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If you are looking for a dessert that is as adorable as it is delicious, these Strawberry Shortcake Cookie Cups are exactly what you need. Inspired by the beloved Vintage Strawberry Shortcake aesthetic, these bite-sized treats combine a tender sugar cookie shell with a velvety cream cheese filling and a crown of fresh, juicy strawberries. Whether you are hosting a party, a baby shower, or simply craving something sweet with that nostalgic Strawberry Shortcake 90s charm, this recipe delivers big flavor in a tiny package.
With just five simple ingredients and no complicated techniques, you can whip up 24 mini cookie cups that look like they came straight from a bakery. Let us walk you through every step so you can make them perfectly the first time.
Table of Contents
Why You Will Love This Recipe
- Only 5 ingredients needed
- Ready in under 2 hours including chilling time
- Perfect make-ahead dessert for parties and gatherings
- Inspired by the Strawberry Shortcake Aesthetic – beautiful and photogenic
- Kid-friendly and crowd-pleasing
Ingredients
Here is everything you need to make 24 Strawberry Shortcake Cookie Cups. Gather your ingredients before you start for a smooth cooking experience.
| Quantity | Ingredient | Notes |
|---|---|---|
| 1 pkg (16.5 oz.) | Refrigerated sugar cookie dough | Store-bought works perfectly |
| 1 pkg (8 oz.) | PHILADELPHIA Cream Cheese, softened | Full-fat recommended for best texture |
| 1 cup | Powdered sugar | Sifted for smoothness |
| 1 tsp | Vanilla extract | Pure vanilla preferred |
| 1 cup | Small fresh strawberries, divided | Half chopped, half sliced for topping |
Equipment You Will Need
Having the right tools makes this recipe effortless. Here is what you will need:
- Electric mixer – for beating the cream cheese filling until smooth and fluffy
- Mixing bowls – for combining your filling ingredients
- Measuring cups and spoons set – for accurate measurements
- Kitchen utensils – including a wooden spoon for making indentations
- Cutting board – for chopping and slicing strawberries
- Chef’s knife – for precise strawberry cuts
- Peeler – handy for prep work
- Kitchen scale – for portioning dough balls evenly
- Oven – preheated to 350 degrees F
Step-by-Step Instructions
Follow these simple steps and you will have a tray of gorgeous Strawberry Shortcake Cookie Cups ready to impress everyone at the table.
Step 1 – Preheat Your Oven
Preheat your oven to 350 degrees F. Spray a mini muffin pan with cooking spray to prevent sticking.
Step 2 – Shape the Cookie Cups
Roll the refrigerated sugar cookie dough into 24 balls, each about 1 inch in diameter. Use a kitchen scale to portion them evenly if you want perfectly uniform cups. Place one ball in each of the 24 mini muffin pan cups.
Step 3 – Bake and Shape
Bake the cookie cups for 11 to 14 minutes, or until they are lightly golden brown around the edges. As soon as they come out of the oven, use the handle of a wooden spoon from your kitchen utensils set to press a shallow indentation into the center of each cookie cup. Work quickly while the dough is still warm and pliable. Let them cool in the pan for 10 minutes, then run a knife around each cup to loosen them. Transfer to a wire rack and cool completely before filling.
Step 4 – Make the Cream Cheese Filling
Using your electric mixer and one of your mixing bowls, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth and creamy. Use your measuring cups and spoons set for accurate quantities. Chop half of the strawberries on your cutting board using your chef’s knife, then fold them into the cream cheese mixture and mix until well combined.
Step 5 – Fill the Cookie Cups
Pipe or spoon the cream cheese strawberry filling into each cooled cookie cup, filling them generously. A piping bag gives the cleanest look, but a small spoon works just as well.
Step 6 – Chill and Top
Refrigerate the filled cookie cups for at least 1 hour to let the filling set. Just before serving, slice the remaining strawberries on your cutting board and arrange them on top of each cup for a fresh, colorful finish.
Pro Tips for Perfect Cookie Cups
- Make the indentation while the cookies are still hot – if you wait too long, the dough will crack instead of pressing smoothly
- Make sure the cream cheese is fully softened at room temperature before mixing to avoid lumps in your filling
- Do not add the strawberry topping until right before serving to keep them looking fresh and prevent sogginess
- Sift your powdered sugar before adding it to the filling for the smoothest, silkiest texture
- These cookie cups can be made one day ahead – just store the filled cups covered in the refrigerator and add the fresh strawberry slices before serving
- For extra flavor, add a few drops of almond extract alongside the vanilla
Serving Suggestions
These Strawberry Shortcake Cookie Cups are stunning on a dessert table. Arrange them on a tiered serving stand for parties, showers, or holiday gatherings. They pair beautifully with lemonade, iced tea, or sparkling rosé for adults. Their Cherry Strawberry Shortcake inspired look makes them especially popular for summer entertaining and birthdays.
Storage Instructions
- Refrigerator: Store filled cups (without strawberry topping) in an airtight container in the refrigerator for up to 3 days
- Freezer: Freeze unfilled cookie cups in an airtight bag for up to 1 month. Thaw at room temperature before filling
- Topping: Always add fresh strawberry slices just before serving for best appearance and texture
Frequently Asked Questions
Can I use homemade sugar cookie dough instead of refrigerated dough?
Absolutely. Homemade sugar cookie dough works great in this recipe. Just make sure your dough is chilled before rolling it into balls so it holds its shape properly in the mini muffin pan.
Can I substitute the fresh strawberries?
Yes. You can use other fresh berries like raspberries, blueberries, or blackberries. Frozen strawberries are not recommended for the topping because they release too much liquid and make the cups soggy.
How far in advance can I make Strawberry Shortcake Cookie Cups?
You can bake the cookie cups and prepare the filling up to 24 hours ahead. Keep them separately in the refrigerator and assemble just before serving for the freshest results.
Can I make these Strawberry Shortcake Cookie Cups gluten-free?
Yes. Simply substitute a gluten-free refrigerated sugar cookie dough, which is widely available in most grocery stores. The filling and toppings are naturally gluten-free.
Why did my cookie cups crack when I made the indentation?
This happens when the dough cools too much before you press the indentation. Work quickly as soon as the pan comes out of the oven and press gently but firmly with the wooden spoon handle.
Is this recipe suitable for kids to help make?
Yes. Rolling the dough balls and spooning the filling are great tasks for kids. Just make sure an adult handles the hot oven and the knife work.
Ready to Make These Delicious Cookie Cups?
These Strawberry Shortcake Cookie Cups are the kind of recipe that looks impressive but comes together effortlessly. Whether you are recreating that Strawberry Shortcake Aesthetic for a party or just treating yourself on a weeknight, this recipe is a guaranteed crowd-pleaser. Save it, share it, and make it your own.
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PrintStrawberry Shortcake Cookie Cups : Easy No-Bake Filling & 5 Ingredients!
These Strawberry Shortcake Cookie Cups are bite-sized mini desserts made with sugar cookie cups, a creamy vanilla cream cheese filling, and fresh strawberries. Easy, adorable, and perfect for parties.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 34 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pkg (16.5 oz.) refrigerated sugar cookie dough
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup small fresh strawberries, divided
Instructions
1. Heat oven to 350 degrees F.
2. Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
3. Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
4. Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
5. Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.
Notes
Make the indentation while cookies are still hot.
Do not add strawberry slices until just before serving.
Filled cups (without topping) can be refrigerated for up to 3 days.
For best texture, use full-fat cream cheese fully softened at room temperature.