There’s something magical about biting into a strawberry shortbread cookie. The buttery crumble melts on your tongue, releasing bursts of sweet strawberry that remind you of a warm summer afternoon. The air fills with the scent of vanilla and baked fruit, while the gentle crunch gives way to a soft, buttery heart. Trust me, you’re going to love this.
Behind the Recipe
This recipe was inspired by a memory of lazy afternoons at my grandmother’s kitchen table. She always had a tin of shortbread on hand, and in the summer, she’d sneak in fresh strawberries for a treat that felt like sunshine in cookie form. Every bite was a mix of nostalgia and indulgence.
Recipe Origin or Trivia
Shortbread has its roots in Scotland, where it was originally made with oats before evolving into the buttery treat we know today. Adding strawberries is a modern twist that pairs the rich heritage of the cookie with the freshness of fruit, making it a cross-seasonal delight.
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Strawberry Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth shortbread cookies dotted with sweet, juicy strawberries for a fresh and irresistible treat.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, finely diced
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture until just combined, then gently fold in strawberries.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Flatten slightly with your hand for even baking.
- Bake for 12–15 minutes or until edges are just golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough before baking to help cookies hold their shape.
- Dice strawberries small to avoid excess moisture in the dough.
- Store in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
Why You’ll Love Strawberry Shortbread Cookies
Versatile: Perfect for afternoon tea, holiday gifting, or a sweet end to a picnic.
Budget-Friendly: Uses simple, affordable pantry staples with just a few fresh ingredients.
Quick and Easy: No complicated steps, just mix, bake, and enjoy.
Customizable: Swap strawberries for raspberries or even chocolate chips for a twist.
Crowd-Pleasing: These cookies disappear fast at any gathering.
Make-Ahead Friendly: Dough can be prepared ahead and baked later.
Great for Leftovers: Store well in a tin for a few days without losing their charm.
Chef’s Pro Tips for Perfect Results
To make these cookies exceptional, you’ll want to:
- Chill the dough before baking to help maintain the shape and prevent spreading.
- Use cold butter to achieve that perfect crumbly texture.
- Dice strawberries finely to distribute their flavor without adding excess moisture.
- Avoid overmixing to keep the dough tender.
Kitchen Tools You’ll Need
You don’t need a fancy kitchen to make magic happen, just:
Mixing bowls: For combining wet and dry ingredients.
Hand or stand mixer: To cream butter and sugar efficiently.
Baking sheet: For even cooking.
Parchment paper: To prevent sticking and make cleanup easy.
Sharp knife: For chopping strawberries into small, even pieces.
Ingredients in Strawberry Shortbread Cookies
The beauty of these cookies lies in how each ingredient works together to create a harmonious bite.
- Unsalted butter: 1 cup (cold and cubed), gives the cookies their rich, crumbly texture.
- Granulated sugar: ½ cup, adds sweetness without overpowering the buttery flavor.
- Vanilla extract: 1 teaspoon, enhances the aroma and flavor depth.
- All-purpose flour: 2 cups, forms the structure of the cookie.
- Cornstarch: ¼ cup, adds tenderness and a delicate crumb.
- Salt: ¼ teaspoon, balances sweetness and brings out flavors.
- Fresh strawberries: ½ cup (finely diced), provides fruity bursts in every bite.
Ingredient Substitutions
Sometimes you have to work with what’s in your pantry:
Unsalted butter: Use salted butter and omit the added salt.
Fresh strawberries: Substitute with freeze-dried strawberries for a longer shelf life.
Vanilla extract: Try almond extract for a nutty twist.
Ingredient Spotlight
Fresh strawberries: These jewels bring natural sweetness and a pop of color, making each cookie visually and flavorfully irresistible.
Instructions for Making Strawberry Shortbread Cookies
Let’s get baking! Here’s the plan:
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a mixing bowl, cream butter and sugar until light and fluffy, then mix in vanilla extract.
- Prepare Your Cooking Vessel: In another bowl, whisk flour, cornstarch, and salt together.
- Assemble the Dish: Gradually add dry ingredients to the butter mixture until just combined, then gently fold in strawberries.
- Cook to Perfection: Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Finishing Touches: Flatten slightly with your hand for even baking.
- Serve and Enjoy: Bake for 12–15 minutes or until edges are just golden, cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Texture & Flavor Secrets
The key is contrast. You’ll get a crisp edge from the shortbread, a tender melt-in-your-mouth center, and sweet bursts from the strawberries. As the cookies cool, the flavors meld beautifully, with the vanilla and butter acting as a warm backdrop to the fruity notes.
Cooking Tips & Tricks
- Keep your butter cold until you’re ready to use it.
- Dice strawberries small to avoid soggy spots.
- Use parchment paper for easy removal and even baking.
What to Avoid
- Overmixing the dough, which can make cookies tough.
- Adding too much fruit, which could cause excess moisture.
- Baking at too high a temperature, which may brown edges before centers cook.
Nutrition Facts
Servings: 24 cookies
Calories per serving: 110
Note: These are approximate values.
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Make-Ahead and Storage Tips
You can make the dough a day in advance and refrigerate it until ready to bake. Store cooled cookies in an airtight container at room temperature for up to 4 days. They also freeze well—wrap individually for best results.
How to Serve Strawberry Shortbread Cookies
These cookies shine alongside a cup of tea or coffee. They’re also delightful crumbled over vanilla ice cream for a quick dessert.
Creative Leftover Transformations
Crumble cookies into yogurt for a sweet parfait, or pulse into crumbs to make a pie crust.
Additional Tips
Add a pinch of lemon zest to brighten the flavor, or sprinkle with powdered sugar before serving for a charming finish.
Make It a Showstopper
Arrange cookies on a tiered stand lined with fresh strawberry slices for a stunning presentation at parties.
Variations to Try
- Replace strawberries with blueberries for a different berry twist.
- Add mini white chocolate chips for extra sweetness.
- Mix in finely chopped nuts for added crunch.
FAQ’s
1. Can I use frozen strawberries?
Yes, but thaw and pat them dry to prevent excess moisture.
2. Can I make these gluten-free?
Yes, substitute with a gluten-free all-purpose blend.
3. How do I prevent spreading?
Chill the dough before baking.
4. Can I double the recipe?
Absolutely, just keep ingredient ratios the same.
5. Do these cookies need frosting?
No, but a light glaze can add extra sweetness.
6. Can I use a cookie cutter?
Yes, if the dough is chilled and firm.
7. What’s the best way to store them?
In an airtight container at room temperature.
8. Can I freeze the baked cookies?
Yes, for up to 2 months.
9. Can I add food coloring?
A small drop of pink gel coloring can enhance the strawberry theme.
10. Are they soft or crunchy?
They’re tender in the center with crisp edges.
Conclusion
Strawberry Shortbread Cookies are the perfect balance of buttery richness and fruity sweetness. Simple to make yet elegant enough for any occasion, these cookies are a true treat worth every bite. Now it’s your turn to bring a little sunshine into your kitchen.