Hey, friend! Ever bite into a cookie so buttery and strawberry-packed it feels like a summer picnic in your mouth? Let me introduce you to strawberry crunch shortcake cookies, a delightful treat that’s like a strawberry shortcake in cookie form with a crunchy twist. I baked these for a backyard barbecue last week, and they vanished faster than my sunglasses on a sunny day! Ready to whip up a batch that’ll make your kitchen smell like a strawberry field? Let’s get baking!
Why These Strawberry Crunch Shortcake Cookies Are a Total Winner
So, what’s the hype with these cookies? They’re not just cookies—they’re buttery, fruity gems with a sweet strawberry flavor and a crunchy topping that screams summer. I mean, who can resist that shortcake-inspired vibe? Here’s why this recipe rocks:
- Quick to Make: Done in 35 minutes, perfect for spontaneous gatherings or cravings.
- Fruity Bliss: Strawberry flavor adds a fresh, summery pop.
- Crunchy Topping: A crumble topping gives a delightful texture contrast.
- Versatile: Great for picnics, desserts, or gifting with a smile.
Ever wonder why strawberry shortcake is so irresistible? It’s that sweet, buttery base paired with a fruity crunch that makes these cookies a star.
The Magic of Strawberry and Crunch
The stars here are strawberry preserves and a crumble topping, which blend into a buttery cookie with a shortcake-like texture. Butter ensures a rich, tender base, while freeze-dried strawberries boost the fruity flavor. I learned the hard way that too much preserves can make them soggy—measure carefully! It’s like a strawberry shortcake in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses simple pantry staples to create that gourmet, strawberry-filled flavor. Here’s what you’ll grab:
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup strawberry preserves
- ½ cup freeze-dried strawberries, crushed
- ½ cup crushed golden sandwich cookies (for topping)
- Optional: 2 tbsp coarse sugar for sprinkling 🙂
Substitutions That Work
No strawberry preserves? Strawberry jam works, but strain any chunks, IMO. Out of freeze-dried strawberries? Fresh strawberries can work if finely chopped and patted dry. Want it gluten-free? Swap in gluten-free flour and gluten-free cookies for the topping. The key is that strawberry-crunch vibe, so don’t skip the preserves or crumble!
Step-by-Step: How to Make Strawberry Crunch Shortcake Cookies
Ready to bake? This is so easy, you’ll wonder why you didn’t try it sooner. Here’s how to nail it:
Step 1: Prep the Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and granulated sugar in a large bowl until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
Step 2: Mix the Dry Ingredients
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in crushed freeze-dried strawberries gently.
Step 3: Shape and Fill
- Scoop dough into 1-tbsp balls and place 2 inches apart on baking sheets.
- Make a small indent in each ball with your thumb and fill with ½ tsp strawberry preserves.
- Sprinkle with crushed golden sandwich cookies and coarse sugar if using.
Step 4: Bake and Serve
- Bake for 12-14 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve and enjoy the fruity, crunchy goodness!
Pro tip: I once overfilled the preserves, and my cookies leaked like a bad secret. Use ½ tsp preserves per cookie for that perfect strawberry burst!
Tips for Nailing Strawberry Crunch Shortcake Cookies
Wanna make these cookies next-level? Here are my go-to tricks:
- Measure Preserves Carefully: Use ½ tsp strawberry preserves to avoid soggy cookies.
- Don’t Overmix: Mix dough just until combined for a tender texture.
- Pat Dry Fresh Berries: If using fresh strawberries, dry them to prevent excess moisture.
- Crush Topping Evenly: Ensure cookie crumble is fine for a uniform crunch.
- Bake Just Right: Pull cookies out when edges are lightly golden for a soft center.
Ever wonder why shortcake cookies are so addictive? It’s the buttery base, fruity filling, and crunchy topping that make these cookies a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Lemon Strawberry Crunch Cookies
Add 1 tsp lemon zest to the dough for a citrusy zing.
Mixed Berry Shortcake Cookies
Swap strawberry preserves for mixed berry jam for a berry medley.
Chocolate-Dipped Strawberry Cookies
Dip half of each cookie in melted white chocolate for extra decadence.
Vegan Strawberry Crunch Cookies
Use vegan butter and flax egg (1 tbsp flaxseed + 3 tbsp water) for a plant-based version.
Storing and Reusing Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those cookies fresh:
- Storing: Store in an airtight container at room temp for up to 5 days.
- Freezing: Freeze unbaked dough balls (without preserves) or baked cookies for up to 3 months.
- Reusing: Warm in the oven at 325°F for 5 minutes to revive crispiness.
I’ve turned leftover cookies into a dessert topping for ice cream, and it was a total game-changer. Keep them airtight for that fruity, crunchy vibe!
FAQs About Strawberry Crunch Shortcake Cookies
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use fresh strawberries instead of preserves?
Yup! Finely chop fresh strawberries and pat dry, but preserves are easier.
Why are my cookies soggy?
You might’ve used too much preserves or underbaked. Measure carefully.
Can I make these ahead?
Totally! Prep dough up to 2 days ahead and add preserves before baking.
Are these cookies gluten-free?
Use gluten-free flour and gluten-free cookies for a gluten-free version.
What’s a good pairing for these?
These cookies shine with iced tea, coffee, or milk. I love them with a scoop of strawberry ice cream for extra indulgence.
Related Recipes:
- Italian Easter Cookies: Easy, Glazed, and Festive Recipe
- Vanilla Sheet Cake Recipe
- German Chocolate Cookies: Easy, Chewy, and Coconut-Pecan Rec
Final Thoughts
So, there you have it—strawberry crunch shortcake cookies, the ultimate buttery, fruity treat with a delightful crunchy topping. It’s like a summer picnic in your kitchen, perfect for barbecues, gifting, or satisfying your sweet tooth. Whether you’re sticking to the classic or adding your own spin, these cookies deliver big on flavor with minimal effort. Grab your strawberry preserves, fire up the oven, and get ready for a batch that’ll have everyone asking for seconds. What’s stopping you from baking these tonight? 🙂
Strawberry Crunch Shortcake Cookies: Easy, Buttery Recipe
Ingredients
- Ingredients
- Strawberry Crunch Topping
- 1 ¼ cups freeze dried strawberries pulverized
- 1 cup Golden Oreo crumbs
- 3 tablespoons softened butter
- Strawberry Cookies
- 1 box strawberry cake mix 15.25 oz
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ½ cup softened butter
- ½ cup butter-flavored shortening
- 3 eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup softened butter
- ½ tablespoon vanilla extract
- 3½ to 4 cups powdered sugar
- 1 to 3 tablespoons milk
Instructions
- Make the Strawberry Crunch Topping: Pulse Golden Oreos in a food processor to crumbs, add freeze-dried strawberry powder, and softened butter; mix until coated. Set aside.
- Preheat oven to 350°F (175°C).
- Mix strawberry cake mix, flour, and cornstarch.
- Add softened butter, shortening, eggs, and vanilla; beat until dough forms.
- Scoop ¼ cup portions onto parchment-lined baking sheets; form discs, bake 11-13 minutes. Cool fully on baking sheet.
- Prepare cream cheese frosting by beating cream cheese, butter, powdered sugar, vanilla, and milk until fluffy. Spread or pipe on cooled cookies.
- Sprinkle strawberry crunch topping over frosting. Chill before serving.
Notes
- Use freeze-dried strawberries for authentic strawberry flavor.
- The topping can be stored separately for up to a week in an airtight container.
- Adjust frosting consistency with milk to preference.
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