Description
Indulge in these vibrant, soft-baked strawberry sandwich cookies that bring professional bakery flair to your kitchen. By utilizing a modified strawberry cake mix base for moisture and a rich, almond-scented buttercream filling, these handheld treats offer a melt-in-your-mouth texture. Perfectly balanced and visually stunning, they are an ideal crowd-pleasing dessert for parties, gifts, or a quick, sweet treat without the complexity of from-scratch baking.
Ingredients
1 box (15.25 oz) strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon almond extract
1-2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the cake mix, eggs, and vegetable oil until a thick, uniform dough forms.
Scoop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Bake for 9 minutes or until the edges are just set but the centers remain soft.
Allow the cookies to cool completely on the baking sheet before removing.
For the filling, beat the softened butter until creamy, then gradually add powdered sugar, almond extract, and heavy cream until fluffy.
Pipe or spread the buttercream on the bottom of half the cookies and top with the remaining halves to form sandwiches.
Notes
Store the sandwiches in an airtight container in the refrigerator to maintain the perfect cookie-to-frosting texture. These cookies remain soft for up to 3 days. Use a high-quality cake mix for the best strawberry flavor profile.
- Prep Time: 15
- Cook Time: 9
- Category: Desserts
- Method: Baking
- Cuisine: American