Summer is just around the corner, and I think it’s the perfect time to introduce you to a delightful dessert that you’ll love making in your kitchen. This recipe is not only incredibly easy to prepare but also irresistibly delicious. I personally make my own cookies from scratch instead of using store-bought ones, and trust me—you won’t regret doing the same!
Now, you might be wondering, What exactly is Sugar Cookie Strawberry Shortcake?
It’s a mouthwatering twist on the classic shortcake, made with soft and chewy sugar cookies, fresh strawberries, and a whipped topping. It’s incredibly simple to make and the perfect treat to enjoy during strawberry season when the berries are at their sweetest and juiciest.
If you’ve been following my blog, you already know how much I adore strawberries! And if you love strawberry desserts as much as I do, you’ll definitely want to try my Strawberry Shortcake Sugar Cookies . Looking for more delicious strawberry treats? Give these a try:
- Strawberry Protein Cookies – A healthier take on strawberry cookies, packed with protein.
- Strawberry Milkshake Cookies – A fun and flavorful dessert inspired by a creamy strawberry milkshake.
- Strawberry Crunch Cookies – A delightful treat with a crunchy, strawberry-flavored topping.
- Strawberry Vanilla Swirl Cake – A beautifully marbled cake with vanilla and fresh strawberry flavors.
- Strawberry Bundt Cake with Cream Cheese Frosting – A moist and tender bundt cake topped with rich, creamy frosting.
Now, let’s dive into the ingredients and get started on this delicious Sugar Cookie Strawberry Shortcake recipe!
Ingredients
For the Sugar Cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Egg
- Pure vanilla extract
For the Strawberry Filling:
- Fresh strawberries, hulled and diced
- Granulated sugar
- Lemon juice
For the Whipped Cream:
- Heavy whipping cream
- Powdered sugar
- Pure vanilla extract
How To Make Sugar Cookie Strawberry Shortcake
Prepare the Sugar Cookies
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) to ensure it’s hot and ready when you’re ready to bake.
Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
This step ensures that the leavening agent (baking powder) is evenly distributed throughout the dough.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Creaming the butter and sugar properly creates air pockets, resulting in soft, chewy cookies.
Step 4: Add the Wet Ingredients
Beat in the egg and vanilla extract, mixing until the ingredients are well incorporated.
These ingredients add richness and enhance the flavor of the cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until everything comes together. Be careful not to overmix, as this can make the cookies dense instead of soft.
Step 6: Shape the Cookies
Roll the dough into 1.5-inch balls and place them on the prepared baking sheet.
Space them about 2 inches apart to allow room for spreading.
Step 7: Flatten and Bake
Gently press each ball to slightly flatten them—this helps them bake evenly.
Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers may still look soft, but they will firm up as they cool.
Step 8: Cool the Cookies
Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Strawberry Filling
Step 1: Combine the Ingredients
In a medium bowl, mix the diced strawberries, granulated sugar, and lemon juice.
The sugar helps draw out the natural juices of the strawberries, creating a delicious syrup.
Step 2: Let the Strawberries Macerate
Allow the mixture to sit for at least 15 minutes, stirring occasionally.
This process softens the strawberries and enhances their sweetness.
Make the Whipped Cream
Step 1: Chill the Mixing Bowl
For best results, place a mixing bowl and beaters in the refrigerator for 10-15 minutes before whipping.
Cold equipment helps the cream whip up faster and hold its shape better.
Step 2: Whip the Cream
Pour heavy whipping cream into the chilled bowl and begin beating at medium-high speed using an electric mixer.
Add powdered sugar and vanilla extract while whipping to enhance the flavor.
Step 3: Achieve Soft Peaks
Continue whipping until soft peaks form (when you lift the beaters, the peaks should gently fold over).
Be careful not to overwhip, as the cream can turn grainy if beaten too long.
Assemble the Strawberry Shortcake
Now it’s time to put everything together!
Step 1: Layer the Ingredients
Take a cooled sugar cookie and place it on a serving plate.
Spoon a generous amount of the macerated strawberries on top, letting the juices soak slightly into the cookie for extra flavor.
Add a dollop of whipped cream on top of the strawberries.
Step 2: Create a Sandwich (Optional)
You can enjoy this as an open-faced dessert, or place another sugar cookie on top to create a sandwich-style shortcake.
If making a sandwich, press gently so the filling spreads evenly.
Step 3: Serve & Enjoy!
For an extra touch, drizzle with melted chocolate or caramel sauce, or sprinkle with powdered sugar.
Serve immediately for the best taste and texture.
Make It Ahead:
To streamline preparation, consider making the components in advance:
Sugar Cookies: Bake the cookies up to two days ahead. Once cooled completely, store them in an airtight container at room temperature.
Strawberry Filling: Prepare the macerated strawberries a day in advance and refrigerate them in an airtight container. This allows the flavors to meld and develop.
Whipped Cream: For optimal texture, it’s best to whip the cream just before assembling the dessert. However, if necessary, you can whip it a few hours in advance and store it in the refrigerator.
Add a Drizzle: Elevate the flavor profile by drizzling melted chocolate or caramel sauce over the assembled shortcakes. This addition introduces a rich, sweet note that pairs wonderfully with the tartness of the strawberries.
Serving & Storage Tips
Serve Immediately:
For the freshest taste and best texture, assemble the shortcakes just before serving. This approach ensures the sugar cookies remain pleasantly chewy, and the whipped cream retains its lightness.
Storage of Leftovers:
If you anticipate leftovers, store each component separately to maintain quality:
- Sugar Cookies: Keep in an airtight container at room temperature for up to three days.
- Strawberry Filling: Refrigerate in a sealed container for up to two days.
- Whipped Cream: Store in the refrigerator for up to 24 hours; re-whip lightly if it loses volume.
Avoid assembling the shortcakes in advance, as the cookies may absorb moisture from the strawberries and whipped cream, resulting in a soggy texture.