Strawberry Shortcake Cookies Cream (Print View)

Buttery cookies featuring fresh strawberries and a rich vanilla cream filling for a tender, flavorful treat.

# 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 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, 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. Do not overmix.
06 - Gently fold in the diced strawberries using a spatula, preserving the texture of 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. 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 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.

# Expert Advice:

01 -
  • They taste like summer in your mouth but look fancy enough to impress without the fussy layering of traditional shortcake.
  • The buttery cookie base stays sturdy even when filled, so you can actually eat these without a fork and plate.
  • Fresh strawberries shine through every bite rather than getting baked into oblivion like in some recipes.
02 -
  • Strawberries must be patted completely dry before folding into the dough—I learned this the hard way when my first batch turned into strawberry soup halfway through baking.
  • Don't assemble the cookies until they're completely cool or the cream filling will melt and slide right off, which sounds obvious but happens more often than you'd think.
  • The sour cream is not optional—it's what keeps these cookies tender and gives them that subtle tang that makes fresh strawberries taste even better.
03 -
  • Room temperature ingredients mix together more smoothly and create better texture—take your butter and egg out of the fridge 30 minutes before you start.
  • If your dough seems too wet after adding strawberries, you patted them down but didn't pat them dry enough; put them on a clean kitchen towel for another minute and squeeze gently.
  • Piping the cream filling instead of spreading it looks prettier and lets you control exactly how much goes on each cookie so they sandwich together evenly.
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