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A strawberry shortcake cookie on a torn piece of parchment paper.

Strawberry Shortcake Cookies & Ice Cream Sandwiches

Skip the strawberry shortcake and make these ice cream sandwiches instead!
Course Dessert
Cuisine American
Keyword summer recipes
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 sandwiches
Calories 235kcal


  • 2 cups 12 ounces hulled and diced strawberries
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter cut into small pieces
  • 2/3 cup heavy cream
  • vanilla ice cream optional


  • Preheat the oven to 375 degrees.
  • Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
  • Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar.  Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
  • Use a large cookie scoop to drop cookie dough onto baking sheet lined with parchment. 
  • Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
  • If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.


Serving: 1sandwich | Calories: 235kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 162mg | Potassium: 158mg | Fiber: 1g | Sugar: 11g | Vitamin A: 415IU | Vitamin C: 14.4mg | Calcium: 60mg | Iron: 1.1mg