Strawberry Shortcake Cookies Cream (Print Version)

Buttery cookies with fresh strawberries and rich vanilla cream create a tender, flavorful delight.

# What You'll Need:

→ For the 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 Steps:

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. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, beating until well combined. Mix in sour cream until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold diced strawberries into the dough, ensuring even distribution without crushing the fruit.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 13 to 15 minutes, or until edges are lightly golden. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
10 - Once cookies are completely cooled, spread or pipe cream filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.

# Expert Advice:

01 -
  • Fresh strawberries are actually baked into the dough, so you get that real fruit flavor without soggy cookies if you're careful with your prep.
  • The cream filling tastes like pure indulgence but comes together in minutes with just butter, sugar, and a little heavy cream.
  • These are impressive enough to bring to a dinner party but simple enough that even a baking beginner can pull them off.
02 -
  • Patting your strawberries completely dry before folding them in is non-negotiable; even a little moisture can cause the dough to spread too much and bake unevenly.
  • Don't beat the dough after adding the dry ingredients—a few lumps are fine because they disappear during baking, but overmixing develops gluten and makes the cookies tough and chewy.
  • Your butter and the butter for the filling must both be softened to room temperature, not melted; cold butter won't cream properly and the filling won't become fluffy.
03 -
  • If your cream filling seems too stiff to pipe, add heavy cream one tablespoon at a time; if it's too soft, pop it in the refrigerator for 10 minutes to firm up.
  • Let your butter, egg, and sour cream come to room temperature before you start—cold ingredients don't incorporate smoothly and can make the dough look curdled or grainy.
  • Make sure your baking sheets have an even surface; if one side of your oven runs hotter than the other, rotate the pans halfway through baking to ensure even browning.
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