These strawberry shortcake cookies feature a soft vanilla cookie base with rich cream cheese frosting and juicy strawberries on top. All the best parts about classic strawberry shortcake, but in cookie form!

Strawberry shortcake is just one of those classic summer desserts and it’s high time it ended up in a cookie!
It might not be the real thing, but I’m going to go out on a limb and claim that these cookies are in their own category of amazing and might possibly even edge out traditional strawberry shortcake.
I mean, there’s really no going wrong if we’re talking about a base of vanilla sugar cookies smothered in cream cheese frosting and topped with all the summery strawberry goodness.

Hello, just look at these cuties! They’re about to win every single summer beauty contest and you’re about to be the queen of summer cookout desserts.
These Cookies feature…
- A soft and fluffy vanilla sugar cookie base
- Creamy and rich cream cheese frosting
- Sweet and juicy fresh strawberry topping

Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Cream cheese
- Powdered sugar
- Strawberries
- Lemon juice
Stand Mixer or Mixing Bowl?
Both a stand mixer and a mixing bowl/wooden spoon will work for mixing the cookie dough. Obviously, by hand requires a little more elbow grease and arm power, but it’s absolutely doable!
If you choose to go the stand mixer route, make sure you use the paddle attachment for mixing.
If you are making the dough by hand, use a large bowl and a wooden spoon for creaming the butter and sugar together and make sure it’s completely creamy before introducing the other ingredients.

Tips for Perfect Cookies
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the dough.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Chill cookie dough – chilling the dough for about 1 hour before baking will help the cookies maintain their shape while they bake.
- Flatten cookies before baking – this is a puffier sugar cookie, so make sure you flatten the dough balls slightly before baking to prevent cookies from rising too tall.
- Allow cookies to cool completely – once the cookies are a bit more set, transfer them to a cooling rack to cool completely before frosting and topping with fruit.
- Top with strawberries just before serving – this is optional, but we find that if the strawberries sit on top of the cream cheese for too long, they start to release their juices a bit into the cream cheese. They still taste delicious, it just alters the appearance a bit!
Recipe Variations
Try these ideas for a different twist on these cookies.
- Try a different fruit – blueberries, raspberries, peaches, blackberries, or mango would all be delicious fruit additions. Don’t be afraid to try different combinations of fruit too!
- Flavor the frosting – try adding 1-2 teaspoons grated orange or lime zest to the frosting for a citrusy kick.
- Use a traditional buttercream – this would be a great replacement for the homemade cream cheese frosting.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Make the cookie dough – mix up the cookie dough and store in refrigerator up to 3 days before baking.
- Bake the cookies – bake the cookies and store them in an airtight container at room temperature up to 3 days.
- Make the cream cheese frosting – make the frosting and store in refrigerator up to 1 week.
- Cut strawberries – store the strawberries in refrigerator up to 3 days.
Once the cookies are assembled, we recommend storing them in the refrigerator no longer than 3 days.

Honestly, these little gems are giving the OG strawberry shortcake a run for its money. Hard not to be obsessed with a puffy vanilla sugar cookie + cream cheese frosting + fresh strawberry topping all wrapped up in one cookie, ya know?
Trust me, these are about to be the hit of your entire summer desserts game.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More incredible summer cookies to try next!
- Red, White, and Blue Mini Fruit Pizzas
- Citrus Browned Butter Shortbread Cookies
- Streusel Strawberry White Chocolate Cookies
Strawberry Shortcake Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Vanilla Sugar Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1-1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Strawberry Topping
- 1 cup finely-diced strawberries
- 1 tablespoon honey
- 1 teaspoon lemon juice
Instructions
Vanilla Sugar Cookies
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, cornstarch, baking powder, and salt. Fold into butter mixture until dough is just combined.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough at least 1 hour or up to 3 days.
- When ready to bake cookies, preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Remove dough from fridge and use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared baking sheets and flatten cookies slightly.
- Bake cookies at 350F 10-12 minutes until edges of cookies are golden-brown. Allow cookies to cool on pan 10 minutes, then transfer to a wire cooling rack to cool completely.
Cream Cheese Frosting
- Place softened cream cheese and butter in a medium bowl, and beat on medium speed using an electric mixer until smooth. Add sugar and vanilla, beating an additional few minutes until frosting is completely smooth and creamy.
Strawberry Topping
- In a small bowl, combine topping ingredients. Allow to sit 10 minutes until strawberries are juicy. Drain the juice from strawberries and discard.
- Frost cooled cookies with cream cheese frosting and top with strawberry topping. Store cookies in refrigerator until ready to serve. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 6/29/23.
Baby June says
Wow, these look so fresh and delicious! Nothing like a cookie with a pile of frosting on top. 🙂
Sarah says
Cookies with piles of frosting are the best kind right? 😉 Thanks June!
Kristine @ Kristine's Kitchen says
How cute are these?! I agree, cute food totally tastes better, which means these must taste absolutely delicious! I bet that was a priceless moment when your one-year-old niece was eating one of these. 🙂
Sarah says
Thanks, Kristine! And yes, my niece was pretty excited to have a whole cookie all to herself! 😉
Taylor @ Food Faith Fitness says
These look GREAT Sarah! I totally just made a play on Strawberry Shortcake this week, and I adore your cute little cookies! I can’t wait to try your take – pinned! 🙂
Sarah says
You’re so sweet, Taylor! Can’t wait to see your play on strawberry shortcake — I can never get enough strawberries this time of year. Thanks for the pin! 😉
whatjessicabakednext says
These look divine! I love shortbread and strawberries- best thing ever! Definitely going to try this in the Summer! 🙂
Sarah says
Totally agree, Jessica! Let me know if you make these cookies this summer! 🙂
Kelly @ The Pretty Bee: Cooking + Creating says
I love strawberry shortcake! These are so cute – they’d be perfect for a bridal or baby shower!
Sarah says
I love the idea of serving these cookies for a bridal or baby shower, Kelly! Perfect! 🙂
olivia says
these look so DELICIOUS and fresh! I’ve gotta try this recipe 😉
Sarah says
Thanks, Olivia! LMK if you try these cookies!
Natalie @ Tastes Lovely says
These sound delicious Sarah! I love strawberry shortcake! Might be my favorite summer dessert. Can’t wait to try them in cookie form!
Sarah says
Thanks, Nat! Strawberry shortcake is my fav summer dessert too!
dina says
what a great idea. these look so yummy!