Strawberry Cream Cookie Stacks are elegant and visually stunning treats made from delicate layers of buttery vanilla cookies and piped whipped mascarpone cream. Topped with fresh strawberries, chocolate accents, and decorative garnishes, these no-fuss dessert stacks are perfect for parties, holidays, or any occasion that calls for something sweet and sophisticated.

Why You’ll Love This Recipe

These cookie stacks strike the perfect balance between crisp and creamy, with rich mascarpone cream nestled between tender cookies and fresh, juicy strawberries on top. They are a delight to serve and easy to customize. Ideal for making ahead, these treats look like they belong in a bakery window but are simple enough to make at home. Perfect for spring and summer entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookies:
1 cup unsalted butter, softened
¾ cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt

For the cream filling:
1 ½ cups heavy whipping cream
½ cup mascarpone cheese
⅓ cup powdered sugar
1 teaspoon vanilla extract

For topping:
Fresh strawberries, halved
Mini chocolate cookies or shards
Edible pearls or sprinkles
Fresh mint or edible leaves

directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
Add the egg and vanilla extract, and mix until smooth.
Gradually add the flour and salt, mixing just until the dough forms. Wrap and chill the dough for 30 minutes.
Roll out the chilled dough on a lightly floured surface to ¼-inch thickness. Cut into rectangles or squares.
Place the cutouts onto the prepared baking sheets and bake for 10–12 minutes, or until the edges are just lightly golden. Allow to cool completely.
For the cream filling, whip the heavy cream, mascarpone, powdered sugar, and vanilla together until stiff peaks form. Transfer to a piping bag fitted with a round or star tip.
Pipe cream dots onto one cookie layer. Gently place another cookie on top and repeat for 2–3 layers.
Top each stack with halved strawberries, chocolate shards or mini cookies, pearls or sprinkles, and mint or edible leaves.
Chill the cookie stacks for 30 minutes before serving to allow the cream to set properly.

Servings and timing

This recipe makes approximately 8–10 cookie stacks, depending on size. Preparation time is about 30 minutes, with 10–12 minutes for baking and an additional 30 minutes for chilling, totaling around 1 hour and 15 minutes.

Variations

Flavor the cream: Add a splash of almond extract, lemon zest, or rosewater to the cream for a unique twist.
Berry swap: Use raspberries, blueberries, or sliced kiwi instead of strawberries.
Cookie shape: Use round cutters, heart shapes, or even flower patterns for different presentations.
Chocolate layer: Drizzle melted chocolate between cookie layers for added richness.
Nutty addition: Sprinkle crushed pistachios or almonds over the cream for crunch.

storage/reheating

Store assembled cookie stacks in an airtight container in the refrigerator for up to 2 days. The cookies will soften slightly from the cream but remain delicious. These are not freezer-friendly once assembled, but the cookies alone can be frozen for up to 1 month and thawed before assembling.

FAQs

Can I make the cookies ahead of time?

Yes, the cookies can be baked and stored in an airtight container for up to 5 days or frozen for longer storage.

Can I use store-bought cookies?

Yes, but homemade cookies offer better texture and flavor control. Use flat, sturdy cookies if using store-bought.

What can I substitute for mascarpone cheese?

Cream cheese is a good alternative, though slightly tangier in flavor.

How do I prevent the cream from melting?

Ensure the cream is whipped to stiff peaks and chill the stacks before serving. Avoid keeping them at room temperature for extended periods.

Can I pipe the cream with any tip?

Yes, though a star or round tip gives the most decorative results.

Can I make a large version instead of stacks?

Yes, you can layer a few large cookies like a cake for a shared dessert version.

What if I don’t have a piping bag?

Use a resealable plastic bag with a corner snipped off as a substitute.

How do I keep the cookies from becoming soggy?

Assemble shortly before serving or chill briefly to allow the cream to set without oversoftening the cookies.

Are these suitable for kids?

Yes, they’re sweet, colorful, and easy to eat—just skip any choking hazard toppings like large pearls for very young children.

Can I use whipped topping instead of real cream?

You can, but the texture and flavor will not be as rich or stable as real whipped cream with mascarpone.

Conclusion

Strawberry Cream Cookie Stacks are a beautiful and delicious dessert that’s as delightful to serve as it is to eat. With layers of buttery cookies, luscious cream, and bright, fresh fruit, they’re a treat for all the senses. Whether you’re entertaining guests or simply indulging at home, this recipe is sure to impress.