Berry delight Shortcake Cookies: A Sweet Taste of Spring

Berry delight Shortcake Cookies: A Sweet Taste of Spring

Nothing says spring quite like the sweet and slightly tart taste of fresh berries. And what better way to enjoy them than in a batch of homemade berry delight shortcake cookies? These cookies combine the flavours of a classic strawberry shortcake—juicy berries, buttery biscuits, crumb topping and a touch of vanilla glaze—into a delightful handheld treat. This recipe might seem quite long, including many steps but I can guarantee you it is very easy to follow and the results are so aesthetic and delicious!

Why You'll Love These Cookies

• They’re soft, buttery, and packed with fresh berry flavour.

• No need to assemble individual shortcakes—just grab and go!

• A perfect way to use up seasonal berries.

• They pair beautifully with a cup of tea or coffee or for a picnic loved ones.

Ingredients (for 14 big cookies)

Berry jam:

• 3 cups 400g fresh hulled chopped strawberries, raspberries and blueberries cut into small ½-inch pieces (you can use only strawberries if you like but I recommend using all berries for the best fruity flavour)

• 1 1/2 cup 300g granulated sugar

• 2 tablespoons 40ml lemon juice

• 1 teaspoon vanilla extract

Crumb topping:

• ½ cup 71g all-purpose flour

• 2 tablespoon 25g granulated sugar

• 1 tablespoon 15g packed light brown sugar

• 3 tablespoon 42g salted butter, melted and cooled

Cookie dough:

• ½ cup 113g salted + unsalted brown butter (use both butters for optimal flavour)

• ½ cup 100g brown sugar

• ¼ cup 55g granulated sugar

• 1 teaspoon 5ml vanilla extract

• 1 large egg

• 1 cup 120g all-purpose flour

• 2/3 cup 90g bread flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon cornflour

• ¼ teaspoon salt

Vanilla glaze:

• ½ cup 60g powdered sugar

• ¼ teaspoon pure vanilla extract

• 1 tablespoon 15ml heavy whipping cream

• milk to thin it out, but just enough to make a thick opaque white glaze

Instructions

Step 1: Prepare the berry jam

Add the washed and cut berries, sugar, lemon juice and vanilla extract to a saucepan and mix well with a long-handled spoon. Turn the heat low and stir gradually until the sugar dissolves. Once the sugar is dissolved increase the heat to a boiling point and keep stirring until the jam starts to thicken. You can check if it is ready by taking a little spoon of the jam and running your finger through it. If it wrinkles it is ready, but if still quite liquid put it back on the heat for a few more minutes.

Step 2: Make the Dough

1. Combine the brown butter (brown butter instructions can be found in previous recipes) with granulated and brown sugar and mix until mixture is fluffy.

2. Add the egg and vanilla and mix until well incorporated.

3. Combine all-purpose flour, bread flour, baking powder, baking soda, corn flour and salt in a medium bowl and whisk to blend evenly.

4. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined.

5. Cover the bowl and refrigerate for 30 minutes to an hour to make it easier to roll the dough into balls and also help make thicker cookies.

Step 3: Make the crumb topping while the dough is chilling

1. Preheat your oven to 350°F – 180 °C. Line two large cookie sheets with parchment paper.

2. Combine flour and both sugars in a small bowl and blend well so there are no lumps of brown sugar. Add the cooled melted butter and toss it all together until it forms clumps.

3. Spread the crumbs out on a parchment-lined baking tray and bake for 12-15 minutes.

4. Remove from the oven and set aside to cool completely and then break up the pieces further as desired.

Step 4: Make the vanilla glaze

Combine powdered sugar, cream and vanilla in a small bowl and whisk to blend well until smooth and glossy. Adjust the consistency with some milk as needed.

Step 5: Bake the Cookies

1. Scoop the dough into balls with a large cookie scoop, spacing them about 2 inches apart.

2. Bake for 12-13 minutes, or until the edges are lightly golden.

3. Transfer baking tray to a wire rack to cool for 2 minutes, then press an indent into the centres with the back of a teaspoon measure. Let cool a few more minutes on the tray then transfer to a wire rack to cool completely.

Step 6: Assemble the cookies

Spoon about 2 teaspoons of strawberry compote into the indents on the cooled cookies, sprinkle some shortbread crumbs on top and then drizzle the glaze over top. After all these steps you can finally enjoy these amazing and delicious cookies!

Final Thoughts

Berry delight shortcake cookies are the perfect way to capture the taste of spring in every bite. Whether you're baking them for a picnic, a party, or just because, they’re sure to be a hit! Enjoy with a dollop of whipped cream or a drizzle of white chocolate for an extra indulgent treat.

Happy baking! 🍓🍪