Stuffed Strawberry Shortcake Cookies

Baking Across the World: Stuffed Strawberry Shortcake Cookies

Some recipes are more than just ingredients and steps—they’re stories. This one began with two friends, a shared love of magic and sweetness, and a spark of creativity that crossed oceans.

My dear friend, Australian author N. P. Conti, dreamed up these delightful Stuffed Strawberry Shortcake Cookies, inspired by my upcoming Strawberry Shortcake board books, You Are Berry Special and Strawberry’s Sweet Surprise (coming November 4!).

Though we live thousands of miles apart, we decided to bake together—she in Australia, me in the US—connecting through flour, laughter, and a shared sense of joy.

We filmed our baking adventures separately, then combined them into one playful video—full of giggles, sprinkles, and that perfect “cookie handoff” moment that made us both laugh out loud. It reminded us that friendship, like baking, doesn’t depend on distance. A good recipe, after all, can reach across the world.

These cookies are soft, strawberry-stuffed, and made for sharing. Whether you bake them with a friend nearby or a kindred spirit across the sea, they’re a reminder that sweetness always finds its way home.

Because every story—and every cookie—is better when it’s shared.

Watch our baking adventure on Instagram!

Preorder the books that inspired this recipe: 

https://www.jennifermoorman.com/childrensbooks

Stuffed Strawberry Shortcake Cookies

Yields: 12–14 large stuffed cookies

Prep time: 30 min (plus chilling)

Bake time: 12–14 min

Total time: ~1.5 hrs

Cookie Dough (Shortcake-style base)

• 1 cup (226g) unsalted butter, softened

• ¾ cup granulated sugar

• ½ cup brown sugar (light or dark)

• 2 large eggs

• 2 tsp vanilla extract

• 2 ⅔ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup freeze-dried strawberries, crushed

• ½ cup white chocolate chips

Creamy Strawberry “Stuffing” Filling

• 4 oz cream cheese, softened

• 2 tbsp powdered sugar

• 2 tbsp strawberry jam or strawberry purée

• ¼ tsp vanilla extract

• Optional: pinch of salt to balance sweetness

Instructions

1. Make the Filling (First! Needs to chill):

• Beat cream cheese, powdered sugar, jam/purée, and vanilla until smooth.

• Scoop into 12–14 small dollops (about 1–1.5 tsp each) onto a parchment-lined plate.

• Freeze for at least 30 minutes until firm.

2. Make the Cookie Dough:

• In a large bowl, cream butter and both sugars until light and fluffy.

• Add eggs one at a time, then vanilla. Mix until smooth.

• In a separate bowl, whisk together flour, baking soda, and salt.

• Gradually add dry ingredients to wet until just combined.

• Fold in crushed freeze-dried strawberries and white chocolate chips (if using).

• Chill the dough for 30 minutes for easier handling.

3. Assemble the Stuffed Cookies:

• Scoop about 2 tbsp of dough and flatten into a disk in your hand.

• Place one frozen cream cheese/strawberry filling dollop in the center.

• Top with another small scoop of dough (1 tbsp), and seal the edges well.

• Roll gently into a ball and place on a lined baking sheet.

• Repeat with remaining dough and filling. Leave space between cookies (they spread!).

4. Bake:

• Preheat oven to 350°F (175°C).

• Bake cookies for 12–14 minutes, or until edges are just golden but centers still look soft.

• Cool on baking sheet 10 minutes, then transfer to a rack to cool fully (stuffed centers will firm up slightly as they cool).

 Notes:

• For more strawberry punch: Add 1 tsp of strawberry extract to the filling or dough.

• Decorate: Drizzle with white chocolate or a tiny piped swirl of strawberry glaze.

• Optional: Add crushed shortbread cookie bits to the dough for extra shortcake “crunch.”