
Classic butter shortbread meets fresh strawberry flavor in these delicate cookies. Each tender, crumbly bite features real strawberry essence from freeze-dried berries, topped with a vibrant pink glaze made from fresh strawberries. Perfect for spring gatherings, these cookies offer both elegant presentation and pure strawberry indulgence.
Through careful recipe testing, I found that powdered sugar creates the most delicate, melt-away texture compared to regular sugar. The recipe has earned a permanent spot in our family's spring celebrations.
Key Ingredients
- Butter: European-style unsalted butter, softened
- Powdered sugar: Sifted to ensure smoothness
- Freeze-dried strawberries: Choose vibrant red berries
- All-purpose flour: Spoon into measuring cup and level
- Fresh strawberries: Sweet, ripe berries for glazing
- Vanilla extract: Use pure, not imitation
Preparation Method
- Step 1:
- Make the Cookie Base: Beat butter until creamy and light. Incorporate sugar gradually. Process freeze-dried strawberries into powder. Combine dry ingredients separately. Mix until just incorporated, taking care not to overwork.
- Step 2:
- Shape the Cookies: Lightly flour surface. Roll between parchment to 1/4-inch thickness. Chill thoroughly. Keep unused dough cold. Minimize handling to maintain temperature.
- Step 3:
- Bake to Perfection: Space cookies evenly on sheet. Monitor for light golden edges. Transfer to cooling rack. Allow to cool completely. Ensure room temperature before adding glaze.

The glazing technique was perfected over many batches - partial dipping creates an artisanal finish while fresh strawberry glaze adds bright, authentic flavor.
Storage Instructions
Store properly to maintain quality: Place unglazed cookies in sealed containers. Separate layers with parchment. Keep at room temperature up to 5 days. Freeze unglazed cookies for 3 months. Apply glaze after thawing.
Packaging Tips
Present cookies beautifully: Use clear treat bags. Stack in decorative containers. Finish with coordinating ribbons. Include baking instructions. Suitable for cookie swaps.
Common Issues
Solutions for typical problems: Spreading means warm dough. Hard texture indicates excess flour. Soft cookies result from warm butter. Uneven browning suggests temperature variance.

This refined shortbread recipe showcases how quality ingredients and proper technique create exceptional results. The cookies bring elegance to any spring gathering or afternoon tea service.
Frequently Asked Questions
- → Why put freeze-dried strawberries in the cookie dough?
- They give an amazing strawberry punch without adding wetness that could ruin the texture.
- → What's the point of chilling the cookie dough first?
- It’s key for keeping the shape intact while baking and avoiding unwanted spreading.
- → Is it okay to prepare them in advance?
- Totally! You can freeze the dough or store the baked cookies unglazed until you need them.
- → Why not scoop the flour directly from the bag?
- Scooping packs it in too much, which leaves your cookies dry and crumbly instead of perfectly tender.
- → How long are these cookies fresh?
- They’ll stay delicious in an airtight container for about a week but are best within the first few days.