Hey everyone, Serene here from House of Yumm yet again to bring you a sweet treat! Sugar Cookie Cups filled with a sweet, slightly tart, homemade Strawberry Sauce, and topped with some whipped cream. Um. Yes please?! Not only are these Strawberry Shortcake Cookie Cups the perfect springtime sweet causing me to indulge. They also gave me a speech issue. I am constantly calling these Strawberry Shortcups. And I mean constantly. I’ve said it everytime I’ve tried to say the actual name. I hope you all have better luck with the title of this recipe than I did!
These cups are filled with this slightly addicting Strawberry Sauce. So simple and easy to make, but so perfect. Strawberries, a little lemon, and of course some sugar. You can substitute any sugar of your liking for this part. I haven’t tried doing it with honey or agave as the sweetener though. Which I may have to try soon to see if I can make it just slightly healthier. Because seriously..I want to put this stuff on everything!
Best part about the Strawberry Sauce recipe, even after you use it to fill the cookie cups there will be a little bit left over. So feel free to douse your morning toast, or pancakes, or ice cream with it. The possibilities are endless!
Making cookie cups is a slight addiction for me. Such an easy dessert to make. And the best part is you can use any sugar cookie dough that you prefer. If you have a favorite homemade recipe it works. Personally I tend to make mine with a mix from the store. But that’s mostly because I have four kids, two of which are under two. And one of those is typically hanging on me or needing something. So anyway that I can cut a corner when baking, I am most likely going to take it.
I hope you enjoy this recipe. Such a fun way to enjoy strawberry shortcake this strawberry season! I do recommend eating these shortly after making them though, unlike other cookie cups I have made, this filling is more juicy and will soak into the cookie. The longer they sit, the more soggy the cookie will get. I would recommend making them and serving the same day. And store in the refrigerator due to the whipped cream topping.
- 1 carton Strawberries (16 ounces-chopped)
- 2 Tablespoons Lemon Juice (Approximately 1/2 a medium lemon)
- 1/3 cup Sugar
- 1 Sugar Cookie Mix (Plus required ingredients)
- 2 C Heavy Cream
- 1/2 Cup Powdered Sugar
- Strawberry Sauce
- Add the chopped strawberries, sugar, and lemon juice into a medium sized pot. Cook over medium heat until all the sugar is dissolved. Bring to a boil then reduce the heat and continue to simmer while stirring occasionally. Simmer for approximately 3-5 minutes until the juice is formed and thickened.
- Pour the sauce into a bowl or jar and store in the refrigerator covered. Allow the sauce to cool for at least 2 hours prior to use.
- Cookie Cups
- Preheat oven to 375 degrees. Grease mini muffin tin and set aside.
- Prepare the Sugar Cookie Dough as required, using either a mix or preferred recipe. Spoon out the cookie dough (approximately balls of 1 inch diameter) and place into the mini muffin tin. Using a spoon (I used a round tablespoon) press down the center to create a crater.
- Bake for approximately 9 minutes, cookie cups will be slightly golden in color. The crater will have filled back in, use the spoon to press down the centers again to create the cup shape. Allow the cookie cups to cool in the pan for another 5 minutes and then remove to continue cooling on a wire rack.
- Pour the heavy cream and powdered sugar into the mixing bowl, beat over low speed for approximately 30 seconds (so you don't splash cream everywhere) and then continue to beat over medium-high speed until thick cream forms.
- Spoon approximately 1/2 a tablespoon of the cooled strawberry sauce into the cookie cups and top with a spoonful of whipped cream (or pipe it on for presentation-I used a Wilton 1M tip)
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