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Crumbl Strawberry Shortcake Cookies

These Crumbl Strawberry Shortcake Cookies are thick, soft bakery-style cookies filled with sweet strawberry topping, creamy frosting, and buttery cookie crumble. They’re inspired by classic strawberry shortcake and perfect for spring desserts and special occasions.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 10 large cookies
Ingredients Method Notes

Ingredients
  

  • Cookie Dough
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream or Greek yogurt
  • Strawberry Filling
  • 1 ½ cups fresh strawberries finely chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch optional
  • Cream Frosting
  • 4 oz cream cheese softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Crumble Topping
  • 1 cup crushed vanilla sandwich cookies
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix strawberries with sugar, lemon juice, and cornstarch; let sit 20–30 minutes.
  3. In a bowl, whisk flour, baking powder, baking soda, and salt.
  4. In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy.
  5. Add eggs one at a time, then mix in vanilla extract.
  6. Stir in sour cream until smooth.
  7. Gradually add dry ingredients and mix until just combined.
  8. Scoop large cookie dough balls onto baking sheet and gently flatten.
  9. Bake for 12–14 minutes until edges are lightly golden. Cool completely.
  10. Beat cream cheese with powdered sugar and vanilla until smooth.
  11. Whip heavy cream to soft peaks and fold into cream cheese mixture.
  12. Mix crushed cookies with melted butter to form crumble.
  13. Spread strawberry filling over cooled cookies.
  14. Add frosting and top with cookie crumble. Serve immediately or chill.

Notes

  • Use fresh strawberries for best flavor and texture.
  • Do not overbake cookies to keep them soft and thick.
  • Assemble cookies just before serving for best presentation.
  • Chill dough for 20 minutes if it becomes too soft.
  • Store unassembled cookies up to 3 days in an airtight container.
  • Freeze baked cookies for up to 2 months.