Delicious Star-Shaped Strawberry Shortcake Sandwich Cookies
These star-shaped strawberry shortcake sandwich cookies feature crisp, buttery shortbread cookies filled with a light, fruity strawberry cream filling. Perfect for summer, they are simple, fun, and a crowd-pleaser for all ages.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10-12 minutes
- Total Time: 45-50 minutes
- Yield: 24 sandwich cookies
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour – 2 ¼ cups (280g), sifted
- Granulated sugar – ¾ cup (150g)
- Unsalted butter – 1 cup (226g), cold and cubed
- Egg yolk – 1 large, room temperature
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Fresh strawberries – 1 ½ cups (about 225g), hulled and finely chopped
- Powdered sugar – ⅓ cup (40g), sifted
- Heavy cream – ¾ cup (180ml), cold
- Vanilla extract – ½ tsp
- Lemon juice – 1 tsp, fresh
Instructions
- Prepare the Cookie Dough (15 minutes + chilling): In a large bowl, combine sifted flour, granulated sugar, and salt. Add cold cubed butter and work into dry ingredients until mixture resembles coarse crumbs with pea-sized butter chunks. Beat egg yolk with vanilla extract and add to mixture, stirring gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
- Roll and Cut (15 minutes): Lightly flour work surface and rolling pin. Roll chilled dough to about ¼-inch (6mm) thickness. Chill again if dough softens. Use star-shaped cutters to cut out cookies and transfer to baking sheet lined with parchment paper, spacing about 1 inch apart.
- Bake the Cookies (10-12 minutes): Preheat oven to 350°F (175°C). Bake cookies until edges just start to turn golden. Remove and let cool completely on baking sheet.
- Prepare the Strawberry Filling (10 minutes): Whip heavy cream with vanilla extract until soft peaks form. In another bowl, mix chopped strawberries with powdered sugar and lemon juice; let sit 5 minutes. Gently fold strawberries into whipped cream without losing fluffiness. Chill briefly if filling is too runny.
- Assemble the Sandwich Cookies (5 minutes): Pair cookies of similar size. Spread or pipe a generous dollop of strawberry filling on flat side of one cookie, then press matching cookie on top to form sandwich.
- Chill Before Serving (15 minutes): Place assembled cookies in fridge for about 15 minutes to let filling set slightly.
Notes
Chilling the dough is key to preventing spreading and maintaining crisp star shapes. Use cold butter to create flaky texture. Whip cream to soft peaks to avoid turning it into butter. If strawberries are very juicy, blot with paper towel before folding into cream to prevent soggy cookies. Dough can be prepared and chilled up to 2 days ahead. Store assembled cookies in airtight container in refrigerator up to 3 days. Freeze unassembled cookies up to 1 month.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: strawberry shortcake, sandwich cookies, star-shaped cookies, summer dessert, homemade cookies, shortbread cookies, strawberry cream filling