Heart-Shaped Strawberry Shortbread Cookies Recipe

If you’re looking for a delightful treat to brighten up your day or impress your loved ones, this Heart-Shaped Strawberry Shortbread Cookies Recipe is exactly what you need. These cookies are not only adorable but combine buttery shortbread with a luscious strawberry glaze and jam filling—my family goes crazy for them! Keep reading because I’m sharing all the tips and tricks I learned to make these perfect every time.

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Ingredients You’ll Need

The magic of this Heart-Shaped Strawberry Shortbread Cookies Recipe lies in using fresh, quality ingredients that come together into that classic buttery, crumbly shortbread with a bright strawberry boost. Here’s what I usually keep on hand to get the best results.

• Unsalted butter: Room temperature is key for good creaming, which helps create that tender crumb everyone loves.
• Caster sugar: It dissolves better than granulated, so your shortbread turns out smoother.
• Vanilla extract: Just a teaspoon adds depth—don’t skip it!
• Plain flour (all-purpose): The base for the dough; I always sift it to keep the texture light.
• Fine salt: A pinch to balance sweetness and enhance flavors.
• Powdered icing sugar (confectioners’ sugar): For the glaze—smoothness is everything here.
• Fresh strawberries: I mash them into puree for the freshest, most fragrant glaze (but freeze-dried or jam work in a pinch!).
• Unsalted butter (for glaze): Just a little melted butter adds shine and richness to the glaze.
• Milk: Helps loosen the glaze if it’s too thick; you can also swap for lemon juice or water.
• Strawberry jam: The sweet, fruity filling your shortbread hearts will sandwich together.

Variations

I love that you can make this Heart-Shaped Strawberry Shortbread Cookies Recipe your own depending on the day or your mood. Mix in some fun flavors or keep it classic—I’ll share a few ideas from my kitchen experiments.

• Berry twist: Swap strawberry jam with raspberry or blueberry jam for a different fruity note; my kids adore the raspberry version for a change.
• Chocolate dipped: After baking, dip half the hearts in melted dark chocolate and let them set—an indulgent upgrade!
• Dairy-free option: Use a plant-based butter alternative and almond milk in place of regular milk in the glaze; I tried this when a friend visited and it worked beautifully.
• Simple glazed hearts: If you don’t want to sandwich, just dip the cookie tops in glaze and sprinkle with freeze-dried strawberry powder for a pretty finish.

How to Make Heart-Shaped Strawberry Shortbread Cookies Recipe

Step 1: Cream the butter, sugar, and vanilla

Begin by adding your room-temperature unsalted butter and caster sugar to the bowl of an electric stand mixer fitted with the paddle attachment. I usually cream them on medium speed for about 2 to 3 minutes until this lovely pale, light mixture forms. Halfway through, pause to scrape down the sides and bottom of the bowl so everything blends evenly. Then, add the vanilla extract and mix again for just a few seconds. This step is critical because creaming properly adds air for a tender yet crumbly cookie.

Step 2: Add flour and salt, then bring dough together

Sift in your plain flour along with fine salt to keep things light and even. Mix it on low speed so you don’t overwork the dough. It’ll look a bit ragged and crumbly at first—that’s totally normal! When it starts to come together and clean the sides of the bowl, stop. Then, with your hands, gently squeeze it into a rough disc. This hands-on step helps bring the dough together without getting tough.

Step 3: Roll out and chill the dough

Flour your surface lightly and roll out your dough to about ½ cm (¼ inch) thick. If you find the dough is too soft and sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes until it firms up enough to roll easily. Be careful not to over-chill it, or it’ll crack. One trick I learned is to chill shredded dough scraps quickly as you re-roll—that way, the texture stays consistent and your cookies won’t crumble later.

Step 4: Cut, chill again, then bake

Use your heart-shaped cookie cutter to stamp out shapes, placing them on parchment-lined trays. Re-roll scraps gently to maximize yield, but avoid over-kneading. Pop the trays in the fridge for at least 30 minutes—trust me, this makes all the difference because the butter firms and cookies hold their shape better while baking. Preheat your oven to 170°C (335°F), then bake for 10-12 minutes or just until you see golden edges. Cool them on the tray for 10 minutes before transferring to a wire rack.

Step 5: Make the strawberry glaze

Mix powdered icing sugar, freshly pureed strawberries, and melted butter until smooth. The glaze should be thick but pourable; if it feels too stiff, heat it in 10-second bursts in the microwave or add a little milk or lemon juice. I’ve found that the juiciness of fresh strawberries can vary a lot, so keep adjusting until you get the perfect consistency.

Step 6: Dip, fill, and sandwich your hearts

Divide your baked hearts into two equal groups—these will act as ‘tops’ (which you’ll dip in glaze) and ‘bases’ (which you’ll fill with jam). Dip each top heart into the strawberry glaze, letting excess drip off, and place them on a rack or tray to set. Once the glaze firms up, spoon or pipe strawberry jam onto the base halves, then gently sandwich with the glazed top. You can nibble immediately or let them sit at room temperature for the filling and glaze to meld together perfectly.

How to Serve Heart-Shaped Strawberry Shortbread Cookies Recipe

Garnishes

I love dusting these cookies lightly with powdered sugar just before serving for an extra touch of charm. Sometimes I add a tiny fresh strawberry slice on top of the glazed cookie before sandwiching for a fancy look that wows guests. If you want to get extra festive, a drizzle of melted white or dark chocolate complements the strawberry flavor beautifully.

Side Dishes

I often pair these cookies with a cup of hot tea or fresh brewed coffee for a cozy afternoon treat. For brunches or parties, they go surprisingly well alongside a fresh berry salad or a simple whipped cream dip. Kids especially love having a fruit smoothie or cold milk alongside these buttery delights.

Creative Ways to Present

For Valentine’s Day or anniversary celebrations, I arrange the cookies in a heart-shaped pattern on a pretty platter with edible flowers and fresh strawberries scattered around—it instantly makes the table pop! Another fun idea I tried was layering them in a clear glass cookie jar tied with a ribbon as a sweet edible gift. Presentation really lifts this recipe from simple to special.

Make Ahead and Storage

Storing Leftovers

These cookies keep wonderfully in an airtight container at room temperature for up to a week. I’ve found that keeping them loosely covered with parchment paper between layers helps prevent sticking and preserves their delicate texture. If you want to store assembled cookies longer than that, a cool pantry spot works best.

Freezing

If you want to get ahead, undecorated shortbread cookies freeze beautifully. Just layer them between sheets of parchment paper in a freezer-safe container and pop them in for up to 3 months. When you’re ready, thaw overnight at room temperature before glazing and filling. I love this trick for holiday baking marathons.

Reheating

I usually don’t reheat these cookies past room temperature since warm shortbread tends to be softer and less crumbly, which is part of the cookie’s charm. However, if you want to freshen them up, popping them in a 150°C (300°F) oven for just 3-4 minutes works great—just be careful not to dry them out.

FAQs

Final Thoughts

This Heart-Shaped Strawberry Shortbread Cookies Recipe has become one of my favorites to bake because it hits that perfect sweet spot between nostalgia and a fresh pop of fruity flavor. I love how the buttery shortbread pairs so perfectly with the vibrant strawberry glaze and jam—it’s like a little love letter baked into every cookie. Whether you’re baking for yourself, giving them as gifts, or making memories with family, these cookies bring smiles. You’ll enjoy how manageable the recipe is (even if you’re new to shortbread), and I promise these heart-shaped treats will become a staple in your baking line-up. Grab your rolling pin and heart cutter, and let’s get baking, friend!

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