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Strawberry Shortcake Cookie Cups with Fresh Cream

Strawberry Shortcake Cookie Cups - featured image
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A delightful twist on classic strawberry shortcake featuring buttery cookie cups filled with fresh whipped cream and juicy strawberries. Easy to make and perfect for gatherings or a special treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 tbsp granulated sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone cups.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 1 large egg and 1 tsp vanilla extract to the butter mixture and mix well.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft but not sticky.
  6. Divide the dough evenly among the muffin cups (about 2 tablespoons per cup). Press the dough down and up the sides of each cup to form a bowl shape. Chill dough in the tin for 10 minutes if too soft.
  7. Bake for 15-18 minutes until edges are golden brown and centers feel set but still soft. Let cool completely in the tin.
  8. While baking, toss 2 cups sliced strawberries with 1 tablespoon sugar (optional) and let sit for 10 minutes to macerate.
  9. In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
  10. Once cookie cups are cooled, spoon a layer of strawberries into each cup, followed by a generous dollop of fresh cream. Garnish with extra strawberry slices.
  11. Serve immediately or refrigerate assembled cups for up to 24 hours, adding cream just before serving for freshness.

Notes

Do not overmix the dough to keep cookie cups tender. Chill dough if too soft for easier shaping. Watch baking time closely to avoid overbaking. Whip cream until soft peaks form to avoid grainy texture. Macerate strawberries with sugar to enhance sweetness and juiciness. Cookie cups can crack but still hold cream well. Assemble just before serving for best texture.

Nutrition

Keywords: strawberry shortcake, cookie cups, fresh cream, easy dessert, homemade dessert, strawberry dessert, summer dessert

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