Dessert

Vegan Strawberry Shortcake Cookies Recipe

ByMatteo Rossi December 1, 2025December 1, 2025

Introduction

These vegan strawberry shortcake cookies capture the delightful flavors of classic strawberry shortcake in a convenient cookie form. They feature a golden shortcake crumble topping and burst with real strawberry flavor from both fresh and freeze-dried strawberries. Ready in under an hour, they’re perfect for a sweet treat any time.

The image shows several round cookies stacked closely together on a white marbled surface, each cookie having a slightly crinkled light golden-brown edge with a soft and pale center. The centers have bright red fruit chunks scattered unevenly, mixed with small patches of yellow crumbly topping that looks textured and slightly rough. The cookies have a homemade, slightly uneven look, with soft spots and crumbles throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (1 ⅔ cups) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
130 g (4.5 oz) vegan butter (block-style), room temperature
100 g (½ cup) granulated sugar
100 g (½ cup) soft brown sugar
40 g (2 tablespoons) vegan Greek-style yogurt, room temperature
1 teaspoon vanilla extract
20 g (1 cup) freeze-dried strawberries
85 g (½ cup) fresh strawberries, finely diced

Shortcake Crumb Topping

50 g (¼ cup) granulated sugar
40 g (⅓ cup) all-purpose flour
2 tablespoons vegan butter (block-style)

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside.
Step 2: Sift the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
Step 3: In a large bowl, add the vegan butter and both sugars. Use an electric whisk or stand mixer to cream them together for 2-3 minutes until light and airy. Add the vegan yogurt and vanilla extract, then whisk again until fully combined.
Step 4: Fold the sifted dry ingredients into the wet mixture using a spatula until just combined.
Step 5: Crush the freeze-dried strawberries between your fingers or chop roughly, then fold them into the dough along with the finely diced fresh strawberries.
Step 6: Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for at least 15 to 30 minutes. You can also chill overnight for convenience.
Step 7: Prepare the crumble topping by combining the sugar, flour, and vegan butter in a medium bowl. Rub the butter into the dry ingredients with your fingers until it resembles crumbs. Chill this mixture in the fridge while the dough chills.
Step 8: Using a 2-inch (5 cm) cookie scoop or ice cream scoop, portion the dough into 10 equal balls (or 12 smaller ones if preferred). Place them spaced at least 2.5 inches apart on the prepared baking sheets, as they will spread.
Step 9: Press some of the shortcake crumble topping onto each cookie dough ball gently to adhere.
Step 10: Bake the cookies for 12-14 minutes. After removing from the oven, use a large cookie cutter to gently round off the edges for a uniform, round shape. Let the cookies cool on the baking tray for 5-10 minutes.

Tips & Variations

Use block-style vegan butter such as Violife or Flora for best texture, not spreadable margarine.
Substitute vegan Greek-style yogurt with vegan sour cream, vegan skyr, firm silken tofu, or thick coconut yogurt.
For a creamy surprise, add a vegan cream cheese filling by freezing small balls of sweetened vegan cream cheese and placing them in the center of each dough ball before topping with crumble.
Chill the dough well to make handling easier and cookies less likely to spread too thin.

Storage

Store cooled cookies in an airtight container at room temperature for up to one day due to the fresh strawberries. After that, refrigerate for up to 4 days to maintain freshness. You can also freeze the cookies in an airtight container or freezer bag for up to one month; separate each cookie with parchment paper to prevent sticking. To enjoy, thaw at room temperature or warm briefly in a low oven.

How to Serve

The image shows a close-up of several round strawberry cookies with a crumbly texture, each cookie featuring a golden-yellow streusel-like topping scattered unevenly across the surface. The cookies have a light brown base with visible red strawberry pieces mixed throughout, giving them a slightly marbled pink-red appearance. They are placed on a white marbled surface with some fresh halved and whole strawberries arranged among them, adding bright red and green accents. The cookies appear thick and soft, with a slightly crinkled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of vegan Greek-style yogurt?

You can use other vegan yogurt varieties or substitutes like vegan sour cream, skyr, firm silken tofu, or coconut yogurt to maintain moisture and richness. Avoid watery yogurts to prevent soggy dough.

Why do I need to chill the dough before baking?

Chilling the dough helps the cookies hold their shape better while baking, prevents excessive spreading, and improves texture. It also allows the flavors to meld for a tastier result.