If you’re craving the nostalgic flavors of strawberry shortcake but want them in a fun, portable treat, the Strawberry Shortcake Sugar Cookies Recipe is about to make your dessert dreams come true! Imagine the softest sugar cookies, bursting with creamy filling and fresh, juicy strawberries in every single bite. These delightful sandwich cookies wrap up everything you love about the classic dessert—sweet berries, fluffy cream, and buttery vanilla cookie—in a playful form that’s as perfect for summer parties as an afternoon snack. Trust me, once you try these, you’ll find every excuse to bake another batch!
Ingredients You’ll Need
The magic of this Strawberry Shortcake Sugar Cookies Recipe is in how it transforms humble ingredients into something irresistibly special. Each component brings something important to the table: from the flour that creates a tender bite to the fresh strawberries that burst with flavor. Here’s what you’ll need, along with some tips to make every ingredient shine.
- All-purpose flour: The foundation of these cookies, it gives them that classic sugar cookie structure—soft, yet strong enough to hold the fillings.
- Baking soda: A little goes a long way to make the cookies just the right amount of puffy.
- Baking powder: Adds an extra lift for cookies that are light and airy.
- Salt: Just a pinch to make all the other flavors pop and prevent the cookies from being too sweet.
- Unsalted butter (softened): Essential for that melt-in-your-mouth texture and rich, buttery flavor—soften it for easy creaming!
- Granulated sugar: Sweetens the cookies, giving them their signature crisp edges and soft centers.
- Large egg: Binds everything together and adds the perfect touch of chewiness.
- Vanilla extract: Deepens the flavor and gives each bite a classic homemade aroma.
- Sour cream: The secret weapon for super-soft, slightly tangy sugar cookies that never dry out.
- Fresh strawberries (diced): Juicy, vibrant, and essential for that summery burst of flavor—use the ripest berries you can find!
- Sugar (for strawberries): Helps macerate and sweeten the berries, drawing out their juices for an extra luscious filling.
- Lemon juice: Brightens the strawberries and prevents them from getting too mushy.
- Cream cheese (softened): Makes the cream filling extra decadent, tangy, and smooth—softening ensures lump-free mixing.
- Butter (softened, for cream): Adds richness to the creamy center and keeps it easy to spread or pipe.
- Powdered sugar: Sweetens and thickens the cream filling for the perfect consistency.
- Vanilla extract (for cream): Pulls everything together with its comforting aroma and flavor.
How to Make Strawberry Shortcake Sugar Cookies Recipe
Step 1: Whisk the Dry Ingredients
Start by grabbing a medium mixing bowl and whisking together your flour, baking soda, baking powder, and salt. This simple step ensures even distribution of those crucial leaveners, giving your cookies that picture-perfect rise—and no unexpected salty or powdery pockets.
Step 2: Cream Butter and Sugar
In a larger bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale. This process isn’t just about mixing; it’s about adding air for that divine cookie crumb, so don’t skimp on this step!
Step 3: Mix in Wet Ingredients
Next, beat in your egg, vanilla extract, and sour cream. The sour cream is key—your cookies will stay impossibly soft and moist, with just a hint of tang that balances the sweetness beautifully. Beat until everything is fully combined for a smooth dough base.
Step 4: Combine and Form Cookie Dough
Gently add your dry ingredients to the wet mixture, stirring just until the dough comes together. Overmixing can toughen your cookies, so once you no longer see flour streaks, you’re good to go. Your dough should be soft and pliable.
Step 5: Shape and Bake the Cookies
Scoop out tablespoon-sized portions of dough, roll them into balls, and gently flatten each one before placing on a parchment-lined baking sheet about two inches apart. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are lightly golden. Let these beauties cool fully—they’re delicate while warm!
Step 6: Prepare the Strawberry Filling
While your cookies are cooling, dice up those gorgeous fresh strawberries, then toss them with a bit of sugar and lemon juice in a small bowl. Let the mixture sit for at least 10 to 15 minutes; this draws out their juices and creates a sweet, slightly tangy syrup. If you want less mess later, drain off the excess liquid before assembling.
Step 7: Make the Cream Filling
In another bowl, beat together the softened cream cheese and butter until totally smooth. Add in the powdered sugar and vanilla, then keep mixing until the mixture is fluffy and luscious. This creamy layer is what makes the Strawberry Shortcake Sugar Cookies Recipe an absolute standout.
Step 8: Assemble the Cookies
To assemble, pipe or generously spread the cream filling onto the flat side of a cookie. Top with a spoonful of your sugared strawberries, then gently press another cookie on top to make a sandwich. Repeat with the remaining cookies and fillings. For extra tidiness, you can chill them briefly before serving.
How to Serve Strawberry Shortcake Sugar Cookies Recipe
Garnishes
Give your Strawberry Shortcake Sugar Cookies Recipe a professional finish with a few clever garnishes. A dusting of powdered sugar or a sprinkle of freeze-dried strawberry crumbles can make your cookies look bakery-worthy. Even a tiny mint leaf tucked in will add a pop of color and a fresh herbal note.
Side Dishes
While these cookies are a showstopper all on their own, they pair beautifully with a scoop of vanilla bean ice cream or a refreshing fruit salad. For a fancier dessert spread, try serving them with a selection of summer berries or alongside a chilled glass of sparkling lemonade.
Creative Ways to Present
For parties, arrange the sandwich cookies on a tiered dessert stand or nestle them in cupcake papers for easy grabbing. You can even wrap them individually with parchment and twine for a charming homemade gift, or serve with extra strawberry filling on the side for dipping!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Shortcake Sugar Cookies Recipe at its best, store the cookies, cream, and strawberries separately in airtight containers in the refrigerator. Assemble just before serving to ensure the cookies stay tender and the filling fresh. Once assembled, they’re best enjoyed within a day.
Freezing
Both the baked cookies (without filling) and the cream cheese mixture freeze well. Layer the cookies between parchment in a freezer-safe container and freeze for up to two months. The cream filling can be stored in a separate airtight container and thawed overnight in the fridge. For best flavor and texture, use fresh strawberries once you’re ready to assemble.
Reheating
If you prefer your cookies slightly warm, pop the unfilled cookies in a low oven (about 300°F) for three to four minutes. Allow them to cool before assembling. The cream and strawberry components should always be served cold or at room temperature.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can, but thaw and drain them well to avoid excess liquid in your filling. Fresh strawberries will always give the brightest flavor and best texture for the Strawberry Shortcake Sugar Cookies Recipe.
How far in advance can I make these cookies?
You can bake the cookies and prepare the cream filling up to two days ahead. For the best texture, assemble them with the strawberry filling just before serving so everything stays fresh and delicious.
Can I make this recipe gluten-free?
Absolutely! Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Just be sure to check other ingredients (like baking powder) to confirm they’re gluten-free as well.
What if I don’t have sour cream?
Greek yogurt is a fantastic substitute for sour cream and works just as well to make your sugar cookies tender and soft—don’t skip this step for the best results in your Strawberry Shortcake Sugar Cookies Recipe!
How do I prevent the cookies from getting soggy after assembly?
Drain the macerated strawberries before adding them to your cookies and assemble right before serving. Storing the components separately keeps everything crisp until it’s time to indulge.
Final Thoughts
If you’re as obsessed with all things strawberry shortcake as I am, this Strawberry Shortcake Sugar Cookies Recipe might just become your new go-to for sharing, gifting, or satisfying those summer dessert cravings. Give it a try, and let these soft cookies, dreamy cream, and juicy berries steal the show at your next celebration!
Print
Strawberry Shortcake Sugar Cookies Recipe
- Total Time: 45 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of strawberry shortcake in cookie form with these delicious sandwich cookies. Soft sugar cookies filled with sweet strawberries and a creamy filling make for a perfect summer treat.
Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Strawberry Filling:
- 1 cup diced fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the Cream Filling:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare cookie dough: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, cream butter and sugar, then add egg, vanilla, and sour cream, and mix in dry ingredients.
- Bake cookies: Form dough into balls, flatten slightly, and bake for 10–12 minutes until lightly golden. Cool completely.
- Prepare strawberry filling: Mix diced strawberries with sugar and lemon juice; set aside to macerate.
- Make cream filling: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Assemble cookies: Spread or pipe cream filling onto one cookie, top with strawberry mixture, and sandwich with another cookie. Serve or chill briefly before serving.
Notes
- For easier assembly, drain excess liquid from the strawberries before filling.
- Store components separately and assemble before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
