Introduction

These Homemade Strawberry Shortcake Butter Cookies combine the rich, buttery flavor of classic cookies with sweet strawberry compote and a glossy vanilla glaze. Perfect for a special treat, they capture the essence of strawberry shortcake in a portable, delightful cookie form.

The image shows a close-up of a crumbly strawberry dessert broken in half, stacked on a white marbled surface. The bottom layer is a golden crumbly base, topped with a bright red, glossy strawberry filling with visible strawberry seeds and small fruit pieces. Above that is a thick layer of crumbly, light beige topping. A thin stream of white glaze drips slowly down the center, connecting the two halves of the dessert. Crumbs scatter around the dessert, enhancing the textured look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the strawberry compote:

3 cups fresh strawberries (chopped for quicker cooking)
1 tbsp cornstarch
1/4 cup white sugar
1 tsp lemon juice

For the shortbread crumbs:

3 tbsp melted salted butter
2 tbsp white sugar
1 tbsp packed light brown sugar
1/2 cup plain flour

For the cookie dough:

1 1/3 cups + 1 tbsp plain flour
1/4 cup packed light brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1/2 cup unsalted butter (softened to room temperature)
1/2 tsp baking soda
1/4 tsp salt
1 large egg

For rolling the cookies:

1/4 cup white sugar

For the vanilla glaze:

1/2 cup powdered sugar (sifted)
1/4 tsp vanilla extract
1 tbsp milk (or as needed)
1 tbsp heavy cream

Instructions

Step 1: Prepare the strawberry compote by combining strawberries, sugar, cornstarch, and lemon juice in a small saucepot. Toss to coat evenly.
Step 2: Cook over medium heat for 5-8 minutes, stirring gently until thickened. Once bubbling, cook for an additional 15 seconds. Transfer to a bowl and let cool completely, then chill in the fridge for 1 hour.
Step 3: In a large bowl, beat softened butter with white and brown sugars and vanilla on medium-high speed for 1-2 minutes until pale and fluffy. Add the egg and mix until combined.
Step 4: In a medium bowl, whisk flour, baking soda, and salt. Fold dry ingredients into the butter mixture until evenly combined. Cover and refrigerate for 30 minutes.
Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6: Prepare shortbread crumbs by mixing flour, both sugars, and melted butter until clumps form. Spread on a parchment-lined tray and bake for 12-15 minutes, tossing halfway. Cool completely and break into pieces.
Step 7: Roll chilled dough into balls, then coat in granulated sugar. Place on baking sheets 2 inches apart.
Step 8: Bake cookies for 11-13 minutes until edges are golden and centers soft. Cool 2 minutes, press an indent in each center with a teaspoon back, then cool completely on a wire rack.
Step 9: Whisk powdered sugar, cream, and vanilla to make glaze, thinning with milk if needed to a thick but drizzleable consistency.
Step 10: Assemble by spooning 2 teaspoons of compote into each cookie indent. Sprinkle shortbread crumbs on top, then drizzle with vanilla glaze.

Tips & Variations

Use frozen strawberries if fresh aren’t available; thaw and drain excess liquid before making compote.
For a richer flavor, substitute some white sugar with coconut sugar in the cookie dough.
Chill the dough longer if you want thicker, less spread cookies.
Experiment with other berry compotes like blueberry or raspberry for a twist.
Make the shortbread crumbs in advance up to 3 days and store in an airtight container.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3-4 days. Because of the fresh strawberry compote, it’s best to enjoy them while fresh. Leftover shortbread crumbs can be kept separately in a sealed container at room temperature for up to a week. To reheat cookies, allow to come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

A close-up image of a crumbly pastry broken in half, showing a thick, glossy red strawberry filling with chunks of fresh strawberry pieces inside. The pastry has a golden crumb coating on top, with a rough texture, and a soft, slightly crumbly base layer of light golden brown color. A white glaze is dripping down the middle from the top piece to the bottom, adding a smooth contrast to the crumbly textures. The dessert is set against a white marbled surface with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry compote ahead of time?

Yes, the compote can be made up to 3 days in advance and stored in a sealed jar in the refrigerator until ready to use.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or flour to thicken the compote, though cornstarch results in a clearer, less cloudy finish.