Strawberry Shortcake Cookies Cream (Printable Version)

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

# 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

# How to Make It:

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 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. Mix in sour cream until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold in diced strawberries using a spatula until evenly distributed.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13-15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat 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 remaining cookies to form sandwiches.

# Expert Advice:

01 -
  • Fresh strawberries tucked inside mean every bite tastes like summer, even when it's cold outside.
  • The cream filling is foolproof once you understand the rhythm of beating butter and sugar together.
  • These cookies stay tender for days if stored properly, making them perfect for feeding a crowd or sneaking one (or three) to yourself.
02 -
  • Strawberries must be patted absolutely dry before folding into the dough or they'll release moisture and create wet spots in the finished cookies.
  • Don't skip the sifting of powdered sugar for the filling—it dissolves smoothly and prevents lumps that create an uneven texture.
  • Room temperature butter is essential for proper creaming, so take it out of the fridge at least an hour before baking.
03 -
  • If your cream filling seems too thick to spread smoothly, add another tablespoon of heavy cream and beat again—it should look like soft clouds.
  • For piping the filling instead of spreading it, use a pastry bag fitted with a large round tip, which looks more elegant and uses less filling.
  • Make the filling first and chill it while cookies bake—this makes assembly faster and prevents the filling from getting warm and soft.
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