Sugar Cookie Strawberry Shortcake

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Strawberry shortcake is a summer staple at our house, and this layered, icebox cake version with sugar cookies, homemade whipped cream and fresh strawberries is our absolute favorite.

sugar cookie strawberry shortcake with a piece cut out on plate

What is Sugar Cookie Strawberry Shortcake?

This is one of our most favorite family desserts. I make it on repeat during the summer months when strawberries are at their peak sweetness.

It’s simple and fresh tasing, but it does have to chill in the refrigerator for at least 6 hours before serving, so keep in mind that it does require some pre-planning.

Layering fresh berries, homemade whipped cream and sugar cookies into a baking dish creates a cake-like version of this classic treat, so people can cut as little or as big of a slice as they’d like. It’s easy to store leftovers and have on hand for a few days.

How do you make homemade whipped cream?

What makes this dessert extra special is the homemade whipped cream. If you are in a pinch for time, you can use store bought (like this), but making your own only requires 3 ingredients and takes just a few minutes, so it’s definitely worth the extra effort in my opinion.

In a metal bowl, combine 3 cups of heavy whipping cream and 2t of vanilla. Turn you mixer on low and slowly add 1/3 cup of powdered sugar a little bit at a time. Once all of your sugar has been added to bowl, slowly increase the speed to high.

I use my stand mixer, but you can use a hand mixer as well.

Let the mixer run continuously until the cream thickens and stiff peaks form. It my mixer, it takes 5-6 mins of mixing to reach that point.

Pro tip: If you do not have a metal bowl, chill a glass bowl in the freezer for 10-20 mins and use that. The cold bowl helps keep the cream cool throughout the whipping process and you will get the best results.

whipped cream on a finger in front of mixing bowl

What ingredients do you need for this strawberry shortcake?

  • fresh strawberries
  • store bought sugar cookies (grab from bakery section)
  • heavy whipping cream (I like this brand or this brand, but any will work)
  • vanilla
  • powdered sugar (like this)
ingredients for sugar cookie strawberry shortcake

How do you make Sugar Cookie Strawberry Shortcake?

Wash and dry 1 1/2lbs of fresh strawberries. Trim of tops and slice berries into thin pieces approx 1/4″ thick. Set aside.

Pro Tip: reserve you “best looking” berries for the top of your cake. I keep my pretty ones to the side of my cutting board, and toss all of the others that I will use for my layers into a bowl.

Either make your own whipped cream (instructions above) or if using store bought, you will need 1 1/2 containers.

Grab an 8×8 baking dish and spread a layer of whipped cream on the bottom.

Next, layer 4-6 sugar cookies over the whipped cream. If your cookies don’t quite fit the length of your dish, either overlap them, or cut them in half to fit.

Top the cookies with another layer of whipped cream and then add a strawberry layer. You don’t need to be neat here, or lay them out nicely. I just pour them out of my bowl into dish, and make sure they are evenly distributed.

Top strawberries with whipped cream, and repeat layers two more times.

When you get to the top layer of whip, grab the “pretty” strawberry slices that you set aside, and neatly lay them as the top layer of your cake. I like to layer them slightly on top of one another in rows, but feel free to just line them end to end or create a design.

layer "pretty" strawberries as the very top layer of sugar cookie strawberry shortcake

Cover your cake with plastic wrap and place in refrigerator. Chill for at least 6 hours or even over night to soften the cookies.

Slice into equal pieces and serve.

Store leftovers in refrigerator for up to 4 days.

sugar cookie strawberry shortcake in a pan
a slice of sugar cookie strawberry shortcake

Bonus Recipes

Looking for other great, no- bake dessert options for Summer? Try No-Bake Oreo Pie or Dipped Apple Bites

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sugar cookie strawberry shortcake with a piece cut out on plate

Sugar Cookie Strawberry Shortcake

Liz Olberding
Strawberry shortcake is a summer staple at our house, and this layered, icebox cake version with sugar cookies, homemade whipped cream and fresh strawberries is our absolute favorite.
Prep Time 20 minutes
chill time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 9 people
Calories 382 kcal

Equipment

  • 1 8×8 glass dish
  • 1 electric mixer hand mixer or stand mixer
  • 1 large metal or glass bowl
  • 1 spatula
  • 1 sharp knife

Ingredients
  

  • 3 c heavy whipping cream
  • 2 t vanilla
  • 1/3 c powdered sugar
  • 12 sugar cookies 12-15 cookies depending on size, store-bought in bakery section
  • 1.5 lbs strawberries

Instructions
 

  • In a metal bowl, combine 3 cups of heavy whipping cream and 2t of vanilla. Note: if you do not have a metal bowl, use a glass bowl that has been chilled in freezer for 10-20 mins.
  • Turn your mixer on low and slowly add 1/3 cup of powdered sugar a little bit at a time. Once all of your sugar has been added to bowl, slowly increase the speed to high. Let the mixer run continuously until the cream thickens and stiff peaks form. In my mixer, it takes 5-6 mins of mixing to reach that point. Set whipped cream aside.
    Note: if using store bought Cool Whip instead, you will need 1 1/2 containers.
  • Wash and dry 1 1/2lbs of fresh strawberries. Trim of tops and slice berries into thin pieces approx 1/4" thick. Tip: reserve your "best looking" berries for the top of your cake. I keep my pretty ones to the side of my cutting board, and toss all of the others that I will use for my layers into a bowl.
  • In an 8×8 baking dish, spread a layer of whipped cream on the bottom.
  • Next, layer 4-6 sugar cookies over the whipped cream. If your cookies don't quite span the length of your dish, either overlap them, or cut them in half to fit.
  • Top the cookies with another layer of whipped cream and then add a strawberry layer. You don't need to be neat here. I just pour them out of my bowl into dish, and make sure they are evenly distributed.
  • Top strawberries with whipped cream, and repeat layers two more times.
  • When you get to the top layer of whip, grab the "pretty" strawberry slices that you set aside, and neatly lay them as the top layer of your cake. I like to layer them slightly on top of one another in rows, but feel free to just line them end to end or create a design.
  • Cover your cake with plastic wrap and place in refrigerator. Chill for at least 6 hours or even over night to soften the cookies. Cut into 9 equal pieces to serve.

Notes

Store leftovers in refrigerator for up to 4 days. 

Nutrition

Calories: 382kcalCarbohydrates: 21gProtein: 3gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 69mgPotassium: 204mgFiber: 2gSugar: 13gVitamin A: 1187IUVitamin C: 45mgCalcium: 66mgIron: 1mg
Keyword strawberry, strawberry shortcake, summer dessert
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