Moist Strawberry Shortcake Pinwheel Cookies

Picture a platter of spiraled cookies, blush-pink and cream, their buttery layers tender as shortcake and ribboned with ruby strawberry jam.

Imagine the first bite: sandy-soft crumb giving way to jammy sweetness and a whisper of almond, the kitchen perfumed with warm berries and vanilla.

These pinwheels are my shortcut to nostalgia—handheld strawberry shortcake you can bake ahead and share without fuss. They’re lovely for busy weeknights when you crave a little celebration, perfect for Sunday suppers, brunch trays, or tucking into lunchboxes.

One hectic spring, these cookies saved dessert for my daughter’s recital party—no time for layer cakes, but a chilled dough log and quick slices meant fresh-baked treats on cue.

The result felt special and soothing, like a hug in cookie form. If you love simple steps, neat spirals, and crowd-pleasing flavor, this recipe’s for you.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold strawberry shortcake flavor in a tender, soft cookie
• Impresses with eye-catching pinwheel swirls, perfect for gifting
• Stays neat thanks to thickened jam and chilled dough
• Uses simple pantry staples with quick, reliable steps
• Freezes beautifully for slice-and-bake convenience anytime

Ingredients

• 2 1/4 cups all-purpose flour — spoon-and-level to avoid dense dough (unbleached if possible)
• 1/2 tsp baking powder — check freshness for proper lift
• 1/2 tsp fine sea salt — balances sweetness
• 3/4 cup unsalted butter, softened — high-fat European style melts tender
• 3/4 cup granulated sugar — superfine dissolves more evenly
• 1 large egg, room temperature — pasture-raised if available
• 1 1/2 tsp pure vanilla extract — real extract, not imitation
• 1/4 tsp almond extract (optional) — adds bakery-style aroma
• 3/4 cup strawberry jam, seedless, thick — low-moisture to prevent leaking
• 1/2 cup freeze-dried strawberries, finely crushed — intensifies berry flavor
• 1 tbsp lemon juice, fresh — brightens the jam
• 1 tsp cornstarch — helps set jam swirl
• 1 tbsp milk, cold — for brushing before sugar
• 1 tbsp coarse sanding sugar (optional) — for sparkly crunch

Step-by-Step Method

Make the Dough Base

Whisk flour, baking powder, and salt in a bowl.

Cream butter and sugar until light and fluffy, 2 to 3 minutes.

Beat in egg, vanilla, and almond extract until smooth.

Add dry ingredients on low.

Mix just until a soft dough forms.

Avoid overmixing to keep cookies tender and shortcake-like.

Tint Half with Strawberries

Divide dough evenly into two portions.

Beat crushed freeze-dried strawberries into one half until uniformly pink.

Work quickly to avoid warming the dough.

Shape each half into a flat rectangle for easier rolling.

Wrap each separately in plastic wrap.

Chill 30 minutes to firm and relax gluten.

Thicken the Jam Filling

Combine strawberry jam, lemon juice, and cornstarch in a small saucepan.

Warm over low heat, stirring constantly, 2 to 3 minutes until slightly thickened and glossy.

The mixture should lightly mound on a spoon.

Cool completely.

Thick filling prevents leaks and helps clean spirals when slicing.

Roll Each Dough to Size

Place plain dough between two parchment sheets.

Roll to a 9×12-inch rectangle, about 1/4 inch thick.

Repeat with strawberry dough to the same size.

Keep edges square for even spirals.

If dough softens or sticks, chill briefly.

Peel the top parchment from both sheets before stacking.

Stack and Spread the Filling

Lift the strawberry sheet and place it over the plain dough, aligning edges and corners.

Gently press to bond layers.

Spread a thin, even layer of cooled jam over the top.

Leave a 1/2-inch border on one long edge clean.

This clean edge seals the log and keeps the spiral tight.

Roll Into a Tight Log

Use the parchment to help roll from the long edge opposite the clean border.

Roll firmly but gently to avoid squeezing out filling.

Finish with the seam at the clean border.

Press to seal.

Wrap the log tightly in plastic wrap.

Chill until very firm, at least 1 hour.

Prep to Slice and Bake

Heat oven to 350°F (175°C).

Line two rimmed baking sheets with parchment.

Unwrap the chilled log.

Brush lightly with cold milk.

Roll in coarse sanding sugar if using for sparkle.

Use a sharp knife or bench scraper for neat slices.

Rotate the log a bit after each cut to keep it round.

Slice, Arrange, and Bake

Cut 1/4-inch slices and place 2 inches apart on prepared sheets.

Bake 10 to 12 minutes until set with just-barely golden edges.

Avoid overbaking to keep a soft, shortcake texture.

Rotate pans halfway for even color.

Cool on the sheet 5 minutes, then transfer to a rack.

Finish Cooling and Serve

Let cookies cool completely on a wire rack.

This sets the crumb and spiral.

Serve soft for a classic shortcake feel.

Store airtight at room temperature for up to 3 days.

For make-ahead ease, refrigerate the log up to 48 hours or freeze up to 2 months; slice from frozen.

Ingredient Swaps

• Butter: use plant-based butter sticks or refined coconut oil (measure solid) for dairy-free; budget swap with margarine (reduced water varieties work best).
• Egg: replace with 1 tbsp ground flax + 3 tbsp water (5 min gel) or 3 tbsp aquafaba for egg-free/vegan.
• Flour: a 1:1 gluten-free baking blend (with xanthan) works; for more tender cookies, swap 1/4 cup flour with cornstarch or cake flour.
• Sugar: granulated can be swapped with superfine; for less refined, use organic cane sugar. Avoid liquid sweeteners to keep dough structure.
• Jam: any thick, low-moisture jam or fruit spread (raspberry, apricot); budget/seasonal: quick-stovetop reduction of frozen berries + sugar + cornstarch.
• Freeze-dried strawberries: sub 2–3 tbsp strawberry powder, or omit and add 1–2 tsp strawberry extract (use sparingly); regional: freeze-dried raspberries work.
• Almond extract: omit or swap with extra vanilla, lemon zest, or 1–2 drops strawberry extract.
• Milk wash: use plant milk or cream; for extra sparkle, brush with simple syrup if sanding sugar is unavailable.
• Lemon juice: use lime juice, a pinch of citric acid, or 1/4 tsp cream of tartar.
• Sanding sugar: coarse turbinado, demerara, or regular sugar pulsed briefly to coarsen.

You Must Know

Doneness • If the edges look pale and the centers feel soft but not sticky when lightly tapped, pull them; carryover heat will finish setting in 3–4 minutes on the sheet.

Overly golden rims signal a crisper, less “shortcake” texture.

Troubleshoot • If the spiral smears while slicing, chill the log 10–15 minutes or spot-freeze the knife for 60 seconds; a cool, firm log and cold blade give clean rounds about 1/4 inch thick.

Avoid • Don’t use runny jam; aim for a jam that mounds on a spoon and barely moves when the spoon is tipped.

Loose filling will leak and caramelize, giving burnt sugar edges in 10–12 minutes.

Scale • For a half batch, reduce all ingredients by 50% and roll to roughly 6×9 inches; you’ll get 12 cookies.

For a double batch, form two separate logs (about 9×12 each) to keep even thickness and chill time under 90 minutes total.

Flavor Boost • For brighter strawberry notes, add 1/8–1/4 teaspoon citric acid or 1 teaspoon fine lemon zest to the filling; you should smell a tangy, jammy aroma and taste a sharper finish without extra sweetness.

Serving Tips

• Serve with lightly sweetened whipped cream and fresh sliced strawberries.
• Pair alongside vanilla bean ice cream for a classic shortcake vibe.
• Dust with powdered sugar and garnish with a lemon zest twist.
• Plate with a small bowl of strawberry jam for dipping.
• Offer with hot Earl Grey or iced lemonade to brighten flavors.

Storage & Make-Ahead

Store baked cookies airtight at room temperature 3–4 days or refrigerated up to 1 week.

The dough log can be made ahead: chill up to 48 hours before slicing and baking.

Both baked cookies and the dough log freeze well for up to 2 months; wrap tightly and thaw in the fridge.

Reheating

Reheat gently: microwave 1–2 cookies 5–10 seconds.

Oven 300°F, 4–6 minutes on a parchment-lined sheet.

Or stovetop, covered skillet on low 2–3 minutes.

Avoid overheating to preserve softness.

County-Fair Bake-Sale Favorite

Often the first to vanish from a gingham-lined table, these Strawberry Shortcake Pinwheel Cookies turn a county-fair bake sale into a sweet little stampede.

I lean into their old-fashioned charm: pink-and-cream spirals, a sugared edge that glitters like carnival lights, and the soft crumb of shortcake. I price them by the pair, tuck them into wax-paper sleeves, and stack them in neat rows so the swirl shows.

You’ll draw crowds if you keep them fresh and tidy. Bake the morning of, cool fully, then layer between parchment in a lidded tin. Offer samples in clean quarters—one bite sells itself.

Add a hand-lettered sign: “Real butter, real berries.” Rotate trays to keep the display full, and stash extras chilled to replace as they’re snapped up.

Final Thoughts

Ready to bake a batch? Give these Strawberry Shortcake Pinwheel Cookies a try, and feel free to tweak the jam, add a hint of lemon zest, or sprinkle on sanding sugar to make them your own!

Frequently Asked Questions

Can I Make These Gluten-Free Without Compromising the Pinwheel Spiral?

Yes—you can. I swap in a 1:1 gluten-free flour with xanthan gum, add 1–2 teaspoons milk if crumbly, chill the dough well, and slice from very firm. Your spirals stay crisp, rosy, and charming.

How Do Altitude Adjustments Affect Chill and Bake Times?

At higher altitudes, I chill longer and bake slightly hotter, shorter. I firm the dough 15–20 extra minutes, preheat to 365°F, and start checking at 8–9 minutes, pulling when edges blush gold and centers look just set.

What’s the Best Way to Ship These Without Smearing?

Pack them fully cooled, sanded, and double-wrapped: parchment, then plastic. I cushion layers with bubble wrap and parchment dividers, nest in a snug tin, then box-within-a-box. I ship priority, add cold packs, and label “This Side Up.”

Can I Color the Dough Naturally Without Freeze-Dried Strawberries?

Yes—you can. I’d tint it with beet powder or mashed raspberries for blush, or reduced strawberry juice. Strain well, add sparingly, and chill the dough; the color settles like twilight without flooding texture or flavor.

How Do I Scale the Recipe for 100 Cookies?

Make 4 batches (yields ~96–100). I’d multiply every ingredient by 4, bake in waves, and chill two logs while two bake. Use four sheet pans, rotate halfway, and keep dough firm for tidy spirals.