Strawberry Shortcake Cookies


5 from 1 vote
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Strawberry shortcake cookies are a favorite around here. Especially with my husband.

I’d never even heard of strawberry shortcake cookies until about five years ago when we tried one at a local bakery in our hometown. It quickly became the go to cookie order whenever we had special events or if I wanted to surprise him with something special. Every time I tried them, I kept trying to figure our the bakery owner’s recipe. I was always too nervous to ask her for it. It was how she made her living.

A couple of years ago that bakery closed and she became the pastry chef at our local country club. We were still able to get her cakes, pies, and delicious breads, but unfortunately for some reason, we were no longer able to get those cookies. Always in the back of my mind I thought, I surely could make these cookies and then I’d get busy and forget about them until the next time I wish I had a few to surprise my husband.

strawberry shortcake cookies | ©

A friend of ours wanted to do something nice for my husband for helping them with a present for their son for Christmas. She called and asked me for his favorite cookie thinking I would say the normal reply of chocolate chip cookie, peanut butter cookie, sugar cookie, or even a butter cookie.

When I told her his very favorite, she decided she would ask the pasty chef/ former bakery owner to make a special batch of these cookies just for my husband. She called back a few moments later laughing and to tell me those famous strawberry shortcake cookies that we’d been pining for for years were actually made from a frozen cookie dough!

All this time!

Well friends, right then and there I was determined I could make his favorite cookie. And, I did.

Here’s how I make my Strawberry Shortcake Cookies.

Strawberry Shortcake Cookies

5 from 1 vote
Strawberry Shortcake Cookies are the perfect cookie for the strawberry lover. These strawberry shortcake cookies come together quickly and disappear even faster! Adapted from Martha Stewart’s White Chocolate-Butterscotch Cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 30 cookies


  • 1 3/4 cups (210 g) all-purpose flour
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (1 g) kosher salt
  • 2 tablespoons (28 g) butter, softened
  • 3/4 cup (138 g) Crisco
  • 1 1/4 cups (266 g) packed light-brown sugar
  • 1 (50 g) egg
  • 1 tablespoon (14 g) vanilla extract
  • 1 cup (160 g) dried strawberries, roughly chopped
  • 1/2 cup (75) macadamia nuts, roughly chopped or whole
  • 1 cup (170 g) white chocolate chips


  • Preheat oven to 350º Fahrenheit and prepare baking pans with parchment paper or silicon liners.
  • Whisk together dry ingredients of flour, baking soda, and salt.
  • Cream together butter, Crisco, and brown sugar until light and fluffy, about 3 minutes.
  • Add in egg and vanilla and beat until well-combined.
  • Slowly add in flour mixture until just combined.
  • Stir in strawberries, nuts, and white chocolate chips.
  • Scoop approximately 1 1/2 – 2 tablespoons of cookie dough and drop onto prepared baking pan, leaving about 2 inches apart to allow cookies to spread.
  • Bake until lightly golden brown, about 12-15 minutes, depending on your oven.
  • Remove and allow to cool.


  • You may omit the macadamia nuts in the case of nut allergies.


Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Charlotte Kent says:

    I can see this is an old post that I’ve just now found. These cookies sound yummy, especially for a little granddaughter who loves her sweets. I just have one question. Would something other than Crisco work in the recipe?
    Thanks for any advice.

    Charlotte, who does not bake desserts often because she would eat all of them! Lol…

    1. Robyn Stone says:

      Hi Charlotte,
      I’ve been using an organic shortening lately by Spectrum and Nutiva that I really like. I’ve found it on Amazon and also in my local grocery stores. You might want to try that if you can find it easily. Also, I’ve tried using coconut oil in place of shortening in some recipes. I’ve found that using about 3/4 of the what is called for in shortening works fairly well and if you don’t want the coconut flavor to use refined. I hope that helps some! Let me know how it works for you! xo

  2. Martensitak says:

    I love this recipe!!!! I’ve made it several times, with strawberries, with dried melon, with dried apricots… Just perfect! But now I have a birthday to prepare, and I am quite in a hurry! Have you ever tried to make the dough ahead and freeze it? Does it turn out well? Thank you!!

  3. Hope says:

    My mom and I had something like this in Des Moines at the hospital after my Dad’s accident. I have been looking for a recipe ever since. I am excited to try them and see if they are what we are looking for. I was also beginning to think that they were from frozen dough but thought surely there has to be a recipe somewhere for them. Tomorrow is Thanksgiving and I am planning to try them for her. Like severla other ppl, I am having trouble finding dries strawberries. So I will have to try to dry some fresh ones. Wish me luck! Happy Holidays to everyone. Thank you for sharing.

  4. Debbie says:

    Planning on making these this weekend, but I’m having a heckuva time finding dried strawberries. Have you tried making these with fresh berries? If so, how were they?

    1. Robyn Stone says:

      Hey Debbie,
      I’ve not tried them with fresh strawberries. It’s been on my list to try, but I just haven’t made it there yet! LOL!

      I bet you could slice the fresh strawberries and dry them yourself in your oven. Mind you I haven’t done this before, but here’s how I would try it.

      I would slice them evenly and then spread them on a baking sheet. Place them in a 130 – 150 degree oven and allow them to “dry”. Keep a close eye on them so that they don’t overdo. I’d set the oven for every 15 minutes or so.

      Let me know how they turn out!

    2. Debbie says:

      I actually ended up finding a package of mixed fruits that included dried strawberries. So I bought a few bags and pulled out the strawberries. Just finally got around to making these last night. They’re good. But now I think I still want to try making them with fresh berries. We’ll see which one of us checks it off our to-do list first. 🙂

  5. Maria says:

    These look fantastic! Love the flavors!