Time-saving tip! If you are short on time, purchase store-bought, gluten-free sugar cookies instead of making your own (skip ahead to the melted butter part). The cookie dough recipe below does not require chilling, just drop and bake! They are quite delicious and are worth a little extra effort. You will end up grinding most of the cookies up in the food processor as described in the instructions below, so it doesn't matter what shape the cookies bake up. For the cookie dough layer:
  • 1 1/2 sticks unsalted butter, softened
  • 1 c sugar
  • 1 egg, at room temperature
  • 2 tsp vanilla extract
  • 2 c (8 oz) Better Batter All-Purpose Flour
  • 3/4 tsp baking soda
  • 2 tsp cornstarch (or substitute arrowroot powder)
  • Cooking spray or parchment paper
  • 5 Tbl unsalted butter, melted
For the strawberry filling:
  • 8 0z strawberry cream cheese spread, softened
  • 1 c Better Batter Corn-Free Powdered Sugar
  • 1/2 c strawberry jam
  • 1 (12 oz) container TruWhip or other GF frozen whipped topping, thawed, divided
For the pudding layer:
  • 2 boxes (3.4 oz each) vanilla instant pudding mix
  • 3 c cold milk
  • 1 c chopped fresh strawberries
  • Chopped reserved sugar cookies


Preheat and prepare. Preheat the oven to 375 degrees and line two cookie sheets with parchment paper for easy clean-up. Set aside. You will also need a 9x13 glass baking dish for final assembly of the dessert. Mix up the cookie dough. In the bowl of a stand mixer, or using a handheld mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Mix in the egg and vanilla extract and beat until well combined. Add the flour, baking soda, and cornstarch and mix until incorporated. Scoop cookie dough into heaping tablespoons and drop onto parchment-lined cookie sheets, about 2-3 inches apart. Repeat with remaining dough. I ended up with approximately 15 cookies. Bake. Bake the cookies for 10-12 minutes, or until lightly golden brown on top, rotating the pan halfway through baking time. Cookies should not be underbaked, but may still be just slightly soft in the middle right out of the oven. Cool cookies completely. Prepare the cookie layer. In the bowl of a food processor, grind all but two baked cookies into coarse crumbs. Reserve the two leftovers for topping at serving time. Add the melted butter and pulse to combine. Transfer the cookie crumb mixture to the glass baking dish and press into an even layer on the bottom of the pan. Set aside. Make the strawberry filling. In a large bowl, and using a handheld electric mixer, beat together the powdered sugar, strawberry jam, and strawberry cream cheese until well combined and smooth, about 2 minutes. Scrape the sides of the bowl well. Mix in half of the thawed whipped topping. Pour the strawberry filling layer into the 9x13 baking dish on top of the cookie layer. Use an offset spatula or butterknife to spread this layer evenly. Place the baking dish in the refrigerator while preparing the next layer. Whisk up the pudding layer. Wash out the large mixing bowl you use for the strawberry filling and combine the dry pudding mix and 3 cups of cold milk, whisking until thick, about 4 minutes. Remove baking dish from the refrigerator and pour the pudding mix on top of the strawberry layer, using an offset spatula or butterknife to spread into an even layer. Top with remaining whipped topping and spread into another thin later. Chill. Cover the dish and refrigerator at least 4 hours to firm up. Chop or break up the reserved sugar cookies and set aside. Serve. When you are ready to serve this dessert, top with chopped strawberries and chopped sugar cookies. Cut into squares and enjoy! Makes 12+ servings. Adapted from Betty Crocker