Dessert

Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

Bymia larkspur February 18, 2026February 18, 2026

Introduction

These filled heart-shaped strawberry shortbread cookies combine tender, buttery shortbread with a sweet strawberry glaze and a fruity jam filling. Perfect for special occasions or anytime you want a charming, delicious treat.

A heart-shaped cookie with three visible layers sits on a white marbled textured surface covered by a sheet of crumpled white paper. The bottom and middle layers are light golden-brown, crunchy cookie layers with a crumbly texture. Sandwiched between them is a thick, glossy layer of deep red jelly that slightly oozes out from the side. The top layer is a light pink icing, smooth and slightly shiny, with tiny red specks scattered across its surface. Behind the cookie, there is a blurred jar of jam tied with a red and white string, and some soft pink rose petals are faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4.8 oz unsalted butter (preferably Kerrygold)
2.1 oz sugar
1.25 tsp vanilla extract
6.5 oz all-purpose flour (King Arthur recommended)
1/4 tsp salt
4.2 oz powdered sugar (sifted)
2.5 tbsp strawberry puree
1 tsp butter
1 fl oz milk
0.5 tsp lemon juice
6 oz strawberry jam (Bonne Maman preferred)

Instructions

Step 1: Sift the powdered sugar to remove lumps. Cut the butter into small cubes to soften quickly. In a medium bowl, whisk together the flour and salt and set aside.
Step 2: In a separate bowl, cream the butter and sugar for 2–3 minutes until light and fluffy. Add the vanilla extract and mix until combined.
Step 3: Add the flour and salt mixture to the butter-sugar mix. Mix on low speed just until a cohesive dough forms. Avoid overmixing.
Step 4: Roll the dough between parchment paper to 1/2 cm thickness. Cut into heart shapes and place on a parchment-lined baking sheet about 1 inch apart. Cover with plastic wrap and refrigerate for 30 minutes.
Step 5: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10–12 minutes until set but still pale and tender. Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Step 6: In a small bowl, combine sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. Mix until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
Step 7: Separate cooled cookies into two groups. Dip half into the glaze, coating the top evenly and letting excess drip off. Spread about 1 teaspoon of strawberry jam onto the other half.
Step 8: Press a glazed cookie and a jam-topped cookie together, glazed side facing jam side, to form a sandwich. Let the assembled cookies set for 15–20 minutes before serving.

Tips & Variations

Use high-quality butter and jam for richer flavor and better texture.
Sift powdered sugar carefully to ensure a smooth glaze without lumps.
If you don’t have fresh strawberries for puree, use frozen berries thawed and pureed.
For a different shape, use other cookie cutters—stars or circles work well.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to one week but bring to room temperature before serving for best texture. Reheat briefly in a low-temperature oven if desired to soften.

How to Serve

A white plate holds eight heart-shaped sandwich cookies, each with three layers: a light golden cookie bottom, a thick, bright red jam middle, and a top cookie covered in smooth pale pink icing speckled with tiny red dots. The cookies are stacked close together, some leaning against each other. The plate rests on a light beige cloth on a white marbled surface. Around the plate are soft pink roses and a glass jar filled with red jam tied with a red and white string. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the shortbread dough can be made and refrigerated for up to 2 days before rolling and cutting. Let it come to a slightly softer temperature before rolling out.

What if I don’t have strawberry puree?

You can substitute fresh mashed strawberries or use store-bought strawberry sauce. Just ensure it’s thick enough for the glaze consistency, or adjust powdered sugar accordingly.