These Strawberry Shortcake Cookies Are Your New Favorite Dessert

These soft and tender Strawberry Shortcake Cookies bring all the flavors of the classic dessert into a portable, lighter treat. Juicy strawberries, hints of vanilla, and a cake-like cookie texture come together in every bite. They’re perfect for spring gatherings, after-dinner sweets, or anytime you want something sweet and refreshing without going overboard.

Why You’ll Love This Recipe

Fresh & Fruity: Made with real strawberries for a burst of natural sweetness.
Soft and Cake-Like: These cookies have a tender crumb just like shortcake.
Lighter Ingredients: Made with smart swaps like Greek yogurt and almond flour.
Spring & Summer Favorite: Perfect for warm-weather snacking or special occasions.

Ingredients

Dry Ingredients:

• 1 cup almond flour
• 1/2 cup oat flour (or additional almond flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt

Wet Ingredients:

• 1/4 cup unsweetened applesauce
• 1/4 cup plain nonfat Greek yogurt
• 1/4 cup monk fruit or erythritol sweetener
• 1/2 teaspoon vanilla extract

Mix-Ins:

• 3/4 cup finely chopped fresh strawberries
• Optional: 1 tablespoon sugar-free white chocolate chips

Instructions

Prep and Preheat:

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Gently pat strawberries dry with a paper towel to reduce moisture.

Mix the Dough:

• In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
• In a separate bowl, stir together applesauce, Greek yogurt, sweetener, and vanilla until smooth.
• Add the wet mixture to the dry and stir until just combined.
• Gently fold in the chopped strawberries (and white chocolate chips, if using).
• Let the dough rest in the fridge for 10 minutes to firm up.

Scoop and Bake:

• Scoop dough by heaping tablespoons onto the prepared baking sheet.
• Flatten slightly with the back of a spoon or your fingers.
• Bake for 10–12 minutes or until edges are golden and centers are set.
• Let cool on the sheet for 5 minutes, then transfer to a rack.

Nutritional Information (Per Cookie, Approximate)

• Calories: 95
• Carbs: 8g
• Protein: 3g
• Fat: 5g
• Fiber: 2g
• Sugar: 3g

Tips for Success

• Dry the Berries: Extra moisture can make cookies soggy—blot berries before folding them in.
• Don’t Overbake: These cookies are best soft and slightly underdone in the center.
• Chill the Dough: Even a short chill helps the cookies hold shape and not spread too much.
• Serve with a Dollop: For dessert vibes, top with light whipped cream or a spoonful of yogurt when serving.

Why This Recipe Works

• Balanced Sweetness: Light sweetener and juicy berries give these cookies just the right touch of sugar.
• Simple & Clean Ingredients: No refined oils or heavy dairy, but still packed with flavor.
• Flexible & Fun: Easily adaptable—try blueberries, raspberries, or lemon zest for variation.
• Great for Sharing: These cookies make a lovely gift or picnic treat.

Strawberry Shortcake Cookies are the kind of wholesome treat you’ll find yourself making again and again. With tender texture, bright berry flavor, and better-for-you ingredients, they’re a delightful way to satisfy your sweet tooth while staying on track. Perfect with a cup of tea, served at brunch, or enjoyed on a sunny afternoon.