Classic strawberry shortcake….in cookie form! Unbelievably easy recipe and ready in under 30 minutes. — A perfect last-minute summer dessert!


Prep Time

Cook Time

 Passive Time

20 mins

10 mins 30 mins


Strawberry Shortcake Cookies |


These cookies are kind of genius, because they involve ALL the flavors of strawberry shortcake in the form of an easy, serve-able cookie.

Unlike classic strawberry shortcake, you don’t need to futz around with forks and plates to serve these cookies. Just set ’em out on a tray and watch them disappear.



  • 1/2 cup butter softened
  • 3/4 cup xylitol or sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1-1/2 cups white whole wheat flour
  • 3-4 large strawberries hulled
  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 1/2 cup xylitol or sugar
  • 4-6 tablespoons heavy whipping cream
  • Sliced strawberries for garnish optional


  1. Prepare the cookies: Line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, cream butter and xylitol (or sugar) until creamy. Beat in egg and vanilla until smooth. Add salt, baking soda, and flour, stirring until a dough forms. Form dough into a ball and wrap in plastic wrap. Chill in refrigerator 1-2 hours, or until firm. (dough may be stored in fridge up to 24 hours)
  3. On a floured surface, roll chilled cookie dough out to 1/4" thickness. Using a 3-in biscuit cutter, cut out cookie circles and place on prepared baking sheets. Bake cookies at 350F 11-12 minutes or until edges begin to turn golden. Cool cookies on baking sheet 5 minutes then transfer to a wire cooling rack to cool completely.
  4. While cookies cool, prepare the frosting: Place hulled strawberries in a food processor and pulse several times until finely chopped. (you should have about 1/2 cup finely chopped strawberries) Set aside.
  5. Place softened cream cheese and butter in a medium bowl. With an electric hand-held mixer, beat on medium speed until smooth. Beat in xylitol (or sugar) and enough heavy cream to make frosting spreadable. (if frosting is too thick, beat in a few more tablespoons cream) Fold finely chopped strawberries into frosting. Refrigerate frosting until ready to use.
  6. Pipe or spread frosting on cooled cookies and garnish with additional sliced strawberries if desired.


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