Strawberry Vanilla Cookie Sandwich

Cooking Class: Strawberry Vanilla Cookie Sandwich

Ready to whip up the perfect summer treat? Follow along with Kendall-Jackson Pastry Chef Robert Nieto as he demonstrates how to make a Strawberry Vanilla Cookie Sandwich. The video below shows every step Chef Robert takes and includes audience questions so you get to experience it like you're taking the class along with a group of new friends. And don't forget your Kendall-Jackson Vintner's Reserve Riesling! The acid in the riesling provides a nice counterpoint to the strawberry filling. Try it for yourself.

Strawberry Vanilla Cookie Sandwich

Recipe type: Dessert
Cuisine: 6 - 8

Preparation tools & bakeware

Mixer with paddle attachment
Measuring cups
Measuring teaspoons
Lemon zest or micro-plane
Pastry round cutter
3” Cutting board
Rollin pin
Rubber spatula
A half sheet pan
Parchment paper or baking paper
Pastry bag
Pastry round tip

For the dough

1 cup butter
¾ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt, kosher

Strawberry jam filling

1 cup strawberries
small diced ½ cup sugar
1 teaspoon powdered pectin
¼ teaspoon citric acid or cream of tartar

Vanilla buttercream filling:

1 cup butter
½ cup shortening
½ teaspoon salt, kosher
½ teaspoon vanilla extract
3 cups powdered sugar


Preheat a non-convection oven to 350F.

To make the shortbread

In a stand mixer fitted with the paddle attachment, place butter in bowl and mix on low speed until soft. Slowly add the powdered sugar, lemon zest, vanilla extract, and salt and beat until well incorporated. Then gradually add the flour and continue to mix until the dough has come together. Press the dough into a disk and wrap in plastic film and refrigerate for 5 minutes. Place dough on a lightly floured work surface. Roll the dough out to 1/8 thickness. Using a 3” pastry cutter, cut out cookies and place on a half baking sheet that has been lined with parchment paper. Place cookies in oven for 10 minutes or until lightly golden. Cool cookies completely before filling.

To make the strawberry jam

In a small bowl, stir together the 2 tablespoons sugar and pectin. Set aside. In a medium pot, combine the strawberries and the sugar and bring to a simmer over medium heat, stirring occasionally. Sprinkle the sugar-pectin mixture over the strawberries and stir until it fully incorporates. Continue stirring for 4 to 6 minutes until the mixture has thickened. Remove from heat and let cool in an ice-water bath. Reserve until needed.

To make the vanilla buttercream

In a stand mixer with a paddle attachment, add cream butter and shortening until light and fluffy. On low speed, stir in salt and vanilla extract and mix. Next, add the powdered sugar and mix until fully incorporated. Place the buttercream in a pastry bag, fitted with ½ inch pastry round tip.

To assemble the cookie sandwich

Pipe buttercream in a circular motion on one side of the cookie. Place 1 tablespoon of strawberry jam in the middle of the cookie. Place the top of the cookie to close off the sandwich.

Pour a glass of Kendall-Jackson Vintner’s Reserve Riesling. Enjoy!

Strawberry Vanilla Cookie Sandwich