Strawberry Shortcake Cookies: A Delightful Twist on a Classic Dessert
Imagine biting into a cookie that captures all the delightful flavors and textures of a classic strawberry shortcake1 tender, buttery, and bursting with fresh strawberries and a hint of vanilla. Strawberry Shortcake Cookies are the perfect way to enjoy this beloved dessert in a handheld, easy-to-share form. Whether you’re baking for a summer picnic, a festive gathering, or just a sweet treat at home, these cookies offer the perfect balance of fruity brightness and rich, crumbly goodness.
The beauty of Strawberry Shortcake Cookies lies in their simplicity and versatility. Unlike traditional shortcakes that require layers of biscuit, cream, and strawberries, these cookies combine those elements into one delicious bite. Fresh strawberries and strawberry jam provide juicy bursts of flavor, while a sweet vanilla cookie base brings it all together. This recipe highlights the natural sweetness of strawberries with the comforting taste of a buttery cookie, making it a crowd-pleaser for all ages.
Ingredients
- For the Cookies:
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) sour cream
- 1 cup fresh strawberries, chopped
- For the Filling:
- 1/2 cup (150 g) strawberry jam or preserves
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 3506F (1756C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Add the sour cream and mix until smooth.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined1 avoid overmixing to keep the cookies tender.
- Gently fold in the chopped fresh strawberries using a spatula, ensuring even distribution without breaking them down too much.
- Scoop dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart to allow for spreading.
- Bake for 12-15 minutes or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice the cookies horizontally to create a pocket for the filling.
- In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread a spoonful of strawberry jam onto the bottom half of each cookie, then top with a dollop of whipped cream.
- Sandwich the top cookie half over the filling gently, pressing lightly to seal without squeezing out the filling.
- Serve immediately or refrigerate until ready to enjoy for a refreshing treat.
Recipe Information
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Makes about 20 cookies (10 sandwiches)
- Difficulty: Easy to Moderate
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture in the cookies.
- Be gentle when folding in strawberries to avoid turning the dough pink or mushy.
- Chill the cookie dough for 15-20 minutes if it’s too soft to handle easily before baking.
- For an extra special touch, sprinkle some coarse sugar on top of the cookies before baking for added crunch.
- Store the assembled cookies in the fridge and consume within 2 days for optimal freshness.
Nutritional Information (Approximate per serving)
- Calories: 180-200 kcal
- Protein: 2 g
- Carbohydrates: 28 g
- Fat: 7 g
- Fiber: 1 g
Conclusion
These Strawberry Shortcake Cookies are a wonderful way to enjoy the flavors of a classic dessert with less fuss and in a perfectly portable form. Their tender, buttery texture and luscious strawberry and cream filling make them irresistible for family gatherings, afternoon tea, or as a special treat to brighten your day. Give this recipe a try and watch how quickly these cookies disappear from your plate!
For serving, pair these cookies with a cold glass of milk, a cup of tea, or even a scoop of vanilla ice cream for an indulgent twist. Don’t forget to share your baking success stories or any delicious tweaks in the comments below—happy baking!