Strawberry Shortcake Cookies Cream

Imagine biting into a tender, buttery cookie that brings back memories of summer picnics and classic strawberry shortcake desserts. These Strawberry Shortcake Cookies with Cream Filling transform the beloved layered cake into a handheld treat, combining fresh strawberries folded into soft cookie dough with a luscious vanilla cream filling. Each sandwich cookie delivers the perfect balance of fruity sweetness and rich, creamy indulgence—a nostalgic dessert that's as delightful to make as it is to share.

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The magic of these cookies lies in the combination of tangy sour cream and fresh strawberries in the dough, creating a tender crumb that stays soft even after baking. The cream filling, made with butter, powdered sugar, and vanilla, mimics the whipped cream topping of traditional strawberry shortcake. Whether you're hosting a garden party or simply craving a taste of summer, these cookies deliver nostalgia and flavor in every delicious bite.

Ingredients

• For the Strawberry Shortcake Cookies: 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter (softened), 2/3 cup (135 g) granulated sugar, 1 large egg, 2 tsp vanilla extract, 1/3 cup (80 ml) sour cream, 1 cup (130 g) fresh strawberries (finely diced and patted dry)
• For the Cream Filling: 1/2 cup (115 g) unsalted butter (softened), 1 1/2 cups (180 g) powdered sugar (sifted), 1 tsp vanilla extract, 2 tbsp heavy cream

Instructions

Step 1: Prepare the oven and baking sheets

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream butter and sugar

In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until well combined. Mix in the sour cream.

Step 4: Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients. Mix until just combined.

Step 5: Add strawberries

Gently fold in the diced strawberries.

Step 6: Shape and bake cookies

Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 13–15 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.

Step 7: Make the cream filling

For the cream filling, beat the butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Beat until light and fluffy.

Step 8: Assemble sandwich cookies

Once cookies are completely cool, spread or pipe cream filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.

Zusatztipps für die Zubereitung

The key to perfect strawberry shortcake cookies is ensuring your strawberries are very dry before folding them into the dough—excess moisture can make cookies soggy. Pat the diced strawberries thoroughly with paper towels after cutting. For extra flavor, consider adding a hint of lemon zest to the cookie dough, which brightens the strawberry flavor beautifully. When making the cream filling, make sure the butter is softened to room temperature for the smoothest, fluffiest texture. If the filling seems too thick, add an extra teaspoon of heavy cream; if too thin, add more powdered sugar.

Varianten und Anpassungen

These versatile cookies can be adapted in many delicious ways. Try substituting half the strawberries with diced fresh raspberries or blueberries for a mixed berry version. For a chocolate twist, add 1/4 cup of mini chocolate chips to the dough along with the strawberries. You can also flavor the cream filling with a tablespoon of strawberry jam or a few drops of almond extract instead of vanilla. For a lighter filling, fold in 1/2 cup of whipped cream to make it airier. If you prefer smaller treats, shape the dough into mini cookies and adjust the baking time to 10–12 minutes.

Serviervorschläge

These Strawberry Shortcake Cookies are perfect for afternoon tea, summer picnics, or casual dessert spreads. Arrange them on a vintage cake stand with fresh strawberries as garnish for an elegant presentation. Pair with a glass of chilled rosé wine, sparkling lemonade, or freshly brewed iced tea. For special occasions, dust the assembled cookies with powdered sugar or drizzle with melted white chocolate. Store cookies in an airtight container in the refrigerator for up to 3 days—though they're so delicious, they rarely last that long!

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These Strawberry Shortcake Cookies with Cream Filling are more than just a dessert—they're a celebration of summer flavors and cherished memories. With their tender texture, fresh fruit, and indulgent cream filling, they bring the essence of classic strawberry shortcake into a delightful, shareable form. Whether you're an experienced baker or just starting your culinary journey, this medium-difficulty recipe rewards you with bakery-quality results that will impress everyone at your table. Enjoy the sweet taste of nostalgia with every delicious bite!

Recipe Q&A

→ How do I keep strawberries from making the dough soggy?

Ensure the strawberries are finely diced and thoroughly patted dry before folding them into the dough to prevent excess moisture.

→ Can I substitute sour cream in the dough?

Yes, alternatives like Greek yogurt or buttermilk can be used to maintain moisture and tenderness.

→ What is the best way to store these filled cookies?

Store in an airtight container in the refrigerator for up to three days to preserve freshness and texture.

→ How can I add a citrus twist to the cookies?

Adding a small amount of lemon zest to the cookie dough brightens the flavor without overpowering the strawberries.

→ What tools are essential for making these cookies?

Mixing bowls, an electric mixer, measuring spoons and cups, baking sheets lined with parchment, and a wire rack for cooling are recommended.