Strawberry Shortcake Cookies Cream (View Print Version)

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

# What You'll 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

# Method:

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 softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Stir in the sour cream.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
05 - Gently fold in the finely diced strawberries to maintain even distribution throughout the dough.
06 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 13 to 15 minutes, or until the edges are lightly golden. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
09 - Once cookies are completely cooled, spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Advice:

01 -
  • These cookies taste like strawberry shortcake but arrive at the table looking impossibly elegant and individual.
  • The sour cream keeps them impossibly tender while the fresh strawberries stay bright instead of dissolving into mush.
  • You can make the cookies ahead and assemble them just before serving, which means one less thing to panic about when guests arrive.
02 -
  • Strawberry moisture is your biggest enemy—if you skip the drying step, you'll end up with cookies that taste good but have an unpleasant soggy texture that develops within hours.
  • Room temperature butter makes an enormous difference here; cold butter won't cream properly no matter how long you beat it, resulting in denser cookies.
  • Completely cooling the cookies before assembling is non-negotiable because warm cookies will soften the filling and cause it to slide around.
03 -
  • Using a cookie scoop instead of a spoon ensures every cookie bakes evenly because they're all the same size—game changer for consistent results.
  • If you want to pipe the filling instead of spreading it, make sure your filling is cool and beat it an extra minute to get it light and fluffy so it holds decorative peaks.
  • Fresh strawberries are non-negotiable here—frozen ones release too much liquid even after thawing, and you'll lose the whole reason you're making these.
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