We’re diving into the world of strawberry shortcake cookies—a mashup that brings together buttery cookie dough, bursts of berry flavor, and dreamy mix-ins like white chocolate and Golden Oreos. If you’ve ever loved the classic shortcake or found yourself craving strawberry milk vibes in cookie form, this recipe is for you. We’ll walk you through the best tips, baking secrets, and easy steps to get bakery-style cookies in your own kitchen.
Why Strawberry Shortcake Cookies Are the Star Dessert of the Season
From Picnic Favorite to Cookie Jar Hero
Strawberry shortcake is a staple of warm-weather celebrations. But when you bring that flavor into a cookie, magic happens. These cookies deliver that same balance of sweet, tart, and creamy—but in handheld form. Each bite is loaded with freeze-dried strawberry flavor, the crunch of crushed Golden Oreos, and smooth white chocolate for a nostalgic yet upgraded take on the classic.
These cookies are more than a snack. They’re the kind of treat people remember and request. They offer the soft chew of a bakery-style cookie with just enough crisp on the edges to give contrast. Whether you’re making them for a potluck or an afternoon pick-me-up, they strike the perfect balance between indulgent and fresh.
What Makes These Cookies Stand Out
It starts with the flour: a mix of cake flour and all-purpose flour gives the dough structure without making it heavy. Cold, cubed butter helps the dough hold its shape while baking and keeps the center moist. Brown sugar adds a caramel note, while white sugar delivers that classic cookie crunch.
But the mix-ins really take it to another level. Freeze-dried strawberries provide pure berry punch without excess moisture. Chopped Golden Oreos mimic the shortcake texture while adding a vanilla crunch. Strawberry emulsion deepens the berry flavor and keeps it stable during baking.
Strawberry Shortcake Cookies
Ingredients
- ▢1 1/4 cup All-Purpose Flour
- ▢3/4 cup Cake flour
- ▢1 tsp. cornstarch
- ▢1/2 tsp. baking soda
- ▢1/2 tsp. baking powder
- ▢1/2 tsp. salt
- ▢8 Tbsp. unsalted butter cold, cubed (1/2 cup)
- ▢1/2 cup brown sugar packed (dark or light)
- ▢1/4 cup granulated white sugar
- ▢1 large egg
- ▢1 large egg yolk no white
- ▢1 tsp. vanilla extract
- ▢15 Golden Oreos roughly chopped
- ▢1.2 oz. freeze dried strawberries 34 grams
- ▢3/4 cup white chocolate chips
- ▢2 tsp. strawberry emulsion
Instructions
- Preheat oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- 1 1/4 cup All-Purpose Flour,3/4 cup Cake flour,1 tsp. cornstarch,1/2 tsp. baking soda,1/2 tsp. baking powder,1/2 tsp. salt.
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream for up to 4 minutes until light and fluffy.
- 8 Tbsp. unsalted butter, cold, cubed (1/2 cup),1/2 cup brown sugar, packed (dark or light),1/4 cup granulated white sugar
- Then add in the egg, egg yolk, and vanilla extract.
- 1 large egg,1 large egg yolk (no white),1 tsp. vanilla extract
- Gradually add in the dry ingredients and then add in the chopped Golden Oreo cookies, freeze dried strawberries, white chocolate chips and strawberry emulsion. Mix just until combined.
- 15 Golden Oreos, roughly chopped,1.2 oz. freeze dried strawberries (34 grams),3/4 cup white chocolate chips,2 tsp. strawberry emulsion
- Shape dough into 6 large cookies and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake for 10-12 minutes. Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack. Enjoy!!
Notes
I crush the Oreos by placing in a baggie and use my fists to break into chunks. Easy peasy!
Freeze cookies in freezer safe baggie for up to 3 months.
Homemade cake flour: to make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
Step-by-Step Guide to Making Strawberry Shortcake Cookies
All the Ingredients You’ll Need
Here’s a closer look at the star components and their roles:
| Ingredient | Function |
|---|---|
| All-purpose flour | Provides structure and balance |
| Cake flour | Lightens the texture for tenderness |
| Freeze-dried strawberries | Delivers real fruit flavor without excess moisture |
| Golden Oreos | Adds crunch and vanilla shortcake flavor |
| Strawberry emulsion | Boosts berry flavor and holds up during baking |
Mixing and Baking—The Smart Way
Start by creaming cold butter with both sugars until it looks airy and light. This takes about four minutes with a stand mixer, and it’s worth the time. Once the eggs and vanilla are added, blend until smooth. Stir in your dry ingredients gently, just until you see no dry streaks.
Now comes the fun part—add the chopped Golden Oreos, crushed freeze-dried strawberries, white chocolate chips, and strawberry emulsion. Mix just until everything is incorporated evenly. Scoop into six large cookie dough balls or make twelve smaller ones.
Place the dough on a lined baking sheet and bake at 375°F for 10–12 minutes. You’re looking for edges that are golden and centers that still look slightly underbaked—they’ll continue to cook as they rest. Let them cool on the tray for 15 minutes before moving to a wire rack.
Personalize Your Cookie Batch with Easy Custom Twists
Simple Swaps and Bold Additions
There’s no need to follow this recipe to the letter every time. Try mixing it up:
- Add lemon zest for a citrusy edge
- Use ruby chocolate instead of white for a berry-forward twist
- Stir in a pinch of cardamom or cinnamon for a warm, spiced version
Want more texture? Fold in crushed graham crackers for a campfire-style vibe or sprinkle the tops with sparkling sugar before baking. These cookies are forgiving—and flexible enough to make your own.
Making It Dairy-Free or Gluten-Free
Sub in plant-based butter sticks for the unsalted butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of eggs. Choose gluten-free all-purpose flour with xanthan gum for structure. Many brands also offer allergen-free white chocolate and Oreo-style cookies.
For strawberry emulsion, make sure your brand is gluten- and dairy-free—some commercial extracts may not be.
Storage, Freezing, and Serving for Best Results
How to Keep Your Cookies Soft and Fresh
Let your cookies cool completely before storing them. Then place them in an airtight container at room temperature. They’ll stay fresh for up to 4 days. To revive one, pop it in the microwave for 5–7 seconds.
You can also freeze the dough balls on a tray, then store them in a freezer-safe bag for up to 3 months. Bake from frozen, adding 2–3 minutes to your bake time. Baked cookies freeze well too—just cool fully before sealing them in a container.
Ways to Serve for Maximum Impact
These cookies shine on their own, but they also pair well with:
- A glass of strawberry milk or iced oat milk
- A scoop of vanilla ice cream for instant ice cream sandwiches
- A drizzle of melted white chocolate or cream cheese glaze
Serve them warm or at room temp—they’re delicious either way.
FAQs
What’s the best way to crush Golden Oreos for this recipe?
Place them in a zip-top bag and press with your hands or a rolling pin until you get chunks, not crumbs.
Can I use fresh strawberries instead of freeze-dried?
It’s not ideal. Fresh strawberries add too much moisture and can make the dough soggy. Stick with freeze-dried for better texture and flavor control.
How big should I make each cookie?
For bakery-style cookies, go with 4–5 oz. dough balls. For smaller portions, aim for 2–3 oz. and reduce baking time by 2–3 minutes.
Is there a substitute for cake flour?
Yes. Use 14 Tbsp all-purpose flour + 2 Tbsp cornstarch. Sift twice and use 3/4 cup of this mix in the recipe.
Conclusion
Strawberry shortcake cookies aren’t just a treat—they’re an experience. With a chewy base, berry-packed flavor, and creamy white chocolate chips, these cookies offer the best of soft baked goodness and nostalgic summer dessert. Whether you’re baking for a party or freezing a batch for later, this recipe fits right into your routine. Make them big and bakery-style, or go mini for easy sharing. Either way, you’re biting into joy. Keep a stash on hand—you’ll want them often.
