Strawberry Shortcake Cookie Cups are a delightful seasonally-inspired treat that’s easy to make from scratch and perfect for sharing. Imagine a tender almond-cookie shell, lightly sweetened and coconut-kissed, cradling juicy chopped strawberries and a cloud of whipped cream — each bite is a balance of soft, crumbly cookie, bright fruit, and creamy topping. Whether you’re baking for a picnic, a family dessert, or a weekend afternoon tea, these cookie cups celebrate fresh strawberries and simple, from-scratch baking. If you love small-batch cookie projects (similar to how I adore a classic chewy pumpkin cookies recipe in cooler months), you’ll find these cups both comforting and refreshingly seasonal.
Why you’ll love these Strawberry Shortcake Cookie Cups
- Small, shareable, and charming — they’re practically giftable.
- Grain-forward almond flour gives them a naturally tender texture.
- Quick to assemble: one bowl wet, one bowl dry, a little shaping, and you’re ready to bake.
- Easily customized for dietary needs (gluten-free base, dairy-free whipped options).
- Great for using peak-season strawberries — you’ll appreciate the contrast of warm cookie and cold cream.
Ingredients & Equipment
Ingredients:
- 1/2 cup Purecane Baking Sweetener (or sugar)
- 1 egg
- 1/4 cup melted refined coconut oil
- 1 cup almond flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/8 tsp salt
- chopped strawberries (about 1 to 1 1/2 cups, depending on how full you like the cups)
- whipped cream (whipped heavy cream or coconut whipped cream for dairy-free)
Brief notes:
- Purecane Baking Sweetener can be swapped 1:1 with regular granulated sugar if you prefer.
- Refined coconut oil is neutral-tasting; if you prefer a coconut hint, use unrefined.
- Almond flour yields a tender, slightly nutty cookie base and keeps these naturally gluten-free.
- Use fresh, ripe strawberries for the best flavor; you can macerate them with a touch of sweetener if you want them juicier.
Helpful tools:
- Mixing bowls (one for wet, one for dry)
- Measuring cups and spoons
- Muffin tin (standard 12-cup works; recipe forms 8 larger cups)
- Nonstick spray or a pastry brush and a bit of oil for greasing
- Spatula and spoon
- Small cookie scoop or teaspoon for portioning dough
- Cooling rack
- Optional: blender or food processor if you want super-smooth almond flour or to blitz strawberries for a sauce
If you enjoy experimenting with other cookie-style desserts, you might also like the texture contrasts found in this crumbl pecan pie cookies recipe — a great inspiration for nut-forward flavors.
Step-by-Step Instructions (with tips)
Set the oven to 350 degrees. (If you prefer Celsius, set to 175°C.)
Tip: Preheating ensures even baking from the moment the tin goes in.In a mixing bowl combine the baking sweetener (or sugar), egg, melted coconut oil, and vanilla extract. Whisk until smooth and slightly glossy.
Tip: If your melted coconut oil is too hot, let it cool briefly so it doesn’t cook the egg.In a separate bowl combine the almond flour, baking powder, and salt. Whisk these dry ingredients to break up any lumps.
Tip: Measure almond flour by spooning it into the cup and leveling; packing can make dough too dense.Add the dry ingredients to the wet ingredients and combine. Use a spatula to fold gently until a uniform dough forms. It should be slightly sticky but workable.
Tip: If the dough is very wet, chill 10–15 minutes; if it’s crumbly, add a teaspoon of water or milk at a time until it holds together.Roll the dough into a little larger than tablespoon sized balls. It should make 8 cookies. Place the dough balls into a greased muffin tin and flatten each ball slightly with your fingers or the back of a spoon so there’s a compact mound that can be shaped into a cup.
Tip: A small cookie scoop helps make even cups.Bake for 18 minutes. The edges should be lightly golden and the tops set.
Tip: Oven temps vary; begin checking at 16 minutes. Almond flour browns quickly — don’t overbake.Remove from the oven and while still warm press the inside of each cookie with your fingers to form a cup shape. Be gentle so you don’t crack the shell.
Tip: Use the back of a small spoon or your knuckle if the cookie is too hot to touch.Bake again for 3 minutes to set the cup shape. This helps the inside hold better when filled.
Tip: If a cup got too thin, you can gently press the edges back up after the second bake while still warm.Remove from the oven and let cool completely in the tin, then transfer to a cooling rack. Cooling fully helps the cups firm up.
Tip: If you plan to fill immediately, letting them cool for 10–15 minutes will keep the whipped cream from melting.Fill with chopped strawberries, top with whipped cream, and enjoy! For a classic presentation, add a small strawberry slice or mint leaf on top.
Tip: Macerate strawberries with 1–2 teaspoons of sweetener for 10–20 minutes if you like them extra juicy and syrupy; skip macerating for a fresher, firmer bite.
Variations and kitchen tips:
- Dairy-free: Use coconut whipped cream and ensure any store-bought topping is labelled dairy-free.
- Berry swap: Try raspberries or a mix of berries for a different seasonal profile.
- Stabilized whipped cream (if making ahead): Whip heavy cream with a tablespoon of powdered sugar and a teaspoon of cornstarch or a small amount of cream cheese for longer hold.
- Texture twist: Fold 1/4 cup finely chopped toasted almonds into the dough for crunch.
- Roasted vs. fresh strawberries: Roasting strawberries (toss with a touch of sweetener and roast at 375°F for 12–15 minutes) concentrates flavor and is lovely in cooler months. Macerating (just tossing with sweetener and letting sit) brightens them and keeps them juicy — choose based on the season and desired texture.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Room temperature: Unfilled cookie cups can be stored in an airtight container at room temperature for up to 3 days. Keep them layered with parchment between layers to prevent sticking.
- Refrigerator: Once filled with strawberries and whipped cream, store in the fridge and consume within 24 hours for best texture. The moisture from the fruit will soften the cookie over time.
Freezing:
- Unfilled cups freeze best. Arrange cooled cookie cups on a baking sheet, freeze until solid (about 1–2 hours), then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature before filling.
- Filled cups don’t freeze well because the whipped cream and fruit change texture when frozen.
Make-ahead strategy:
- Make the cookie shells up to 3 days in advance and store at room temperature. Chop strawberries and store in the fridge; whip cream just before serving or use a stabilized whipped cream if you need a few extra hours of hold.
- For party prep: bake shells in the morning, fill just before guests arrive, and top with whipped cream moments before serving.
If you like prepping desserts ahead, you may enjoy adapting techniques from other cookie projects like this irresistible cowboy cookies recipe for large-batch make-ahead ideas.
How to Use / Serve This Dish
Serving ideas:
- Afternoon tea: Plate two cookie cups per person alongside a pot of tea or herbal infusion.
- Mini dessert course: Offer as a light palate-pleasing dessert after a bright salad or grilled main.
- Kids’ party: Let little ones decorate with sprinkles (choose halal-friendly sprinkles) and extra berries.
- Picnic: Pack shells and fruit separately and assemble just before serving so the cookies stay crisp.
Creative variations:
- Lemon zest: Add 1 teaspoon lemon zest to the dough for a citrus note that pairs beautifully with strawberries.
- Honey glaze: Drizzle a tiny bit of honey or agave over the strawberries for added sheen and sweet depth. (Use honey if it fits your taste and dietary preferences.)
- Chocolate dip: For a luxe twist, dip half the base of each cup in melted dark or milk chocolate (wait until cups are fully cooled). Be mindful: chocolate will add richness and pairs well with the almond base.
Pairings:
- Beverages: Serve with fruit-forward teas, chilled rose lemonade, or sparkling water with strawberry slices for an elegant, non-alcoholic pairing.
- Other desserts: Pair with a light sorbet or a small scoop of vanilla ice cream for an extra-treat option.
FAQ
Q: Can I make these gluten-free?
A: Yes — the recipe already uses almond flour, which is naturally gluten-free. Ensure your baking powder and any other packaged ingredients are certified gluten-free if you have a strict sensitivity.
Q: What can I use instead of almond flour?
A: Almond flour gives a tender crumb and slightly nutty flavor. You can try finely ground oat flour or a gluten-free flour blend, but textures will vary and you may need to adjust liquid. If using regular all-purpose flour (not gluten-free), the cookie texture will be denser; swap 1:1 but consider chilling the dough for 20–30 minutes.
Q: How long do the filled cups last?
A: Once filled with strawberries and whipped cream, eat within 24 hours. The fruit releases moisture that softens the cup, and whipped cream will lose volume and texture over time.
Q: Can I make the whipped cream from scratch?
A: Absolutely — whip chilled heavy cream with a tablespoon of powdered sugar and a teaspoon of vanilla extract until soft peaks form. For dairy-free options, chill a can of full-fat coconut milk, scoop the solid cream, and whip with a little powdered sugar and vanilla.
Conclusion
These Strawberry Shortcake Cookie Cups are a joyful celebration of seasonal strawberries and simple from-scratch baking — warm almond-cookie cups, bright chopped fruit, and a soft crown of whipped cream make an inviting dessert for any table. If you’re looking for recipe variations or inspiration from other cooks, check out this Mini Strawberry Shortcake Cookie Cups Recipe – Creations by Kara for a smaller bite-sized approach, or see a classic take at Strawberry Shortcake-Cookie Cups | Philadelphia – Kraft Heinz. For a semi-homemade shortcut version and helpful assembly tips, this Strawberry Shortcake Cookie Cups Recipe (Semi-homemade) is a useful reference, and for another home-cook perspective try Strawberry Shortcake Cookie Cups – – Cooking With Karli. I hope you’ll try these this strawberry season — if you do, I’d love to hear how you filled them or what variations you tried. Share the recipe with friends and enjoy the cozy, fresh flavors!
Strawberry Shortcake Cookie Cups
Ingredients
Cookie Ingredients
- ½ cup Purecane Baking Sweetener (or sugar) Can be swapped 1:1 with regular granulated sugar.
- 1 large egg
- ¼ cup melted refined coconut oil Use unrefined for a coconut hint.
- 1 cup almond flour Yields a tender, slightly nutty cookie base.
- 1 tsp vanilla extract
- ½ tsp baking powder
- ⅛ tsp salt
Filling and Topping
- 1 to 1 1/2 cups chopped strawberries Use fresh, ripe strawberries for best flavor.
- 1 cup whipped cream Use heavy cream or coconut whipped cream for dairy-free.
Instructions
Preparation
- Set the oven to 350°F (175°C). Preheat ensures even baking.
- In a mixing bowl, combine the baking sweetener (or sugar), egg, melted coconut oil, and vanilla extract. Whisk until smooth and slightly glossy.
- In a separate bowl, combine the almond flour, baking powder, and salt. Whisk to break up any lumps.
- Add the dry ingredients to the wet ingredients. Fold gently until a uniform dough forms.
- Roll the dough into tablespoon-sized balls to make 8 cookies. Place into a greased muffin tin and flatten slightly.
Baking
- Bake for 18 minutes until edges are lightly golden and tops are set. Check at 16 minutes.
- While still warm, press the inside of each cookie to form a cup shape. Bake again for 3 minutes to set the cup shape.
- Let cool completely in the tin before transferring to a cooling rack.
Filling
- Fill the cookie cups with chopped strawberries, top with whipped cream, and enjoy!
