Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced
- 1 tablespoon lemon juice
- 2 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
If you’re missing an ingredient, don’t stress. For instance, if you’re out of fresh strawberries, you can use frozen ones, just be sure to thaw and drain them first. And for a dairy-free option, substitute the cream with coconut cream for a tropical twist.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Scoop the dough into the prepared muffin tin, pressing down in the center to create a cup shape. This step reminds me of molding dough with my kids when they were little, a hands-on experience that always brings a smile.
- Bake for 12-15 minutes or until the edges are golden brown. Let them cool in the pan for a few minutes before transferring to a wire rack.
- While the cookie cups are baking, mix the diced strawberries with lemon juice and sugar in a small bowl. Let them sit for 10 minutes to release their juices.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This is the part where I usually sneak a spoonful for quality control.
- Once the cookie cups are cool, fill each with a spoonful of macerated strawberries and a dollop of whipped cream. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
