Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries in your Strawberry Shortcake Cookie Cups , but with caution. Make sure to thaw them completely and pat them dry with paper towels before mixing them into the filling. This prevents excess moisture from watering down the texture and flavor. Fresh strawberries are always ideal, but frozen berries can save the day in a pinch.

How long can Strawberry Shortcake Cookie Cups be stored?

Properly stored in an airtight container in the refrigerator, Strawberry Shortcake Cookie Cups can last up to 3 days . Just remember to remove them from the fridge about 10 minutes before serving to allow the flavors and textures to shine. Avoid storing them at room temperature for extended periods since the filling contains cream cheese and fresh fruit.

Can I make Strawberry Shortcake Cookie Cups without cream cheese?

Absolutely! If you're not a fan of cream cheese or want a lighter alternative, try using whipped mascarpone , vanilla Greek yogurt , or even a stabilized whipped cream filling. These options keep your Strawberry Shortcake Cookie Cups rich and creamy while offering a new twist on the original flavor.

Are these cookie cups freezer-friendly?

You can freeze the cookie cup shells (unfilled) for up to two months. Just bake, cool, and store them in an airtight bag or container. However, do not freeze assembled Strawberry Shortcake Cookie Cups . The cream cheese filling and fresh strawberries don’t hold up well to freezing and thawing—they’ll lose their smooth texture and fresh taste.

What other fruits can I use in this recipe?

The beauty of Strawberry Shortcake Cookie Cups is how adaptable they are! Try swapping or mixing in other fruits like blueberries, raspberries, blackberries , or chopped peaches . Just keep the filling thick and avoid overly juicy fruits to maintain the right texture.

Do I need a mini muffin pan, or can I use a regular muffin tin?

While a mini muffin pan is ideal for bite-sized Strawberry Shortcake Cookie Cups , you can absolutely use a standard muffin tin if that’s what you have on hand. Just adjust the dough ball size (about 1.5–2 inches) and increase the baking time by 2–3 minutes. The end result will be a slightly larger but equally delicious cookie cup.

Strawberry Shortcake Cookie Cups Made Easy

Strawberry Shortcake Cookie Cups Made Easy – 7 Ingredients, Zero Fuss

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Author: Maria
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Description

Strawberry Shortcake Cookie Cups are the ultimate bite-sized treat—crunchy sugar cookie shells filled with fluffy whipped cream and juicy macerated strawberries. Perfect for spring parties, summer picnics, or anytime you’re craving something sweet, fruity, and fun.

Ingredients

Units Scale

1 package refrigerated sugar cookie dough (or homemade)
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 1/2 cups fresh strawberries, diced
1 tbsp granulated sugar
Optional: crushed graham crackers or cookie crumbs for garnish

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
Press about 1 tbsp of cookie dough into each cavity, pressing up the sides to form a cup shape.
Bake for 10–12 minutes or until golden. Let cool completely in the pan before gently removing.
In a bowl, toss diced strawberries with granulated sugar. Let sit for 10–15 minutes to macerate.
In another bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spoon or pipe whipped cream into each cooled cookie cup.
Top with macerated strawberries and garnish with cookie crumbs if desired. Serve immediately or chill until ready to serve.

Notes

You can prepare the cookie cups a day ahead and fill them just before serving.
For extra flavor, add a splash of balsamic glaze to the strawberries.
Try using other berries like blueberries or raspberries for a twist.

Nutrition

Serving Size: 1 cookie cup
Calories: 210
Sugar: 15g
Sodium: 105mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Find it online: https://cooktune.com/strawberry-shortcake-cookie-cups/

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