Strawberry Shortcake Cookie Cups: A Delicious & Easy Dessert Recipe

Strawberry Shortcake Cookie Cups: Prepare to be amazed! Imagine the comforting flavors of classic strawberry shortcake, but miniaturized and baked into adorable, perfectly portioned cookie cups. These aren’t just cookies; they’re a delightful explosion of buttery shortbread, sweet macerated strawberries, and fluffy whipped cream, all in one irresistible bite.

Strawberry shortcake itself has a rich history, with variations appearing across cultures and centuries. From simple biscuits topped with berries to elaborate layered cakes, the combination of sweet berries and tender pastry has always been a crowd-pleaser. These Strawberry Shortcake Cookie Cups take that beloved tradition and give it a modern, fun twist.

What makes these cookie cups so irresistible? It’s the perfect balance of textures and flavors. The buttery, slightly crumbly cookie base provides a satisfying foundation for the juicy, sweet strawberries. The whipped cream adds a light and airy counterpoint, creating a symphony of sensations in every mouthful. Plus, they’re incredibly convenient! No forks required, making them perfect for parties, picnics, or a simple weeknight treat. Get ready to experience the magic of strawberry shortcake in a whole new way!

this Recipe

Ingredients:

• For the Cookie Cups:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• For the Strawberry Filling:
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• For the Whipped Cream Topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Making the Cookie Cups:

Alright, let’s get started with the cookie cups! These are the foundation of our delicious treat, and I promise they’re super easy to make.

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be nice and airy, so don’t rush this step! The creaming process incorporates air, which helps create a tender cookie.
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla enhances the flavor of the cookie and complements the strawberry filling beautifully.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cookies. You want a soft and tender cookie cup, so mix until the flour is just incorporated.
5. Chill the Dough (Important!): Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial! Chilling the dough prevents the cookies from spreading too much in the oven and helps them hold their shape. It also allows the flavors to meld together. You can chill it for longer, even overnight, if you prefer.
6. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly. You can also use muffin liners if you prefer, but greasing the tin directly will give the cookie cups a slightly crispier edge.
7. Shape the Cookie Cups: Take a generous tablespoon of dough (about 1.5 tablespoons) and roll it into a ball. Place each ball into a muffin cup.
8. Press the Dough into Cups: Using your fingers or the back of a spoon, gently press the dough evenly up the sides of each muffin cup, creating a well in the center. You want the dough to be thin enough to bake evenly but thick enough to hold the filling.
9. Bake the Cookie Cups: Bake for 12-15 minutes, or until the edges are golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
10. Cool and Remove from Tin: Let the cookie cups cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. If they stick a little, you can use a thin knife or spatula to gently loosen them.

Preparing the Strawberry Filling:

While the cookie cups are cooling, let’s whip up the strawberry filling. This is where the magic happens, transforming our cookie cups into strawberry shortcake delights!

1. Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar. Let them sit for about 10 minutes, allowing the sugar to draw out the juices from the strawberries. This creates a natural syrup that will thicken beautifully.
2. Cook the Strawberries: Place the saucepan over medium heat and bring the strawberry mixture to a simmer.
3. Add Lemon Juice: Stir in the lemon juice. The lemon juice brightens the flavor of the strawberries and adds a touch of acidity that balances the sweetness.
4. Thicken the Filling: In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. This prevents the cornstarch from clumping when added to the hot strawberry mixture.
5. Incorporate Cornstarch Slurry: Slowly pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Continue to cook for 1-2 minutes, or until the filling has thickened. It should be a nice, glossy consistency.
6. Cool the Filling: Remove the saucepan from the heat and let the strawberry filling cool completely. As it cools, it will thicken further. You can speed up the cooling process by transferring the filling to a bowl and placing it in the refrigerator.

Making the Whipped Cream Topping:

No strawberry shortcake is complete without a generous dollop of whipped cream! This is the easiest part, and it adds the perfect creamy sweetness to complement the cookie cups and strawberry filling.

1. Chill the Bowl and Whisk/Beaters: Place your mixing bowl and whisk or beaters in the freezer for about 15-20 minutes before you start. This helps the cream whip up faster and hold its shape better.
2. Combine Ingredients: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
3. Whip the Cream: Using a whisk or electric mixer, whip the cream until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! You want the cream to be thick and fluffy, but still smooth.

Assembling the Strawberry Shortcake Cookie Cups:

Now for the best part – putting it all together! This is where your hard work pays off, and you get to enjoy the fruits (literally!) of your labor.

1. Fill the Cookie Cups: Spoon the cooled strawberry filling into each cookie cup, filling them generously.
2. Top with Whipped Cream: Top each filled cookie cup with a dollop of freshly whipped cream.
3. Garnish (Optional): If you’re feeling fancy, you can garnish the cookie cups with a fresh strawberry slice or a sprinkle of powdered sugar.
4. Serve and Enjoy!: Serve immediately and enjoy! These strawberry shortcake cookie cups are best enjoyed fresh, but you can store them in the refrigerator for a day or two. Just keep in mind that the cookie cups may soften slightly over time.

Conclusion:

And there you have it! These Strawberry Shortcake Cookie Cups are truly a must-try recipe, and I’m not just saying that because I created it! The combination of the buttery, melt-in-your-mouth cookie base with the sweet, juicy strawberries and the light, airy whipped cream is simply divine. It’s a dessert that’s both comforting and elegant, perfect for any occasion, from a casual backyard barbecue to a more formal dinner party.

I know what you might be thinking: “Another cookie recipe?” But trust me, these aren’t your average cookies. The cookie cup shape makes them incredibly easy to eat and serve, and the strawberry shortcake filling elevates them to a whole new level of deliciousness. Plus, they’re surprisingly simple to make, even for beginner bakers. The recipe is straightforward, and the results are guaranteed to impress.

Why are these Strawberry Shortcake Cookie Cups a must-try? Because they offer a delightful twist on a classic dessert, combining the best of both worlds: the convenience of a cookie and the irresistible flavors of strawberry shortcake. They’re also incredibly versatile.

Serving Suggestions and Variations:

Want to take these cookie cups to the next level? Here are a few serving suggestions and variations to get your creative juices flowing:

* Add a drizzle: A drizzle of balsamic glaze over the strawberries adds a touch of sophistication and intensifies their flavor.
* Get nutty: Sprinkle some chopped toasted almonds or pecans over the whipped cream for added texture and nutty flavor.
* Chocolate lovers rejoice: Add mini chocolate chips to the cookie dough or drizzle melted chocolate over the finished cookie cups.
* Berry bonanza: Use a mix of berries, such as blueberries, raspberries, and blackberries, for a more complex and colorful filling.
* Lemon zest: Add a teaspoon of lemon zest to the cookie dough for a bright, citrusy flavor.
* Ice cream dream: Serve these cookie cups warm with a scoop of vanilla ice cream for an extra decadent treat.
* Make it mini: Use a mini muffin tin to create bite-sized versions of these cookie cups, perfect for parties and gatherings.
* Whipped cream alternative: If you’re not a fan of whipped cream, you can use a dollop of mascarpone cheese or a scoop of vanilla yogurt instead.

I truly believe that this recipe for Strawberry Shortcake Cookie Cups will become a new favorite in your household. It’s a crowd-pleaser that’s sure to bring smiles to everyone’s faces. The combination of textures and flavors is simply irresistible, and the ease of preparation makes it a recipe you’ll want to make again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these amazing Strawberry Shortcake Cookie Cups. I’m confident that you’ll love them as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I’m always eager to learn from my readers and see how you’ve made the recipe your own. Happy baking!