Mini Strawberry Shortcake Cups- the most fun way ever to eat strawberry shortcake! A sugar cookie cup with creamy cheesecake filling and fresh strawberries. Who can resist?
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 is so yummy I could eat it by the spoonful. The cream cheese balances out the sweetness, and it 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 cutest little 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 Strawberry Shortcake Cookie Cups
- almond extract
- baking powder
- 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:
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.
HERE ARE A FEW MORE STRAWBERRY DESSERTS TO CHECK OUT:
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. 🙂
Strawberry Shortcake Cups Recipe
Serving Size: 1
Amount Per Serving: Calories: 105 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 69mg Carbohydrates: 12g Fiber: 0g Sugar: 7g Protein: 1g
To see all my dessert recipes, click HERE.