What dessert says summer? Strawberry Shortcake! Just about everyone loves fresh sweet juicy red strawberries, paired with a delicious flakey buttery biscuit, topped with lots and lots of fluffy whipped cream.

However, its not a very portable dessert and it can get kind of messy. Enter the Strawberry Shortcake Cookie with White Chocolate Strawberry Whipped Ganache Filling. All the delicious taste of a strawberry shortcake dessert in one “on-the-go” package!

This dough bakes up into a tasty biscuit-like cookie heavily studded throughout with juicy sweet strawberries. Sandwiched in between is a sweet and creamy whipped white chocolate ganache flavored with fresh strawberry juice. This sweet and summery cookie is guaranteed to please all you shortcake lovers. Here is how you make them:


You can find the recipe Here. Preheat oven to 375 degrees. Wash and dry 12 ounces of strawberries (approx. 1 basket) and cut into a small dice to make 2 cups. Mix in a bowl with fresh lemon juice and two tablespoons sugar. Set aside. In a separate bowl, whisk together flour, baking powder, salt and the rest of the sugar. Instead of cutting in the butter with the dry ingredients I transferred everything to a food processor and pulsed in the butter until small crumbs formed. I poured the cream in through the top of the food processor to make a nice dough. Transfer the dough to a bowl and mix in the diced strawberry mixture with a wooden spoon.

Using a small ice cream scoop drop rounded balls of dough onto a Silpat lined baking sheet about two inches apart. Sprinkle coarse sanding sugar onto each mound and baked for around 20 minutes.

Transfer baked cookies to a wire rack to cool completely.

White Chocolate Strawberry Whipped Ganache Recipe:
8 ounces White Chocolate
1/3 cup Heavy Cream
3-4 Tbls. fresh strawberry juice, strained

In a small glass bowl set over simmering water I melted 8 ounces of white chocolate until smooth. Next I heated 1/3 cup of heavy cream in the microwave until very hot, not boiling. I poured the hot cream into the melted chocolate and stirred in about 3-4 Tablespoons of fresh strawberry juice. The bowl went into the fridge for 3-6 hours until cool and set, but not hard.

When the cookies are completely cooled pair up equal sized tops and bottoms. Place the cooled and set white chocolate ganache into a mixer with the wire whip attachment and whip the ganache until light and slightly fluffy. Transfer the whipped ganache into a pastry bag fitted with a medium size round tip and pipe a good sized dollop on the bottom half of each cookie. Place the top cookie over the filling and press down slightly.


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