Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are buttery, tender sandwich cookies filled with fresh whipped cream and juicy strawberries. They capture all the magic of the classic summer dessert in a handheld, shareable form. Perfect for picnics, parties, or any occasion that calls for something sweet and seasonal.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry cutter
- Hand or stand mixer
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 cup unsalted butter cold and cubed
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar plus more for dusting
- 1 1/2 cups fresh strawberries hulled and finely diced, divided
- 1/2 cup heavy whipping cream cold
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 lemon zested, optional
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Work quickly to keep the butter cold.
- Stir in the granulated sugar, vanilla extract, and lemon zest if using. Mix until just combined.
- Pat half of the diced strawberries dry with a paper towel to remove excess moisture, then gently fold them into the dough. The dough will be slightly sticky. Do not overmix.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball lightly with your palm to form a uniform disc shape.
- Bake for 14 to 16 minutes, or until the edges are just barely golden. The centers will look slightly underdone but will firm up as they cool. Allow the cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, whip the cold heavy cream in a chilled bowl using a hand mixer or stand mixer until stiff peaks form. Fold in the powdered sugar gently to stabilize the cream.
- Once the cookies are fully cooled, spoon or pipe a generous dollop of whipped cream onto the flat side of one cookie. Top with several pieces of the remaining fresh diced strawberries, then press a second cookie gently on top to form a sandwich.
- Dust the assembled cookies with powdered sugar just before serving. Enjoy immediately or refrigerate for up to one day.
Notes
Keep butter cold throughout the process for the best crumbly texture. Pat strawberries dry before adding to dough to prevent excess moisture. Cool cookies completely before assembling to avoid melting the whipped cream. Baked unfilled cookies can be stored at room temperature for up to 3 days or frozen for up to 2 months. Assemble with cream and fresh berries on the day of serving for best results.