Easy Strawberry Shortcake Sandwich Cookies

There’s something so nostalgic and joyful about Strawberry Shortcake Sandwich Cookies. They feel like a sweet hug—soft, creamy, fruity, and just the right amount of indulgent. Every bite gives you that classic strawberry shortcake flavor, but in an adorable handheld cookie form that’s perfect for sharing.

What I love most about this recipe is how easy it is. You get bakery-style Strawberry Shortcake Sandwich Cookies without any complicated steps, fancy tools, or stress. They’re ideal for spring gatherings, summer parties, baby showers, or anytime you want a dessert that looks impressive but feels totally doable.

More Recipes

• Strawberry Coconut Sponge Cake
• Strawberry Cheesecake Truffle Recipe
• Strawberry Marshmallow Frosting
• Strawberry Rice Krispies
• Strawberry Mochi Cake

INGREDIENTS

Strawberry Shortcake Cookies

• 2½ cups all-purpose flour (315 g)
• ½ cup freeze-dried strawberries, finely crushed (15 g)
• 1 teaspoon baking powder (5 g)
• ½ teaspoon salt (3 g)
• ¾ cup unsalted butter, softened (170 g)
• ¾ cup granulated sugar (150 g)
• 1 large egg, room temperature (≈ 50 g)
• 1 teaspoon vanilla extract (5 ml)
• ¼ cup milk (60 ml)

Creamy Filling

• ¾ cup heavy whipping cream, cold (180 ml)
• 4 oz cream cheese, softened (115 g)
• ½ cup powdered sugar (60 g)
• ½ teaspoon vanilla extract (2.5 ml)

Optional Garnish

• Extra crushed freeze-dried strawberries
• Powdered sugar for dusting

INSTRUCTIONS

Make the Strawberry Shortcake Cookies

1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside.
2. Whisk the flour, crushed freeze-dried strawberries, baking powder, and salt together in a medium bowl. Set this mixture aside.
3. Beat the softened butter and granulated sugar in a large bowl until the mixture looks light and fluffy.
4. Add the egg and vanilla extract, then mix until everything looks smooth and well combined.
5. Pour in the milk and mix gently. The dough should feel soft but not sticky.
6. Add the dry ingredients and mix just until the dough comes together. Don’t overmix—this keeps the cookies tender.
7. Scoop tablespoon-sized portions of dough and place them about 2 inches (5 cm) apart on the prepared baking sheets.
8. Bake for 10–12 minutes at 350°F (180°C), just until the edges set and the tops look slightly matte.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Creamy Filling

10. Beat the cream cheese until smooth and creamy.
11. Add the powdered sugar and vanilla extract, then mix until fully combined.
12. Slowly pour in the cold heavy cream and whip until the filling turns thick, fluffy, and spreadable.

Assemble the Sandwich Cookies

13. Spread or pipe the creamy filling onto the flat side of half the cookies.
14. Gently press the remaining cookies on top to create sandwich cookies.

TIPS & VARIATIONS

• For soft, bakery-style cookies: Don’t overbake. Pull the cookies out as soon as the edges set and the centers look just done.
• Chill the filling if needed: If your kitchen is warm, refrigerate the filling for 10–15 minutes so it pipes or spreads neatly.
• Make them extra strawberry-forward: Add a thin layer of strawberry jam under the cream filling for a fruity surprise.
• Swap the filling: Use vanilla buttercream or stabilized whipped cream if you prefer a lighter texture.
• Make-ahead tip: Bake the cookies one day ahead and store them unfilled. Assemble the Strawberry Shortcake Sandwich Cookies just before serving for the best texture.

SERVING IDEAS

• Serve chilled or lightly cool: Strawberry Shortcake Sandwich Cookies taste amazing slightly chilled, especially on warm days.
• Perfect for gatherings: Arrange them on a dessert stand for baby showers, brunches, spring parties, or summer picnics.
• Dress them up: Lightly dust the tops with powdered sugar or roll the edges in crushed freeze-dried strawberries.
• Pair with drinks: Serve with iced tea, lemonade, cold milk, or a light vanilla latte.
• Make them party-sized: Use a smaller scoop for mini sandwich cookies that are perfect for dessert tables.

FAQs

Recipe

Yield: 12 sandwich cookies

Strawberry Shortcake Sandwich Cookies

Print

Soft strawberry shortcake–style cookies sandwiched with a fluffy, creamy filling. These cookies are sweet, pretty, and perfect for sharing at parties or enjoying as a special treat.

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Ingredients

Strawberry Shortcake Cookies

• 2½ cups all-purpose flour (315 g)
• ½ cup freeze-dried strawberries, finely crushed (15 g)
• 1 teaspoon baking powder (5 g)
• ½ teaspoon salt (3 g)
• ¾ cup unsalted butter, softened (170 g)
• ¾ cup granulated sugar (150 g)
• 1 large egg, room temperature (≈ 50 g)
• 1 teaspoon vanilla extract (5 ml)
• ¼ cup milk (60 ml)

Creamy Filling

• ¾ cup heavy whipping cream, cold (180 ml)
• 4 oz cream cheese, softened (115 g)
• ½ cup powdered sugar (60 g)
• ½ teaspoon vanilla extract (2.5 ml)

Instructions

1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
   
2. Whisk the flour, crushed strawberries, baking powder, and salt together in a bowl.
   
3. Beat the butter and sugar until light and fluffy.
   
4. Add the egg and vanilla extract, then mix until smooth.
   
5. Pour in the milk and mix gently.
   
6. Add the dry ingredients and mix just until combined.
   
7. Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them 2 inches (5 cm) apart.
   
8. Bake for 10–12 minutes at 350°F (180°C), until the edges set.
   
9. Cool the cookies completely on a wire rack.
   
10. Beat the cream cheese until smooth.
    
11. Add powdered sugar and vanilla extract, then mix well.
    
12. Slowly pour in the heavy cream and whip until thick and fluffy.
    
13. Spread or pipe the filling onto half the cookies.
    
14. Top with the remaining cookies to form sandwich cookies.

Notes

Chill the filling briefly if it feels too soft to pipe.

Assemble just before serving for the freshest texture.

Nutrition Information:

Yield: 12 Serving Size: 1 sandwich cookie
Amount Per Serving: Calories: 280

Nutrition information is estimated and may vary based on ingredients used.

These Strawberry Shortcake Sandwich Cookies are one of those recipes that feel special without being complicated. They’re soft, creamy, and full of sweet strawberry flavor—perfect for treating yourself or impressing guests with minimal effort.

Don’t forget to share it with friends, and feel free to leave a comment letting me know how your cookies turned out or if you added your own twist 🍓💗

Happy baking!