Strawberries and cream cookies are the perfect treat when you want something soft, chewy, and bursting with fresh flavor. Made with real strawberries and creamy white chocolate, they’re everything a summer cookie should be—sweet, refreshing, and incredibly satisfying. This recipe brings out the best of both worlds: the tart juiciness of ripe berries and the smooth richness of white chocolate. Whether you’re baking for a picnic, a brunch, or just a cozy afternoon at home, these cookies are easy to make and hard to resist. If you’re craving a fresh spin on a classic favorite, these cookies are it.
Table of Contents
Table of Contents
A Personal Journey into Strawberries and Cream Cookies
A sweet summer memory from my kitchen
Some of my warmest memories start with flour-dusted counters and the scent of something buttery baking in the oven. One summer, after picking a basket full of strawberries at a local farm, I wanted to do more than just snack on them or make jam. That’s when I tried making strawberries and cream cookies for the first time. Soft, chewy, and filled with fresh fruit and creamy white chocolate, they became an instant favorite. They reminded me of the strawberries and whipped cream my grandmother used to serve—but this time, all tucked inside a cookie. They quickly joined our rotation of fruity treats, right alongside my go-to strawberry crunch cookies.
It’s moments like these that inspired me to start Easy Dishes To Do—where even seasonal bakes like this feel fun and totally approachable.
What makes strawberries and cream cookies irresistible
It’s no surprise that strawberries and cream cookies have found a permanent spot in my recipe box. Unlike many versions that rely on freeze-dried berries, this recipe uses real, juicy strawberries. That means every bite is naturally sweet and slightly tangy, perfectly balanced by the milky richness of pure white chocolate chips. The cookie dough itself is simple and fast to prepare, coming together in under 30 minutes from start to finish.
With a golden edge, a soft center, and pops of berry throughout, these cookies are as beautiful as they are delicious. They’re a great match for a summer dessert spread next to ice cream cookies or a playful cookie dough ice cream cake. Whether you’re hosting a brunch or just treating yourself, they’re a joyful, seasonal way to bake with heart.
What Makes Strawberries and Cream Cookies Unique
Fresh strawberries make all the difference
Many cookie recipes out there use freeze-dried fruit to avoid moisture, but there’s something unbeatable about baking with real, juicy berries. In these strawberries and cream cookies, fresh strawberries bring brightness, a natural sweetness, and soft texture to each bite. Because strawberries have a firmer structure than most berries, they hold up beautifully during baking without making the dough soggy. That’s one reason they’ve become a go-to ingredient in our summer bakes, much like the ones we use in peanut butter banana cookies for that soft, fruity bite.
Chopped into small pieces—no larger than ½ inch—they blend easily into the dough, ensuring even distribution and consistent texture throughout. If you’ve ever wondered whether fresh fruit works in cookies, this recipe proves it can, with delicious results.
The creamy magic of white chocolate
White chocolate chips bring the “cream” to these strawberries and cream cookies. But here’s the trick: not all white chocolate is created equal. For the best results, skip the compound stuff made with vegetable oils. Look for white chocolate that contains cocoa butter—it melts smoothly and tastes rich and milky. That creamy base balances out the natural tartness of strawberries, giving you a treat that’s satisfying without being too sweet.
If you’ve ever tried our cookies and cream cookies, you’ll understand how that sweet-and-creamy combo works wonders. These cookies offer a similar cozy flavor vibe—especially if you enjoy melting textures like the ones in white chocolate chip cookies. Together, the fresh berries and creamy chips make this a cookie worth baking on repeat.
Baking the Perfect Batch of Strawberries and Cream Cookies
Step-by-step for soft, chewy results
The beauty of strawberries and cream cookies is how effortlessly they come together. Start by whisking cooled melted butter with brown and white sugars—this gives the dough a rich butterscotch-like base. Add one egg yolk (no white!) to help the cookies stay dense and chewy without spreading too much. Then fold in your dry ingredients until just combined.
Next comes the best part: adding chopped strawberries and white chocolate chips. It’s okay to be thorough when mixing in the berries—they’re sturdy and won’t fall apart. Their moisture even softens the dough, making it easy to scoop. Don’t forget to press a few extra strawberry pieces on top before baking for that bright, bakery-style finish. These strawberries and cream cookies bake best at 350°F for about 15–20 minutes—just until golden at the edges and soft in the middle.
Let them cool for a few minutes on the baking sheet before transferring to a rack. If you love baking creative cookies, this recipe sits beautifully beside our peanut butter oatmeal cookies or the whimsical cookie monster ice cream.
Common baking tips that actually work
To make the perfect batch of strawberries and cream cookies, start with room temperature ingredients and avoid over-mixing once the flour is added. Use a cookie scoop for even sizes so each one bakes consistently. And unlike classic chocolate chip cookies, these should not be under-baked—the strawberries need time to release just the right amount of moisture and set properly.
For extra convenience, scoop and freeze the dough in advance. Then bake directly from frozen whenever the craving hits—just like we do with chocolate chip cookie ice cream sandwiches.
How to Store and Serve Strawberries and Cream Cookies
Best practices for storing strawberries and cream cookies
To keep your strawberries and cream cookies fresh and chewy, storage matters. Because these cookies contain fresh fruit, they’re best enjoyed within a day if left at room temperature. For longer storage, pop them in an airtight container in the fridge for up to 4 days. The chilled version has a firmer texture and slightly intensified flavor—the strawberries stay juicy, and the white chocolate offers a creamy bite.
You can also freeze the dough. Just scoop into balls, place on a tray to firm up, then transfer them to a freezer-safe bag. When you’re ready to bake, place the frozen dough balls directly on the baking sheet and add 2–3 extra minutes to the baking time. This works especially well, similar to how we prep our cookie dough brownies or gluten-free cookie dough. Fresh or frozen, you’ll always get delicious results.
Creative ways to serve strawberries and cream cookies
There’s no wrong way to enjoy strawberries and cream cookies. Serve them warm for that soft, gooey center or cold for a firmer bite. They’re perfect with a scoop of vanilla ice cream or served as part of a summer dessert board.
You can also pair them with other textures and flavors. For example, try adding a few to a plate alongside cookie dough cake or chocolate-dipped fruits. Their fresh berry flavor stands out but plays well with others, making them a hit at picnics, parties, or brunch spreads.
Whether you’re baking ahead or making them fresh, strawberries and cream cookies are as practical to store as they are delightful to serve.
Strawberries and Cream Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and white sugar until smooth and glossy.
- Add the egg yolk and vanilla extract. Whisk again until combined.
- Fold in the flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold in the chopped strawberries and white chocolate chips.
- Use a cookie scoop to portion dough onto prepared tray. Press extra berries on top if desired.
- Bake for 15–20 minutes until golden on edges and soft in center.
- Cool on baking sheet for 5 minutes, then transfer to rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions About Strawberries and Cream Cookies
What is everyone’s favorite cookie?
Chocolate chip cookies often take the top spot, thanks to their timeless appeal. But strawberries and cream cookies are becoming a close favorite for those who love fruity, fresh twists in their bakes. Their balance of juicy berries and creamy sweetness makes them stand out, especially in warmer seasons.
How old is the strawberry cream cookie?
The flavor combo of strawberries and cream has been around for centuries, but strawberries and cream cookies are a newer creation. They’ve grown popular in the last decade as more bakers began experimenting with fresh fruit in cookie dough. It’s a modern take on a beloved classic pairing.
Can you put fresh fruit in cookies?
Absolutely. In fact, fresh strawberries work beautifully in cookies when chopped into small pieces. The key is balancing their moisture content, and recipes like these strawberries and cream cookies are specifically designed to accommodate that. You’ll get soft, flavorful results every time.
Why do people like cookies and cream ice cream?
Because it offers the best of both worlds: crunchy cookie bits and smooth, creamy texture. That’s also why strawberries and cream cookies are so popular—they combine fruity bursts with rich, melty chocolate chips in every bite, creating that same layered satisfaction.
Conclusion
If you’re looking for a dessert that’s sweet, fresh, and guaranteed to impress, strawberry and cream cookies are the perfect choice. They’re soft in the center, slightly crisp on the edges, and full of fruity goodness in every bite. Whether you’re baking them for a summer gathering or a cozy weekend treat, these cookies bring a homemade touch that’s hard to resist.
This recipe brings out everything we love about strawberry cookies and cream—bright, juicy fruit, a creamy richness, and that comforting bakery-style texture. With just a few simple steps, you’ll have a batch that tastes like sunshine in cookie form. From my kitchen to yours, I hope you enjoy baking—and sharing—these as much as I do.