Oh, Monday, we meet again! Actually, I happen to love Mondays because my husband is off of work. He’s an assistant golf pro so weekends (and most weekdays) are golf-golf-golf, especially during the peak seasons. Mondays are our “weekends” so to speak. I hold down the fort (aka George & Blakely) on the typical weekend days. So since today is our “weekend”, we’re celebrating with Strawberry Shortcake Stacks! Aren’t they darling?
My Mom moved to Dallas after college (where she met my Dad and where I was born) and frequented a cute little tea room that served these amazing strawberry shortcake stacks. She said all the women would “ooh” and “aah” over them, naturally, because they taste amazing and look so cute. So she made me a batch, and I knew I had to share them with you!
The cookie part is firmer than a typical strawberry shortcake which seems to be a bit more “biscuit” like. I prefer the cookie version. It doesn’t get soggy! Now I used strawberries for a traditional strawberry shortcake, but this dessert would be just as amazing with peaches, blackberries, cherries, etc. Sky’s the limit!
And if you really want to impress your Mom, make some for her for Mother’s Day!
Another fun idea? Gift these to a friend or neighbor. You’re probably thinking “Great idea, Courtney, they’ll be all toppled over by the time I gift them thus they’ll look like a mess”. I got you! Package the cookies up in a cute cellophane bag, the whipped topping in a mason jar, and sliced strawberries in another mason jar. Place together in a little basket and tie with red ribbon. How cute?!
Strawberry Shortcake Stacks
- 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
For the Strawberry Shortcake Cookies
Combine flour, butter, 1/2 cup powdered sugar, and salt in a mixing bowl. Beat until combined. Roll dough out to 1/2-inch thickness. Using a cookie cutter (2-3 inches, mine was 2 1/2 inches), cut out cookies. Bake on parchment paper at 350 degrees F. for 20 to 22 minutes or until lightly golden. Remove from oven and allow to cool.
For the Whipped Topping
With a mixer and whisk attachment, whip heavy cream until stiff peaks form. Beat in the vanilla and 2 tablespoons powdered sugar. Whisk again until peaks form. Remove and keep refrigerated until ready to prepare strawberry shortcake stacks.
Layer a cookie with sliced strawberries, whipped topping, and repeat each layer. Top with a strawberry.
- Freeze the bowl and whisk prior to making the whipped topping.
- Experiment with different fruits!
P.S. For more party ideas (tablescapes and 50+ party recipes), pre-order my latest book: Pizzazzerie: Entertain in Style (Forward by Tori Spelling).