Strawberry Shortcake Cookie Cups
These Strawberry Shortcake Cookie Cups are soft, buttery sugar cookie cups filled with a creamy, lightly sweetened filling and topped with fresh strawberries. Each bite has that perfect mix of tender cookie, smooth cream and juicy berries, making them a fun twist on a classic strawberry shortcake.
These are the kind of cute little treats that feel right at home during strawberry season, whether you're hosting a summer gathering, bringing dessert to a party or just want an easy dessert that looks a little extra without a lot of effort.
If you love nostalgic desserts like our Strawberry Galette or Strawberry Crisp, these mini strawberry shortcake cups bring that same fresh, creamy flavor in a fun, handheld version.
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Ingredients
This easy dessert comes together with simple ingredients, using a shortcut cookie dough base and a light, creamy filling.
See the recipe card below for the exact quantities of each ingredient.
- Sugar Cookie Mix: Creates soft, tender sugar cookie cups that hold their shape.
- Unsalted Butter: Adds richness and helps form that classic cookie texture.
- Egg: Binds the cookie dough and gives structure to each muffin cup.
- Cream Cheese: Forms the base of the filling, adding a smooth, slightly tangy flavor.
- Icing Sugar: Sweetens the filling while keeping it light and fluffy.
- Whipping Cream: Helps loosen the filling and adds a soft, creamy texture.
- Cool Whip: Lightens the mixture for that airy, whipped cream consistency.
- Fresh Strawberries: The star topping, bringing sweetness and a fresh finish.
To make this recipe easier, you'll need a mini muffin tray, measuring cups and spoons, large bowl, 1-Tablespoon cookie scoop, and tart tamper.
Variations
- Homemade Dough: Swap the boxed mix for your favorite sugar cookie dough if you prefer fully homemade.
- Skip the Cream Cheese: Use stabilized whipped cream for a lighter option.
- Different Fruit: Use blueberries, raspberries or a mix for a fun way to change things up.
- Chocolate Twist: Drizzle melted chocolate over the top for a richer finish.
How to Make Strawberry Shortcake Cookie Cups
These cookie cups come together quickly using a mini muffin pan, a simple dough and a creamy filling piped into each cup.
Heat oven to 350F and generously grease a mini-muffin tray with cooking spray.
In a mixing bowl add sugar cookie mix, butter and egg. Mix well with a spatula until all combined (note: this can take some elbow grease, so you can use a hand mixer for the start on low to prevent overmixing).
Using a 1 tablespoon cookie scoop, drop dough balls into to fill the muffin tray (you will have enough for 36 cookie).
Bake for about 10-12 minutes, or until you see the tops starting to get a little golden brown.
Remove from the oven and using a tart tamper or a tablespoon lightly press into each cookie to make a small cavity (only go about half the way down, or less).
Allow them to cool for at least 15 minutes to ensure the frosting does not melt.
Once fully cooled remove cookie cups carefully, you may want to use a small spoon to loosen the edges (I like to use my tart tamper and turn it to loosen the cookie then tip the tray over to slide it out).
Then start your cream cheese frosting by adding all ingredients but Cool Whip into the bowl of a stand mixer and mix on medium-low speed until smooth; stopping to scrape the edges down to ensure everyone is smooth and consistent. Fold in Cool Whip.
Transfer to a piping bag and fill each cookie cup. Sprinkle strawberries on top.
Hint: Use plenty of cooking spray in your muffin tin so the edges of the cups release easily.
Recipe Tips
- Create the Shape Early: Press the center of each cookie cup while still warm to form a clean cup shape.
- Cool Completely: Let cookie cups cool fully on wire racks before filling, so the cream doesn't melt.
- Even Filling: Use a piping bag for a clean, even swirl in each cup.
If you enjoy mini desserts, our Sugar Cookie Cups are filled with a buttercream frosting and follow a similar method with that same bite-sized, party-ready feel.
More Desserts
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unfilled cookie cups for up to 2 months, then thaw and fill when ready.
- Make Ahead: Bake the sugar cookie cups ahead of time and fill just before serving for the best texture.
Serving Suggestions
- Summer Desserts:Strawberry Rhubarb Galette, Strawberry Rhubarb Bars or Strawberry Rhubarb Bread.
- Fresh Strawberry Drinks: Strawberry Lemonade, Strawberry Horchata, Frozen Strawberry Margarita and Strawberry Milkshake.
Mini Strawberry Shortcake Cookie Cups Recipe FAQs
Grease the muffin tin well with non-stick cooking spray and loosen the edges of the cups gently before removing.
No, a spoon or even a small shot glass works well to create the shallow indentation.
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Strawberry Shortcake Cookie Cups
Equipment
- Mini Muffin Tray
- Measuring Cups and Spoons
- Large Bowl
- 1-tbsp Cookie Scoop
- Tart Tamper optional
Ingredients
SUGAR COOKIE CUPS:
- 17.5 grams Sugar Cookie Mix I used Betty Crocker
- ½ cup butter unsalted and softened
- 1 large egg
FILLING:
- 4 ounces cream cheese full fat
- 130 grams icing sugar
- 1 tablespoon whipping cream
- ½ tub Cool Whip
- 6 strawberries chopped or sliced
Instructions
- Heat oven to 350F and generously grease a mini-muffin tray with cooking spray.
- In a mixing bowl add sugar cookie mix, butter and egg. Mix well with a spatula until all combined (note: this can take some elbow grease, so you can use a hand mixer for the start on low to prevent overmixing).
- Using a 1 tablespoon cookie scoop, drop dough balls into to fill the muffin tray (you will have enough for 36 cookie).
- Bake for about 10-12 minutes, or until you see the tops starting to get a little golden brown.
- Remove from the oven and using a tart tamper or a tablespoon lightly press into each cookie to make a small cavity (only go about half the way down, or less).
- Allow them to cool for at least 15 minutes to ensure the frosting does not melt.
- Once fully cooled remove cookie cups carefully, you may want to use a small spoon to loosen the edges (I like to use my tart tamper and turn it to loosen the cookie then tip the tray over to slide it out).
- Then start your cream cheese frosting by adding all ingredients but Cool Whip into the bowl of a stand mixer and mix on medium-low speed until smooth; stopping to scrape the edges down to ensure everyone is smooth and consistent. Fold in Cool Whip.
- Transfer to a piping bag and fill each cookie cup. Sprinkle strawberries on top.
Notes
- Create the Shape Early: Press the center of each cookie cup while still warm to form a clean cup shape.
- Cool Completely: Let cookie cups cool fully on wire racks before filling, so the cream doesn't melt.
- Even Filling: Use a piping bag for a clean, even swirl in each cup.
- Grease Generously: Use plenty of cooking spray in your muffin tin so the edges of the cups release easily.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze unfilled cookie cups for up to 2 months, then thaw and fill when ready.
- Make Ahead: Bake the sugar cookie cups ahead of time and fill just before serving for the best texture.
Nutrition
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These are so simple to make and delicious. My husband isn’t really someone for sweets, and couldn’t stop eating them!
This recipe looks delicious.
I hope you try it!