Strawberry Shortcake Cookies (Printable version)

Buttery cookies filled with fresh strawberries and smooth vanilla cream for a classic treat.

# 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

# 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 softened butter and sugar until light and fluffy.
04 - Add the egg and vanilla extract to the butter mixture, mixing until well combined. Blend in the sour cream.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold the diced strawberries into the dough until evenly distributed.
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. Let cookies 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 sifted powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
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 sandwiches.

# Expert Advice:

01 -
  • They taste like summer trapped inside a cookie, with real strawberries you can actually taste instead of artificial flavoring.
  • No fancy equipment needed—just a mixer and your hands—so even a chaotic kitchen day won't stop you from making them.
  • The cream filling is rich enough to feel indulgent but light enough that you don't feel guilty eating two (or three).
02 -
  • Wet strawberries will make your cookies dense and prevent them from baking evenly, so spend an extra minute patting them absolutely dry with paper towels.
  • Don't skip the cooling step on the baking sheet—moving warm cookies directly to the rack can cause them to break or lose their tender texture.
  • Room temperature ingredients matter more here than in most cookie recipes because you're creating an emulsion that needs proper temperature to hold together smoothly.
03 -
  • Use a cookie scoop if you have one—it ensures every cookie is the same size so they bake evenly and look uniform when assembled.
  • If your kitchen is warm, chill the assembled cookies in the fridge for 15 minutes before serving so the filling stays creamy and doesn't soften the cookies.
Go back