Sweet cookies filled with creamy coconut cream and fresh strawberries. They make the perfect dessert for spring or summer! This post is sponsored by Oster brand.
One of my favorite childhood memories was eating strawberry shortcake on summer evenings with my family. My parents would cookout for dinner and then after it was all about the strawberry shortcake! There is something so special about this simple, classic dessert.
These shortcake cookie sandwiches are a new take on the dessert.. They taste amazing, are fun to eat and store well assembled in the fridge. Cookie sandwiches ready to go in the fridge? Yes please!
The cookies are soft and buttery while the coconut cream is nice and fluffy thanks to the Oster hand mixer with heat soft technology. This hand mixer softens butter 12x faster than leaving it on the counter for 30 minutes, by using gentle warm air to bring cold butter to room temperature. Can we talk about life changing?!
Making coconut whipped cream
Making dairy free whipped cream is so easy! You just need a few ingredients and a good mixer. First, you place a can of coconut milk in the fridge. This will cause the coconut cream to separate from the liquid. The cream is the good stuff-the stuff that makes decadent whipped goodness. Next, you beat the cream with vanilla extract and a bit of honey or sugar. It will take a few minutes to get the perfect texture, but it will get there!
Strawberry Shortcake Cookie Sandwiches
Sweet cookies filled with creamy coconut cream and fresh strawberries. They make the perfect dessert for spring or summer!
- 2 cups almond flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar
- ½ cup butter dairy free if preferred
- 1 egg
- 1 tsp vanilla extract
- 1 16 oz. can of coconut milk refrigerated
- 1 tbs honey
- 1 tsp vanilla extract
For the cookies
Preheat oven to 350 degrees fahrenheit and prepare a baking sheet by lining with parchment paper or a silicon baking mat.
In a large bowl, add the butter and beat with a hand mixer until smooth. Add in the sugar, vanilla and egg. beat until all ingredients are incorporated and the texture is fluffy
In a medium bowl, mix together the almond flour, baking soda, and salt. Fold in the dry ingredients slowly into the butter mixture until it is all combined.
Place the bowl of dough in the fridge to cool for 30 minutes. You can opt to skip this step but know that the dough will be more difficult to handle when placing on the baking sheet.
After 30 minutes, roll 1 ½ tablespoon sized balls of the dough and place on the prepared baking sheet. Repeat until all the dough has been used.
Bake the cookies for 12-15 minutes or until golden brown on top. Let them cool completely.
For the coconut cream
Take the canned coconut milk out from the fridge. The coconut cream will be separated from the liquid. Scoop out the cream only and place into a medium mixing bowl.
Add in the vanilla extract and honey. Beat with a hand mixer on medium for a few minutes until it becomes fluffy.
Assemble the cookies by layering the coconut cream and sliced strawberries onto one cookie and topping with another. Enjoy as is or keep in the fridge for up to one week.