Tender Strawberry Shortcake Stuffed Cookies with Creamy Filling
Soft, tender cookies stuffed with a luscious creamy filling and fresh strawberries, capturing the spirit of strawberry shortcake in a fun, handheld treat.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk (or almond milk for dairy-free option)
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream (or coconut cream for dairy-free)
- 1 cup (150g) fresh strawberries, hulled and finely chopped
- 1 tablespoon granulated sugar (optional)
Instructions
- Prep the Strawberries (10 minutes): Toss finely chopped strawberries with 1 tablespoon sugar in a small bowl. Let sit to draw out juices.
- Make the Cookie Dough (15 minutes): Whisk flour, baking powder, and salt in a medium bowl. Cream butter and granulated sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and milk, starting and ending with flour, mixing just until incorporated.
- Prepare the Creamy Filling (10 minutes): Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, then slowly mix in heavy cream until creamy and spreadable.
- Chill the Dough (20-30 minutes): Wrap dough in plastic wrap and refrigerate for at least 20 minutes.
- Assemble the Cookies (20 minutes): Preheat oven to 350°F (175°C). Line baking sheet with parchment or silicone mat. Scoop 1.5 tablespoons dough, flatten, add 1 teaspoon creamy filling and a spoonful of strawberries. Fold dough around filling, seal completely, roll into ball, place 2 inches apart on sheet.
- Bake (12-15 minutes): Bake until edges start to turn golden but centers remain soft.
- Cool and Serve (15 minutes): Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Use room temperature but slightly firm butter for best dough texture. Avoid overmixing dough to keep cookies tender. Chill dough before stuffing and again after assembling to prevent spreading and filling leakage. Watch oven closely to avoid overbaking. Use fresh, firm strawberries and drain excess juice if very juicy. Frozen strawberries can be used if thawed and drained.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10
- Fat: 8
- Carbohydrates: 20
- Protein: 2
Keywords: strawberry shortcake cookies, stuffed cookies, creamy filling, homemade cookies, easy dessert, summer cookies, strawberry dessert