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

• 2 tablespoons white sugar
• 1/2 tablespoon light brown sugar
• 3 tablespoons regular flour
• 1/4 teaspoon baking powder
• 1 1/2 tablespoons vegetable oil
• 1/2 teaspoon vanilla essence
• 1 cup chopped fresh strawberries
• 1/2 tablespoon lemon juice
• 1 tablespoon and 1/2 cup white sugar, kept separate
• 2 cups regular flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 egg
• 1/2 cup heavy cream
• 1 cup sifted confectioners’ sugar
• 2 tablespoons milk, adjust as needed
• 1 1/2 teaspoons vanilla essence

Step 1: Prepare the Crumble Topping

Start by preheating the oven to 300°F.

In a small bowl, combine sugar, brown sugar, flour, baking powder, vegetable oil, and vanilla using a fork until crumbs form.

Spread the crumb topping onto a parchment paper–lined baking sheet.

Bake for 15 minutes, or until golden brown.

Once done, set it aside to cool completely as you proceed with the cookie dough.

Step 2: Prepare the Strawberry Mixture

Adjust the oven to 350°F.

In a large bowl, combine diced strawberries, lemon juice, and 1 tablespoon of granulated sugar.

Stir the mixture gently and set it aside while you prepare the cookie dough.

Step 3: Make the Cookie Dough

In the bowl of a food processor, add flour, baking powder, salt, butter, and the remaining ½ cup of sugar.

Pulse until the mixture achieves a coarse sand-like texture.

Add the egg and heavy cream to the processor, and pulse until the dough begins to come together.

Transfer this dough mixture into the bowl with the strawberries, mixing until evenly combined.

Step 4: Form and Bake the Cookies

On parchment paper–lined baking sheets, use a medium (1 ½-tablespoon) cookie scoop to drop scoops of dough, spacing them evenly apart.

Slightly flatten the dough and sprinkle generously with the prepared crumb topping, pressing gently to adhere.

Bake in the preheated oven for 20–22 minutes, or until the cookies turn golden brown.

Once done, transfer them to a wire rack and allow them to cool completely.

Step 5: Prepare the Glaze

In a medium bowl, whisk together powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth.

Adjust the milk to achieve a thick but drizzle-friendly consistency.

Drizzle the glaze over the cooled cookies, allowing it to set for about 15 minutes.

Step 6: Serve and Enjoy

Once the glaze has hardened, your cookies are ready to serve.

Share and enjoy this delightful treat with family and friends!