Looking for a unique and fun dessert idea? This giant cookie cake is filled with layers of strawberry swiss meringue buttercream, then topped with elegant berries and mint leaves.
Add butter, sugar, and vanilla extract to a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2-3 minutes.
Generously sprinkle flour on a clean work surface, as well as on each side of the dough. Roll out one piece of dough into a large 8.5 inch x 11 inch rectangle, about ½ inch thick.
Print and cut out your letter cookie template of choice. Place the letter template in the middle of the dough, then cut along the outside of the template using a sharp paring knife.
Prepare a stand mixer bowl and whisk attachment by wiping down with some white vinegar on a paper towel. This will remove any oils that can ruin the meringue.
Fill a medium saucepan with a couple of inches of water. Place over medium-low heat and bring to a gentle simmer. Hand whisk egg whites and sugar in a heat-proof bowl.
Beat in strawberry jam, vanilla extract, and salt. Scrape down the sides of the bowl to ensure all the ingredients get incorporated and allow the mixture to beat for an additional two minutes on low speed.
To assemble the cake, place one cookie on the serving tray. Pipe dollops of buttercream in a row along the cookie until the whole cookie top is covered in buttercream.
Place the second cookie on top of the buttercream piped cookie, and check that everything is even using a ruler. Repeat by piping another layer of buttercream on top of the second cookie.