Strawberry Shortcake Ice Cream Sandwiches – yep that’s right

Jon & Greyson went to the store the other night and happened upon someone giving out strawberries with whipped cream on them (not just a random person, obviously a food taster;-)and Greyson was in love. When he told me that I remember this recipe that I had pinned so tonight, as Jon was tossing a fresh pizza in the air (and getting it somewhat close to my head) I decided to make them for Greyson.


First you take about a cup of diced strawberries (more if you want them really strawberry-ish) and put two tablespoons of fresh lemon juice, 2 tablespoons of flour, and 2 tablespoons of granulated sugar. Stir until strawberries are coated and place in the refrigerator.


Then sift (this is the most time consuming part of the recipe) 2 cups of all purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a 1/4 teaspoon of salt together in a medium mixing bowl.  Take 6 tablespoons of cold butter diced and cut it into the flour mixture until a sandy texture forms with no visible lumps of butter.

Here is the fun part-instead of milk and eggs you add 1/2 cup greek yogurt and 1 teaspoon of vanilla (my favorite is from Williams Sonoma: HERE). All I had was coconut greek yogurt but that worked just fine for mine. Not only is this healthier, your kids can eat the cookie dough…and, well. you because you know you always do!

Mix that until just combined. Fold in the coated strawberries and the the zest of one lemon.


For easy clean up, line your baking sheets with parchment paper. I don’t have to do this because I have literally found the best cookie sheets in the world…once again, from Williams Sonoma: HERE. And this is sounding like a Williams Sonoma commercial but their stuff is awesome and quality…I always use this scoop for cookies-it gives me continuity in the cookie size and it just the perfect size: HERE.



Since I was going to make ice cream sandwiches I strayed from the original recipe, imagine that! I took a glass and buttered the bottom of it and alternated dipping it in a plate of granulated sugar and mashing the cookies into a more flattened state.



Also, since I flattened them a bit the baking time was a little faster….maybe 13 minutes (until they are just starting to brown on the top) and I rotated the sheets halfway through. Remove from oven and transfer to a cooling rack after about a minute-don’t do it right away because they cookies won’t hold up-they will break. 


Now for the drizzle. Sift 1 cup powered sugar and add 2 tablespoons of milk and 1 teaspoon of vanilla-stir until there are no lumps. I could’ve probably halved the original recipe but I didn’t. It really depends on how much icing/drizzle you want.


Now for the pièce de résistance. Take two cookies (cooled to a warm temp) and add a scoop of vanilla bean ice cream in between-mash down for an ice cream cookie look. Take a scoop of whipped cream-I think homemade whipped cream with mint would be fabulous but I didn’t think of that until just now-and put it on the top. Then, drizzle the vanilla drizzle over the top….serve!


Drizzle the vanilla drizzle over the remainder of the cookies if you want-I left them on the cooling rack and put the cookie sheet underneath to cut down on clean up. The cookie sheets I mentioned earlier, I could literally wipe off this drizzle with no problem…they are amazing I tell ya! 


That was my way which you can Pin HERE. The original recipe is HERE and as follows:

Strawberry Shortcake Cookies
Makes 20-24

1 cup diced strawberries
2 teaspoons lemon juice
2 cups plus 2 tablespoons all purpose flour
1 cup plus 1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small cubes
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
zest of 1 lemon
vanilla glaze:
1 cup powdered sugar, sifted
2 tablespoons milk
1 1/2 teaspoons vanilla extract

1. Preheat oven to 375°F.
2. Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.
3. In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms.
4. Stir in the Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest and mix until well combined.
5. Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.
6. Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.
7. While the cookies cool, make the glaze: Place the sugar, milk and vanilla into a small bowl and gently stir together with a fork until no lumps remain. Drizzle glaze over cookies and serve or allow to set, about 30 minutes, before serving.

From Spoon Fork Bacon

Want to know the calories in the cookies? Not the ice cream cookies rather just the cookies and the drizzle (for the sake of this I halved the drizzle recipe because I had half of it left over):

Mine made 22 cookies so this is per cookie (and you can find the complete details HERE):

Nutrition Facts
Serving Size 42 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat

Saturated Fat

Trans Fat



Total Carbohydrates



Vitamin A 2% Vitamin C 8%
Calcium 3% Iron 3%
Nutrition Grade D+

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