Go Back

Strawberry Shortcake Cookies

Strawberry shortcake cookies with soft butter cookies sandwiched with whipped cream and fresh strawberries, finished with a dusting of powdered sugar. Simple drop-cookie baking yields tender, light golden edges for easy sandwich assembly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
rest 15 minutes
Total Time 47 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

Butter cookies base
  • 0.5 cup butter Softened
  • 0.333 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.25 tsp salt
  • 0.25 tsp baking powder
Strawberry shortcake filling
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Bake the soft butter cookies
  1. Preheat your oven to 350°F and line a sheet pan with parchment paper, leaving space between spots for spreading.
  2. Beat butter and granulated sugar until light and fluffy, scraping the bowl as needed so the mixture looks pale and aerated.
  3. Add the egg yolk and vanilla extract, then mix until the dough turns smooth and cohesive.
  4. Whisk together all-purpose flour, salt, and baking powder, then fold the dry mixture into the wet ingredients just until no dry streaks remain.
  5. Drop teaspoon-sized portions onto the prepared parchment-lined sheet pan, keeping cookies spaced apart.
  6. Bake for 10-12 minutes at 350°F until the edges are light golden.
  7. Cool on the pan for 5 minutes so the cookies set, then transfer to a wire rack to cool completely.
Make the whipped cream and assemble sandwiches
  1. Whip heavy whipping cream with powdered sugar and vanilla until stiff peaks form, so the cream holds its shape when you lift the whisk.
  2. When ready to serve, spread or pipe whipped cream onto the flat side of one cookie.
  3. Top the cream with sliced fresh strawberries so they’re visible at the center.
  4. Sandwich with another cookie and dust with powdered sugar for finishing.

Notes

Pro tip: cool the cookies completely before filling—warm cookies can melt the cream and make sliding sandwiches. Store assembled sandwiches in the refrigerator up to 2 days; keep cookies (without filling) airtight for 3 days. Freezing: freeze baked cookies up to 2 months and assemble fresh. Dietary swap: use a plant-based butter and dairy-free whipped cream substitute for a dairy-free version while keeping the same method.