Strawberry Shortcake Cookies

Imagine biting into a soft, tender cookie that tastes like summer itself—sweet strawberries nestled in buttery dough, sandwiched with a cloud of vanilla cream. These Strawberry Shortcake Cookies transform the beloved classic dessert into a handheld treat that's perfect for picnics, potlucks, or simply enjoying with your afternoon tea. Each cookie captures the essence of strawberry shortcake: the delicate crumb, the fresh fruit, and that irresistible cream filling that makes every bite memorable.

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What sets these cookies apart is the incorporation of fresh strawberries directly into the dough. Unlike recipes that rely on extracts or dried fruit, these cookies showcase real, diced strawberries that release their natural sweetness as they bake. The sour cream in the dough ensures a tender crumb, while the vanilla cream filling adds that signature richness you'd expect from a proper strawberry shortcake. The result is a cookie that's both nostalgic and sophisticated, suitable for both casual weekday treats and elegant dessert tables.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/3 cup (80 ml) sour cream
• 1 cup (130 g) fresh strawberries, finely diced and patted dry
• 1/2 cup (115 g) unsalted butter, softened (for cream filling)
• 1 1/2 cups (180 g) powdered sugar, sifted
• 1 tsp vanilla extract (for cream filling)
• 2 tbsp heavy cream

Instructions

Step 1

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until well combined. Mix in the sour cream.

Step 4

Gradually add the dry ingredients to the wet ingredients. Mix until just combined.

Step 5

Gently fold in the diced strawberries.

Step 6

Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.

Step 7

Bake for 13–15 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

For the cream filling, beat the butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Beat until light and fluffy.

Step 9

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.

Zusatztipps für die Zubereitung

The key to perfect strawberry shortcake cookies lies in proper moisture management. Fresh strawberries contain a lot of water, which can make cookies soggy if not handled correctly. After dicing your strawberries, spread them on paper towels and gently pat them dry—this removes excess moisture without sacrificing flavor. When folding the strawberries into the dough, use a gentle hand to avoid crushing them and releasing more liquid. The sour cream adds wonderful tang and tenderness, but don't overmix once you add it to the batter, as this can lead to tough cookies. For the cream filling, make sure your butter is truly softened to room temperature—this ensures a smooth, fluffy texture that spreads easily without tearing the delicate cookies.

Varianten und Anpassungen

These cookies are wonderfully adaptable to your preferences and seasonal ingredients. For a citrus twist, add a hint of lemon zest to the cookie dough as suggested in the notes—the bright acidity complements the strawberries beautifully. You can also experiment with other berries: try replacing half the strawberries with blueberries or raspberries for a mixed berry version. For a more indulgent filling, add a tablespoon of cream cheese to the buttercream for extra tang and richness. If you prefer a lighter filling, you can make a whipped cream version instead, though it won't hold as long. For those watching their sugar intake, reduce the granulated sugar in the cookies to 1/2 cup—the strawberries provide natural sweetness. You can also make mini versions using a teaspoon of dough instead of a tablespoon for bite-sized treats perfect for parties.

Serviervorschläge

These strawberry shortcake cookies shine brightest when served fresh, ideally within a day or two of assembly. They're perfect for afternoon tea parties, bridal showers, or spring picnics. Arrange them on a tiered cake stand for an elegant presentation, or pack them in decorative boxes as thoughtful homemade gifts. The recipe notes suggest pairing them with chilled rosé or sparkling lemonade, both of which complement the sweet-tart strawberry flavor beautifully. For a more casual gathering, serve them alongside a bowl of fresh berries and a pitcher of iced tea. If you're hosting a dessert buffet, these cookies pair wonderfully with vanilla ice cream or a light fruit sorbet. Remember to store any leftovers in an airtight container in the refrigerator for up to 3 days, though the cookies are best enjoyed within the first 24 hours when the filling is at its creamiest and the cookies maintain their perfect texture.

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These Strawberry Shortcake Cookies are more than just a dessert—they're an experience that brings together the best of both worlds: the convenience of a cookie and the luxurious taste of a classic layered cake. Whether you're baking them for a special celebration or simply treating yourself to something sweet, these cookies deliver on flavor, texture, and visual appeal. The combination of tender, strawberry-studded cookies and silky vanilla cream creates a harmony that's hard to resist. So preheat that oven, gather your fresh strawberries, and get ready to create a batch of cookies that will have everyone asking for the recipe. Your kitchen will smell amazing, and your taste buds will thank you.

Answers to Recipe Questions

→ How do I keep the cookies from becoming soggy?

Ensure the strawberries are thoroughly dried before folding them into the dough to prevent excess moisture that can cause sogginess.

→ Can I substitute the sour cream in the dough?

Yes, you can replace sour cream with plain Greek yogurt to maintain moisture and tenderness in the cookies.

→ What's the best way to store these cookies?

Store the assembled cookies in an airtight container in the refrigerator for up to three days to keep the filling fresh.

→ How can I add a citrus twist to these cookies?

Adding a small amount of lemon zest to the dough brightens the flavor without overpowering the strawberries and cream.

→ What is the ideal baking time and temperature?

Bake at 350°F (175°C) for 13 to 15 minutes or until edges are lightly golden for a perfectly tender cookie.