# Components:
→ For the 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
→ For the 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 butter and sugar until light and fluffy, approximately 3-4 minutes.
04 - Add the egg and vanilla extract, mixing until well combined. Mix in the sour cream until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
06 - Gently fold in the diced strawberries using a spatula, being careful not to crush the fruit.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13-15 minutes, or until the edges are lightly golden. Allow cookies to 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, approximately 2-3 minutes.
10 - 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.
