The flavors in this version of the classic Strawberry Shortcake, Strawberry Shortcake Cookie Cups, are so wonderful you’ll wish you had made more! My whole family was enthusiastic about their newfound love of this treat, and that is a big deal as our daughter has NOT been a fan of strawberries.
Strawberry Shortcake Cookie Cups Recipe
It was a day of strawberry desserts, as I brought home several pounds and had to use them up…so we made these, a classic strawberry shortcake, strawberry scones, and strawberry lemonade. And I still had plenty of berries left over for snacking!
The sooner you get started, the sooner you can be kicked back enjoying some sun and snacking on these bite-sized, delicious delights!
How To Make Strawberry Shortcake Cookie Cups
Preheat your oven to 350 ºF ( 175 ºC ) and butter the mini muffin pan. Start out by creaming your butter and sugar together until creamy and smooth, then add the wet ingredients including an egg, almond extract, and vanilla extract.
Keep stirring or mixing until thoroughly combined. Add salt and baking powder and combine some more before adding the flour. Mix in the flour until thoroughly combined and you have a smooth, fluffy sugar cookie dough.
To make the cookie cups, scoop out a spoonful of dough and round it into a ball approximately 1 – 1 1/4 inch in size. Place into the mini muffin pan and indent the top middle with your thumb and fingers (or the back of a spoon). Make sure that your dough is not overflowing the mini muffin cup in the pan.
Once all of the dough is in the mini muffin pan, bake them for 10-12 minutes or until turning a light golden brown on the edges.
Use a spoon to press down on the indented middle of each of the cookie cups when you remove them from the oven. You can also use a spoon to core out the center of each cookie cup.
Set the mini muffin pan on a wire cooling rack and allow the cookie cups to cool while still in the pan. Mine popped right out once cooled, but be careful to avoid breaking the edges.
How To Make Whipped Cream
You can certainly use store bought cool whip or the canned whipped cream. However, making your own whipped cream from heavy cream is quite easy!
Whip the heavy cream in your stand mixer or using a hand mixer on low speed until bubbles start to form, then increase to a medium speed until soft peaks are formed. Add vanilla extract and slowly add in the confectioners sugar while beating on medium speed (reduce the speed if you are showering yourself in puffs of sugar).
Once all of the confectioners sugar has been added in, continue to beat at medium speed until stiff peaks are formed. Your whipped cream should hold it’s shape when stirred. If you feel the need to test it thoroughly, the whipped cream should stay in your bowl if you held it over your head upside down 🙂
Assemble the Strawberry Shortcake Cookie Cups
Add whipped cream to the indents in the center of each cookie cup and top with strawberry halves or chopped strawberries. If you cut your strawberries into small chunks, they can be folded into your whipped cream, if desired. *Note that your whipped cream won’t hold as well with this additional liquid content from the strawberry juices.
Strawberry Shortcake Cookie Cups
- 1/2 cup butter (1 stick, softened at room temperature)
- 1/2 cup sugar
- 1 large egg
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cups all-purpose flour
Whipped Cream & Berries
- 1/2 cup heavy whipping cream
- 1/4 cup confectioners sugar
- 1/2 tsp vanilla extract
- 1 cup strawberries (fresh, halved or chopped)
- 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 1/4 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.
- (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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!