Introduction

Strawberry Shortbread Cookies are a delightful twist on a classic treat, infused with the natural sweetness and vibrant flavor of freeze-dried strawberries. These buttery, crumbly cookies are perfect for any occasion and are beautifully finished with a drizzle of white chocolate and a sprinkle of crushed freeze-dried berries.

A stack of seven golden-brown heart-shaped cookies sits on a white plate with a subtle leaf pattern, arranged leaning slightly to one side. Each cookie is drizzled with white icing in thin vertical lines and topped with small pieces of red freeze-dried strawberries scattered unevenly across the surface. In the foreground, one whole heart cookie faces forward, showing the texture of the cookie and bright red strawberry bits clearly, while a half strawberry piece lies on the plate next to the stack. In the blurred background, there is a white bowl filled with fresh red strawberries, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup unsalted butter
1/2 cup confectioners’ sugar
1/2 tsp vanilla extract
1 1/2 cups cake flour or all-purpose flour
2 1/2 tbsp freeze-dried strawberry powder
1/2 tsp salt
White chocolate (for drizzling)
Freeze-dried strawberries (for garnish)

Instructions

Step 1: Make the freeze-dried strawberry powder by pulsing freeze-dried strawberries in a food processor until fine. If you don’t have one, place the strawberries in a ziplock bag and crush with a rolling pin until powdery. Set aside.
Step 2: In a large bowl, combine the butter with sifted confectioners’ sugar and vanilla extract. Mix with a spatula or mixer until just combined.
Step 3: Sift in cake flour, freeze-dried strawberry powder, and salt. Stir with a spatula until the dough begins to come together. It may look crumbly at first but will form a dough with continued mixing.
Step 4: Chill the dough in the refrigerator for at least 30 minutes.
Step 5: Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
Step 6: Roll the chilled dough into a 1/4-inch (5 mm) thick slab. Cut into shapes with a cookie cutter and place on the baking sheets, spacing at least an inch apart. Re-roll scraps and chill again if necessary before cutting more shapes.
Step 7: If the dough has warmed, chill again for 30 minutes before baking.
Step 8: Bake the cookies for 15–18 minutes or until the edges turn lightly brown.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Melt white chocolate and place in a piping bag. Drizzle over the cooled cookies.
Step 11: Sprinkle chopped freeze-dried strawberries on top of the chocolate. Allow chocolate to set before serving.

Tips & Variations

Use cake flour for a more delicate texture, or all-purpose flour for a slightly sturdier cookie.
If you prefer, substitute white chocolate drizzle with dark or milk chocolate for added contrast.
Store freeze-dried strawberries in an airtight container to keep them crisp for garnish.
For a gluten-free version, try using a gluten-free flour blend suitable for cookies.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To reheat, let thaw at room temperature; the cookies are best enjoyed without microwaving to maintain their texture.

How to Serve

A stack of six triangular cookies with a light golden-brown color sits on a white plate with a subtle leaf pattern around the edge, placed on a white marbled surface. Each cookie is drizzled with thin lines of white icing and topped with small pieces of bright red dried strawberries, adding a pop of color. One cookie leans against the stack in the foreground, showing its textured surface and strawberry bits clearly. To the left, there is a single dried strawberry slice lying on the plate. In the blurred background, a white bowl filled with fresh red strawberries adds a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried ones?

Fresh strawberries contain moisture that can alter the dough’s consistency, so they are not recommended. Freeze-dried strawberries provide intense flavor without adding extra moisture.

How do I make my shortbread cookies more crumbly?

Use cake flour and avoid over-mixing the dough. Keeping the butter cold and chilling the dough before baking also helps create a tender, crumbly texture.