Name: Neapolitan Cookies with Strawberry and Chocolate Layers Recipe
Prep time: 20 min
Cook time: PT-489933H46M54S
Total time: 5 h 30 min
Cuisine: Italian-American
Ingredients: ½ cup + 6 tablespoons (199 grams) unsalted butter, at room temperature; 1 ⅓ cup (266 grams) white sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 2 ½ cups (300 grams) all-purpose flour; ½ teaspoon salt; ¼ teaspoon baking powder; 2 ½ tablespoons (19 grams) all-purpose flour; 1 ½ tablespoons (30 grams) seedless strawberry jam; ¼ teaspoon strawberry extract; ⅛ – ¼ teaspoon pink gel food coloring; 1 ½ tablespoons (9 grams) cocoa powder

If you adore the classic flavors of Neapolitan ice cream, you’re going to flip for this **Neapolitan Cookies with Strawberry and Chocolate Layers Recipe**. These cookies are a delicious, layered treat combining vanilla, strawberry, and rich chocolate all baked into perfectly tender slices. I absolutely love how this turns out because it’s not just tasty but also a feast for the eyes with its beautiful tri-color layers. Stick with me and I’ll share all my tips so you can nail this fan-freaking-tastic recipe on your first try!

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Why You’ll Love This Recipe

Classic Layered Flavor Combination: The trio of vanilla, strawberry, and chocolate gives you a nostalgic taste that everyone enjoys.
Simple Ingredients: You likely have most of these pantry staples on hand right now, so it’s easy to whip up anytime.
No-Fuss Assembly: I discovered that spreading the layers by hand makes it quicker and helps keep the layers distinct without too much mess.
Perfect for Gifts or Parties: These look gorgeous sliced and stacked, making them a super impressive homemade gift or dessert choice.

The image shows many rectangular layered cookies placed neatly on white parchment paper over a white marbled surface. Each cookie has three thick horizontal layers: the top layer is dark brown with a slightly rough texture, the middle layer is light cream with a smooth, slightly grainy look, and the bottom layer is pink, also smooth. The cookies are close together, filling the frame evenly with their flat, clean edges clearly visible. Photo taken with an iphone --ar 2:3 --v 7 - Neapolitan Cookies with Strawberry and Chocolate Layers, layered cookie recipe, Neapolitan dessert cookies, strawberry chocolate layered cookies, colorful cookie slices

Ingredients You’ll Need

What’s great about this recipe is how straightforward the ingredients are, yet they create complex flavors that work in harmony. Choosing good quality ingredients really brings out the best in these cookies, especially when it comes to the butter and the strawberry jam.

Flat lay of a few slabs of unsalted butter with a smooth surface, a small heap of white granulated sugar, one large brown egg with a clean shell, a small white bowl of vanilla extract, a small white bowl with almond essence, a simple pile of all purpose flour with a soft texture, a pinch of salt crystals, a small mound of baking powder, a small white bowl containing seedless strawberry jam shimmering with natural seeds, a small white bowl of pink gel food coloring, and a small pile of rich dark cocoa powder, all arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Neapolitan Cookies with Strawberry and Chocolate Layers, layered cookie recipe, Neapolitan dessert cookies, strawberry chocolate layered cookies, colorful cookie slices

Unsalted Butter: Using unsalted allows you to control the saltiness perfectly — plus, room temperature butter ensures easy mixing and fluffy dough.
White Sugar: Standard granulated sugar sweetens the dough without overpowering the delicate layers.
Egg: Acts as a binder and gives structure to the cookie dough — make sure it’s room temp for smooth mixing.
Vanilla Extract: Adds warmth and depth to the vanilla layer.
Almond Extract: A little goes a long way to bring a subtle nutty undertone in the base dough.
All-Purpose Flour: The backbone for the cookie dough, and also used to help the strawberry layer set without extra moisture.
Salt: Enhances all the flavors — don’t skip it!
Baking Powder: Gives just enough rise to keep cookies tender but not cakey.
Seedless Strawberry Jam: Choose a good quality jam for bright, natural strawberry flavor in the pink layer.
Strawberry Extract: This amps up the strawberry flavor even more; it’s a neat trick I learned to be sure the strawberry really pops.
Pink Gel Food Coloring: Optional, but if you want that pretty pastel pink, it’s the way to go without watering down the dough.
Cocoa Powder: The chocolate layer’s secret weapon — unsweetened cocoa works best for real chocolate intensity.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is a solid base you can easily customize to suit your tastes or occasion. You might want to try swapping out the strawberry jam for raspberry if you’re feeling adventurous, or add a pinch of cinnamon to the vanilla layer for a cozy twist.

Use Different Fruit Jams: I swapped strawberry for apricot once and loved the subtle twist it gave these cookies — feel free to experiment!
Make It Vegan: Substituting butter with a vegan alternative and using a flax egg works well, but expect a slight texture difference.
Extra Chocolate Kick: Adding mini chocolate chips to the chocolate dough layer gives a fun texture contrast that my family can’t get enough of.
Skip the Food Coloring: If you prefer natural colors, just omit the gel. The cookies will still taste great, just a little less pink.

How to Make Neapolitan Cookies with Strawberry and Chocolate Layers Recipe

Step 1: Prepare the Cookie Base Dough

Start by lining a 9×5-inch loaf pan with parchment paper — leaving an overhang on the long sides really makes it easier to lift the dough out later. I always lightly spray the pan first to keep the parchment in place. Then, beat the butter and sugar together with a hand mixer until your mixture looks fluffy and a bit pale, which usually takes about 1-2 minutes. This step is crucial for a tender crumb, so don’t rush it! Next, add the egg, vanilla, and almond extract and keep beating until smooth and fluffy. In another bowl, whisk together the flour, baking powder, and salt, and then incorporate this dry mix into the wet ingredients. You’ll end up with a crumbly but soft dough — perfect for dividing.

Step 2: Divide and Transform Dough into Distinct Layers

Divide the dough evenly into three bowls. One stays as your vanilla base. Into the second bowl, mix the strawberry layer ingredients — flour, seedless strawberry jam, strawberry extract, and a touch of pink gel food coloring — until combined and beautifully pink. For the third bowl, stir in cocoa powder until the dough is a deep chocolate shade. I like using my hand mixer here to fully incorporate the bits of jam and cocoa without overworking the dough.

Step 3: Layer the Dough in the Loaf Pan

Now for the fun part! Using your fingers, press the strawberry dough evenly into the bottom of your prepared pan. When I first tried this, I was worried about getting the layers even, but pressing gently and smoothing carefully works like a charm. Next, spread the vanilla dough evenly on top, then top everything with the chocolate dough layer. Again, use your fingers for the best control. For an even neater presentation, you can chill each layer for 30-45 minutes before adding the next one — it takes longer, but the layers stay straighter when sliced.

Step 4: Chill and Slice for Baking

Cover the assembled dough with plastic cling wrap, pressing it gently over the surface, then refrigerate for at least 4 hours or overnight. This step really firm ups the dough, making slicing much easier and neater. When chilled, carefully lift the dough out using the parchment overhang. With a sharp knife, slice lengthwise in half, then slice each half into 16 equal pieces about ½ inch thick — you’ll get 32 cookies total. I always chill these slices again on a baking sheet for 30 minutes before baking to help them hold their shape.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Place the chilled cookie slices on parchment-lined baking sheets, spacing them apart. I bake 16 cookies per sheet and do it in batches to keep the rest chilled. Bake each batch for exactly 9 minutes — any longer and they start losing their vibrant colors and can dry out. Once baked, let them cool completely on a wire rack before enjoying that perfect chewy texture with the lush strawberry and rich chocolate flavors.

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Pro Tips for Making Neapolitan Cookies with Strawberry and Chocolate Layers Recipe

Room Temperature Ingredients: Using room temp butter and egg helps everything blend smoothly and gives you that ideal dough texture.
Gentle Layer Spreading: Press the dough gently but firmly with your fingers to avoid smearing layers into each other.
Chill for Clean Slices: I learned chilling slices before baking keeps edges tidy and the cookies from puffing unevenly.
Sharp Knife Matters: Use a sharp knife and wipe it clean between cuts to maintain crisp, distinct layers.

How to Serve Neapolitan Cookies with Strawberry and Chocolate Layers Recipe

The image shows multiple rectangular cookies with three clear layers. The top layer is dark brown with a slightly rough texture, the middle layer is light cream and smooth, and the bottom layer is bright pink with a soft texture. The cookies are placed on crinkled white parchment paper over a white marbled surface. Some cookie crumbs are scattered around, adding a natural feel. The photo’s focus highlights the straight edges and distinct color layers of the cookies, which are evenly cut and arranged. Photo taken with an iphone --ar 2:3 --v 7 - Neapolitan Cookies with Strawberry and Chocolate Layers, layered cookie recipe, Neapolitan dessert cookies, strawberry chocolate layered cookies, colorful cookie slices

Garnishes

I actually like to keep garnishing simple because the cookies are so visually striking on their own. But if you want to jazz them up, a light dusting of powdered sugar or a drizzle of melted white chocolate can add a nice touch without overpowering their flavors.

Side Dishes

These cookies pair beautifully with a cup of tea or coffee. For a festive touch, serve alongside vanilla bean ice cream or fresh berries to echo that strawberry flavor. My family loves serving these during dessert at brunch alongside fruit salads or custards — it always gets rave reviews.

Creative Ways to Present

For special occasions, I slice these cookies a bit thicker and stack them like tiny layered bars, tying the stack with a pretty ribbon — instant party-worthy treats! They also look adorable arranged on pretty dessert platters, especially when you mix them with plain vanilla or chocolate cookies for a colorful spread.

Make Ahead and Storage

Storing Leftovers

I store leftover Neapolitan cookies in an airtight container at room temperature, and they taste great for up to a week. If I want them to last longer, I pop the container in the fridge — they stay fresh for 2 to 3 weeks that way, though they can firm up a bit and might need to warm to room temp before enjoying.

Freezing

One of the things I love about this recipe is how well the dough freezes. Before baking, I slice and freeze the dough slices on a tray, then transfer them into a freezer-safe bag. You can bake directly from frozen — just add a couple extra minutes to the baking time. It’s super handy to have these ready for last-minute treats.

Reheating

If you want warm cookies, I pop them in a preheated 325°F oven for about 5 minutes to revive that just-baked softness without drying them out. Microwaving can be a bit tricky because they might get too soft or chewy quickly, so the oven method is my go-to for reheating.

FAQs

Can I make Neapolitan cookies without strawberry extract?

Absolutely! The strawberry extract enhances the flavor and makes it more intense, but if you don’t have any, the seedless strawberry jam alone will still give you a lovely fruity taste.
Why do I need to chill the dough before slicing and baking?

Chilling firms up the dough so that you get clean, distinct layers and slices that hold their shape in the oven. It also prevents the cookies from spreading too much as they bake.
Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free all-purpose flour blend that can substitute regular flour cup-for-cup. Keep in mind texture might vary slightly but the flavors should still shine.
How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies last about 1 week. Refrigerating them can extend their freshness to 2-3 weeks.

Final Thoughts

When I first made the Neapolitan Cookies with Strawberry and Chocolate Layers Recipe, I was amazed at how fancy they looked but how easy they were to pull off. They’ve become a staple for special occasions and casual afternoons alike because they bring together nostalgic flavors in a way that’s both fun and satisfying. I can’t wait for you to try these at home and watch the smiles as your friends and family discover this beautiful layered treat. Trust me, once you make these, they’ll be going on repeat!