Introduction

Strawberry shortcake butter cookies capture the essence of summer in every bite. These tender, buttery cookies sandwich a fresh strawberry filling and a smooth vanilla glaze, making them perfect for any occasion. Whether you’re enjoying them for afternoon tea or sharing at a gathering, they never fail to delight.

This image shows small round pastries on a metal cooling rack placed over a red and white striped cloth on a white marbled surface. Each pastry has a crumbly, light golden-brown base as the bottom layer. On top of this base is a bright red, glossy strawberry filling with chopped strawberry pieces visible. The top layer is made up of thin white icing drizzled in a zigzag pattern over the strawberries. The pastries look soft and crumbly with shiny, juicy fruit filling contrasting with the white icing photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the strawberry compote:

3 cups fresh strawberries (chopped)
1 tbsp cornstarch

1/4 cup white sugar
1 tsp lemon juice

For the shortbread crumbs:

3 tbsp melted salted butter

2 tbsp white sugar
1 tbsp packed light brown sugar
1/2 cup plain flour

For the cookie dough:

1 1/3 cups + 1 tbsp plain flour
1/4 cup packed light brown sugar

1/2 cup white sugar
1 tsp vanilla extract
1/2 cup unsalted butter (softened to room temperature)

1/2 tsp baking soda
1/4 tsp salt
1 large egg

For rolling the cookies:

1/4 cup white sugar

For the vanilla glaze:

1/2 cup powdered sugar (sifted)
1/4 tsp vanilla extract
1 tbsp milk (or as needed)

1 tbsp heavy cream

Instructions

Step 1: Prepare the strawberry compote by combining chopped strawberries, sugar, cornstarch, and lemon juice in a small saucepan. Toss to coat evenly.

Step 2: Cook over medium heat for 5-8 minutes, stirring gently and frequently until it thickens. Once bubbling, let it bubble for 15 seconds. Transfer to a bowl and cool completely, then chill in the fridge for 1 hour.

Step 3: In a large bowl, beat softened butter, both sugars, and vanilla extract on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until combined.

Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Fold dry ingredients into the butter mixture until just combined. Cover and refrigerate for 30 minutes.

Step 5: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6: For the shortbread crumbs, mix flour, sugars, and salt in a small bowl. Add melted butter and blend with your fingers until clumps form. Spread on parchment-lined tray and bake 12-15 minutes, tossing halfway, until golden. Cool and break into pieces.

Step 7: Roll chilled dough into balls with a large scoop. Roll each ball in white sugar and place 2 inches apart on baking sheets.

Step 8: Bake cookies for 11-13 minutes until edges are golden and centers soft. Cool 2 minutes on the tray, then press an indent in the center with a teaspoon back. Let cool completely on a wire rack.

Step 9: Whisk powdered sugar, heavy cream, vanilla, and milk in a small bowl to make a smooth glaze. Adjust milk to reach a thick consistency.

Step 10: Assemble the cookies by spooning about 2 teaspoons of strawberry compote into the indents. Sprinkle shortbread crumbs over the filling, then drizzle with vanilla glaze. Serve immediately.

Tips & Variations

Use fresh, firm strawberries without green or white patches for the best flavor and texture.

If fresh strawberries aren’t available, thaw and drain frozen strawberries well, and cook the filling longer to reduce moisture.

Substitute cornstarch with 2 tablespoons of all-purpose flour or arrowroot powder for thickening the compote.

Try lime juice or apple cider vinegar instead of lemon juice for acidity.

Vanilla extract can be replaced with vanilla bean paste or almond extract for a different flavor note.

Chill the dough for at least 30 minutes to prevent cookies from spreading too much during baking.

Avoid overbaking; cookies should be slightly underdone at removal to maintain softness.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, placing parchment paper between layers to prevent sticking. For longer storage, refrigerate up to one week and bring to room temperature before serving. The strawberry compote can be made up to 3 days ahead and kept refrigerated. Cookie dough can be refrigerated for 24 hours or frozen for up to 2 months; add a few minutes to the baking time when baking from frozen.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain frozen strawberries thoroughly to reduce extra moisture, and cook the compote longer to prevent soggy cookies.

Why should I chill the cookie dough before baking?

Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much during baking, resulting in a better texture and shape.

Dessert

Homemade Strawberry Shortcake Butter Cookies Recipe