Strawberry Shortcake Cookies Cream (Printable Version)

Tender cookies filled with fresh strawberries and vanilla cream, offering a buttery, rich flavor experience.

# What You’ll 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

# Step-by-Step Guide:

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 softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until well combined. Add sour cream and blend thoroughly.
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 to preserve texture.
07 - Drop heaping tablespoon-sized portions of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13 to 15 minutes, or until the edges are lightly golden brown.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
11 - Once cookies have cooled completely, spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Tips:

01 -
  • They're elegant enough to serve at a gathering but casual enough to eat standing in your kitchen without a plate.
  • The tender, buttery cookies stay soft for days, unlike delicate shortcake that goes stale quickly.
  • Fresh strawberries transform simple vanilla into something that feels seasonal and special every single time.
02 -
  • The strawberries must be patted completely dry—even a little moisture will create soggy, dark spots on your cookies and ruin the crispy texture you're aiming for.
  • Overmixing the dough after adding flour creates tough, dense cookies instead of the tender ones you want, so fold gently and stop as soon as you don't see dry flour streaks.
03 -
  • Room temperature ingredients mix more smoothly and create a better texture, so take out your butter and egg at least thirty minutes before baking.
  • If you're worried about the strawberries releasing moisture, freeze them for fifteen minutes after dicing and patting them dry—the cold helps them hold their shape without releasing juice.
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