by Kara Cook 56 Comments
Mini Strawberry Shortcake Cups–the most funway ever to eat strawberry shortcake! A sugar cookie cup with creamy cheesecake filling and fresh strawberries. Who can resist?
Cookie cups are an easy but impressive dessert. We also love Cherry Cheesecake Cookie Cups and Candy Bar Stuffed Chocolate Chip Cookie Cups. Delicious!
I love and adore strawberries, and I wish they were in season all year round! When summer rolls around, I am always looking for yummy recipes featuring berries. This recipe was inspired from a photo I saw in a magazine. It was a flat sugar cookie with strawberry frosting and a strawberry on top.
I decided to make sugar cookie cups in mini muffin pans so I could use filling instead of frosting. Sometimes my cooking creations don’t turn out quite right the first time, but these were fantastic on the first try. Even better than I imagined! I used homemade dough, but you could use store bought if you prefer.
The filling for these cute little treats is simple to make- only four ingredients! But it isso yummyI could eat it by the spoonful. The cream cheese balances out the sweetness, andit is a perfect compliment to the berries.
I wanted mine to look a little fancy, so I piped my filling in. But if you prefer, you can just spoon the filling into the cups. You want them to be really full, so make sure you use a good sized dollop.
Aren’t they the cutestlittle strawberry shortcakes you’ve ever seen? There’s something about mini foods that just make them fun to eat. Be careful though, you could pop a dozen of these babies in your mouth if you aren’t careful. They are unbelievably yummy!
How to make Mini Strawberry Shortcake Cookie Cups
Ingredients
- butter
- sugar
- egg
- almond extract
- vanilla
- flour
- baking powder
- salt
- whipping cream
- cream cheese
- powdered sugar
- fresh strawberries
Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well. Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined. Roll into 1″ balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.
Beat whipping cream till stiff peaks form. Set aside. Beat cream cheese till smooth. Beat in powdered sugar and vanilla. Add whipped cream, and beat till well combined.
Fill cups with filling.Top with diced strawberries.
Can I make Strawberry Cheesecake Cups ahead of time?Yes, they are a perfect make-ahead dessert. You can make the cookie cups a couple days in advance and store them in an airtight container at room temperature.
If you want to make them even earlier, you can store them in the freezer. The filling can also be made up to two days ahead of time and stored in the refrigerator. Just assemble the cookie cups right before serving, and you have an easy dessert!
Handy supplies for making strawberry shortcake cookie cups:
Mini Muffin Pans – These pans are handy for so many treats. I have a few, but I love my large non-stick Wilton pan the best. It holds 24 cookie cups.
Hand Mixer – A powerful hand mixer makes whipping cream so much faster. I love my Cuisinart mixer. I’ve had it for six years, and it’s still going strong.
Cake Decorating Bag and tips – You can of course just spoon the filling into the cookie cups, but they are sure pretty when you pipe it in. I like to use a star tip.
A FEW MORE STRAWBERRY DESSERTS TO CHECK OUT:
Strawberry Shortcake | Blue Ribbon Strawberry Cake | Strawberry Cheesecake Pizza
Just be warned- these cookie cups are so good no one can stop eating them, so you may want to make a double batch if you plan on serving a crowd. 🙂
CROWD PLEASING DESSERT RECIPES:
- Banana Cream Brownie Squares
- Churro Cheesecake Bars
- Cheesecake Brownies
- Rice Krispie Oreo Treats
- Sugar Cookie Bars (with cream cheese frosting)
- Peanut Butter Cake
- Mini Trifles
- Cinnamon Roll Cake
Strawberry Shortcake Cups Recipe
Yield: 2 dozen
Strawberry Shortcake Cookie Cups
Sugar cookie cups filled with creamy cheesecake filling and topped with fresh strawberries.
Prep Time20 minutes
Cook Time10 minutes
Additional Time2 hours
Total Time2 hours 30 minutes
Ingredients
Cookie Cups
- 6 Tbsp butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 tsp almond extract
- 1/2 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling
- 1/2 cup whipping cream
- 2 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 cup strawberries, diced
Instructions
- Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
- Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
- Roll into 1″ balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
- Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.
- For filling: Beat whipping cream till stiff peaks form. Set aside.
- Beat cream cheese till smooth. Beat in powdered sugar and vanilla. Add whipped cream, and beat till well combined.
- Fill cups with filling. I piped it in, but you can just spoon it in if you prefer.
- Top with diced strawberries. Serve immediately or chill.
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 105Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 69mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g
-Recipe published June 2015, updated March 2019.
