This batch of Strawberries and Cream Cookies has been a staple at our kitchen table for years. I first developed the recipe one spring when I wanted something bright and pretty to celebrate a family birthday. The cookies bake up golden at the edges with a pillowy, tender center and a beautiful pink flecked crumb thanks to freeze dried strawberries. The white chocolate chips add a creamy counterpoint that keeps each bite indulgent rather than tart. I love that they are both simple and showy; they look like a bakery treat but come together with pantry friendly ingredients and no dough chilling.

What makes these memorable is how the freeze dried fruit concentrates strawberry flavor without adding moisture. As the cookies bake the strawberries soften slightly while keeping pockets of intense berry flavor. Guests often tell me they taste like strawberry shortcake in cookie form. I keep a couple of bags of freeze dried berries in the pantry for this exact reason. They add a lot of flavor while keeping the dough texture consistent and the bake time predictable. These are my go to when I need something pretty and reliable for a potluck or afternoon tea.

Ingredients

• All purpose flour: Use 3 cups measured by spooning into the cup and leveling off with a knife. I prefer King Arthur or another unbleached flour for consistent results. Flour provides structure while still allowing a tender crumb when mixed just until combined.
• Baking soda: 3 quarters teaspoon helps the cookies spread slightly and achieve golden edges. Measure carefully to avoid excess rise and coarse texture.
• Salt: Half teaspoon. Use fine sea salt or kosher salt measured by teaspoon for balanced sweetness and to highlight the strawberry notes.
• Unsalted butter: 1 cup at room temperature. I use unsalted European style butter when I want a richer flavor. Proper room temperature butter is soft but not greasy or melting.
• Granulated sugar and light brown sugar: 1 and a quarter cups granulated sugar plus quarter cup packed light brown sugar. The granulated sugar keeps the bite clean while a hint of brown sugar adds moisture and depth.
• Vanilla extract: 1 tablespoon. A good quality pure vanilla enhances the cream notes; Nielsen Massey or similar works well.
• Large eggs: Two at room temperature. Eggs add richness and help the dough bind.
• White chocolate chips: 11 ounces. Use high quality chips if serving to guests; they hold their shape and create pretty white pockets.
• Freeze dried strawberries: Two 1.2 ounce bags, about 2.4 ounces total. These provide intense strawberry bursts without sogginess so the cookie texture stays perfect.

Instructions

Preheat and prepare pans: Preheat the oven to 325 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside. Low oven temperature results in even coloring and a soft center while still producing golden edges. Mix dry ingredients: In a large bowl whisk together 3 cups all purpose flour, 3 quarters teaspoon baking soda, and half teaspoon salt. This ensures even distribution of leavening so cookies rise uniformly. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat 1 cup room temperature unsalted butter with 1 and a quarter cups granulated sugar and quarter cup packed light brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape the bowl as needed. Proper aeration here helps create a tender crumb and slight lift. Add vanilla and eggs: Beat in 1 tablespoon vanilla extract. Reduce speed to medium low and add eggs one at a time, mixing well after each addition and scraping bowl sides. Eggs emulsify the fats and liquids producing a stable dough that bakes evenly. Combine dough and mix ins: Reduce mixer speed to low and add the flour mixture, mixing only until just combined. Overmixing will develop gluten and yield tougher cookies. Fold in 11 ounces white chocolate chips and the freeze dried strawberries until evenly distributed. If the freeze dried pieces are large, pulse them briefly in a food processor before adding to avoid dry pockets. Scoop and shape: Using a large spring loaded cookie scoop, portion about 3 tablespoons of dough and roll into balls. Place dough on the prepared sheet leaving about 2 inches between each portion. Place each dough ball with the side showing the most chips and strawberry pieces facing up for the prettiest tops. Bake and finish: Bake one sheet at a time for 12 to 13 minutes, or until edges are golden and centers are still soft. Remove from oven and use a spatula to gently tuck in any over spread edges to create a round cookie. Optionally press a few extra chips on top for presentation. Cool on the baking sheet placed on a wire rack for 20 minutes before moving.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. For the best texture, place a sheet of parchment between layers so the white chips do not stick together. To extend storage, freeze the baked cookies on a tray until firm then transfer to a freezer safe bag for up to three months. To thaw, leave wrapped cookies on the counter for 30 to 60 minutes. If you prefer a warmed cookie, microwave a single cookie for about 8 to 10 seconds. Avoid reheating too long or the white chocolate may become oily.

Ingredient Substitutions

If you need to modify the ingredients, you can swap white chocolate chips for semi sweet chips for less intense sweetness. For a dairy free version use dairy free white chips and a vegan butter substitute and replace eggs with a commercial egg replacer following package ratios while noting texture will change and cookies may be flatter. If freeze dried strawberries are unavailable, finely chop dehydrated strawberries at a 1 to 1 weight ratio though flavor will be milder. Be cautious substituting flour; whole wheat will produce a denser cookie so use 50 percent whole wheat for a better outcome.

Serving Suggestions

These pair beautifully with a cup of lightly brewed tea, a tall glass of cold milk, or chilled sparkling lemonade for a spring picnic. Garnish with a dusting of powdered sugar for a tea party feel or serve stacked on a pretty plate tied with ribbon for gifting. They also make a charming component in dessert assortments alongside plain sugar cookies and shortbread for variety.

Cultural Background

Cookies with fruit and white chocolate echo classic American baking traditions that combine shelf stable confections and dried fruit. Freeze dried fruit became more common in home baking in the last two decades as snack aisles expanded. These particular cookies draw inspiration from the strawberry shortcake flavor profile and translate that into a hand held form beloved in American baking for their portability and crowd appeal.

Seasonal Adaptations

In spring use pink edible glitter or crushed freeze dried raspberries for a Valentine or Mother s Day iteration. For summer picnics swap half the white chocolate for chopped macadamia nuts and add citrus zest. During the holidays incorporate a teaspoon of ground cardamom or a splash of bourbon for adult oriented variations. Small swaps keep the basic method intact while tailoring flavor to the season.

Meal Prep Tips

Make the dough ahead and portion scoop sized balls onto a lined tray, then freeze them solid. Store the frozen dough balls in a sealed container for up to 2 weeks and bake directly from frozen adding 1 to 2 minutes to the bake time. This is great for having fresh cookies on hand without the day of prep. For gifting, stack cookies with parchment layers in a cookie tin and include a small desiccant packet to protect against humidity.

These cookies are a favorite for a reason. They are straightforward, beautiful, and reliably delicious. Take the recipe as a foundation and make it yours by adjusting chips, trying different freeze dried berries, or experimenting with a touch of citrus. Happy baking and enjoy sharing them with the people you love.