These strawberry shortcake cookie cups include all the flavors of classic, homemade strawberry shortcake in a bite-sized treat. They feature a sugar cookie cup, made-from-scratch whipped cream, and fresh strawberries. Perfect for summertime, you'll be enjoying them all season long.
If you like strawberry desserts, try my strawberry rhubarb pie, strawberry dump cake, strawberry swirl brownies, and strawberry pineapple lemonade bars.
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Everyone knows that I'm a huge fan of strawberry shortcake. From the classic version to my simple Bisquick recipe, it is easily one of my favorite summertime sweets.
My daughter was never a fan of strawberries, but these cute little cups changed her mind. They're fun to make and even more fun to eat!
🥘 Ingredients
Cookie Cups
- Butter - Make sure to soften your butter to room temperature before using it.
- Sugar - Typical white granulated sugar.
- Egg - An egg to help bind everything together.
- Extracts - Both vanilla and almond extract add flavor.
- Baking Powder - The leavening agent helps the cookies rise.
- Salt - A small amount of salt to even everything out.
- Flour - All-purpose flour is the base of the cookies.
Whipped Cream & Berries
- Heavy Whipping Cream - Use cold cream for best results.
- Confectioners Sugar - Also known as powdered sugar, this will sweeten and thicken the whipped cream.
- Vanilla - Vanilla extract for a hint of flavor.
- Strawberries - Fresh strawberries that are either halved or chopped.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Strawberry Shortcake Cookie Cups
Don't let the shape intimidate you; these cookie cups are beginner-friendly and easy to master. You will need an electric mixer, a mini muffin pan, measuring utensils, and a cookie scoop.
This recipe will yield twenty cookie cups.
Prepare the Cookie Dough
Step 1: Preheat. Preheat your oven to 350ºF (175ºC/Gas Mark 4) and butter your mini muffin pan.
Step 2: Cream the butter. Cream together ½ cup (115 grams) of butter and ½ cup (100 grams) of sugar until smooth and creamy. Add 1 egg, 1 teaspoon of almond extract, and ½ teaspoon of vanilla extract and beat until creamy and well combined.
Step 3: Add dry ingredients. Add ½ teaspoon of both baking powder and salt to the wet mixture and combine, then add 1⅔ cups (200 grams) of all-purpose flour and mix until smooth cookie dough is formed.
Form & Bake
Step 4: Portion and form. Scoop the dough with a spoon and roll it into a 1 - 1¼ inch ball; place the ball into the mini muffin pan cups (don't overfill them), and use your thumb or finger to make an indent in the top center.
Step 5: Bake. Bake at 350ºF (175ºC/Gas Mark 4) for 10-12 minutes or until a light golden brown.
Step 6: Form and cool. Remove the cookie cups from the oven, use a spoon to press the indents in the center back down, and allow them to cool completely in the mini muffin pan on a wire cooling rack.
Make The Whipped Cream
Step 7: Beat. Beat ½ cup (118 milliliters) of heavy cream at a low speed until bubbles form, then increase to a medium speed until soft peaks are formed.
Step 8: Add. Add ½ teaspoon of vanilla extract and slowly start adding ¼ cup (25 grams) of confectioner's sugar, beating at medium speed until all the sugar has been incorporated and stiff peaks are formed.
Assemble & Serve
Step 9: Assemble. Place whipped cream in the indents of each cookie cup and top with 1 cup of halved or chopped strawberries.
Step 10: Serve. Serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Shape the cookies. When you remove them from the oven, use a spoon to press down on the indented middle of each cookie cup while they are still warm. You can also use a spoon to core out the center of each cookie cup.
- Make your own whipped cream. You can certainly use store-bought Cool Whip or canned whipped cream. However, making your own whipped cream from heavy cream is quite easy.
- Add strawberries. If you cut your strawberries into small chunks, you can fold them into your whipped cream, if desired. However, the additional liquid content from the strawberry juices will make your whipped cream less stable.
🙂 😀 Testimonials
I made these for my family last summer and my daughter immediately requested them for her birthday in the fall. They were an instant hit!
Lacey
>>>See All Of My Recipes Here!<<<
🥡 Storing
Keep your cookie cups stored, unassembled, at room temperature in a sealed container for 4-5 days. Don't add the whipped cream and strawberries until ready to serve them.
The whipped cream can be stored in a container in the refrigerator for 3-4 days.
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📖 Recipe Card
Strawberry Shortcake Cookie Cups
Ingredients
Cookie Cups
- ½ cup butter (1 stick, softened at room temperature)
- ½ cup sugar
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅔ cups all-purpose flour
Whipped Cream & Berries
- ½ cup heavy whipping cream
- ¼ cup confectioners sugar
- ½ teaspoon vanilla extract
- 1 cup strawberries (fresh, halved or chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Cookie Cups
- Preheat your oven to 350 degrees F (175 degrees C) and butter your mini muffin pan.
- Cream together the butter and sugar until smooth and creamy. Add the egg, almond extract, and vanilla extract and beat until creamy and well combined. Add baking powder and salt to the wet mixture and combine, then add flour and mix until smooth cookie dough is formed.
- Scoop out the dough with a spoon and roll into a 1 - 1 ¼ inch size ball, place the ball into the mini muffin pan cups (don't overfill them) and use your thumb or finger to make an indent in the top center.
- Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until a light golden brown. Remove from the oven, use a spoon to press the indents in the center of the cookie cups back down, and allow the cookie cups to cool completely in the mini muffin pan on a wire cooling rack.
Whipped Cream
- (If you are not using store bought whipped cream) Beat the heavy cream on low speed until bubbles form, then increase to a medium speed until soft peaks are formed.
- Add vanilla extract and slowly start adding the confectioners sugar, beating at medium speed until all of the confectioners sugar has been incorporated and stiff peaks are formed.
- Place whipped cream in the indents of each of the cookie cups and top with halved or chopped strawberries.
Nutrition
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