We are in the middle of winter and missing the huge variety of fresh fruit that we get in the summer and fall! But these past few weeks we have had fresh strawberries in the groceries stores! (Maybe a hint of spring???) That is why we love these strawberry cookies. They are made with real whipping cream and fresh strawberries! The pink cookie is made out of a strawberry cake mix! It’s an easy recipe, but nobody needs to know that! They’ll think you slaved all day in the kitchen. 😉 This cookie is a winner any way you look at it! And did we mention perfect for Valentine’s Day?!
Fresh Strawberry Cream Filled Cookies
15 ounces strawberry cake mix (do not bake as directed on box)
3/4 cup shortening
1 cup whipping cream
4 tablespoons powdered sugar
16 ounces fresh strawberries, diced
few drops red food coloring (optional)
Mix together the strawberry cake mix, eggs, and shortening until well combined. The dough is quite thick. Roll the dough into balls slightly bigger than one inch. Try to get them all the same size. Place on an ungreased cookie sheet and bake in the oven for 8 minutes at 350 degrees. Remove from cookie sheet to cool.
For the cream filling beat the whipping cream and powdered sugar together until it’s thick. You will want it quite thick because when you add the strawberries it relaxes a lot. If you want it to be a light pink color you can add a few drops of red food coloring. That is totally optional. Wash and dry the strawberries then dice them into small pieces. Gently fold the diced strawberries into the whipped cream. Spread the freshly whipped topping with strawberries onto a cookie, and then top with another cookie.
Makes about 15 sandwich cookies.
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