Strawberry Shortcake Cookie Cups
These Strawberry Shortcake Cookie Cups are delightful treats that combine the classic flavors of strawberry shortcake with a fun twist, featuring cookie cups filled with creamy goodness and topped with fresh strawberries.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup + 2 tbsp sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup butter, softened
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup heavy cream (for the filling)
- 1 cup fresh strawberries, diced
- 2 tbsp powdered sugar (for the filling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, sugar, baking soda, and salt. Whisk until mixed.
- In another bowl, cream together the softened butter with the remaining sugar until light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spray a muffin tin with non-stick spray. Press a tablespoon of the dough into each muffin cavity.
- Bake for 12–15 minutes or until golden around the edges. Let cool in the tin for 5 minutes before transferring to a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once cooled, fill each cookie cup with whipped cream and top with fresh strawberries.
- Serve immediately or chill for 30 minutes before serving.
Notes
Make sure all your ingredients are at room temperature for better mixing! Use a cookie scoop for even cookie cups and consider adding lemon zest to the cream for extra flavor.