Strawberry Shortbread Cookies

Imagine biting into a buttery, crumbly strawberry shortbread cookie that melts in your mouth while delivering bursts of sweet strawberry flavor. These delightful treats combine the classic shortbread texture you love with the bright, summery taste of fresh strawberries. Perfect for afternoon tea, special occasions, or simply satisfying your sweet tooth, these strawberry shortbread cookies bring a colorful twist to traditional shortbread. You’ll learn how to create these irresistible cookies with a foolproof method that guarantees perfect results every time, even if you’re new to baking.

Why You’ll Love This Recipe

These strawberry shortbread cookies will quickly become a favorite in your baking repertoire for several compelling reasons. First, the contrast between the buttery, sandy texture of classic shortbread and the slightly chewy pockets of strawberry creates an exciting sensory experience in every bite. The recipe uses simple pantry ingredients with the addition of real strawberries, making them accessible to make year-round (using fresh berries in summer and freeze-dried in winter).

The visual appeal can’t be overstated—the natural pink hue from the strawberries gives these cookies an Instagram-worthy appearance without artificial coloring. They’re incredibly versatile too; perfect for gifting, serving at garden parties, or pairing with afternoon tea. Best of all, despite their sophisticated flavor profile and appearance, these strawberry-infused shortbread treats require minimal baking expertise, making them approachable for bakers of all skill levels.

Ingredients

For perfect strawberry shortbread cookies, you’ll need:

• 1 cup (226g) unsalted butter, softened at room temperature
• 2/3 cup (135g) granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but enhances the strawberry flavor)
• 2 1/4 cups (280g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (15g) freeze-dried strawberries, pulverized into powder
• 1/4 cup (30g) finely chopped fresh strawberries (pat dry thoroughly)

The butter quality makes a significant difference in these cookies—use the highest quality you can find for that signature rich, melt-in-your-mouth texture. The combination of freeze-dried strawberry powder and fresh berries delivers double the strawberry flavor while maintaining the classic shortbread texture. For the best strawberry shortbread experience, ensure all ingredients are at room temperature before beginning.

Pro Tips

Master the Butter Consistency: The secret to perfect strawberry shortbread cookies lies in the butter’s temperature. It should be soft enough to cream but not melted. Test by pressing your finger into it—it should leave an indentation while still feeling cool to the touch. This perfect consistency creates that characteristic sandy, melt-in-your-mouth texture that defines excellent shortbread.

Drying Fresh Strawberries: Excess moisture is the enemy of crisp shortbread. After chopping fresh strawberries, place them between paper towels and press gently to remove as much juice as possible. This prevents your dough from becoming too wet while still maintaining those desirable pockets of fresh strawberry flavor.

Chill Thoroughly: Once you’ve formed your dough, chilling is non-negotiable. Refrigerate for at least 1 hour (or freeze for 20 minutes) before baking. This relaxes the gluten, firms up the butter, and allows the strawberry flavor to permeate the dough, resulting in cookies with better shape, texture, and flavor. For slice-and-bake cookies, chill the log for at least 3 hours for clean, precise cuts.

Instructions

Step 1: Prepare the Strawberries

Begin by preparing both types of strawberries. Place freeze-dried strawberries in a food processor and pulse until you have a fine powder. Set aside. For fresh strawberries, dice them into very small pieces (about 1/4-inch), then place between paper towels and press gently to remove excess moisture. The drier your fresh strawberries, the better your strawberry shortbread cookies will turn out.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Don’t rush this step—proper creaming incorporates air that helps create the perfect shortbread texture. Scrape down the sides of the bowl halfway through mixing to ensure everything is evenly incorporated.

Step 3: Add Extracts and Strawberry Powder

Beat in the vanilla extract and almond extract if using. Add the freeze-dried strawberry powder and mix until fully incorporated. The mixture will take on a beautiful pink hue naturally from the strawberry powder.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed just until combined. Overmixing will develop gluten and make your cookies tough instead of tender.

Step 5: Fold in Fresh Strawberries

Using a spatula, gently fold in the prepared fresh strawberries until evenly distributed throughout the dough. The dough will be somewhat crumbly but should hold together when pressed.

Step 6: Shape and Chill

Form the dough into a flat disc (for roll-out cookies) or into a log about 2 inches in diameter (for slice-and-bake cookies). Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days. This chilling time is crucial for developing flavor and ensuring your strawberry shortbread cookies hold their shape during baking.

Step 7: Bake

Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. For roll-out cookies, roll the chilled dough to 1/4-inch thickness and cut with cookie cutters. For slice-and-bake, cut the log into 1/4-inch thick rounds. Place cookies 1 inch apart on the prepared baking sheets. Bake for 12-15 minutes until the edges are just beginning to turn golden. The cookies will still look somewhat soft in the center but will firm up as they cool.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. These strawberry shortbread cookies continue to develop flavor as they cool, so try to resist sampling immediately (though we won’t blame you if you can’t wait!).

Variations

White Chocolate Dipped Strawberry Shortbread: For an extra touch of decadence, dip half of each cooled strawberry shortbread cookie into melted white chocolate, then place on parchment paper to set. The creamy white chocolate complements the strawberry flavor beautifully, creating a cookies-and-cream effect that’s irresistible.

Lemon Strawberry Shortbread: Add 1 tablespoon of fresh lemon zest to the dough when creaming the butter and sugar. The bright citrus notes enhance the strawberry flavor and add complexity to your shortbread cookies. For an extra lemon punch, you can also brush the warm cookies with a glaze made from powdered sugar and fresh lemon juice.

Gluten-Free Strawberry Shortbread: Substitute the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Add an additional 1/4 teaspoon of xanthan gum if your blend doesn’t include it. The texture will be slightly different but still delightfully crumbly and perfect for those with gluten sensitivities.

Storage and Serving

Store your strawberry shortbread cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking and maintain their texture. For longer storage, these cookies freeze beautifully for up to 3 months—simply thaw at room temperature for about an hour before serving.

These cookies make a stunning addition to dessert platters when served alongside fresh strawberries and whipped cream for dipping. For an elegant afternoon tea, pair them with Earl Grey or a fruity herbal tea that complements the strawberry notes. They also make a lovely ice cream sandwich—try sandwiching a small scoop of vanilla bean or strawberry ice cream between two cookies for a sophisticated yet playful dessert that’s perfect for summer gatherings.

FAQs

Can I use only freeze-dried strawberries instead of fresh?
Yes! If fresh strawberries aren’t available, you can use 3/4 cup of freeze-dried strawberries total, with 1/4 cup pulverized into powder and the remaining 1/2 cup crushed into small pieces to substitute for fresh. This actually creates a more intense strawberry flavor in your strawberry shortbread cookies.

Why did my cookies spread too much?
This typically happens when the butter is too warm or the dough wasn’t chilled long enough. Ensure your dough is thoroughly chilled before baking, and if your kitchen is warm, consider briefly returning the cut cookies to the refrigerator before baking.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before proceeding with baking your strawberry shortbread cookies.

How do I know when the cookies are done baking?
Shortbread should not brown except very slightly at the edges. Look for a matte finish on top and barely golden edges. They’ll still seem soft when hot but will firm up significantly as they cool.

Can I use strawberry extract instead of real strawberries?
While you can add 1/2 teaspoon of strawberry extract for enhanced flavor, we don’t recommend completely substituting it for real strawberries, as you’ll miss both the authentic flavor and the beautiful natural color that makes these strawberry shortbread cookies special.

Print