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Frozen Strawberry Shortcake Sandwich Coins are a delightful treat that captures the essence of summer in every bite. This recipe draws inspiration from classic strawberry shortcake, transforming it into a fun, portable dessert that is both refreshing and satisfying. The combination of buttery cookies and a luscious strawberry filling makes these sandwich coins an ideal choice for warm days, picnics, or any occasion that calls for a sweet indulgence. Not only are these treats easy to prepare, but they are also visually appealing, creating a memorable dessert experience for family and friends.

Frozen Strawberry Shortcake Sandwich Coins

Discover the joy of Frozen Strawberry Shortcake Sandwich Coins, a refreshing and portable treat perfect for summer gatherings, picnics, or simple family desserts. Made with buttery cookies and a luscious strawberry filling, this recipe transforms classic strawberry shortcake into delightful sandwich cookies. Easy to prepare and visually appealing, they offer a delicious balance of flavors and textures, making them a sweet indulgence everyone will love. Learn how to create these memorable treats in just a few simple steps!
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Ingredients
  

For the cookies:

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

For the strawberry filling:

2 cups fresh strawberries, hulled and sliced

½ cup powdered sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

For garnish:

Additional sliced strawberries

Mint leaves (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Make the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until well combined.

      Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.

        Form the Coins: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your palm.

          Bake the Cookies: Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

            Prepare the Strawberry Filling: In a medium bowl, combine sliced strawberries and powdered sugar. Let it sit for about 10 minutes until the strawberries release their juices.

              Whip the Cream: In a separate bowl, use an electric mixer to beat the heavy whipping cream and vanilla extract until stiff peaks form.

                Combine Filling Ingredients: Gently fold the whipped cream into the strawberry mixture until just combined.

                  Assemble the Sandwich Coins: Once the cookies have cooled, flip half of them over and dollop about 1-2 tablespoons of the strawberry filling on the flat side of each. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies.

                    Freeze the Sandwiches: Place the assembled sandwich coins on a baking sheet and freeze for at least 2 hours, or until solid.

                      Serve: Once frozen, serve the strawberry shortcake sandwich coins directly from the freezer. Garnish with additional strawberry slices and mint leaves if desired.

                        Prep Time, Total Time, Servings: 30 mins | 3 hours | 12 sandwich coins