Strawberry Cream Wafers

Photo by Jera Lodge


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Strawberry Cream Wafers

  • Author: Recipe and photo by Jera Lodge
  • Yield: Makes about 5 dozen cookies 1x


In late December, my sister, Charmaine, and niece, Jera, had successfully made it home from grocery shopping on the south shore of Lake Erie just as the infamous holiday bomb cyclone of 2022 was bearing down on Buffalo.

“We saw these dehydrated strawberries at the Erie Food Co-op,” Jera said. “I grabbed some on a whim because they smelled like summer, and who doesn’t need a bit of that at the darkest time of the year?”

Picking up my old, stained Betty Crocker’s Cooky Book (first edition, 1963), Jera came up with the following inspired reinterpretation of the Cream Wafers recipe using those dehydrated strawberries—pulverized to a powder—to replace some of the sugar in the filling. She used a pastry bag to pipe filling onto the bottom layer and then added more of the dreamy pink stuff onto the tops.

—Cheryl Angelina Koehler, editor


Units Scale

For the wafers

  • 1 cup butter
  • 1/3 cup whipping cream
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • White granulated sugar

For the buttercream filling

  • 1 cup butter
  • 1/2 cup pulverized dehydrated strawberries
  • 1/2 cup powdered sugar


Mix butter, cream, flour, and salt thoroughly. Chill dough for 1 hour. Preheat oven to 375°F. Roll dough ⅛ inch thick on a lightly floured board and cut into shapes of choice. Transfer to a plate heavily sprinkled with sugar, turning to coat both sides. Place on an ungreased baking sheet. Prick each wafer in 4 places with a fork. Bake for 7 to 9 minutes or until slightly puffed. Remove to a rack to cool. Cream together the buttercream filling ingredients and assemble wafers with a layer of filling.

  • Category: Desserts

Keywords: Cookies, Strawberry filled