Stuffed Strawberry Shortcake Indulgence Cookies

Okay, these cookies are next level. They’re like strawberry shortcake—but in cookie form and stuffed with creamy goodness. I took one bite and just stood there like… wow.

They’ve got soft vanilla cookie outsides, a gooey strawberry center, and a hint of whipped cream flavor. It’s sweet, fruity, and kinda magical. Like dessert and nostalgia in every bite.

If you love strawberry shortcake, you’re gonna flip for these. They’re perfect for spring picnics, parties, or just spoiling yourself. I seriously make them when I need a little joy.

Wanna bake something fun and extra? Let’s make these cookies together—you’re gonna love every step (and every bite).

Why You’ll Love This Recipe

• Sweet Meets Tangy: Buttery cookie dough swirled with strawberries wraps around a smooth cream cheese filling, giving you layers of flavor in every bite.
• Soft and Chewy Texture: The cookies bake up golden on the edges but stay soft in the center, thanks to just the right balance of ingredients.
• Dessert-Lovers’ Delight: Feels like a decadent treat but is surprisingly simple to prepare with pantry staples and fresh or freeze-dried strawberries.
• Freezer-Friendly: These freeze beautifully — bake a batch, stash some away, and thank yourself later.
• Picture-Perfect Finish: Drizzle with white chocolate or a light glaze for an elevated presentation.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: ~1 hour 15 minutes

Servings:
This recipe yields about 18 stuffed cookies — perfect for sharing, gifting, or hoarding (we won’t judge).

Difficulty:
Beginner-friendly with a little finesse needed for the stuffing step.

Required Kitchen Tools

• Mixing bowls (at least 2)
• Hand or stand mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Wire cooling rack

Ingredients for the Cookie Dough

Here’s everything you’ll need to whip up these indulgent treats. Exact measurements will be included in the recipe card at the end.

• Unsalted Butter – Softened for easy creaming and rich texture
• Granulated Sugar – For sweetness and structure
• Brown Sugar – Adds moisture and subtle caramel notes
• Large Eggs – Bind everything together and help with spread
• Pure Vanilla Extract – Essential for flavor depth
• All-Purpose Flour – The sturdy base of the dough
• Baking Soda & Baking Powder – For just the right lift
• Salt – Balances all the sweetness
• White Chocolate Chips – Melt into creamy pockets of sweetness
• Crushed Freeze-Dried Strawberries – For a pop of strawberry in every bite

Ingredients for the Cream Cheese Filling

• Cream Cheese – Softened to room temp, creamy and tangy
• Powdered Sugar – Lightly sweetens the filling
• Vanilla Extract – Adds flavor
• Milk (Optional) – Just a drop if the filling feels too thick to pipe or scoop

Variations for Stuffed Strawberry Shortcake Cookies

• Use Fresh Strawberries: If using fresh strawberries, chop finely and pat dry to avoid extra moisture.
• Add Lemon Zest: A touch of lemon zest in the filling brightens the flavor.
• Swap for Dark Chocolate: Replace white chocolate chips with dark or semi-sweet for a deeper contrast.
• Try a Crumble Top: Sprinkle cookie tops with graham cracker crumbs before baking for a shortcake-inspired crunch.
• Drizzle Finish: After cooling, drizzle with melted white chocolate for a bakery-style look.

How to Make Stuffed Strawberry Shortcake Cookies – Step-by-Step Instructions

1. Make the Cream Cheese Filling

In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until fluffy and well combined. If the mixture feels too thick, add a splash of milk.
Using a spoon or small scoop, portion the filling into 1-teaspoon mounds and place them on a parchment-lined plate. Freeze for at least 20–30 minutes while you make the dough.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. Cream the Butter and Sugars

In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy — about 2–3 minutes. Add the eggs and vanilla, beating until smooth.

4. Combine Wet and Dry

Slowly add the dry ingredients into the wet mixture. Mix on low until just combined. Fold in the white chocolate chips and crushed freeze-dried strawberries.

5. Assemble the Cookies

Scoop out about 2 tablespoons of dough and flatten it slightly in your hand. Place one frozen cream cheese ball in the center and wrap the dough around it, sealing the edges and rolling gently into a ball. Repeat with remaining dough and filling.

6. Chill the Dough Balls

Place stuffed dough balls onto a parchment-lined baking sheet and chill for 30 minutes. This helps prevent overspreading.

7. Bake

Preheat the oven to 350°F (177°C). Line a new baking sheet with parchment paper.
Place cookies 2 inches apart and bake for 11–13 minutes, or until the edges are just golden and the tops are set. The centers may look soft — that’s perfect.

8. Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving and Decoration

These cookies are rich enough to serve on their own, but here are some optional ways to dress them up:

• Dust with powdered sugar for a classic shortcake look.
• Drizzle with melted white chocolate for a decorative touch.
• Serve with fresh strawberries on the side for an extra strawberry punch.
• Top with a dollop of whipped cream if you’re going full indulgence.

Storing Stuffed Strawberry Cookies

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerated: Because of the cream cheese center, store in the fridge for up to 5 days.
• Freezer-Friendly: Freeze unbaked stuffed dough balls for up to 2 months. Bake from frozen by adding 1–2 extra minutes to the bake time.

Tips and Tricks for Success

• Chill the Filling: Freezing the cream cheese balls helps them hold their shape during baking.
• Dry Strawberries are Key: If using fresh berries, make sure they’re completely dry before mixing in to prevent soggy dough.
• Don’t Overbake: The cookies should look slightly underbaked in the center — they’ll firm up as they cool.
• Room Temp Ingredients: Butter and cream cheese mix best when softened to room temperature.

Nutrition

Nutrient	Amount (Per Cookie)
Calories	~210 kcal
Carbohydrates	26g
Sugar	16g
Fat	11g
Saturated Fat	6g
Protein	3g
Fiber	1g
Cholesterol	30mg
Sodium	90mg
Calcium	40mg
Iron	1mg

Note: Nutrition values are estimates and can vary based on brands and ingredient swaps.

FAQs

Can I use fresh strawberries instead of freeze-dried?
Yes, but they must be very finely chopped and patted dry to avoid excess moisture that can make the dough soggy.

Can I freeze the dough?
Yes. Assemble the cookies and freeze them unbaked. When ready to bake, add 1–2 extra minutes to the bake time — no thawing needed.

How do I make the filling less sweet?
You can reduce the powdered sugar slightly or add a pinch of salt to cut sweetness.

What if I don’t have white chocolate chips?
Chopped white chocolate or even milk/dark chocolate chips can work as a substitute.

Conclusion

These Stuffed Strawberry Shortcake Indulgence Cookies are the perfect way to enjoy strawberry shortcake in a handheld, make-ahead format. With a creamy center and bursts of berry flavor throughout, they hit that perfect balance of rich, sweet, and slightly tangy. Whether you’re baking for a party, a picnic, or just your own cozy kitchen craving — these cookies deliver comfort and flavor in every bite.