strawberry shortcake fudge stripes (vegan, gluten free)
There’s something so nostalgic about fudge striped cookies—they’re buttery, crumbly, and perfectly dipped in chocolate. For Valentine’s Day, I decided to take a sweet twist on the classic with these Strawberry Shortcake Fudge Striped Cookies. Not only are they grain-free, but they can easily be made vegan with dairy-free white chocolate, making them a treat everyone can enjoy.
These cookies bring all the charm of Valentine’s Day with their delicate strawberry flavor and natural pink hue, thanks to freeze-dried strawberries. My husband compared the flavor to those pink frosted animal crackers we all loved as kids, and honestly? He nailed it.
If you’re looking for a show-stopping dessert that’s as fun to make as it is to eat, this is it.
Why You’ll Love These Cookies
• Grain-Free Goodness: Almond and cassava flours create the perfect buttery shortbread texture.
• Naturally Flavored & Colored: The strawberry fudge layer is made with real freeze-dried strawberries, so no artificial colors or flavors here!
• Perfect for Valentine’s Day: These cookies are sweet, pink, and heart-meltingly cute—ideal for sharing with loved ones.
• Easy to Make Vegan: Swap traditional white chocolate for a dairy-free option, and you’re good to go!
Strawberry shortcake fudge stripes
Ingredients
For the Cookies:
- 1 cup almond flour
- ½ cup cassava flour
- ¼ cup maple syrup
- ⅓ cup softened non-hydrogenated palm oil shortening
- ½ cup granulated sugar, I used raw cane sugar
- 1 tsp vanilla extract
For the Strawberry Fudge Layer:
- 1 cup white chocolate chips, or dairy-free white chocolate
- 1 tbsp refined coconut oil
- 1 tsp strawberry powder, or blended freeze-dried strawberries
Instructions
How to Make Strawberry Shortcake Fudge Striped Cookies
Preheat Your Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Make the Cookie Dough
- In a large bowl, whisk together the almond flour, cassava flour, and sugar. Add the maple syrup, shortening, and vanilla, stirring until the dough comes together.
Roll and Cut the Dough
- Roll the dough out to about ¼-inch thick. Use a round cutter (2-3 inches in diameter) to cut out 12-14 cookies. Use a straw or the wide end of a piping tip to cut small circles in the center of each cookie.
Bake the Cookies
- Transfer the cookies to your prepared baking sheet and bake for 12-14 minutes, checking them at the 10-minute mark. The cookies should remain light in color, so remove them before they begin to brown. Cool the cookies completely on a wire rack.
Prepare the Strawberry Fudge Layer
- In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Mix in the strawberry powder or blended freeze-dried strawberries until fully combined.
Dip the Cookies
- Once the cookies have cooled, dip the bottom of each cookie into the strawberry fudge mixture, ensuring the sides are coated as well. Place the cookies back on the baking sheet and freeze until set.
Add the Signature Stripes
- Remove the cookies from the freezer and flip them over so the dipped side is facing down. Use a spoon to drizzle thick stripes of the strawberry fudge mixture across the tops of the cookies. Freeze again until the stripes are set.
Store and Enjoy
- Store the cookies in an airtight container at room temperature and enjoy!
