Crumbl Strawberry Shortcake Cookies (Copycat Recipe – Soft, Bakery Style)
These Crumbl strawberry shortcake cookies are soft, buttery, and packed with real strawberry flavor using freeze-dried strawberries for the perfect texture. Each cookie is topped with a light whipped cream frosting and fresh strawberries, creating a bakery-style dessert that tastes just like strawberry shortcake in cookie form.This easy Crumbl copycat recipe is perfect for spring baking, parties, or when you want a show-stopping dessert that looks as good as it tastes. With their thick, soft centers and beautiful presentation, these cookies are guaranteed to impress.
Servings 10 large cookies
Calories 460kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop (or 1/4 cup measure)
- Whisk
- Spatula
- Cooling rack
- Piping bag (optional, for frosting)
Ingredients
Cookies
- 1 cup 226g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 3/4 cup 165g brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups 345g all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup freeze-dried strawberries crushed
Stabilized Whipped Cream Frosting
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix
Topping
- 1 cup fresh strawberries diced and patted dry
- Optional: crushed vanilla wafers or shortbread cookies
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars together for 2–3 minutes until light and fluffy.
- Add eggs and vanilla, mixing until smooth and fully combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and crushed freeze-dried strawberries.
- Combine wet and dry ingredients until a thick dough forms. Do not overmix.
- Chill the dough for 20–30 minutes to prevent spreading.
- Scoop large dough balls (about 1/4 cup each), roll, and slightly flatten.
- Bake for 12–14 minutes until edges are set and centers remain soft.
- Allow cookies to cool completely before frosting.
- To make frosting, beat heavy cream, powdered sugar, vanilla, and pudding mix until stiff peaks form.
- Assemble cookies by spreading or piping frosting onto each cookie and topping with diced strawberries. Add optional crumble topping if desired.
Notes
For the best Crumbl-style strawberry shortcake cookies, use freeze-dried strawberries instead of fresh in the dough. This provides a concentrated strawberry flavor without adding excess moisture, helping the cookies stay thick, soft, and bakery-style.
Chilling the cookie dough for at least 20–30 minutes is key to preventing spreading and achieving that signature thick, soft center. For even thicker cookies, you can chill the dough longer.
Slightly underbaking the cookies ensures a soft and tender texture. The centers should look just set when removed from the oven—they will continue to firm up as they cool.
To keep the whipped cream frosting stable and pipeable, the addition of instant pudding mix is essential. This helps the frosting hold its shape longer, making it ideal for serving and food photography.
For best results, add the whipped cream frosting and fresh strawberries just before serving. This keeps the cookies from becoming soggy and maintains their fresh, bakery-style appearance.
If you want to enhance the strawberry shortcake flavor, add a sprinkle of crushed vanilla wafers or shortbread cookies on top for extra texture and a classic shortcake finish.
Store unfrosted cookies at room temperature and frost right before serving for the best taste and texture.