Our Strawberries and Cream Shortbread are like old fashioned strawberry shortcake but in cookie form! They bake up crisp, buttery, and lightly golden brown and are topped with the most luscious, creamy strawberry glaze. These cute cookies are perfect for Spring tea, a Mother’s Day Brunch, as well as bridal and baby showers. We even made this pretty pink cookie for our own wedding day!! My colors were pink and ivory so they matched perfectly. These delightful bitesize cookies just melt in your mouth! Strawberries and Cream Shortbread is a highly addictive treat! It’s impossible to eat just one. You’ll be popping ’em like potato chips! Really…be careful!
Here’s all you’ll need: strawberry preserves, butter, vanilla extract, flour, sugar, salt, confectioners’ sugar, milk or cream, and coarse sugar or sprinkles (optional).
In a medium bowl, mix 1 tablespoon of strawberry preserves, butter and vanilla extract with a hand mixer on medium speed until well combined. Shape the butter mixture into a 6 inch log, wrap in plastic wrap and refrigerate or freeze for 1 hour or until firm. My fridge is basically the actual North Pole, so I just tossed it in the very back for about an hour and it was plenty firm! Any cookie that starts with a butter base will typically freeze well. And this shortbread recipe is no exception. We made these a week ahead of time for our wedding, froze them, and then thawed the day before and our wedding guests were none the wiser…..well at least until now! Oops!!
Next in a large bowl, add the flour, granulated sugar, and salt. Whisk it all together to combine.
Remove the butter log from the refrigerator and add it to the bowl. Cut the butter mixture into the flour using my newest favorite kitchen superstar that’s getting much more use than I could have ever imagined…..A PASTRY BLENDER!!!! If you don’t have one yet, no worries! You can also use a knife or a fork or even your good ole fingers to get the job done.
In fact once the mixture started to resemble coarse crumbs I switched over to my fingers. Keep kneading the dough until it’s smooth. Basically you’re just trying to absorb all of the flour into that dough. It’ll happen….I promise! Just keep squishing and kneading until it looks like this. It’s gonna take a little elbow grease!
Roll out the dough onto a lightly floured surface. We’re looking for the dough to be about 1/4″ thick. Cut out cookies with a scalloped or flower or any cute little cookie cutter that you like. The key is to pick a small one, like 1-1/2- to 2-inches in size. Bitesize cookies are just SO CUTE!!!! Place the cookies onto a parchment lined cookie sheet, because parchment is the only way to go when it comes to baking!! This shortbread recipe doesn’t spread very much so don’t worry too much about placement. Bake for 10-12 minutes in a 325 degree preheated oven or until the edges begin to brown ever so slightly.
For picture perfect cookies, I ALWAYS rotate my cookie sheet placement halfway through baking. So if I’m baking on the top and middle racks those cookie sheets trade places. And I also spin them around 180 degrees so the cookies that were in the front of the oven are now in the back. It’s a simple trick that will give you wonderful results! Remove the cookies from the cookie sheet and cool on a wire rack or the countertop because you were too lazy to go downstairs and grab the wire racks….wait….what?!? Thank goodness for big islands with lots of space!! Seriously though I’m racking up 20+flights of stairs on my fitbit on a slow day! Phew!
Meanwhile as the cookies are cooling, we can whip up that luscious strawberry glaze! Add 1 tablespoon of strawberry preserves to a microwave safe bowl. Microwave for 15-30 seconds or until melted. Whisk in 1 cup of powdered sugar using a wire whisk. Stir in 1-1/2 tablespoons of milk to form a smooth glaze. Or for an added creaminess use heavy whipping cream! I did and the results were fabulous!! Seriously amazing!! Spread a small amount of strawberry glaze of each and every cookie. Once the icing is set these are totally stackable!
Sprinkle with coarse sugar or any cute lil sprinkles ya got! Store at room temperature….who am I kidding?!? These cookies won’t last!!! If you’re a strawberry lover, be sure to taste test our Fresh Strawberry Tart recipe!
Strawberries and Cream Shortbread
- 1 tablespoon strawberry preserves
- 1/2 cup butter softened
- 1/4 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- pinch of salt
- FOR THE GLAZE:
- 1 tablespoon strawberry preserves
- 1 cup confectioners' sugar
- 1-1/2 tablespoons of heavy whipping cream (or milk)
- Step 1 In a medium bowl, mix 1 tablespoon of strawberry preserves, butter and vanilla extract with a hand mixer until well combined. Shape the butter mixture into a 6 inch log, wrap in plastic wrap and refrigerate or freeze for 1 hour or until firm.
- Step 2 In a large bowl, whisk together the flour, granulated sugar, and salt.
- Step 3 Remove the butter log from the refrigerator and add it to the bowl. Cut the butter mixture into the flour using a pastry blender (or fork) to resemble coarse crumbs. Knead with hands until a smooth dough is formed.
- Step 4 Roll out the dough onto a lightly floured surface to 1/4″ thickness. Cut out cookies with a scalloped 1-1/2 to 2″ cookie cutter.
- Step 5 Place the cookies onto a parchment lined cookie sheet. Bake in a 325 degree preheated oven for 10-12 minutes or until the edges begin to brown slightly.
- Step 6 Add 1 tablespoon of strawberry preserves to a microwave safe bowl. Microwave for 15-30 seconds or until melted. Whisk in 1 cup of powdered sugar using a wire whisk. Stir in 1-1/2 tablespoons of heavy cream (or milk) to form a smooth glaze.
- Step 7 Top each cookie with strawberry glaze and enjoy!
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