Strawberry Almond Crème Cookies Recipe for Soft, Jam-Filled Treats

Cookie:

• 15.25 oz (432 g) box Pillsbury White Cake Mix
• 2 Tbsp (118 ml) all-purpose flour
• ½ cup (118 ml) canola oil
• 2 large eggs
• 4 Tbsp pureed whole strawberries, (no sugar added)
• 8 + drops red food coloring, to desired color

Filling:

• 8 oz (226 g) pkg Neufchatel cream cheese, room temperature
• ¼ cup (57 g) unsalted butter, room temperature
• 2 Tbsp pureed whole strawberries, (no sugar added)
• 2 cups (240 g) powdered sugar
• ½ cup (118 ml) heavy cream
• ¼ cup (30 g) powdered sugar
• ½ tsp pure almond extract

• Preheat oven to 350°F (175°C). In a stand mixer combine the cake mix, flour, canola oil, eggs, pureed strawberries and red food coloring until incorporated. Scoop 1-inch balls onto a greased baking sheet and bake for about 10 minutes. Allow cookies to cool completely before filling.
• For the cream cheese base, use a hand mixer to beat room-temperature Neufchatel cream cheese with the room-temperature butter in a medium bowl. Add 2 tablespoons of pureed strawberries and mix until combined. Add 2 cups powdered sugar all at once and blend until just combined. Set this mixture aside.
• In a stand mixer fitted with the whisk attachment, beat the heavy cream on high for about a minute, until it begins to thicken. Gradually add ¼ cup powdered sugar and continue beating until stiff peaks form. Stir in the almond extract and stop the mixer when peaks hold.
• Fold the cream cheese mixture into the whipped cream in two additions. Whisk until the filling is light and fluffy with stiff peaks — you should see the whisk leave marks as it moves through the filling. Turn off the mixer when fully combined.
• Fit a piping bag with a star tip and pipe the filling onto the cooled cookies to form sandwiches. Keep the finished cookies refrigerated until serving.