Strawberry Shortcake Cookies Cream (Printer-Friendly)

Buttery cookies with fresh strawberries and a rich vanilla cream filling for a classic dessert experience.

# What You Need:

→ Strawberry Shortcake Cookies

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - 1/3 cup sour cream
10 - 1 cup fresh strawberries, finely diced and patted dry

→ Cream Filling

11 - 1/2 cup unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1 teaspoon vanilla extract
14 - 2 tablespoons heavy cream

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until well combined. Mix in the sour cream.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold in the diced strawberries until evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy, approximately 2-3 minutes.
10 - Once cookies are completely cooled, spread or pipe cream filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwich pairs.

# Expert Suggestions:

01 -
  • Fresh strawberries tucked into buttery cookie dough mean every bite surprises you with bright, fruity flavor.
  • The cream filling is thick enough to hold everything together but fluffy enough to feel like a cloud between two cookies.
  • You get the entire strawberry shortcake experience without needing cake pans, frosting spatulas, or layers to stack.
02 -
  • Strawberries release moisture, so patting them completely dry with paper towels is non-negotiable—wet fruit means wet cookies, and wet cookies lose their tender texture.
  • Don't overbake these cookies chasing golden edges; they continue cooking on the warm baking sheet even after you pull them from the oven, so pull them out when the edges are light gold and centers still look slightly underdone.
03 -
  • Add a whisper of lemon zest to the cookie dough for subtle brightness that makes the strawberry flavor pop even more intensely.
  • If your kitchen is warm, chill the cream filling for a few minutes before piping—cold filling is easier to control and less likely to squish out when you press the cookies together.
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