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Strawberry Shortcake Cookies

A delightful twist on a classic favorite – our Strawberry Shortcake Cookies, a symphony of flavors and textures that will transport you to a realm of sweet bliss. Picture soft, buttery cookies embracing a luscious strawberry fruit filling, creating a dessert that’s both elegant and utterly irresistible.


You will need a 4 ounce ice cream scooper to portion out the cookies, along with either a large round piping tip and piping bag, or you can use a plastic bag with a hole cut out of the corner to pipe the whipped cream. Place the bowl you are using for the whipped cream, along with the whisk attachment, in the freezer until you are ready to make the whipped cream.he whipped cream.

Whipped Cream

  • 1 (8 oz) package cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 1 Tbsp. vanilla bean paste
  • 2 cups heavy cream with small pinch of salt


  1. Step 1
    Preheat oven to 325 degrees. Line 2 baking sheets with silicone mats or parchment paper and set aside. In a bowl mix the softened butter and granulated sugar until light and fluffy, (about 2-3 minutes). Add in the eggs, one at a time and stir to combine. Add in the vanilla bean paste and mix until combined.

  2. Step 2
    Add in the salt and baking powder and mix until combined. Slowly add in the flour and mix until the dough comes together. Scoop the dough into balls and roll them in your hands until they are round and smooth. slightly flatten them so they will not be too puffy on top. Place 6 cookies per baking sheet.

  3. Step 3
    Bake at 325 for around 16 minutes, or until very lightly golden brown around the edges. you do not want them to be crispy, so watch them carefully! Let them cool on the pan for 10 minutes and transfer them to a wire rack.

  4. Step 4
    Place the cookies in the fridge while you prepare the whipped cream mixture. They will need to be completely cold before you pipe the whipped cream, and place the filling on top of the cookie!

Whipped Cream

  1. Step 1
    In your chilled mixer bowl, whisk together the cream cheese and confectioners sugar until smooth and creamy. Add in the vanilla and pinch of salt and mix until combined.

  2. Step 2
    Heavy cream and whip until stiff peaks form. add the cream to your piping bag. Pipe double rings of the whipped cream mixture around the outer border of your cookies. Carefully spoon in the lucky leaf strawberry pie filling in the middle of the whipped cream ring.

  3. Step 3
    Keep the cookies in the fridge until ready to eat. You may freeze them in an airtight container for up to a month. Enjoy!!

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Lizzie from Sweet Things by Lizzie has loved baking for as long as she can remember. One of her first memories as a child was at the age of 5, watching her Father walk across the lawn carrying an Easy Bake Oven in his arms, and Lizzie started jumping up and down with joy.

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