Strawberry and Cream Wafer Cookies

It is the Merry Berry month of May!  Strawberries are plentiful and reasonably priced, so lets make a homemade jam to layer between two soft cream wafers.  This is not a sweet cookie, matter of fact there is no sugar in the dough, but the jam gives this wafer cookie the sweetness that it needs.  Now go down to your local fruit market and pick up some of these red beauties, and we can get jammin’ on our jam!

Homemade Strawberry Jam

  • 16 oz Fresh Strawberries (washed, stemmed and cut into quarters
  • 1 1/2 Cup Sugar
  • 1/4 Cup Fresh Orange Juice (from one juicy orange)
  • 1/4 Cup Water
  • 2 Tblsp Cornstarch mixed with 1 1/2 Tblsp water (called a slurry)SAM_0219

Put all ingredients, except the cornstarch and water slurry, into a saucepan.  Bring to a boil, moderate heat.  Stir occasionally, the sides of the pan too.  Lower heat to a simmer, and cook for 30 minutes, stirring occasionally.


Take off the heat and pour into a fine mesh strainer, pushing down on the berries to get all of the juice.  Pour back into saucepan and whisk in the cornstarch and water slurry, stir until thickened.


Let cool thoroughly.  Your kitchen will smell like a delicious strawberry patch!

Cream Wafer Cookies (will make 2 dozen sandwich cookies)

  • 2 Cup Flour
  • 1 Cup Butter (room temperature)
  • 1/3 Cup Heavy Whipping Cream
  • 1/2 tsp Vanilla

Mix all ingredients with paddle attachment until combined.  Refrigerate dough for one hour, this way it is much easier to work with.

Preheat oven to 375 degrees.

Your will need a 2″ round cookie cutter, or I used a strawberry shaped cutter, and a small round cutter to cut out the middle of the top cookie layer.  I used the end of one of my large pastry tips to make the small center hole.


Flour your work surface generously, and roll out a third of the dough at a time.  Cut out your 2″ rounds, or strawberry shapes, half of the cookies will be cut with the small circle cutter, since these are a sandwich cookie. Place them on parchment lined baking sheets, or lightly greased sheets.  Prick the cookies with a fork, this way they will not puff up, plus this actually makes the dough look like the texture of strawberries!  Sprinkle with granulated sugar.SAM_0229

Bake for 8 minutes until set, but not browned.  Let cool completely.

Now lets get these cookies together, I need a sweet.  Take about a teaspoon of the jam and slather it on the one cookie without the hole, take the cookie with the hole and sandwich over the top.  If you want to powder sugar the tops of the cookie make sure you do this before you put it on top of the jam covered one, this way the powder sugar will not cover up the jam center.  I like the extra sweetness from the powdered sugar.


These are great with a cup of tea.  The wafer cookie is so buttery and light, then you get a burst of strawberry flavor from the fresh jam.  The dusting of powder sugar gives it that extra lift of sweetness.  These are one of my favorite cookies.  You can make the dough the day before you need them and the jam can be made in advance.  You can change the jam flavor, just substitute fresh blueberries, blackberries, or raspberries, whatever is seasonal.  You will have left over jam, save it for toast, it will stay for 2 weeks in the refrigerator.  Now I know why they call it The Merry Berry Month of May!


Deconstructed Strawberry Glace Pie

I wanted to make something with strawberries, they are quite sweet now, so I pulled out my old Kraft Cookbook.  When I say old, I mean from 1971 old.  There is a great Strawberry Glace Pie that I have made for years, but for Easter dessert I wanted to make it fun, so everyone could assemble their own dessert.  Let’s begin our deconstruction!

Sweet Pastry Dough

  • 18 oz Flour (One pound plus 4 Tblsp)
  • 1/3 cup plus 2 Tblsp Sugar
  • 1/3 tsp Salt
  • 10 oz cold Butter
  • 3 oz Crisco
  • 3 Egg Yolks
  • 1/3 Cup Water

Mix the flour, sugar and salt together.  Using the paddle attachment mix in the butter and crisco.  Mix until the butter is the size of a large pea.  You can also do this by hand with your hands.  Combine the egg yolks and water together then pour it in.  Only mix until combined, over mixing means a tough dough!

Roll the dough out onto a sheet tray or cookie sheet until around 1/4″ thick.  You will get an approximately 15″ x 12″ oval.  Size does not matter, just thickness.  Remember there is no need for perfection!  We will be crumbling this up after it is baked.Bake in a 350 degree oven for 25 minutes, it will be lightly golden.  Let cool.

While the crust is baking lets make the Strawberry Glace.

Strawberry Glace

  • 1 Cup of smashed Strawberries, either in Cuisinart or with hands. ( Don’t use the feet, we are not making wine!)
  • 1 Cup Sugar
  • 4 Tblsp Cornstarch
  • 2 Cup Water

Put all ingredients into a saucepan, on medium high heat.  Use a whisk and mix constantly.     We want this mixture to thicken and come to a boil.  Take off the heat when thickened, you can add a few drops of red food coloring to intensify the color.  I didn’t have any red so I used a drop of pink food coloring.  Let cool.

Cream Cheese Layer

  • 2 (8 oz) Cream Cheese (softened)
  • 1/4 Cup Sugar
  • 3/4 Cup Milk
  • 1 tsp Vanilla Extract

Mix all ingredients together.  Scrape down bowl and continue to mix until combined and creamy.

12 oz container of Strawberries (clean and slice)

Cool Whip for layering, if you would like.

Crumble the cooled crust into a bowl.  The glace, cream cheese layer, cool whip and the strawberries can be put into bowls too.  This is going to be our assembling station.I went to the local thrift store and picked up some inexpensive glasses for our deconstructed dessert.

Let’s proceed with the layering process, I layered it as if it was the whole Strawberry Glace Pie;  Crust crumbles, cream cheese layer, strawberries, glace, cool whip and on and on.  The adults had fun making these and I like the idea of adding more or less of what you enjoy the most, I added more crumbles and cream cheese to mine!  This recipe is enough for 8 large parfaits.