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.
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.
(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.