A luscious fresh strawberry vanilla frosting spread between two tender cake-like vanilla madeleine cookies that are perfect anytime!
It’s spring here which means gorgeous weather, gardening, and lots of fresh strawberries! My Strawberry Frosting took the internet by storm and today I’m sharing with you one of my favorite ways to use it (other than just eating it straight off of the spoon!). Whether you use homemade or storebought, pairing this frosting with madeleines makes one amazing cake-like personal 2 bite cookie!
Grab your ingredients
This recipe is one I classify as a follow-on recipe. Meaning I’ve already given you a base recipe (or two in this case) and show you how to use the base in a new way.
- Madeleines – using my homemade recipe or even storebought
- Fresh Strawberry Frosting
- Confectioners’ sugar – for dusting
I’ve already shared with you this frosting recipe so Get the Fresh Strawberry Frosting Recipe.
This uses the following ingredients:
- 1 1/2 cups chopped fresh strawberries
- 3 tablespoon granulated sugar
- 6 ounces mascarpone, softened
- 4 tablespoon plus 1/2 teaspoon butter, unsalted and softened
- 1 3/4–2 cups confectioners’ sugar
- 1 teaspoon Rodelle Vanilla Bean Paste
- 1/2 teaspoon salt
- up to 1/4 cup of heavy cream *this depends on the consistency you want
- It all starts with making a strawberry reduction. This takes about 15-20 minutes to get about 1/3 cup of the amazing strawberry reduction.
This reduction is PURE heaven! Seriously, as-is, it’s perfect! But we’re turning this into my favorite Strawberry frosting.
What I LOVE about this frosting
Unlike traditional frostings, this one is not overly sweet. I use both mascarpone and softened butter to give it a more balanced flavor.
And that fresh strawberry flavor just EXPLODES in your mouth! It’s absolutely a must-make for every strawberry lover!
I have a full recipe post on how to make these from scratch. As always, homemade is best in my books. But there is no judgment here if you want to support local bakeries and buy them pre-made.
I always advise making from scratch but these do take 24 hours (and an overnight rest in the fridge) to make.
Remove the “humps”
So if you look at the above picture, madeleine cookies for a ‘hump’ when you bake them. This, in my eyes, makes them perfect for tea and dunking. However when making a cookie sandwich, not so much. So just use a paring knife to carefully slice off the hump.
Save the humps for other recipes – FYI, they are great in ice cream!
Now let’s assemble the sandwich cookies
With this, you can use an offset spatula or a piping bag with your favorite tip. You just want to make sure the cookies are cooled completely and the frosting has had enough time to chill out in the fridge to marry the flavors.
The other thing is you want the frosting not ice-cold if you’re going to spread it on or pipe it.
- Grab one madeleine, hump removed and spread/pipe on as little or as much frosting as you like. Since these are 2-3 bite treats, I go with about 2-3 Tablespoons of frosting personally. If you’re that person that loves just as much frosting on a cupcake as there is actual cupcake, go buck wild then on these! #nojudgements
How to store these sandwich cookies
These are those recipes that are different than traditional cookies or cakes. These are best straight out of the fridge. I store them in a glass, lidded container with layers of wax or parchment paper between them. Whenever we want one, just grab one from the fridge and enjoy!
During the hot summer months, these cold bites of cake-like cookies are positively DIVINE!
What about dipping them?
Now if you want to go over the top with these, flash freeze them and then dip half of each cookie into dark chocolate (or chocolate of your choice).
Seriously…it’s like absolute HEAVEN!
- If making the madeleines from scratch, allow to cool completely. Remove the hump of the cookie by using a paring knife to carefully slice off the hump. Save the hump for another recipe or eat it as a snack.
- Using either an offset spatula or piping bag, add about 2-3 Tablespoons of the fresh strawberry frosting ensuring that the entire cut side of the one madeleine cookie is covered.
- Place another cut side on top of the frosting and gently press to make a sandwich.
- Add the prepared cookies to a glass container with layers of parchment or wax paper in between and seal. Place the container in the fridge for at least 30 minutes. Dust with confectioners’ sugar prior to serving,
- Store any leftovers in the fridge for up to 5-7 days.
*Time does not include if you make the cookies from scratch or chill time for the cookies
Keywords: fresh strawberry frosting, strawberry buttercream, cookie cakes, sandwich cookies, tea cookies, tea cakes, strawberry season, whipped mascarpone frosting, cookie filling