There’s something truly magical about the irresistible union of buttery shortbread and tangy strawberries. Strawberry Shortbread Cookies are a delightful treat that combines melt-in-your-mouth richness with the bright, summery flavor of berries. Whether you’re baking for a special occasion or simply want to sweeten an ordinary afternoon, these cookies charm with every bite and look absolutely gorgeous, too!

Strawberry Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t need anything fancy here—just a handful of classic baking ingredients plus a burst of freeze-dried berries that gives the cookies their signature pink flecks and lively fruitiness. Each component plays a starring role in delivering the perfect texture, flavor, and pure cookie bliss.

Unsalted butter (1 cup, softened): The essential base for that rich, tender shortbread crumb—make sure it’s at room temperature for easy mixing!
Powdered sugar (2/3 cup): Dissolves easily and makes the dough melt-in-your-mouth sweet without any grittiness.
Vanilla extract (1 teaspoon): Adds a warm, aromatic depth to balance the berries.
All-purpose flour (2 cups): The foundation of the cookie—choose high-quality flour for the best crumb.
Salt (1/4 teaspoon): Just enough to enhance every other flavor in the cookie.
Freeze-dried strawberries (1/2 cup, finely crushed): The star ingredient, lending natural color and a zingy strawberry flavor without added moisture.
Cornstarch (2 tablespoons): Unlocks unbeatable tenderness—classic in great shortbread.
Milk (2 tablespoons, if needed): Helps bring the dough together if it’s a bit crumbly; add just a little at a time.
White chocolate (1/2 cup, melted; optional): The ultimate finishing drizzle for a creamy, elegant finish (and a little extra sweetness!).

How to Make Strawberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start off by creaming the softened unsalted butter with powdered sugar in a large bowl. You’ll want to mix until the combination turns light, pale, and fluffy—this step is the secret to the melt-away texture Strawberry Shortbread Cookies are famous for! Then, blend in the vanilla extract for an aromatic boost.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, salt, finely crushed freeze-dried strawberries, and cornstarch. The strawberries will give the mixture a beautiful pink hue, so you’ll already be getting excited at this point!

Step 3: Mix Dry and Wet Ingredients Together

Gradually add your dry mixture into the butter mixture, stirring just until everything comes together in a soft, slightly crumbly dough. If things seem a bit dry or it won’t hold together, drizzle in a tablespoon or two of milk until the dough is malleable but not sticky.

Step 4: Shape the Cookies

You have two ways to shape Strawberry Shortbread Cookies: either roll the dough into 1-inch balls for a more rustic look, or shape it gently into a log and slice into rounds if you prefer uniform cookies. Place them on a parchment-lined baking sheet and lightly flatten each one so they bake evenly.

Step 5: Bake to Perfection

Pop your cookies in a preheated 325°F (160°C) oven and bake for 14 to 16 minutes, or until the edges are just turning golden. Don’t overbake—shortbread should be pale and tender, not browned or crunchy. Allow the cookies to cool on the sheet for 5 minutes, then carefully transfer to a wire rack.

Step 6: White Chocolate Drizzle (Optional but Highly Recommended!)

Once the cookies have cooled, melt your white chocolate and drizzle it over the tops for a bakery-worthy touch. The creamy sweetness pairs perfectly with the burst of strawberries, taking your Strawberry Shortbread Cookies from wonderful to unforgettable!

How to Serve Strawberry Shortbread Cookies

Garnishes

For a pretty finish, consider a light dusting of powdered sugar or an extra sprinkle of finely crushed freeze-dried strawberries on top of your finished cookies. If you opted for the white chocolate drizzle, a few extra strawberry bits look especially striking against the creamy white. Fresh mint leaves make a lovely, aromatic touch for serving.

Side Dishes

These cookies are naturally a hit alongside a cup of hot tea, coffee, or even a tart lemonade. For a more decadent dessert, serve with bowls of fresh berries and a dollop of whipped cream. If you’re planning a cookie platter, pair them with lemon or vanilla shortbread for a color and flavor contrast.

Creative Ways to Present

Try stacking Strawberry Shortbread Cookies in a tall glass jar for a Pinterest-worthy gift, or nestle them on a plate lined with napkin and ribbon for a thoughtful homemade present. For parties, set out a “build-your-own sandwich” tray with vanilla ice cream or cream cheese frosting to turn each cookie into a bite of pure joy!

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container at room temperature. Strawberry Shortbread Cookies will keep fresh for up to five days, retaining their lovely texture and flavor without any fuss. If you topped them with white chocolate, be sure to store them in single layers separated by parchment to prevent sticking.

Freezing

These cookies freeze beautifully! Arrange cooled cookies in a single layer on a baking sheet; once firm, transfer them to a zip-top bag or freezer-safe container. They’ll stay delicious for up to two months. If you prefer, freeze dough logs before slicing and baking—just thaw overnight in the fridge before continuing with the recipe.

Reheating

To freshen up cookies that have been stored or frozen, simply allow them to return to room temperature on the counter. If you enjoy a just-baked feel, pop them in a 275°F (135°C) oven for 4-5 minutes, but avoid overheating or the shortbread will dry out.

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

For this particular recipe, freeze-dried strawberries are best because they deliver concentrated flavor and color without adding extra moisture, which can make the cookies soggy. Fresh or frozen berries won’t provide the same result.

Can I make Strawberry Shortbread Cookies gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour and check that your cornstarch is labeled gluten-free. The cookies may be a touch more delicate, so handle them with care.

Why is my dough too crumbly or dry?

Shortbread dough can seem crumbly—especially if it’s been over-measured or if the butter wasn’t soft enough. Start by adding the optional milk one tablespoon at a time until the dough holds together smoothly but isn’t wet.

Can I skip the white chocolate drizzle?

Of course! The cookies are delicious on their own, with the pure flavor of strawberries coming through. The white chocolate just adds a bit of extra flair and creaminess if you’re in the mood for a little extra indulgence.

Do Strawberry Shortbread Cookies work for gifting or shipping?

Definitely! Their sturdy texture and decorative look make them ideal for packing up as gifts or shipping to loved ones. Just be sure to use a sturdy tin, layer with parchment, and avoid stacking too many cookies to prevent breakage.

Final Thoughts

There’s true joy to be found in baking—and sharing—these Strawberry Shortbread Cookies. With their rosy color, delicate crumb, and punchy berry flavor, they’re the kind of treat you’ll want to make again and again. Grab some freeze-dried strawberries and treat someone you love (yourself counts, too!) to a batch soon—you won’t regret it.