Strawberry Shortcake Cookies Cream (Printable)

Tender buttery cookies with diced strawberries and a creamy vanilla filling for a classic flavor.

# Components:

→ 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 mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until well combined. Blend in sour cream until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold in the diced strawberries using a spatula, being careful to maintain the dough structure.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13-15 minutes, or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then vanilla extract and heavy cream. Continue beating until light and fluffy.
10 - Once cookies have cooled completely, spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Advice:

01 -
  • These taste exactly like strawberry shortcake but you can eat them without a fork or plate, which means sneaking them straight from the cooling rack is totally acceptable.
  • The sour cream keeps the cookies impossibly tender and tangy, so they're never dry or dense.
  • Fresh strawberries tucked right into the dough give you little bursts of flavor instead of feeling like an afterthought.
02 -
  • Damp strawberries are your enemy here because they release water that makes the dough wet and the cookies turn out more like biscuits than cookies, so that patting step is absolutely worth the extra 30 seconds.
  • Cooling the cookies completely before filling is crucial because warm cookies crack and crumble, and the filling will melt into hot dough instead of staying smooth and creamy.
03 -
  • Add a whisper of lemon zest to the cookie dough if you want to brighten the strawberry flavor without making it taste citrusy.
  • Make the filling a few hours ahead and refrigerate it so it's perfectly firm when you're ready to assemble, which makes the whole process faster and neater.
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