Strawberry Shortcake Cookie Cups

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Strawberry Shortcake Cookie Cups

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Indulge in the perfect fusion of two classic desserts with these Strawberry Shortcake Cookie Cups. Combining a soft, tender sugar cookie base baked into a cup shape, a velvety sweet cream filling, and a generous topping of fresh, macerated strawberries, this treat captures the essence of strawberry shortcake in a delightful, portable package. They are the ideal dessert for spring gatherings, bridal showers, or whenever you crave a sweet, creamy, and fruity confection.

These cookie cups are remarkably straightforward to make. The cookie dough comes together quickly, and while it chills, you can prepare the fresh strawberry topping and the simple whipped cream. The result is a beautiful, eye-catching dessert that balances the richness of the cream with the tart-sweet brightness of fresh strawberries and the comforting chewiness of the cookie.

Yield: 18-20 cookie cups

Prep Time: 25 minutes

Cook Time: 12-15 minutes

Chill Time: 30 minutes (for dough) + 1 hour (for assembly)

Ingredients

For the Cookie Cups:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature

  • 1 cup granulated sugar

  • ½ cup light brown sugar, packed

  • 1 large egg + 1 large egg yolk, room temperature

  • 2 teaspoons vanilla extract

  • 2 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

For the Cream Filling:

  • 1 ½ cups heavy whipping cream, very cold

  • ½ cup powdered sugar (confectioners’ sugar)

  • 1 teaspoon vanilla extract

  • Pinch of salt

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and diced

  • 2 tablespoons granulated sugar

  • 1 teaspoon lemon juice (optional, to brighten flavor)

Instructions

Step 1: Prepare the Cookie Dough

  1. In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and packed brown sugar on medium-high speed until light and fluffy (about 3-4 minutes).

  2. Add the egg, egg yolk, and vanilla extract. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.

  3. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until just combined—do not overmix.

  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm enough to handle.

Step 2: Bake the Cookie Cups

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 24-cup muffin tin with non-stick cooking spray.

  2. Scoop out portions of the chilled dough (about 1.5 to 2 tablespoons each) and roll them into balls.

  3. Place each dough ball into a muffin cup. Use the back of a small spoon or your thumb to gently press the dough down into the bottom and up the sides of the cup, creating a well. The cups should be about 1/4-inch thick on the sides.

  4. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set.

  5. Remove the muffin tin from the oven and let the cookie cups cool in the tin for 5-10 minutes. They will firm up as they cool. While still slightly warm, gently re-press the centers if they have puffed up too much, using the back of a spoon or a small tart tamper.

  6. Carefully transfer the cookie cups to a wire rack to cool completely.

Step 3: Prepare the Strawberry Topping

  1. While the cookies are baking or cooling, prepare the strawberries. In a medium bowl, combine the diced strawberries, 2 tablespoons of granulated sugar, and lemon juice (if using).

  2. Toss gently to combine. Let the mixture sit at room temperature for at least 20 minutes, stirring occasionally. This allows the sugar to draw out the strawberries’ natural juices, creating a sweet syrup.

Step 4: Make the Cream Filling

  1. Ensure your mixing bowl and beaters (or whisk attachment) are very cold (you can chill them in the refrigerator or freezer for 10 minutes).

  2. Pour the cold heavy whipping cream into the chilled bowl. Add the powdered sugar, vanilla extract, and a pinch of salt.

  3. Start mixing on low speed, gradually increasing to medium-high as the cream begins to thicken.

  4. Continue to whip until stiff peaks form. This means when you lift the beaters, the cream holds its shape firmly without collapsing. Be careful not to over-whip, which can turn the cream grainy.

Step 5: Assemble and Chill

  1. Once the cookie cups are completely cool, you are ready to assemble.

  2. Spoon or pipe the whipped cream into the center of each cookie cup. You can use a piping bag with a star tip for a decorative look.

  3. Top each filled cup generously with the macerated strawberries, spooning a little of the accumulated syrup over the top of the cream.

  4. For the best texture and flavor, cover the assembled cookie cups and refrigerate for at least 1 hour. This allows the cream and cookie base to meld slightly, mimicking the texture of a classic shortcake.

Tips for Success

  • Don’t Skip Chilling: Chilling the dough is crucial for preventing the cookies from spreading too much while baking, ensuring they hold their “cup” shape.

  • Even Thickness: When pressing the dough into the muffin tin, try to maintain an even thickness on the bottom and sides to ensure uniform baking.

  • **Fresh

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