A deliciously sweet and tangy strawberry cream sandwiched between soft and buttery vanilla shortbreads. These strawberry sandwich cookies are fun, easy and delicious bake that you will indulge in a heartbeat.
Shortbread cookies have a soft and crumbly texture due to the high butter content in the dough. Besides the vanilla flavour that I added to my dough, shortbread’s main flavour comes from the butter used. On that note, always use good quality butter or shortening when making these cookies.
Cutting out cookies is always fun! I have one- two -three ( okay probably more) sets of cookie cutters, it’s true I like experimenting with different shapes. My nephew is always on the sidelines when I make cookies until it’s time to cut them. He’ll do a star, circle, triangle all at once, he likes to have a little variety tray.
The strawberry cream is super creamy and delicious, tastes like a creamy strawberry flavoured ice cream. or maybe ruby chocolate ganache since it’s a mix of white chocolate and fresh strawberry juice, mixed until homogeneous. I was so in a rush to serve these cookies since the cookies were being consumed from one corner, while the strawberry cream from another, that I did not wait for the cream to completely set. To be honest, If I waited any longer I would have nothing left to show for this recipe. Nevertheless, the cream should be chilled for a minimum of 8 hours or until thick and stiff enough to sandwich the cookies without having them slide( so do as I say not as I do, lol).
You can also use the cream to make a smoothie or as a base for strawberry ice cream.
How to make Strawberry Sandwich Cookies
Make the strawberry Cream
You will need;
- White chocolate
- Strawberry puree
- Fresh lemon juice
- Granulated sugar
In a medium-sized pot cook strawberry puree and granulated sugar and lemon juice to a simmer and set aside.
In a glass bowl, melt the chocolate over simmering water or using a microwave until fully melted. Afterwards, drizzle the strawberry mix slowly into the melted chocolate while mixing vigorously with a spatula.
Then, using a hand blender, emulsify until homogeneous and transfer to a dish. Cover with a cling film and refrigerate for 8 hours or until firm.
Make the cookie dough
You will need.
- Room temperature butter.
- All purpose flour
- Powdered sugar
- Vanilla extract
- Salt
In a stand mixer mix everything on a medium speed until combined. Cover the dough with cling film and refrigerate for at least one hour.
Refrigeration makes the dough more stable and less sticky making rolling and cutting easy.
Cut and bake the cookies
After one hour remove the dough from the fridge ( If it’s too stiff let it thaw at room temperature for 10 minutes). Roll it into a thin sheet and press into the dough to cut using a cup or a circular cookie cutter. Cut an even number of cookies and set them aside.
In half the cut cookies, use a smaller sized circular cutter to make small holes on each cut cookie, to form a ring.
Bake in a preheated oven at 170C for 20 minutes until slight;y browned around the edges. Remove and set in a cookie cooling rack to cool.
Cookies will seem soft immediately after they bake but will harden as they cool.
Sandwich the cookies
After the strawberry cream is set, transfer it into a pastry piping bag and pipe on each cookie, placing another cookie on top.
Other strawberry flavoured cream substitutions
- Strawberry Swiss meringue buttercream
- Ruby chocolate ganache
- Strawberry cream cheese frosting
- Whipped strawberry cream engulfed with ganache.
- Strawberry compote engulfed with ganache or buttercream
What to observe when making strawberry Sandwich cookies
Make the strawberry cream a day ahead. This is because it should stay refrigerated for a minimum of 8 hours for it to be thick and pipeable.
Use good quality butter or shortening when making the shortbread cookies. Shortbread cookies main flavour comes from the kind of butter used.
You can use a different kind of strawberry frosting. Any that is your favourite, easier or readily available. Maybe strawberry buttercream or a ruby chocolate ganache.
Experiment with different shapes when cutting out the cookies. Maybe a star or square?
Always keep the strawberry cream refrigerated.
Make sure the cookies are completely cooled before piping the strawberry cream.
STRAWBERRY SANDWICH COOKIES
Course: DessertDifficulty: Medium20
servings30
minutes20
minutes8
hoursIngredients
- Shortbread cookies
500 gm all-purpose flour
430 gm unsalted butter
100 gm powdered sugar
1 tsp vanilla extract
1/8 tsp salt
- Strawberry cream
350 gm white chocolate
110 gm strawberry puree
70 ml fresh lemon juice
30 gm granulated sugar
Directions
- Start with the strawberry cream. In a pot over medium heat, mix strawberry puree, sugar and lemon juice and let it come to a simmer.
- Melt chopped white chocolate in a glass bowl over a pot of simmering water or in a microwave until fully melted.
- Gradually pour the strawberry puree into the melted chocolate, mixing continuously. Afterwards, mix with a hand blender and transfer to a dish. Cover with a cling film and refrigerate for at least 8 hours.
- Make the cookies. In a bowl of a stand mixer on medium speed, mix flour, butter, powdered sugar, vanilla extract and salt on medium speed until combined, to form a soft dough.
- Transfer to a cling film and completely cover the dough then, refrigerate for at least one hour. Do not freeze.
- Remove from the fridge and roll it out to form a sheet, then using a cookie cutter, press and cut medium-sized circular doughs setting on a baking tray lined with parchment paper. On half the round cut cookies, use a smaller round cutter to make a hole in each cookie, to form a ring. ( See pictures ).
- Bake in a preheated oven at 170 C for up to 20 minutes until slightly browned around the edges.
Remove from the oven and set aside to cool. - Fill a pastry bag with the chilled strawberry cream and pipe on a cookie, sandwiching with the ringed shaped cookies.
Serve and enjoy.
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