Strawberry Shortcake Cookies are the classic dessert in cookie form!
I am a huge strawberry fan. During my pregnancy with Baby Girl, I was eating at least one of the big packs from Costco each week. I’ve got a problem, I know! I love Strawberry Shortcake, but wanted to try something new, so I dreamed up Strawberry Shortcake Cookies.
These cookies are pretty simple, but they’re delicious! They’re a great treat, and one is plenty filling.
You can start with a box mix for shortbread cookies, or use your favorite recipe. For these ones, I used a Betty Crocker mix, since I had some mixes laying around that I got suckered into buying from a Costco sample (tell me I’m not the only one who gets sold on these things due to the samples).
Cut the cookies using a round cookie cutter or the bottom of a glass, and bake them like normal. Let them cool, and then top half of them with whipped cream and sliced strawberries, and put another cookie on top to make a Strawberry Shortcake Cookie Sandwich!
I’m including two recipes- the first is for Quick Strawberry Shortcake Cookies, and the second is Strawberry Shortcake Cookies from scratch.
- 1 Shortcake Cookie Mix
- 1 Cup Butter
- 2 cups Strawberries
- Whipped Cream or Cool Whip
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Make the shortcake cookies according to the directions. Cut them out in circles using the bottom of a glass or a round cookie cutter, and bake according to directions (for me, this was 400º for approximately 9 minutes).
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Cool on a wire rack.
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While cookies are cooling, slice strawberries.
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Layer strawberries on half of the cookies.
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Top the strawberries with whipped cream, and place the other half of the cookies on the tops.
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Enjoy!
- 2 Cups Strawberries, sliced
- 1 Cup Butter
- 1/2 Cup Powdered Sugar
- 2 Cups Flour
- 1/4 tsp Salt
- 1 Cup Heavy Cream
- 2 Tbsp Sugar
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Preheat oven to 350º.
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Cream butter and powdered sugar.
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Blend the dry ingredients into the butter (this may be easiest using a pastry cutter).
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Roll dough to about 1/4" thickness on a floured surface. Using a round cookie cutter or the bottom of a glass, cut circle cookies from the dough.
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Bake on an ungreased pan for 12-14 minutes. Cool for 2 minutes on the pan and then transfer to a wire rack to continue cooling.
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While they cool, slice strawberries and make whipped cream.
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For the whipped cream, whisk very cold heavy cream until cream thickens.
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Add sugar and continue to whip until soft peaks form.
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Layer strawberries on half of the cookies.
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Top the strawberries with whipped cream, and then place the other half of the cookies on top.
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Enjoy!
Looking for another fun way to eat these? Try this 4th of July Star version.
What’s your favorite way to eat strawberries?
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