Strawberry Shortcake Cookies Cream (Print Version)

Tender buttery cookies featuring fresh strawberries and a rich vanilla cream filling.

# 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

# Cooking 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 butter and 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.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold diced strawberries into the cookie dough.
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 powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
10 - Once cookies are completely cool, spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Advice:

01 -
  • They're basically shortcake in cookie form, meaning you get all the elegance without needing cake layers or a serrated knife.
  • Fresh strawberries shine through without turning the cookies into a soggy disappointment—the trick is patting them completely dry, which I learned the hard way.
  • The vanilla cream filling is so simple to make yet tastes like you've been baking since dawn, perfect for impressing people without the actual effort.
02 -
  • Wet strawberries will make your cookies soggy no matter how careful you are with everything else—pat them dry with paper towels until they feel almost dusty, then dice them just before folding them in.
  • Don't assemble these cookies until they're completely cool, because warm cookies will make the cream filling melt and seep out the sides, defeating the sandwich effect entirely.
  • The difference between 13 and 15 minutes of baking is the difference between a tender cookie and one that's starting to harden, so watch the oven toward the end.
03 -
  • Invest in real vanilla extract instead of imitation—the flavor difference is subtle but noticeable when vanilla is supposed to support strawberry rather than overpower it.
  • If your butter or cream filling seems too soft to pipe, chill it for 10 to 15 minutes rather than adding more powdered sugar, which can make it grainy.
  • Make the dough on a day when your kitchen isn't sweltering—warm kitchens warm the butter before you want it to be warm, and warm dough spreads instead of staying put.
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