The Story & Intro
Hi, I’m Inaya, from the sun-drenched island of Crete. 🍓 Growing up, summer meant baskets of fresh strawberries and laughter echoing through my grandmother’s kitchen. She’d let me mash the berries while she whipped cream by hand, turning simple ingredients into something magical. Those moments inspired my White Chocolate Strawberry Shortcake Cookies a delightful twist on a Greek-summer memory with a modern touch.
These cookies taste like sunshine in every bite buttery, soft, and filled with chunks of creamy white chocolate and bursts of sweet-tart strawberry. Whether you’re hosting a tea party, baking for someone special, or simply treating yourself, this recipe brings comfort and joy straight from the heart.
If you love fruity desserts, this white chocolate strawberry shortcake cookie recipe is one you’ll want to make again and again. They’re easy to prepare, look stunning, and taste even better the next day. Let’s dive into these strawberry-kissed delights!
Ingredients
(Serves 16–20 cookies)
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
Add-ins:
- 1 cup chopped fresh strawberries (patted dry)
- 1 cup white chocolate chunks or chips
Optional Topping:
- Crushed shortbread cookies or graham crumbs for extra crunch
Step-by-Step Instructions
Step 1: Prepare the Strawberries
Gently wash and dice your strawberries into small pieces. Pat them completely dry with paper towels moisture is the enemy of chewy cookies!
Step 2: Mix the Wet Ingredients
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy about 2 minutes. Beat in the egg and vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined don’t overmix.
Step 4: Add White Chocolate & Strawberries
Fold in the white chocolate chunks and strawberries gently. The dough should be soft but not sticky. If it’s too wet, refrigerate for 15 minutes.
Step 5: Bake the Cookies
Preheat oven to 350°F (175°C). Scoop cookie dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes or until edges turn golden.
Cool for 5 minutes before transferring to a wire rack.
Serving & Storage
Serve these cookies slightly warm the white chocolate melts beautifully, and the strawberries taste like jammy sunshine. Pair them with vanilla ice cream, whipped cream, or a cup of herbal tea.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the dough balls for future baking!
uring ingredients and steps for white chocolate strawberry shortcake cookies.
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White Chocolate Strawberry Shortcake Cookies
Soft, buttery cookies filled with chunks of creamy white chocolate and bursts of fresh strawberries. These White Chocolate Strawberry Shortcake Cookies are the perfect mix of sweet, fruity, and melt-in-your-mouth goodness an easy dessert that tastes like summer in every bite.
- Total Time: 27 minutes
- Yield: 16–20 cookies
Ingredients
Dry Ingredients:
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
2 tsp pure vanilla extract
Add-ins:
1 cup chopped fresh strawberries (patted dry)
1 cup white chocolate chunks or chips
Optional Topping:
Crushed shortbread cookies or graham crumbs for crunch
Instructions
Prepare Strawberries: Dice strawberries into small pieces and pat dry with paper towels.
Cream Butter & Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth.
Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients until just combined.
Fold in Add-ins: Gently fold in white chocolate chunks and strawberries. If dough is sticky, chill for 15 minutes.
Bake: Scoop dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
Cool & Serve: Let cool for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Notes
Patting strawberries dry prevents soggy cookies.
Use good-quality white chocolate for the best flavor.
Dough can be frozen for up to 3 months. Bake straight from frozen, adding 2 minutes to the bake time.
For extra crunch, sprinkle crushed shortbread crumbs before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – with Greek inspiration
Nutrition
- Serving Size: 1 cookie (about 45g)
- Calories: 165 kcal
- Sugar: 14g
- Sodium: 95 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Conclusion
There’s something timeless about baking cookies that taste like summer. These white chocolate strawberry shortcake cookies combine the creamy sweetness of white chocolate with the bright flavor of strawberries creating a treat that feels indulgent yet comforting.
From my Cretan kitchen to yours, may these cookies bring a little sunshine to your table, one bite at a time. 💕
Short 100-Word Version
These White Chocolate Strawberry Shortcake Cookies are soft, buttery, and filled with sweet strawberries and creamy white chocolate. Inspired by my childhood summers in Crete, they blend tradition with a touch of modern flavor. The dough comes together in minutes, and each cookie bakes to golden perfection crisp edges, chewy centers, and bursts of fruity sweetness. Serve them warm with tea or ice cream for a perfect treat that feels like home. You’ll love how simple and elegant this recipe is a delicious reminder that baking should always be joyful, messy, and full of love. 🍓
