Strawberry Shortcake Cookie Cups Recipe
Delightful and easy-to-make strawberry shortcake cookie cups featuring buttery cookie bases filled with fresh whipped cream and juicy strawberries. These charming treats are perfect for parties, celebrations, or a sweet everyday indulgence.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 12 cookie cups
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
Cookie Cups
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1 cup fresh strawberries (sliced)
- 1 cup whipped cream (store-bought or homemade)
Optional
- Powdered sugar (for dusting)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
- Form Cookie Cups: Preheat the oven to 350°F (175°C). Lightly grease or line a muffin tin. Take portions of dough and press them evenly into the bottom and up the sides of each muffin cup to create a cup shape.
- Bake the Cookie Cups: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and allow the cookie cups to cool completely in the muffin tin to keep their shape.
- Prepare Filling: While the cookie cups cool, slice the fresh strawberries and whip the cream if using homemade. Store-bought whipped cream can be used directly.
- Assemble the Strawberry Shortcake Cookie Cups: Once cooled, gently remove the cookie cups from the tin. Spoon or pipe whipped cream into each cookie cup, then top with sliced strawberries.
- Optional Dusting: Lightly dust the tops with powdered sugar for an extra sweet touch before serving.
- Serve and Enjoy: Serve immediately for the best texture and freshness. Store any leftovers in the refrigerator for up to 2 days.
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- You can prepare the cookie cups a day in advance and store them airtight until ready to fill.
- For a dairy-free version, substitute butter with a plant-based alternative and use coconut whipped cream.
- Adjust the sweetness by adding more or less sugar according to taste.
- Use fresh, ripe strawberries for the best flavor and texture.
