Mini Strawberry Shortcake Cups- the most fun way ever to eat strawberry shortcake!
Just be warned- they 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. 🙂
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
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
- Dough:
- 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[br]
- Filling:
- 1/2 cup whipping cream
- 2 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 cup strawberries, diced
- 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.
If you’re a fan of strawberry desserts, here are a few of my favorite recipes that you should definitely check out!
Strawberry Lemonade Cupcakes/Strawberry Pizza/Strawberry Cheesecake Cake
I made this for a school event and it was a favorite! I didn’t have a lot of time so I skipped making my own dough and just bought the premade sugar cookie dough and each square is perfect for each cup!
Has has anyone used little cupcake papers? I can’t wait to make these for the 4th of July. Thanks for sharing your recipe.
I don’t like using the cupcake papers for cookie cups, because after they bake the papers look greasy. You have to peel them off, or place them in another cupcake paper for serving. If you want to use cute cupcake papers, I would just place them in the papers after they are baked. That would be super cute!
I made these! Fantastic! I doubled the filling to get lots! Xtra I mixed with a vanilla (greek) yogurt and blueberry compote to use for somethingvelse I had in mind! Will continue to make in future! Again fantastic. ?, read maybe on different site sbout cooling cups in tin atleast 30mins. Is that right or getting two recipes mixed up?
I only let mine cool for a few minutes, but 30 minutes might be fine. Just don’t forget about them. I did that once and they were hard to get out!
how many calories is this product
If I made these the night before, would you wait to fill them?
Yes, I would definitely wait to fill them.
Hi Kara,
may i ask what size egg did you use?
Thank you.
When I buy eggs I get large, but we often get farm fresh eggs from a neighbor, so sometimes I don’t know what size they are. But most often I use large, so I’d recommend that size. 🙂
When you say flour, what kind of flour? All purpose or self rising
Hi Kara, can you please advise assembly and storage instructions if these can be made the day before. Thanks
You could make up the cookie cups and the filling a day ahead. Store the cups in an airtight container and the filling in the refrigerator. Just assemble them before serving, they should work just great!
These look amazing, im going to try them tomorrow.
Do you think the cups would freeze okay without the filling of course.
Is this salted or unsalted butter?
I always use salted butter.
Hi Kara, I am making these for a baby shower I am hosting tomorrow. I am baking the cookie cups today and I wanted to know if you have ever prepared these ahead of time and what the best way to ensure the best taste. Should I mix up the filling and store in refrigerator and fill the cookie cups tomorrow or fill today and cover and store in refrigerator?? I didn’t want the cookie to get soggy. Thank you
This recipe only made 20 1″ balls. Is the flour measurement correct?
Yes, 1 1/4 cup flour is the correct amount. Mine made 24 balls of dough, but I bet it will work fine with just 20. It can be tricky to get them all exactly the same size and end up with exactly 24. No worries.
What am I missing? The recipe says it make 36?
Danggit, that was a typo. It makes about 24 cookie cups. Sorry about that.
Ok thanks. Have a crowd coming to the lake this weekend. This will be fun with strawberries and blueberries for 4th of July!
I’m going to make these for a Relief Society “extra meeting” this month. I saw some similar ideas on another website where people were complaining the cookies stuck to the pan. Have you ever had that issue with your recipe? I’m trying to plan ahead to be prepared! Thanks!
I used a non-stick muffin tin and sprayed it with non-stick spray. I didn’t have any trouble with them sticking. Good luck!
Hi Kara, I made the cookies today but am putting the filling on them tomorrow. How should I store the cookies? They will be used on Saturday morning at my daughter’s bday party.
These look delicious, Kara! Thanks so much for sharing at our party! Featuring you on Thursday 🙂 Have a great week!