Strawberry Sandwich Cookies Recipe!

Hello lovelies,

Another day, another inspired recipe! This time, I’ve been inspired by the incredibly talented Holly, also known as ‘thelittleblogofvegan’.

Holly shared the most amazing strawberry sandwich cookies on her page which instantly caught my attention. I knew immediately I had to recreate as not only are they shaped and coloured like strawberries, but I had an idea for the filling which had me excited.

What’s the filling you ask? A fresh cream and strawberry jam filling. The perfect filling to be sandwiched between two strawberry coloured and shaped shortbread biscuits – what’s not to love?

I feel like these are the perfect desert to share with your loved ones this summer. They’re fresh, fruity, light and melt in the mouth beautifully! Guaranteed to have people asking for seconds.

So, if these strawberry sandwich’s have caught your attention, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Sweet Treat

Servings: 12 Sandwiches

Prep Time: 10 Minutes

Bake Time: 15 Minutes

Filling Time: 10 Minutes

Overall Time: 35-40 Minutes

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Ingredients You Need For Shortbread:

• 113g Of Caster Sugar
• 226g Of Unsalted Butter, Softened
• 340g Of Plain Flour
• 2tsp Of Vanilla Bean Paste / Extract
• 1tsp Of Red Food Colouring

Ingredients You Need For The Filling:

• 200ml Of Double Cream
• 100g Of Strawberry Jam
• Mint Or Strawberry Leaves (Optional)

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How To Make The Shortbread:

• Firstly, gather together your ingredients and equipment, line two baking trays with parchment paper and preheat the oven to 190C / 375C Fan / Gas Mark 5.
• Secondly, in a large bowl, beat together the 113g of caster sugar with the 226g of softened unsalted butter and 1tsp of red food colouring until light, fluffy and coloured red.
• Mix in 2tsp of vanilla extract.
• Next, slowly add in the 340g of flour. (TIP: if it resembles breadcrumbs and not a dough, add in a splash of milk and bind it together).
• Once a dough has been formed, turn out onto a lightly floured surface and roll out to around a 1cm thickness.
• Using a strawberry shaped cutter, cut out the shortbread and place them straight onto the prepared baking trays.
• Lightly prick the shortbread with a fork to create the texture / strawberry design.
• Place the shortbread in the oven for around 15 minutes.
• Once baked, remove from the oven and allow to cool slightly on the baking tray before transferring onto a wire rack to cool completely.

How To Make The Filling:

• In a piping bag, add 100g of strawberry jam, then set to one side.
• Next, in a large mixing bowl, whisk the 200ml of double cream until it reaches stiff peaks.
• Transfer the thickened double cream into a piping bag with a 2D star nozzle attached and pipe the cream to half of the cookies.
• Fill the middle of the cookie with strawberry jam.

• Place another cookie ontop of the cream and jam filling to create a cookie sandwich.
• Finally, decorate with either mint leaves or some strawberry leaves and serve!

That’s your Strawberry Sandwich Cookies prepared, baked, cooled and filled, ready for you to enjoy!

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Notes:

• Because of the fresh cream, I would recommend these to be eaten on the day of baking. However, you can store in a airtight container, in the refrigerator for up to 3 days.
• If you don’t like fresh cream, you could always make a buttercream to go in the sandwiches which will taste just as yummy.
• I used the largest cutter from this packet of strawberry cookie cutters: https://amzn.eu/d/8KhnII9
• I used this red food colouring: https://amzn.eu/d/d4UhuHD

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How damn cute are these? I won’t hear otherwise!

I’m absolutely obsessed with the outcome of these strawberry sandwiches. They went down a treat with my loved ones so I can guarantee they will with yours also.

Big shoutout to Holly for sharing such an incredibly recipe. I will certainly be making these every summer.

Let me know in the comments below if you make these sandwiches yourself and if you do, what your thoughts are on them? Aren’t they just the perfect summer sweet treat?

Sending you all tons of love & hugs as always,

Elle xo