Some desserts feel like a hug in cookie form and these strawberry shortbread cookies absolutely deliver. Soft, crumbly, and packed with the nostalgic sweetness of real strawberries, this recipe is my go-to whenever I want something a little playful, a little elegant, and unexpectedly simple.
I first made these on a quiet Sunday afternoon, just experimenting with freeze-dried strawberries I had leftover from a cake. The result? A batch of buttery, pink-tinged cookies that vanished within an hour.
What makes these cookies really stand out is their texture light and tender with just the right crumble and the pop of fruit that’s completely natural, no artificial flavors. They’re also incredibly versatile.
I’ve served them on summer picnic boards and holiday platters, and they pair beautifully with vanilla ice cream for a refreshing dessert or an Irish Coffee Milkshake for a cozy night in. They look bakery-quality, but they’re surprisingly easy to whip up.
Because they use freeze-dried strawberries and less sugar than most traditional cookie recipes, they feel lighter and more balanced making them a great option for anyone trying to enjoy sweets a bit more mindfully. In fact, strawberries are naturally low-cal and packed with Vitamin C and antioxidants.
There’s a reason strawberry shortbread is trending right now people love nostalgic flavors with modern, healthier twists.
Let me know in the comments if you try these or put your own spin on them. I’d love to see what you bake!
Why You Will Love This Dish Too Much?
- Effortless and Elegant: These cookies come together with pantry staples no need for fancy tools or special planning. I love how something so simple can look bakery-worthy.
- Always a Crowd-Pleaser: Whenever I share them, friends assume they’re from a high-end bakery. That makes them my go-to for last-minute gifts, potlucks, or tea parties.
- Glaze Flexibility I Appreciate: I’ve made the glaze with oat milk and regular milk both work beautifully. It’s great knowing the recipe adapts easily to different diets or preferences.
- Bold Strawberry Flavor, No Mushiness: The freeze-dried strawberries are a genius trick they deliver vibrant flavor and color without the mess or sogginess of fresh fruit.
- Light Enough for Daily Treats: Since they’re not too sweet and made with real fruit, I never feel guilty enjoying one with my afternoon tea or sneaking it into a lunchbox.
Strawberry Shortbread Cookies Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Food processor or blender (for freeze-dried strawberries)
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 11-1/4 ounces 320 grams unbleached all-purpose flour
- 3/4 ounce 21 grams freeze-dried strawberries
- 8 ounces 227 grams unsalted butter room temperature, 65-68 degrees F
- 4 ounces 114 grams granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Strawberry Glaze:
- 1 cup 120 grams powdered sugar
- 1/2 ounce 14 grams freeze-dried strawberries
- 3-5 tablespoons whole milk
Instructions
- Pulse freeze-dried strawberries into powder using a blender or food processor.
- Cream butter and sugar in a bowl until light and fluffy.
- Add vanilla extract and salt; mix well.
- Mix in the strawberry powder and flour until dough forms.
- Shape dough into a log, wrap in cling film, and chill for 30 minutes.
- Preheat oven to 350°F (175°C); line a baking sheet with parchment paper.
- Slice chilled dough into rounds and place on the sheet.
- Bake for 12–15 minutes; cool completely before glazing.
Nutrition Info:
| Nutrition | Value |
| Calories | 160kcal |
| Carbohydrates | 21g |
| Protein | 2g |
| Fat | 8g |
| Sugar | 10g |
| Sodium | 50mg |
Questions That Will Ease Your Job?
1. Why do we use freeze-dried strawberries instead of fresh ones in this recipe?
Ans: Freeze-dried strawberries are the secret to that concentrated, berry-rich flavor without making the dough wet or chewy. Fresh strawberries contain a lot of water, which can cause shortbread to spread or bake unevenly. With freeze-dried fruit, you get a long shelf-life ingredient that delivers vibrant color and taste every time.
2. Can I use salted butter instead of unsalted?
Ans: You can, but be mindful of the salt content. Since salted butter already includes salt, you may want to reduce or omit the added kosher salt in the recipe. Unsalted butter gives you better control over flavor balance, especially in baked goods like shortbread where precision matters.
3. How do I get the perfect texture—crispy edge with a tender center?
Ans: The key is chilling your dough, using room temperature butter (not melted), and watching your bake time. These cookies are delicate bake just until the edges are lightly golden. Overbaking makes them dry and crumbly, while underbaking might result in soft centers that don’t hold their shape.
4. Can I make the glaze thicker or thinner?
Ans: Yes! It’s very adjustable. For a thick, drippy glaze, use less milk start with 1 tablespoon and add gradually. If you want a thinner, sheer glaze for brushing or dipping, add more milk 1 teaspoon at a time. You can even use oat milk or almond milk for a dairy-free twist.
5. What’s the best way to store and serve these cookies?
Ans: Once cooled and glazed, store them in a single layer in an airtight container. They’ll stay fresh for about 4–5 days at room temperature. If stacking, place parchment between layers to avoid smudging the glaze. They’re perfect with vanilla ice cream on warm days or Irish Coffee Milkshake for a fancy pairing.
6. Can I double this recipe for a crowd or a holiday batch?
Ans: Absolutely! This recipe doubles beautifully. Just make sure you divide the dough evenly, and chill it before baking. You may want to bake in batches to ensure even oven heat especially important when the cookies are thin and delicate.
7. What makes this shortbread recipe special compared to others online?
Ans: The combination of real freeze-dried strawberries and a buttery vanilla dough makes these cookies incredibly flavorful without being overly sweet.
Plus, they have bakery-level charm with minimal effort, making them ideal for gifting, tea parties, or even a quick weekend bake that doesn’t need decorating finesse.
