Yippee, Valentine’s Day is right around the corner! A holiday that screams red and pink baked goods and chocolate… so I ask you: what will you be making? I’ll be making another batch of no-bake cookies, Strawberry Shortcake Cookies!
Strawberry Shortcake Cookies are a easy to make no-bake cookies that sandwich vanilla wafers with jam and are then dipped in white chocolate.
Notice I didn’t say bake. No cook, beautiful on a plate and easy to package as gifts, these are a no-brainer that everyone will love!
This is a recipe originally produced by the classic cookie company, Nilla Wafer. Best known for their role in Southern Banana Pudding (or my Strawberry Pudding Trifle), the company has set out to create new classic recipes.
The concept was introduced during Christmas with sky-high, three layered cookies, slathered in orange juice and raspberry jam. However, I found it just perfect for Valentine’s Day and more manageable to prepare and eat with only two layers and no orange juice.
Not a fan of strawberry? Use whatever flavor jam, jelly or jambone you wish. The jam will soften the Nilla Wafers to a cake-like consistency while chocolate holds the whole thing together.
You’ll have a good amount of leftover white chocolate after dipping, purely because it is impossible to dip using a sparse amount. I used the remaining chocolate to cover strawberries or make super easy Chocolate Caramel Pretzels. Use colored chocolate, frosting or sprinkles for embellishment on your strawberry shortcake cookies.
Looking for even more Valentine’s Day treats?
- 24 Nilla wafer cookies
- 1/4 cup strawberry jam
- 12- ounce bag white candy melts
- 2 teaspoons shortening
- Embellishments of your choice
- strawberries optional
- Evenly spread strawberry jam on the top side of 12 Nilla wafers. Top with another Nilla wafer. Place in the freezer for at least 4 hours, but up to 24 hours.
- In a double boiler, or in the microwave, melt candy melts and shortening. Stir until smooth.
- Place one cookie on a fork and dip into white chocolate, covering on all sides and tapping to get excess chocolate off. Remove to a cooling rack with parchment or aluminum foil underneath to catch the drippings. Use excess chocolate to coat strawberries.
- If adding sprinkles, do so while chocolate is still warm. Otherwise, additional melted chocolate or frosting can be added after candy melts have set. Place into the refrigerator for 10 minutes to cool.
- Do not store in the refrigerator, but in an airtight container in a cool place.
If you tried this recipe, come back and let us know how it was!