Nothing says “let’s get our party on” quite like a slice of good ol’ cookie cake. And while I’m a longtime fan of the classic chocolate chip cookie dough crust topped with too much just enough frosting, I decided it was about time we elevate our cookie cake game with my latest (frosting-less) favorite: Strawberry Shortbread Cookie Cake.
The setup on this one is simple: A buttery shortbread cookie crust is baked until golden then topped with waves of homemade whipped cream. AÂ kiwi rose, strawberry slice petals and a shower of chocolate chip thorns transforms the classic cookie cake into a show-stopping edible centerpiece.
Preheat your oven for this artistic update on a dessert favorite and then find inspiration for more simple sweets with 25 classic and creative cookie recipes.
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Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2/3 cup butter, cubed and softened
- 1 cup heavy whipping cream, cold
- 1/4 cup sour cream
- 2 Tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups sliced strawberries
- 1 small kiwi, cut into thin slices
- 1/3 cup semisweet chocolate chips
Equipment:
- An 11- to 13-inch nonstick pizza pan
Instructions
- Preheat the oven to 400°F. In a medium bowl, stir together the flour and brown sugar. Add the cubed butter then use your fingers to thoroughly work it into the flour mixture until the mixture is the consistency of wet sand. (This may take up to 5 minutes.) Press the mixture firmly in an even layer into the pizza pan then bake the shortbread cookie cake for 10 to 12 minutes until it's pale golden.
- Remove the shortbread cookie cake from the oven and allow it to cool completely in the pan. While the cookie cools, prepare the toppings.
- Add the heavy cream, sour cream, sugar and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peeks form.
- Once the cookie cake has cooled completely, invert it onto a serving plate. Spread the whipped cream on top of the cookie cake in an even layer, leaving a 1/2-inch border around the edges, and then arrange the kiwi slices in the center to form a flower. Arrange the strawberries around the kiwi then sprinkle on the chocolate chips. Slice and serve immediately.
Kelly's Note:
- The shortbread crust can be prepared one day in advance and stored, covered securely with plastic wrap, at room temperature until you're ready to top it with the whipped cream, fruit and chocolate chips.
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This is both beautiful and incredibly tasty. This recipe is a keeper!
I found your recipes quite interesting and they look delicious and I’m already willing to cook half of them since I love cooking for my family and friends, however I would like to know if you use a general cup size for all the ingredients or diferent ones, following a measures conversion table, like 1 cup of sugar is not equal to one of flou. Thank you.
Wow, this looks so delicious! Definitely on my To-Make list!
I adore cookie cakes! This one looks so light. The fresh fruit over the top is perfect!
Who doesn’t love a giant cookie?! :D
I’ve never heard of a cookie cake. Sounds like a good mashup to me!
My husband’s favorite desserts are chocolate chip cookies and cheesecakes. This year he’s asking for a cheesecake with a chocolate chip cookie crust for his birthday. o_O
I adore cookie cakes. Last year when I was in Florida, the state was celebrating the Strawberry Festival. A friend of mine had me try a similar dessert from the local farm stand. This so such a yummy dessert! I love the presentation.