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Strawberry Shortcake Cookie Cups Recipe

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3.8 from 14 reviews

Strawberry Shortcake Cookie Cups are a delightful and easy-to-make treat featuring soft, buttery cookie cups made from white cake mix, filled with a creamy vanilla filling, and topped with fresh diced strawberries. Perfect for parties or a sweet snack, these cookie cups combine the classic flavors of strawberry shortcake in a convenient bite-sized form.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Cups

  • 1 (16.5 oz) white cake mix
  • 1/2 cup canola oil
  • 2 eggs

Creamy Vanilla Filling

  • 1/4 cup butter, room temperature
  • 1 tbsp milk
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 4 oz Cool Whip, thawed

Additional Ingredients

  • 2 cups strawberries, diced

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a mini muffin tin with non-stick cooking spray. Set aside to use for cookie cups.
  2. Make the cookie dough: In a mixing bowl, combine the white cake mix, canola oil, and eggs. Stir together until a soft, sticky cookie dough forms.
  3. Divide dough into muffin tin: Evenly separate the dough into the prepared mini muffin tin cups, filling each about 3/4 full.
  4. Bake the cookie cups: Place the muffin tin in the oven and bake for 8-10 minutes, or until the cookie edges just begin to turn golden brown.
  5. Create the cookie cups: Immediately after removing the cookies from the oven, use the back of a teaspoon to gently press down in the center of each cookie, forming a small well or cup shape.
  6. Cool the cookie cups: Allow the cookie cups to cool completely in the muffin tin so they retain their shape.
  7. Prepare the creamy vanilla filling: In a separate bowl, beat together the softened butter, milk, powdered sugar, and vanilla extract until smooth and creamy. Fold in the thawed Cool Whip until fully combined.
  8. Fill the cookie cups: Once the cookie cups are cooled, either pipe or spoon the creamy vanilla filling into each cup, filling the center well.
  9. Add fresh strawberries: Top each filled cookie cup with diced fresh strawberries just before serving for the freshest taste and best texture.
  10. Store properly: Keep the finished cookie cups refrigerated until ready to serve to maintain freshness and filling texture.

Notes

  • Use a spoon or piping bag to fill the cookie cups depending on your preference for neatness.
  • Make sure the cookies are completely cooled before adding the filling to prevent melting or sogginess.
  • You can substitute fresh strawberries with other berries like blueberries or raspberries for a different fruity twist.
  • These cookie cups are best served within 2-3 days and kept refrigerated.
  • For a decorative touch, dust with powdered sugar before serving.

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