll absorb excess moisture and keep your treats crunchy.

Strawberry Shortcake Cookies

These easy vegan strawberry shortcake cookies are what you're looking for! They have fresh strawberries and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 10 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 175 kcal

Ingredients

  

1x2x3x

• 1/2 cup of all-purpose flour
• 2 tablespoons of sugar
• 1/2 teaspoon of baking powder
• 1/8 teaspoon of salt
• 2 tablespoons of plant-based butter cold and cut into small cubes
• 2 tablespoons of non-dairy milk
• 1/4 teaspoon of vanilla extract
• 1/4 cup of fresh strawberries chopped
• Powdered sugar for dusting optional

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Instructions

 

• Measure out dry ingredients: flour, sugar, baking powder, and salt.
• Cut cold plant-based butter into small cubes.
• Wash and hull strawberries, then chop into small pieces.
• Preheat oven to 350°F (175°C).
• Mix dry ingredients in a bowl.
• Add cold butter cubes to the dry mixture and blend until crumbly.
• Stir in non-dairy milk and vanilla extract until dough forms.
• Fold in chopped strawberries.
• Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
• Bake in preheated oven for 12-15 minutes or until edges are golden brown.
• Let cookies cool on a wire rack.
• Dust with powdered sugar if desired.

Nutrition

Calories: 175kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.