Strawberry Shortcake Macarons

Strawberry Shortcake Macarons
Strawberry, sweet and light. These macaron cookies have a delicate and fluffy texture that is perfect for any time of the year! We made them using our traditional recipe with fresh strawberries mixed into the dough to create these delicious treats!.

Strawberry Shortcake Macarons is a type of macaron that has a strawberry filling and crunchy sugar topping. It’s a light, airy dessert with the perfect amount of sweetness.

Macarons are the epitome of spring. With the exception of strawberry shortcake macarons, that is. Make bite-sized macrons with all of your favorite tastes from traditional strawberry shortcake. Spring dessert fantasies are built of these vanilla macarons loaded with whipped buttercream and strawberry jam.

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Macarons with Strawberry Shortcake

Spring has finally arrived! What better way to say goodbye to heavy winter treats and welcome to bright spring tastes than with strawberry shortcake macarons, my new favorite spring macarons. YES, WE DID IT. Strawberry shortcake macarons are crafted with vanilla macaron shells and a creamy, whipped strawberry filling to provide all of the taste of strawberry shortcake in a lovely, bite-sized spring macaron. They’re the ideal delicious treat for Easter, Mother’s Day, or any other spring celebration!

Even though this year’s spring festivities are a bit different, that doesn’t mean you can’t indulge in a tasty dessert. One of my favorite aspects of baking is the ability of tiny treats to elevate any event. That is why I like creating macarons so much. I know they have a poor rep for being picky, but I have allllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll


Strawberry shortcake macarons are exactly what they sound like.

Combine all of your favorite strawberry shortcake tastes and sandwich them between two French macarons. These may be my favorite macarons of all time. And this girl has consumed a significant amount of macarons.

These strawberry shortcake macarons are made up of three delicious components: vanilla macaron shells, strawberry jam swirled buttercream, and a tiny cookie crumble for that classic strawberry shortcake flavor and texture. Simply said, the end product is perfection. LOOK AT THESE, FOR EXAMPLE.


To create strawberry shortcake macarons, you’ll need the following ingredients.

Macarons take a bit longer to make than traditional chocolate chip cookies or handmade cupcakes, but the ingredients are rather straightforward. While these strawberry shortcake macarons look and taste great, there’s no need to go out and buy pricey extracts or artisanal flours.

Everything you’ll need to make these gorgeous strawberry macarons can be found at your local ALDI, even the almond flour! We enjoy shopping at ALDI because they offer everything you could possibly need, including fresh spring vegetables, delectable snacks, high-quality baking supplies, and even booze for a festive spring drink. You may also buy in-store, have groceries delivered through Instacart, or pre-order goods for curbside pickup. ALDI has you covered with whichever technique works best for you.


Grab your shopping bags and make your way to ALDI. Here’s what you’ll need:

  • Strawberry Fruit Spread (Specially Selected): This strawberry jam is the secret to that fresh strawberry shortcake taste. It’s created with genuine fruit and has all the flavor of fresh strawberries in a jam. Not a lover of strawberries? You may easily substitute any of the other great jam varieties available at your local ALDI for the strawberry jam. Blueberry, cherry, raspberry, or basically any jam flavor would be fantastic in these spring macarons!
  • Heavy Whipping Cream from Friendly Farms: Any excellent strawberry shortcake delicacy is laden with cream. For these strawberry macarons, Friendly Farms Heavy Whipping Cream whips up into a beautiful, fluffy filling. We keep a pint in the fridge for fresh whipped cream for berries, homemade no-churn ice cream, and even a dollop in handmade pastas to make them very creamy!
  • Powdered sugar from Baker’s Corner will be used to sweeten and thicken both the whipped cream filling and the macaron cookies.
  • Egg Whites: Find sure the egg whites are measured by weight and that no egg yolks make their way into the separated whites!
  • Baker’s Corner Granulated Sugar: You’ll need granulated sugar to aerate and whip crisp peaks out of your egg whites.
  • Almond flour is not the same as almond meal, as Baker’s Corner Almond Flour would attest. Make careful to use almond flour, which is considerably finer and prepared from blanched (skinless) almonds, rather than almond meal, which is generally coarser and includes almond skin. We love ALDI’s Baker’s Corner Almond Flour because it’s high-quality and reasonably priced, allowing you to create macarons on a budget.
  • Vanilla Extract: A little amount of pure vanilla extract may make a big difference. Both the macaron shells and the whipped cream will be flavored with it!
  • Vanilla Wafers from Benton’s: A little cookie crumble never harmed anybody. Before baking your shortcake macarons, sprinkle some crushed vanilla wafers on top for more texture and flavor.
  • Unsalted Butter: To make the lovely filling for your strawberry shortcake macarons, you’ll need 4 tablespoons of room temperature butter.


Tips for making the ideal spring macarons

Because of the way macarons are typically created, they may be tricky. Macarons start with beaten egg whites, which are then folded into a powdered sugar and almond flour mixture. This batter is prone to being unstable and unpredictable, which may be frustrating for even the most experienced bakers.

But don’t be concerned, gentlemen. I’ve come up with a way to make excellent macarons.


Years ago, I had the privilege of working with the wonderful pastry chef Alon Shabo to make macarons. He showed me a new macaron-making method, and I’ve never looked back. You prepare a Swiss meringue instead of a French meringue (uncooked egg whites) (warmed egg whites). What’s the end result? A considerably more sturdy basis for macarons that are normally temperamental.

When it comes to folding, this foundation is much more forgiving. Instead of counting the number of times you fold the almond flour into the egg whites by hand, you use a stand mixer to combine everything. Of course, you must keep an eye on the batter, but it comes together quickly and is really dependable.


“WE CAN DO THIS,” repeat after me. And the good news is that even if all of that fails and your macaron shells still break or don’t form feet, they’ll still taste great. I’ll keep my word.

  • Make sure there are no egg yolks in your egg whites: If you get egg yolks in your egg whites, they will not whip up light and fluffy! I suggest thoroughly separating each egg white so that you don’t have to throw out the entire batch if you get a tiny amount of yolk in!
  • Use a kitchen scale: When it comes to macarons, precision is key, thus we suggest using a kitchen scale. This ensures that you receive the exact quantity of components into your batter.
  • Make sure your oven is set at a low temperature: Macarons need a low, consistent oven temperature to avoid cracking or browning. To ensure excellent macarons, make sure your oven is set to 300°F (not 350°F!).


How should strawberry shortcake macarons be stored?

The easiest way to store these spring macarons is in an airtight jar in the fridge! Because macarons are fragile, I like to store them in a single layer to avoid shattered shells. They’ll last up to a week in the fridge!

My loves, have a wonderful spring baking season!


Macarons are the epitome of spring. With the exception of strawberry shortcake. Make bite-sized macrons with all of your favorite tastes from traditional strawberry shortcake. Spring dessert fantasies are built of these vanilla macarons loaded with whipped buttercream and strawberry jam.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to Cool: 30 minutes
  • Time to prepare: 13 minutes
  • 1 hour and 30 minutes total
  • 1 batch yields 16 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to Cool: 30 minutes
  • Time to prepare: 13 minutes
  • 1 hour and 30 minutes total
  • 1 batch yields 16 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet



  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to Cool: 30 minutes
  • Time to prepare: 13 minutes
  • 1 hour and 30 minutes total
  • 1 batch yields 16 macarons.
  • Dessert is a category of food.
  • Oven method
  • French cuisine
  • Gluten-free diet


To make the macaron shells, preheat the oven to 350°F.

  • Egg whites (100 g)
  • Baker’s Corner Granulated Sugar, 100 g
  • Baker’s Corner Almond Flour, 100 g
  • Baker’s Corner Powdered Sugar (100 g)
  • 1 teaspoon extract de vanille
  • 1 teaspoon of salt
  • 10 coarsely crushed Benton’s Vanilla Wafers

To make the filling

  • Friendly Farms Heavy Whipping Cream, 3 tblsp
  • 2 tbsp unsalted butter (at room temperature)
  • 12 cup powdered sugar from Baker’s Corner
  • 1 teaspoon extract de vanille
  • 1 teaspoon of salt
  • 3 tablespoons of Specially Selected Strawberry Fruit Spread + extra for garnish


  1. Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
  2. Over medium-low heat, bring a small saucepan of water to a boil. Combine egg whites with a little portion of the 100 grams of Baker’s Corner Granulated Sugar in the bowl of a stand mixer (I generally take out around 14 cup). Create a double boiler by placing the bowl over the heating pot.
  3. 1 minute of continuous whisking of egg whites and Baker’s Corner Granulated Sugar until sugar melts fully and egg whites turn white and frothy Remove the bowl from the stand mixer and turn it off.
  4. Fit the whisk attachment to the stand mixer and whisk on high speed while carefully adding the remaining Baker’s Corner Granulated Sugar. Whisk for an another 3-4 minutes, or until firm meringue peaks form. You’ve just created a Swiss meringue, congrats!
  5. Sift the Baker’s Corner Almond Flour, Baker’s Corner Powdered Sugar, and salt together twice more, then gently shake the mixture into the meringue basin.
  6. Return the bowl to the stand mixer, which is still equipped with the whisk attachment. Whisk for 5 seconds on medium speed with the mixer (just enough to combine the almond flour mixture with the egg whites).
  7. Stop the mixer and finish the job by hand-mixing the batter with a big spatula. With your spatula, carefully fold the batter towards the middle, scooping it up from the edge of the bowl and gently twisting it in a circle-like pattern. When you can create a figure-eight out of the dripping batter without it breaking, you know it’s time to stop mixing. If you still can’t create a figure-eight, repeat the procedure if required, then try again. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
  8. Once the batter has reached the desired consistency, spoon it into a large pastry bag equipped with a 1-inch tip (or a trash bag with the end snipped off!). Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet on the counter two times. Benton’s Vanilla Wafer crumbs are delicately sprinkled over the tops.
  9. Allow the macarons to air dry for 15 to 30 minutes, or until they are completely dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
  10. Make the filling while the macarons are cooling. In a mixing bowl, whisk the Friendly Farms Heavy Whipping Cream, butter, Baker’s Corner Powdered Sugar, vanilla, and salt until frothy and thoroughly blended, approximately 2 minutes. Scrape down the sides of the basin and drop spoonfuls of the Specially Selected Strawberry Fruit Spread into the filling, folding the frosting a few times with a rubber spatula to evenly spread the jam. Don’t overmix the frosting; when you pipe it over the macarons, the jam will swirl even more into it.
  11. Place the mixture in a piping bag equipped with a 12-inch tip and put aside until the macarons are ready to be assembled.
  12. Pipe the filling onto the flat side of one macaron after it is absolutely cool to the touch. Using approximately a 12 teaspoon of Specially Selected Strawberry Fruit, spread it out on a plate. Spread the filling on a second macaron and sandwich it between the frosted one. Rep with the remaining macarons.
  13. Chill in the refrigerator until ready to serve. Enjoy!


Strawberry macarons, strawberry shortcake macarons, and spring macarons are some of the most popular flavors.

Watch This Video-

The “strawberry macaron filling with fresh strawberries” is a recipe that can be made by using a combination of almond flour, sugar, eggs and cream. The meringue mixture is then folded into the dough before being baked.

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