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Easy Strawberry Shortcake Stacks

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These strawberry shortcake stacks bring a fresh, fruity twist to the classic dessert. Layered with soft strawberry cookies, whipped cream, and fresh strawberries, they’re a visually stunning and crowd-pleasing treat. Perfect for brunches, parties, or a sweet indulgence, and you can easily customize with other fruits like peaches, blackberries, or cherries!

Ingredients

  • 2 cups flour
  • 2 cups butter (softened)
  • 1/2 cup + 2 tablespoons powdered sugar
  • 1/2 teaspoon salt
  • 2 cups sliced strawberries
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract (clear)

Instructions

For the Strawberry Shortcake Cookies:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, butter, 1/2 cup powdered sugar, and salt. Beat until fully combined.
  3. Roll the dough out to about 1/2-inch thickness.
  4. Use a 2-3 inch cookie cutter to cut out cookies and place them on parchment paper.
  5. Bake for 20-22 minutes or until golden. Remove from the oven and cool.

For the Whipped Topping:

  1. Whip the heavy cream using a mixer with a whisk attachment until stiff peaks form.
  2. Add 2 tablespoons powdered sugar and vanilla extract, and whip until stiff peaks form again.
  3. Refrigerate until ready to assemble.

Assembling the Stacks:

  1. Place a cooled cookie on a plate. Top with sliced strawberries and whipped topping.
  2. Repeat the layers.
  3. Finish with a fresh strawberry on top.

Notes

  • These strawberry shortcake stacks are best served fresh, but the components can be stored separately to keep them fresh.
  • For variation, you can swap out the strawberries with peaches, blackberries, or other fruits.
  • If you want a little extra flair, add a sprinkle of powdered sugar or drizzle some chocolate sauce on top.