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My strawberry shortcake cookies features a thick and chewy base topped with fluffy buttercream and an addictive crunchy topping. These taste like the strawberry shortcake ice cream bars in cookie form!

a strawberry shortcake cookie topped with buttercream frosting and an oreo and jello crunch topping.

I love over the top decadent cookies. I've previously shared Copycat Gideon's Cookies, Buckeye Cookies, and even Coffee cake cookies! In the summer, I always crave these strawberry shortcake cookies. They're perfect after school with a big glass of milk. We also love them for bake sales and for Valentine's day and baby showers.

Why Our Recipe Is the Best: A Sprinkle of Food Science

We Use a High Flour To Fat Ratio: 4 cups of flour to 1 cup of butter gives us a thicker, sturdier cookie that can hold up to our toppings.
We Use Cornstarch: This inhibits gluten development for a soft and chewy cookie that literally melts in your mouth.
We Chill Our Dough: This helps the butter solidify a bit. This ensures they hold their shape and don't spread.

Ingredient Notes and Shopping Tips

ingredients including flour, sugar, butter, eggs, baking powder, strawberry jam, vanilla.

Butter: Make sure the butter for both the frosting and the cookies is softened. An hour or s at room temp. will do the trick. Short on time? Microwave water in a glass measuring cup. Dump out the water and put the cup over the butter to speed things up!
Eggs: Bring your eggs to room temperature for about 30 minutes to help them mix in smoothly. You can also dunk them in warm (not hot) water for a few minutes too if you forgot!
Baking Powder: I bake with baking soda more than baking powder so I always make suer mine is fresh by dropping it in a cup of hot water. If it bubbles you're good to go!
Strawberry Jam: Be sure to grab jam. Jelly doesn't have any fruit pieces and the pieces in preserves are too large for this recipe.
Flour: Measure your flour by spooning it into your measuring cup. Avoid dipping your flour into the flour container as you'll use too much leading to dry cookies.

a 2 image collage showing how to roll cookie dough balls and make the strawberry shortcake topping.

Krystle's Tips: Steal My Culinary School Secrets

Don't Overbake: These cookies are done with the edges are golden brown and the center still looks underdone. They'll continue to cook and firm up on the hot pan as they cool. Overbaking will make them dry and crumbly.
Use a Cookie Scoop: This gives you even cookies that look pretty but more importantly finishing baking at the same time.