Easy Crumbl Strawberry Shortcake Cookies

Here’s my take on Crumbl’s strawberry shortcake cookies, with a soft, melt-in-your-mouth sugar cookie base, topped with fresh strawberry cream and sweet vanilla glaze.

These cookies have become a regular weekend treat in our house. I usually make a double batch because they disappear so quickly – especially when the kids have friends over. And let’s be honest, they make a pretty great breakfast with your morning coffee too!

What Kind of Strawberries Should I Use?

Fresh strawberries are the star of these cookies, and picking the right ones makes all the difference. Look for bright red berries that are firm but not hard, and avoid any that show signs of mushiness or have white or green patches. While you might be tempted to use frozen strawberries, they’ll release too much moisture and can make your cookies soggy. When choosing your berries, remember that smaller ones often pack more flavor than the jumbo varieties, though either will work in this recipe. Just make sure to pat your chopped strawberries dry with paper towels before adding them to the mix to prevent excess moisture from affecting the cookie texture.

Options for Substitutions

Let me share some helpful substitutions for these cookies, though keep in mind some ingredients are key for that classic strawberry shortcake taste:

• Fresh strawberries: While fresh strawberries give the best flavor, you can use frozen strawberries in a pinch. Just thaw and drain them well first to avoid extra moisture. You could also try raspberries for a different twist.
• Heavy cream: Half-and-half can work, but your cookies won’t be as rich. For a dairy-free option, full-fat coconut cream is your best bet, though it might add a slight coconut flavor.
• Vegetable oil: Any neutral oil works here – canola, sunflower, or even melted coconut oil are good swaps. Just note that coconut oil might add a subtle flavor.
• Regular flour: All-purpose flour is best for these cookies, but you can use pastry flour for an even more tender result. I wouldn’t recommend whole wheat flour as it would make the cookies too dense.
• Confectioners’ sugar: If you’re out of powdered sugar, you can make your own by blending regular sugar in a food processor until very fine. Just use 1 cup of regular sugar and blend until powdery.
• Vanilla essence: Pure vanilla extract works great here, or try almond extract for a different flavor profile – just use half the amount as it’s stronger.

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is working with the butter temperature – using butter that’s too warm will make your cookies spread too much, so keep it cold and work quickly when mixing the dough. A common mistake is overworking the dough when incorporating the butter; you want to maintain small, pea-sized butter pieces throughout the mixture to achieve that perfect shortcake texture. When preparing the strawberry filling, avoid using frozen berries as they release too much moisture and can make your cookies soggy – stick to fresh strawberries and pat them dry after chopping. For the best texture, don’t overbake these cookies – they should be just slightly golden on the bottom and still look somewhat soft in the center when you take them out, as they’ll continue to set while cooling on the baking sheet.

What to Serve With Strawberry Shortcake Cookies?

These sweet and fruity cookies pair perfectly with a cold glass of milk or a hot cup of afternoon tea. For a fun summer dessert spread, serve them alongside fresh strawberries and whipped cream so guests can build their own little cookie sandwiches. I like to add a scoop of vanilla ice cream on the side – it makes these cookies feel even more like their classic strawberry shortcake inspiration. If you’re hosting a tea party or dessert gathering, these cookies go great with other fruity treats like lemon bars or raspberry thumbprint cookies.

Storage Instructions

Keep Fresh: These strawberry shortcake cookies stay best in an airtight container in the fridge for up to 3 days. Since they contain fresh strawberries, keeping them cool helps maintain their freshness. Place a piece of parchment paper between layers to prevent sticking.

Make Ahead: You can prepare the cookie dough ahead of time and store it in the fridge for up to 24 hours before baking. Just wrap it tightly in plastic wrap. The strawberry filling can also be made a day ahead and stored separately in the fridge.

Freeze: While these cookies are best enjoyed fresh, you can freeze the unfrosted baked cookies for up to 1 month. Once you’re ready to serve, thaw them in the fridge overnight and add the fresh toppings and glaze just before serving. The fresh strawberry topping doesn’t freeze well, so it’s best to add it fresh.

Preparation Time	30-45 minutes
Cooking Time	35-37 minutes
Total Time	65-82 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 20-25 g
• Fat: 90-110 g
• Carbohydrates: 230-250 g

Ingredients

For the crumble topping:

• 1 1/2 tbsp vegetable oil (or canola oil)
• 1/4 tsp baking powder
• 2 tbsp sugar
• 1/2 tsp vanilla extract (for best flavor)
• 1/2 tbsp brown sugar
• 3 tbsp flour

For the strawberry mixture:

• 1 tbsp sugar
• 1 cup fresh strawberries (chopped into 1/4-inch pieces)
• 1/2 tbsp lemon juice (freshly squeezed preferred)

For the cookie dough:

• 6 tbsp cold unsalted butter (cut into small cubes, keeps cookies tender)
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg (room temperature)
• 1/2 cup heavy cream (makes the dough extra soft and fluffy)
• 2 cups flour (I use King Arthur all-purpose flour)

For the glaze:

• 1 cup confectioners’ sugar (sifted to remove lumps)
• 2 tbsp milk
• 1 1/2 tsp vanilla extract

Step 1: Prepare the Streusel Topping

• 2 tbsp sugar
• 1/2 tbsp brown sugar
• 3 tbsp flour
• 1/4 tsp baking powder
• 1 1/2 tbsp vegetable oil
• 1/2 tsp vanilla extract

Heat your oven to 300°F.

In a small bowl, combine the sugar, brown sugar, flour, baking powder, vegetable oil, and vanilla extract, mixing with a fork until the mixture becomes crumbly and resembles wet sand.

Spread this mixture evenly on a baking sheet and bake for 15 minutes until lightly golden and dried out.

Remove from the oven and let cool completely on the baking sheet—this creates the signature crunchy topping for your cookies.

While the streusel cools, increase your oven temperature to 350°F for the next phase of baking.

Step 2: Macerate the Strawberries

• 1 cup fresh strawberries
• 1/2 tbsp lemon juice
• 1 tbsp sugar

While the streusel bakes, prepare your strawberry filling.

Chop the fresh strawberries into small 1/4-inch pieces and place them in a bowl.

Toss with the lemon juice and 1 tablespoon sugar, stirring gently to combine.

Let this sit for a few minutes—the lemon juice and sugar will draw out the strawberry juices and create a light syrup that adds moisture and flavor to the cookies.

I like using freshly squeezed lemon juice here because it brightens the strawberry flavor beautifully without overpowering it.

Step 3: Create the Cookie Dough Base

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup heavy cream

In a food processor, combine the flour, baking powder, salt, cold unsalted butter cubes, and 1/2 cup sugar.

Pulse until the mixture becomes crumbly and resembles coarse breadcrumbs—this happens because the cold butter creates pockets of fat throughout the dough, which keeps the cookies tender and gives them that signature soft texture.

Add the room-temperature egg and heavy cream, then pulse just until a shaggy dough forms.

Be careful not to overprocess, as this can develop too much gluten and make the cookies tough.

Step 4: Fold in Strawberries and Shape Cookies

• cookie dough base from Step 3
• macerated strawberries from Step 2

Transfer the cookie dough from the food processor into a medium bowl.

Gently fold in the macerated strawberries from Step 2 with a spatula, being careful not to crush the fruit pieces—you want visible strawberry chunks throughout the cookies.

Using a cookie scoop or spoon, drop rounded portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.

Gently flatten each cookie to about 1/2-inch thickness.

I find that slightly flattening the dough helps it bake more evenly and allows the streusel topping to stick better.

Step 5: Top and Bake the Cookies

• cooled streusel from Step 1

Break up the cooled streusel from Step 1 into bite-sized chunks and generously sprinkle them over each flattened cookie.

Press the streusel very lightly into the dough so it adheres but doesn’t sink in.

Place the baking sheets in your preheated 350°F oven and bake for 20–22 minutes, until the cookies are set around the edges but still slightly soft in the center, and the streusel topping is golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Make and Apply the Vanilla Glaze

• 1 cup confectioners’ sugar
• 2 tbsp milk
• 1 1/2 tsp vanilla extract

While the cookies cool, prepare your finishing glaze.

Sift the confectioners’ sugar into a small bowl to remove any lumps, then whisk in the milk and vanilla extract until you reach a smooth, pourable consistency.

Once the cooled cookies are ready, drizzle the glaze over each one using a fork or small spoon in a decorative pattern.

Let the glaze set for about 15 minutes at room temperature before serving—this allows the glaze to firm up and creates that perfect sweet finish that completes the Crumbl-inspired experience.