🍓 Strawberry Crunch Cookies 🍪
Buttery shortbread meets creamy strawberry bliss with a nostalgic crunch — like your favorite strawberry shortcake ice cream in cookie form!
🌼 Introduction
Strawberry Crunch Cookies are the ultimate treat for anyone who loves the flavors of strawberry shortcake bars — buttery, crumbly, creamy, and topped with a burst of berry flavor. With a tender shortbread base and a rich strawberry cream layer, these cookies are both elegant and nostalgic.
They’re perfect for spring gatherings, summer parties, or just when you’re craving something sweet and a little fancy.
Let’s dive into the layers and build the perfect batch.
🧂 Ingredients
For the Shortbread Base:
1 cup (125g) all-purpose flour
Provides structure and crispness.
¼ cup (30g) powdered sugar
Makes the base smooth and tender.
½ cup (115g) cold unsalted butter, cubed
Creates a rich, flaky texture.
For the Strawberry Layer:
¾ cup (180g) whole milk or sour cream
Sour cream adds tang and creaminess; milk is lighter.
1 large egg
Helps set the layer and binds the ingredients.
1 tsp vanilla extract
Adds warmth and depth of flavor.
⅔ cup (65g) freeze-dried strawberries, ground into powder
Intense strawberry flavor without added moisture.
¼ tsp salt
Balances the sweetness and enhances flavor.
🍓 Optional Add-On: Add a strawberry crunch topping made of crushed freeze-dried strawberries and shortbread cookie crumbs for a textured finish.
🔪 Step-by-Step Instructions
🧈 Step 1: Make the Shortbread Base
Preheat your oven to 350°F (175°C).
In a bowl, combine the flour and powdered sugar.
Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Press the mixture firmly into the bottom of a parchment-lined 8×8-inch baking pan (or use a cookie scoop to press into muffin tins for individual cookies).
Bake for 12–15 minutes, or until the edges are just turning golden.
Remove from the oven and let cool slightly.
🍓 Step 2: Prepare the Strawberry Cream Layer
In a medium bowl, whisk together the egg, milk or sour cream, and vanilla until smooth.
Add the strawberry powder and salt, and whisk again until fully combined.
Pour the mixture over the slightly cooled shortbread base.
💡 Tip: Let the base cool for at least 5 minutes to help the topping set better during baking.
🔥 Step 3: Bake Again
Return the pan to the oven and bake for 15–18 minutes, or until the strawberry layer is set (it may jiggle slightly in the center).
Remove from oven and let cool completely in the pan.
❄️ Step 4: Chill & Slice
Once completely cooled, transfer to the refrigerator to chill for 1 hour. This helps firm up the layers for clean slicing.
Cut into bars or cookie-sized squares.
🍓 Optional Strawberry Crunch Topping
For extra texture and nostalgia, sprinkle this topping after the strawberry layer has set but before slicing:
Crunch Topping:
½ cup crushed vanilla cookies or shortbread crumbs
¼ cup crushed freeze-dried strawberries
2 tbsp melted butter
Instructions:
Mix all ingredients in a bowl until crumbly.
Sprinkle evenly over cooled cookies and press lightly to adhere.
🍽 Serving Suggestions
Serve chilled for a firm, cheesecake-like bite.
Top with whipped cream or a drizzle of white chocolate for dessert platters.
Pair with lemonade or a vanilla milkshake for a fun twist on classic treats.
🧊 Storage Tips
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in layers between parchment for up to 2 months. Thaw in the fridge before serving.
🔄 Variations
Strawberry Lemonade Bars: Add 1 tsp lemon zest to the strawberry layer.
Mini Cookie Cups: Press shortbread into muffin tins, bake, then top with the strawberry mixture for bite-sized treats.
Chocolate Drizzle: Finish with melted white or dark chocolate for extra indulgence.
📝 Final Thoughts
These Strawberry Crunch Cookies are a dreamy balance of creamy, crumbly, and fruity — like a strawberry shortcake bar in cookie form. Whether you serve them as bars, cookie cups, or with a crunchy topping, they’re guaranteed to steal the show at any dessert table.
📜 Printable Recipe Card
Yield: 12–16 cookies/bars
Prep Time: 15 mins
Bake Time: 30 mins total
Chill Time: 1 hour
Total Time: ~1 hour 45 mins
Ingredients:
Shortbread Base:
1 cup all-purpose flour
¼ cup powdered sugar
½ cup cold unsalted butter, cubed
Strawberry Layer:
¾ cup milk or sour cream
1 large egg
1 tsp vanilla extract
⅔ cup freeze-dried strawberry powder
¼ tsp salt
Optional Crunch Topping:
½ cup cookie crumbs
¼ cup freeze-dried strawberries
2 tbsp melted butter