Strawberry Shortcake Cookies Cream (Printable version)

Tender buttery cookies sandwiched with fresh strawberries and smooth vanilla cream in every bite.

# Ingredient List:

→ 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

# How-To Steps:

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 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until well combined. Mix in the sour cream until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold the diced strawberries into the dough using a spatula.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13 to 15 minutes, or until the edges are lightly golden.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
11 - Once cookies are completely cool, spread or pipe cream filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.

# Expert Advice:

01 -
  • They're basically the dream of a strawberry shortcake but way less messy and infinitely more fun to eat with your hands.
  • Fresh strawberries baked right into buttery dough create pockets of jammy flavor that surprise you in the best way.
  • The vanilla cream filling is thick enough to pipe but soft enough to feel luxurious, and pairs perfectly with the tender cookies.
02 -
  • Strawberries must be completely dry before folding into the dough—any moisture will make the cookies soggy and dense instead of tender and delicate.
  • The timing on baking is crucial; cookies continue to cook as they cool, so pull them out when the edges are golden but the center still feels slightly underdone.
  • Assembling these while cookies are even slightly warm will cause the cream filling to melt, so genuine patience here pays off in texture and presentation.
03 -
  • Room temperature ingredients mix together more smoothly, so pull everything out about an hour before baking—it genuinely changes how the dough comes together.
  • If your cream filling seems too stiff, add heavy cream by the teaspoon until you reach piping consistency, but go slowly or you'll overshoot and have to start over.
  • The cookie-to-filling ratio matters; too much cream and the sandwich becomes messy, too little and it feels unfinished, so use about a tablespoon per sandwich.
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