Strawberry Shortcake Cookies (Printable)

Buttery cookies filled with fresh strawberries and vanilla cream for a classic treat.

# What You Need:

→ 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

# How-To:

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 to avoid overworking the dough.
06 - Gently fold in the diced strawberries using a spatula until evenly distributed throughout the dough.
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 brown. 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 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 -
  • These taste like strawberry shortcake but stay fresh longer because the cookies are sturdy enough to hold up without getting soggy.
  • You can make the cookies ahead and assemble them the day you need them, which means less stress when entertaining.
  • The sour cream in the dough creates this subtle tang that makes people ask what your secret ingredient is.
02 -
  • Patting your strawberries completely dry is essential because any residual moisture will make the dough wet and your cookies will spread too thin.
  • Cool your cookies fully before filling them because the heat will melt the cream filling and make assembly frustrating.
  • If your butter isn't soft enough before making the filling, your cream will look broken and won't whip up fluffy.
03 -
  • Using an electric mixer saves your arm and guarantees your butter and filling cream up properly without lumps.
  • If your cookies spread too much on the sheet, your butter was too warm or your oven temperature is off, so trust an oven thermometer more than the dial on your oven.
Go Back