If you crave the sweet nostalgia of Crumbl Cookies Triple Berry Shortcake, this Crumbl Triple Berry Shortcake copycat recipe delivers that exact flavor with home-kitchen simplicity. By focusing on a pillowy cake-like cookie base, a bright triple-berry compote, and a light whipped topping, this copycat recipe recreates the texture contrasts and vibrant flavors that make the original so addictive. Whether you’re baking for a crowd or practicing at home, the instructions below walk you through each step with clear techniques and helpful tips.
Why this Crumbl Triple Berry Shortcake copycat recipe works
Understanding the original’s components
The Crumbl Triple Berry Shortcake is memorable because it balances three key elements: a soft, cakey cookie; a tart-sweet berry filling; and a cool, creamy topping. Replicating those textures and flavors separately, then assembling them carefully, produces a cookie that tastes like the store version.
The technique matters as much as the ingredients
Using room-temperature dairy, careful creaming of butter and sugar, and minimal overmixing keeps the cookie tender. Meanwhile, cooking the berries briefly concentrates flavor without turning the compote into jam. Finally, chilling the dough slightly yields a thicker, more uniform cookie during baking.
Ingredients (scaled for about 18–20 cookies)
| Component | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups (360 g) | Spoon-and-level for accuracy |
| Baking powder | 1 ½ teaspoons | Ensures rise and cakey texture |
| Baking soda | ¼ teaspoon | Adds slight lift and browning |
| Salt | ½ teaspoon | Balances sweetness |
| Unsalted butter | 1 cup (226 g) | Room temperature, not melted |
| Granulated sugar | 1 cup (200 g) | For structure and light sweetness |
| Light brown sugar | ½ cup (100 g) | Adds moisture and depth |
| Large eggs | 2 | Room temperature; aids emulsion |
| Vanilla extract | 2 teaspoons | Enhances overall flavor |
| Sour cream | ½ cup (120 g) | Adds tenderness and slight tang |
| Heavy cream | 2 tablespoons | For batter hydration |
| Mixed berries (fresh or frozen) | 2 cups total | Use strawberries, blueberries, raspberries |
| Granulated sugar for compote | ¼–½ cup | Adjust for berry sweetness |
| Cornstarch | 1 tablespoon | Thickens compote slightly |
| Lemon juice | 1 tablespoon | Brightens the berry filling |
| Powdered sugar | 1 cup (for whipped topping) | Preferably sifted |
| Heavy whipping cream | 1 ½ cups (360 ml) | Chilled for stability |
| Cream cheese (optional) | 2 oz softened | Stabilizes topping; optional |
Equipment and prep
What you’ll need
A stand mixer or handheld mixer will make creaming and whipping effortless, while a medium saucepan is ideal for reducing the berries. Use a scale if possible to ensure consistent results, and a cookie scoop to portion dough evenly.
Prep tips
Bring eggs and dairy to room temperature thirty to sixty minutes before starting, and preheat your oven to 350°F (175°C) when you begin assembling the dough. If using frozen berries, thaw and drain briefly to remove excess water before cooking.
Step-by-step: cookie base
Mixing the dry ingredients
Whisk the flour, baking powder, baking soda, and salt together in a bowl until evenly distributed. This simple step prevents pockets of leavening or salt, which could produce uneven texture in the baked cookies.
Creaming butter and sugars
Beat the room-temperature butter with granulated and brown sugars until pale and fluffy, which usually takes three to five minutes on medium speed. Proper creaming traps air, giving the cookie its tender, cake-like crumb after baking.
Adding eggs, extracts, and dairy
Add eggs one at a time, mixing until each is incorporated, then stir in vanilla. Fold in sour cream and heavy cream on low speed until the batter is smooth but not overworked, helping the dough maintain its lightness.
Combining dry and wet
Gently fold the dry ingredients into the wet mixture using a spatula or low mixer speed, stopping when no streaks of flour remain. Overmixing develops gluten and can toughen the cookies, so handle the dough with care.
Scooping and chilling the dough
Portion dough using a 2-tablespoon scoop for uniform cookies, placing them on a lined baking sheet spaced at least two inches apart. Chill the scooped dough for 20–30 minutes to prevent excessive spread, ensuring a thicker, bakery-style cookie.
Berry compote: bright, balanced, and slightly saucy
Choosing berries and sugar
Combine equal parts strawberries, blueberries, and raspberries by volume to achieve a balanced triple-berry profile. Adjust the granulated sugar to taste, keeping in mind that berries vary in sweetness seasonally.
Cooking the compote
In a saucepan, combine berries, sugar, lemon juice, and cornstarch whisked with a tablespoon of water. Cook over medium heat until the mixture thickens and the berries soften, roughly five to eight minutes. Cool completely before assembling, so it doesn’t melt the whipped topping.
Whipped topping: light, stable, and creamy
Classic whipped cream with optional cream cheese
For a stable topping, whip chilled heavy cream with powdered sugar until soft peaks form, then fold in softened cream cheese if you want extra richness and structure. Don’t overwhip; stop at soft to medium peaks for spreadable, cloud-like texture.
Flavoring and texture considerations
A touch of vanilla and, if desired, a teaspoon of lemon zest brightens the topping. If you prefer a less sweet finish, reduce powdered sugar slightly, but be mindful that some sweetness balances berry tartness.
Assembly: layering for maximum contrast
Cooling and trimming
Allow baked cookies to cool completely on a wire rack to avoid condensation when topping. If the cookies domed unevenly, use a serrated knife to level the top gently for a neat, sandwich-like profile.
Layering order
Spoon or pipe a generous dollop of whipped topping onto each cookie base, then add a spoonful of the cooled triple-berry compote in the center. Finish with another light swirl of topping and a few whole berries for a polished, bakery-style appearance.
Baking and finishing tips
How to tell when cookies are done
The cookies should be set at the edges and slightly pale on top; they may look a touch underbaked in the center, which is fine for achieving a soft, cake-like crumb once cooled. Rotate baking sheets halfway through baking for even color.
Avoiding sogginess
To prevent sogginess, place compote only in the center of the whipped topping and serve cookies the same day you assemble them. If you must assemble ahead, store components separately and put them together shortly before serving.
Storage, freezing, and make-ahead strategies
Short-term storage
Store unassembled cookies in an airtight container at room temperature for up to three days. Keep the compote refrigerated in a sealed jar for up to five days, and whip the topping fresh or store it chilled for a day.
Freezing options
Freeze baked cookie bases in a single layer on a tray, then transfer them to a sealed bag for up to three months. Thaw at room temperature, refresh briefly in a low oven if desired, and assemble with freshly whipped cream and thawed compote.
Variations and substitutions
Berry swaps and sugar alternatives
You can substitute blackberries or cherries for one of the berries to vary flavor profile. To reduce refined sugar, consider using a lighter hand with compote sugar and balancing sweetness with natural honey in the topping.
Gluten-free and dairy-free options
For a gluten-free copycat, replace all-purpose flour with a 1:1 gluten-free blend containing xanthan gum; results vary, so expect a slightly different crumb. For dairy-free versions, use vegan butter and coconut cream whipped into a stable topping alternative.
Quick reference table: bake times and ratios
| Item | Oven Temp | Time (approx) | Yield |
|---|---|---|---|
| Cookies (2 tbsp scoop) | 350°F / 175°C | 11–14 minutes | 18–20 cookies |
| Berry compote | Medium heat | 5–8 minutes | ~2 cups |
| Whipped topping | Chill & whip | 3–5 minutes | Enough for 18 cookies |
Nutrition note (approximate)
This recipe produces indulgent bakery-style cookies higher in fat and sugar, so enjoy them as an occasional treat. For more precise nutrition data, weigh portions and use a nutrition calculator reflecting your exact ingredient brands and any substitutions.
Frequently asked questions
Can I use frozen berries for the compote?
Yes, you can; however, thaw and drain frozen berries to remove excess water before cooking, which prevents a runny compote and preserves flavor concentration.
How do I keep the cookies cakey and not crispy?
Avoid overbaking and overmixing. Pull cookies from the oven when edges are set and centers still appear slightly soft, then cool on a rack to finish setting.
Can I make mini versions for parties?
Absolutely. Reduce baking time to about 8–10 minutes for smaller cookies, and scale compote and topping accordingly for bite-sized presentation.
Is the topping stable enough to pipe?
If you stabilize whipped cream with a small amount of cream cheese or a teaspoon of gelatin dissolved first, it holds shape better and can be piped for decorative finishes.
This Crumbl Triple Berry Shortcake copycat recipe recreates the essential experience of the original by honoring three important principles: a tender cookie base, a bright triple-berry compote, and a light, stable whipped topping. By following precise ingredient ratios, using correct techniques for creaming and chilling, and assembling thoughtfully, you’ll produce cookies that capture Crumbl’s bakery-style texture and flavor at home. Moreover, the recipe is flexible, lending itself to seasonal substitutions and dietary tweaks while still delivering the satisfying contrasts of creamy, fruity, and cakey elements.