Sweet Vegan Strawberry Shortcake Cookies

Finding a dessert that satisfies both your sweet tooth and dietary preferences can feel like an impossible task. Between navigating vegan options and wanting something that actually tastes good, the search for the perfect treat often leads to disappointment, especially when you’re craving something classic like strawberry shortcake.

That’s where these vegan strawberry shortcake cookies come in: they’re just as sweet and satisfying as the traditional version, easy to whip up on a weekend afternoon, and completely dairy-free. Plus, they work with fresh or frozen strawberries, so you can make them any time of year.

What Kind of Freeze-Dried Strawberries Should I Use?

When it comes to freeze-dried strawberries, you’ll find them in most grocery stores these days, usually in the snack or dried fruit section. The main thing to look for is pure freeze-dried strawberries without any added sugar or preservatives – they should be crisp, bright red, and easily crumble between your fingers. While brands like Trader Joe’s, Natierra, or Nature’s All offer great options, any brand will work as long as they’re completely dry and crispy. If you can only find whole freeze-dried strawberries, don’t worry – just crush them up into smaller pieces before adding them to your cookie dough. Just be sure to store any unused portions in an airtight container, as freeze-dried strawberries can quickly absorb moisture from the air and become chewy.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these cookies:

• Plant-based butter: You can use coconut oil (in solid form) instead of vegan butter – just make sure it’s at room temperature. Keep in mind the cookies might spread a bit more during baking.
• Applesauce: Mashed banana or pumpkin puree work well as alternatives. For every 1/2 cup of applesauce, use the same amount of either substitute. The banana will add a slight flavor, while pumpkin is more neutral.
• Golden sandwich cookies: Any vegan vanilla sandwich cookies will work here. You can also use vegan graham crackers or plain vanilla cookies if that’s what you have on hand.
• Freeze-dried strawberries: While these give the best flavor without adding moisture, you can use dried strawberries instead. Just chop them very finely. Fresh strawberries aren’t recommended as they’ll make the cookies too wet.
• Vegan white chocolate chunks: These can be replaced with regular vegan chocolate chips, or you can skip them altogether. Another option is using chopped vegan vanilla candy bars.
• Strawberry flavoring: Natural strawberry extract works just as well. You could also use raspberry flavoring for a different berry twist.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan shortcake cookies is overmixing the dough – once you combine the wet and dry ingredients, mix just until they’re incorporated, as excessive mixing can lead to tough, dense cookies instead of tender, melt-in-your-mouth treats. Another common mistake is using cold plant-based butter, which won’t cream properly with the sugars – make sure your butter is properly softened (but not melted) for the best texture. The timing of adding freeze-dried strawberries is crucial too – fold them in last and avoid crushing them too much, as their concentrated flavor can become overwhelming if they’re too finely broken down. For the best results, chill your dough for at least 30 minutes before baking, and don’t skip the cooling time on the baking sheet – these cookies need about 5 minutes to set properly before transferring to a wire rack.

What to Serve With Strawberry Shortcake Cookies?

These sweet and fruity cookies are perfect for pairing with your favorite drinks and dessert accompaniments! A cold glass of vanilla almond milk or oat milk makes these cookies even more enjoyable, helping to balance out their sweetness. For a cozy afternoon treat, serve them alongside a cup of chamomile tea or a vanilla-flavored coffee drink. Since these cookies already have lots of strawberry flavor, try serving them with some fresh berries on the side – raspberries and blueberries would be particularly nice. If you’re putting together a vegan dessert platter, these cookies work great next to other plant-based treats like dairy-free ice cream or coconut whipped cream for dipping.

Storage Instructions

Keep Fresh: These vegan strawberry shortcake cookies stay fresh in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container with them – it’s an old trick that helps keep them soft and chewy! Just make sure they’re completely cool before storing to maintain their texture.

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the unbaked cookie dough balls – just add an extra minute to the baking time when you’re ready to bake them.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 48 hours before baking. This actually helps develop the flavors even more! Just wrap it tightly in plastic wrap or store in an airtight container until you’re ready to bake.

Preparation Time	20-30 minutes
Cooking Time	10-14 minutes
Total Time	30-44 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 250-260 g

Ingredients

• 2 cups plain flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup plant-based butter, softened
• 2/3 cup packed vegan light brown sugar
• 1/3 cup vegan granulated sugar
• 1/2 cup sugar-free applesauce
• 1 teaspoon vanilla essence
• 2 teaspoons strawberry flavoring (or swap with strawberry extract and add a few drops of red food coloring if you want a hue)
• 10 golden sandwich cookies, roughly chopped
• 0.6 oz freeze-dried strawberry pieces
• 2/3 cup vegan white chocolate chunks

Step 1: Prepare Dry Ingredients

In a bowl, whisk together the flour, salt, baking powder, and baking soda.

Set the bowl aside for later use.

This will be your dry ingredient mixture.

Step 2: Cream the Butter and Sugar

In a separate large bowl, add the softened vegan butter along with both types of sugar.

Beat the mixture together for 4-6 minutes until it becomes light and creamy.

This step is crucial for achieving a soft and chewy texture.

Step 3: Add Wet Ingredients

Add the applesauce and both extracts to the creamed butter and sugar mixture.

Beat them for about 20-30 seconds, just until they are incorporated into the mixture.

Be careful not to overmix.

Step 4: Combine Wet and Dry Ingredients

Gradually pour the dry ingredient mixture into the wet ingredients.

Beat gently, just until the flour is fully combined.

Overmixing can lead to tough cookies, so stop as soon as there are no visible streaks of flour.

Step 5: Fold in Add-ins

Gently fold in the roughly chopped golden Oreos, freeze-dried strawberries, and white chips.

Ensure they are evenly distributed throughout the dough for a balanced flavor in every bite.

Step 6: Shape and Chill Cookies

Use a large ice cream scoop or your hands to shape the dough into 9 cookies.

Place them on a baking sheet.

For extra flair, optionally press more cookie pieces, chips, or dried strawberries onto the tops of the cookies.

Chill the cookies in the fridge for 30 minutes.

During this time, preheat your oven to 375˚F (190˚C).

Step 7: Bake and Cool the Cookies

Once the cookies have chilled, bake them in the preheated oven for 10-14 minutes until they are golden brown.

Remove from the oven and allow them to rest for 15-20 minutes to set before enjoying.

This resting period helps the textures blend and the cookies to finish cooking off the heat.

Step 8: Store Leftovers

To keep the cookies fresh, store any leftovers in an airtight container.

Enjoy these delicious treats anytime you’d like a quick sweet snack!