Go Back
–+ servings
Stacked Strawberry Shortcake Cookies with whipped cream, fresh strawberries, and crumbled cookie topping, with one cookie bitten into, revealing a soft, jam-filled interior.

Strawberry Shortcake Cookies

No ratings yet
These Strawberry Shortcake Cookies combine the classic flavors of strawberry shortcake into a chewy, indulgent cookie with whipped cream and shortcake crumble.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 11 minutes
Chill Time 45 minutes
Total Time 2 hours 56 minutes
Servings: 22 Cookies
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

For the Strawberry Jam:
  • 14 oz 396 g fresh strawberries hulled and finely diced (fresh strawberries for best flavor)
  • ¼ cup 50 g granulated white sugar (to sweeten the jam)
For the Shortcake Crumble:
  • ½ cup 62 g all-purpose flour (all-purpose for structure)
  • 1 tablespoon 12 g granulated sugar (to balance the flavors)
  • ⅛ teaspoon salt to enhance flavor
  • 3 tablespoon 42 g unsalted butter cold and cut into small cubes (butter adds richness)
For the Cookies:
  • 2 ¾ cups 344 g all-purpose flour spooned and leveled (main structure of the cookies)
  • ½ teaspoon baking powder to help the cookies rise
  • ½ teaspoon baking soda for leavening
  • ½ teaspoon salt to balance sweetness
  • 1 cup 200 g granulated white sugar (adds sweetness)
  • 1 cup 227 g unsalted butter very softened (for chewy texture)
  • 1 large egg at room temperature (to bind ingredients)
  • 2 teaspoon vanilla extract for flavor
  • 6 oz 170 g white chocolate bars chopped (adds creaminess and sweetness)
For the Mascarpone Whipped Cream:
  • 4 oz 113 g mascarpone cheese (adds creaminess and tang)
  • 3 tablespoon 25 g powdered sugar (for sweetness)
  • 1 cup 240 ml heavy cream (whipped cream base)
  • Fresh strawberry slices for topping optional for decoration

Method
 

  1. Add the diced strawberries and sugar to a medium pot over medium heat.
  2. Cook for about 45 minutes, smashing halfway through with a wooden spoon. Stir continuously, and regulate heat towards the end as the jam thickens.
  3. The jam should be very thick, reduced to about ½ cup (120 ml). transfer the jam to a bowl, cover with plastic wrap, and refrigerate to chill.
  4. Preheat the oven to 350℉ (175℃). Line a cookie sheet with parchment paper.
  5. Add flour, sugar, and salt to a medium bowl, and whisk together.
  6. Cut cold butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles small crumbs.
  7. Spread the crumble evenly on the cookie sheet and bake for 10-12 minutes, stirring halfway through, until it turns light golden.
  8. Let the crumble cool, then transfer to a small bowl and set aside.
  9. Preheat the oven to 350℉ (175℃) if not preheated. Line a second cookie sheet with parchment paper.
  10. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. set aside.
  11. In a large bowl, cream softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
  12. Add egg and vanilla, mixing on medium speed until pale and fluffy, about 1-2 minutes.
  13. Fold chopped white chocolate into the dough with a rubber spatula.
  14. Push ¾ of the dough to the side. Flatten ¼ of the dough at the bottom, add ¼ of the jam, then top with ¼ of the dough and spoon another ¼ of the jam on top. Repeat twice more to evenly distribute the jam.
  15. Fold the dough sections just until the jam is slightly incorporated—there should be pockets of jam throughout.
  16. Scoop dough into 22 portions using a 2 tablespoon cookie scoop (slightly overfilled).
  17. Place cookie dough scoops at least 2 inches apart on baking sheets and gently flatten each scoop with your fingertips.
  18. Bake cookies for 10-11 minutes, or until lightly golden.
  19. Once baked, let cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
  20. Combine mascarpone and powdered sugar in a medium bowl and mix with an electric mixer on low speed until just combined.
  21. Add half of the heavy cream and mix on medium speed until soft peaks form, being careful not to overmix.
  22. Add the remaining cream and mix on medium speed until soft peaks form.
  23. Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe the whipped cream onto each cookie, then sprinkle the shortcake crumble on top and add a strawberry slice for decoration.

Nutrition

Serving: 1CookieCalories: 245kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 90mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

These strawberry shortcake cookies are the perfect treat for summer, combining the sweetness of strawberries with the richness of whipped cream and shortcake crumble. They're the perfect way to enjoy the flavors of strawberry shortcake in a fun, portable form!

Tried this recipe?

Let us know how it was!