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Mini Strawberry Shortcake Cups

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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?

Cookie cups are an easy but impressive dessert. We also love Cherry Cheesecake Cookie Cups and Candy Bar Stuffed Chocolate Chip Cookie Cups. Delicious!

strawberry shortcake cookie cups title photo

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.

Mini Strawberry Shortcake Cookie Cups on a serving tray

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.

mini strawberry shortcake cookie cups

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

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!

strawberry shortcake cups recipe collage
 

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.

HERE ARE 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. 🙂

Strawberry Shortcake Cups Recipe

Yield: 2 dozen

Strawberry Shortcake Cookie Cups

Strawberry Shortcake Cookie Cups

Sugar cookie cups filled with creamy cheesecake filling and topped with fresh strawberries.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 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

  1. Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
  2. Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
  3. 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.
  4. 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.
  5. For filling: Beat whipping cream till stiff peaks form. Set aside.
  6. Beat cream cheese till smooth. Beat in powdered sugar and vanilla. Add whipped cream, and beat till well combined.
  7. Fill cups with filling. I piped it in, but you can just spoon it in if you prefer.
  8. Top with diced strawberries. Serve immediately or chill.

Nutrition Information:

Yield:

24

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
Category: Dessert: Misc.
Mini Strawberry Shortcake Cups- the most fun way ever to eat strawberry shortcake! #strawberryshortcakecups #cookiecups #strawberrydessert
-Recipe published June 2015, updated March 2019.

To see all my dessert recipes, click HERE.


Reader Interactions

Comments

  7. Have you ever made them in regular size muffin pans? If so what temperature did you cook them at and how long? Would you recommend making the larger size?

    Reply

    • I haven’t tried them in the regular muffin pans, but I’m sure they would work. I’d keep the temperature the same, but I’m not sure on the time. Maybe 15-20 minutes?

  8. Followed everything and for some odd reason they didnt rise into cupcakes, more like cookies. Any idea why this could have happened?

    Reply

  9. 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!

    Reply

    • 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!

  11. 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?

    Reply

    • 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!

    • 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. 🙂

  16. Hi Kara, can you please advise assembly and storage instructions if these can be made the day before. Thanks

    Reply

    • 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!

  17. These look amazing, im going to try them tomorrow.
    Do you think the cups would freeze okay without the filling of course.

    Reply

  19. 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

    Reply

    • 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.

    • Ok thanks. Have a crowd coming to the lake this weekend. This will be fun with strawberries and blueberries for 4th of July!

  21. 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!

    Reply

    • 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!

  22. 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.

    Reply

  23. These look delicious, Kara! Thanks so much for sharing at our party! Featuring you on Thursday 🙂 Have a great week!

    Reply

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