Go Back

Strawberry Shortcake Cookies

Strawberry shortcake cookies with soft butter cookies sandwiched with whipped cream and fresh strawberries, finished with a light dusting of powdered sugar. Fluffy cookie texture plus stiff-peak whipped cream makes clean, sliceable cookie sandwiches.
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: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 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
Filling
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries sliced
  • 1 powdered sugar additional, for dusting

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Bake the cookies
  1. Preheat the oven to 350°F, then line a sheet pan with parchment for easy release.
  2. Beat the softened butter and granulated sugar until light and fluffy, scraping the bowl as needed for an even texture.
  3. Add the egg yolk and vanilla extract, then mix just until fully incorporated.
  4. Whisk together the all-purpose flour, salt, and baking powder, then fold into the wet ingredients until just combined.
  5. Drop teaspoon-sized portions onto the parchment-lined baking sheets, spacing them apart so they don’t merge while baking.
  6. Bake for 10-12 minutes at 350°F until the edges are light golden, then keep the centers soft.
  7. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the shortcake sandwich filling
  1. Whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
  2. When ready to serve, spread or pipe whipped cream onto the flat side of one cookie.
  3. Top the whipped cream with sliced fresh strawberries, then sandwich with another cookie to form cookie sandwiches.
  4. Dust the assembled strawberry shortcake cookies with powdered sugar just before serving.

Notes

Pro tip: for clean cookie sandwiches, wait to fill until the cookies are fully cool, and whip the cream only to stiff peaks (stop before it turns grainy). Store assembled sandwiches in the refrigerator up to 1 day for best texture; store unfilled baked cookies airtight at room temperature up to 3 days or freeze up to 2 months. For a lighter option, use half heavy cream and half Greek yogurt (thickened) and whip until it holds peaks.