Sugar Cookie Strawberry Shortcake
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.
Equipment
- 1 8x8 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 8x8 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
Tried this recipe?Let us know how it was!