Strawberries and Cream Cookie Cups
Get ready to savor a berry-licious treat! Try our Strawberries and Cream Cookie Cups recipe, a delightful blend of juicy strawberries and creamy goodness. Perfect for a sweet indulgence!
I’m a HUGE fan of Strawberries and I’m crazy about sugar cookies so this time I decided to use both on the same recipe.
Table of Contents
Strawberries and Cream Cookie Cups
You will absolutely LOVE these strawberries and cream cookie cups made with my signature cream made with my beloved condensed milk Yummmm! These cuties taste like heaven and are so fresh!
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These Strawberries and Cream Cookie Cups are easy to make and so delicious. They are like small tarts but I would dare to say way more delicious! But hold on, we’re taking a little detour from the usual whipped cream.
Get ready to embark on a delicious journey to Brazil, where we’ll be using a special cream made with condensed milk to elevate these cookie cups to new levels of yumminess!
Now, you might be wondering, what’s so special about this Brazilian cream? Let me tell you, it’s like a velvety, smooth dream in a spoon. Made by simmering condensed milk, it transforms into a rich and luscious treat that adds an irresistible touch to our cookie cups. Forget the traditional whipped cream – we’re going for a tropical twist that will make your taste buds dance with joy.
I recommend having it fresh than refrigerated because I like working with really fresh cream and strawberries. But if it happens to get some cups left refrigerate in an airtight container.
These are perfect for tea time, dessert, party treat, and just because why not! I love them and it was a total success at home and among friends.
The cookie recipe was inspired by The Sprinkle Factory with a few tweaks to keep the sweetness balance in my recipe.
how to make Strawberries and Cream Cookie Cups
Let’s Go!
Ingredients:
Cookie:
- All-Purpose flour {scooped not packed}
- Baking powder
- Unsalted butter at room temperature
- White sugar
- Egg
- Vanilla extract
Cream:
- Sweetened condensed milk
- Whole milk – use the same condensed milk tin can as a measure
- Cornstarch
- Egg yolk.
Topping:
- Strawberries – cored, halved and chopped
- Sugar
Tools:
- Stand mixer or electric mixer.
Instructions:
Cream:
- Pour in a small saucepan the condensed milk.
- Then fill the condensed milk tin can with the milk and add the cornstarch. Mix well.
- Pour the cornstarch into the condensed milk and add in the egg yolk.
- Stir all well on medium heat with a whisk.
- Stir constantly to avoid lumps forming until it thickens. This may take about 10 minutes or so. It needs to get really thick. You know it’s ready when you can see the bottom of the pan while mixing.
- Turn off the heat and let it cool completely.
- Once cool put the mixture in a piping bag with your favorite tip and put it in the fridge until the cookie cups are ready and cool.
Cookie batter:
- In a medium bowl whisk together the flour and baking powder. Set aside
- In your stand mixer with paddle attachment beat together unsalted butter and sugar until well combined.
- Add in egg and mix well again,
- Then add in the vanilla.
- Start adding the flour mixture a cup at a time.
- Mix until dough forms and begins to clump together.
- Gather up the dough and knead it with your hands until it’s nice and smooth.
- Roll it into a ball, wrap it with plastic wrap, and place in the fridge to chill for about 20-40 minutes.
- Preheat oven to 350ºF and butter a 12 muffins pan.
- Get your cookie dough and make small balls, about a tablespoon full.
- Put them into each muffin hole and press them against the bottom to the sides.
If you think it needs more dough you can adjust the amount.
- Bake for about 10-15 minutes and until golden brown.
- The sugar cookie dough tends to grow a bit and lose the cup shape, don’t panic that’s normal. Once they are done, just re-do the shape using a smaller cup (smaller than the muffin hole) or a species bottle as soon as you take them out of the oven. That way they keep the shape as they set.
- Let them cool completely on a wire rack.
THE COOKIE CUPS:
- Pour your chopped fresh strawberries into a small bowl and add the sugar, mix well and leave for a few minutes to create the syrup. This helps delay the oxidation process.
- Pipe your cream into the cookie cups.
- Top each cup with strawberries. Avoid the syrup to come. Use only the strawberries.
- If you need the strawberries to last longer use clear gelatin on top of everything. I usually don’t do that because this kind of dessert doesn’t last long enough.
- There you go!
- Serve and enjoy!
Baking Tips:
- When making the cookie cups, chill your dough for at least 30 minutes before baking. This helps the cups maintain their shape and prevents them from spreading too much. You’ll end up with a sturdy base that can hold the creamy filling without collapsing.
- Make sure to grease the pan well, so your cookies don’t stick.
- All ingredients should be at room temperature. It will hold air better, producing a fluffier cookie cup
- To save time on the day of serving, you can prepare the Brazilian cream a day in advance. This allows it to chill and thicken further, resulting in a creamier texture. Plus, it gives the flavors a chance to meld together, enhancing the overall taste of the dessert.
- For the best texture and presentation, assemble the cookie cups with the Brazilian cream and macerated strawberries just before serving. This ensures that the cookie cups stay crispy, while the cream and strawberries remain fresh and vibrant.
- Elevate the visual appeal of your Strawberries and Cream Cookie Cups by garnishing them with a sprinkle of powdered sugar, a drizzle of chocolate sauce, or a few fresh mint leaves. These little touches add a touch of elegance and make the dessert even more enticing.
Leftovers and Storage
Storing
If you have any leftovers (which is rare!), store the cookie cups separately from the cream and strawberries.
Place the cookie cups in an airtight container to maintain their crispness, while keeping the cream and strawberries refrigerated in separate containers.
Assemble the components just before enjoying for the best taste and texture.
IF and this is a big IF, you get any assembled cookie cups, then store them in an airtight container in the fridge for no more than 2 days.
Freezing
These cookie cups actually freeze quite nicely but without the filling. Put the cookie cups in a single layer in an airtight container, seal the container, and place it in the freezer. You can also individually wrap the cookie cups for a single-serve option.
They will keep nicely for up to 2 months in the freezer. When you are ready to eat them, allow them to thaw in the refrigerator before topping with your filling and fresh fruit.
Frequently Asked Questions
It usually takes about 10-15 minitues of simmering over medium-low heat for the condensed milk and other ingredients to transform into the luscious Brazilian cream. Make sure to stir constantly to prevent it from sticking to the bottom of the pan and create lumps.
Yes, you can! In fact, making the cream a day in advance allows it to thicken and develop even more flavor. Simply refrigerate it in a piping bag or an airtight container until you’re ready to use it in your cookie cups.
Chilling the cookie dough is highly recommended. It helps the dough firm up and prevents the cookie cups from spreading too much during baking. Give it a good 30 minutes in the refrigerator before scooping it into the muffin tin.
Of course! While strawberries are a classic choice, feel free to experiment with other fruits like pineapple, raspberries, blueberries, or even a mix of your favorites. The Brazilian cream pairs well with almost any fruit, so let your creativity shine.
I definitely don’t recommend to freeze the assembled cookie cups, as the texture of the cream and strawberries may change upon thawing. However, you can freeze the cookie cups on their own and then fill them with the Brazilian cream and strawberries when you’re ready to serve.
The cookie cups are best enjoyed within 2 days of assembly. Store the cookie cups separately from the cream and strawberries to maintain their freshness. Once assembled, try to enjoy them as soon as possible for the best taste and texture.
More Delicious Dessert Recipes to Try
If you liked this delicious strawberries and cream cookie cups recipe, you might also love these other dessert recipe ideas too:
Want more berry inspiration? Check out my friend Dana’s Lemon Blueberry Poke Cake below!Trust me, you don’t want to miss it, so jump over and check it out!!!
🥣 Recipe
Strawberries and Cream Cookie Cups
Equipment
- Stand mixer or electric mixer.
Ingredients
Cookie cups
- 3 cups flour {scooped not packed}
- 1/2 tsp. baking powder
- 1 cup unsalted butter at room temperature
- 1 cup -3 tbsp sugar
- 1 large egg
- 1 tsp. vanilla extract I prefer clear
Cream
- 1 can Sweetened condensed milk
- Whole milk {use the same condensed milk can as a measure}
- 2 tbsp cornsarch
- 1 egg yolk.
Topping
- 12-15 Strawberries {chopped}
- 2 tbsp sugar
Instructions
CREAM:
- Pour in a small saucepan the condensed milk.
- Then fill the condensed milk tin can with the milk and add the cornstarch. Mix well.
- Pour the cornstarch into the condensed milk and add in the egg yolk.
- Stir all well on medium heat with a whisk.
- Stir constantly to avoid lumps forming until it thickens. This may take about 10 minutes or so. It needs to get really thick. You know it’s ready when you can see the bottom of the pan while mixing.
- Turn off the heat and let it cool completely.
- Once cool put the mixture in a piping bag with your favorite tip and put it in the fridge until the cookie cups are ready and cool.
COOKIE BATTER:
- In a medium bowl whisk together the flour and baking powder. Set aside
- In your stand mixer with paddle attachment beat together unsalted butter and sugar until well combined.
- Add in egg and mix well again,
- Then add in the vanilla.
- Start adding the flour mixture a cup at a time.
- Mix until dough forms and begins to clump together.
- Gather up the dough and knead it with your hands until it’s nice and smooth.
- Roll it into a ball, wrap it with plastic wrap, and place in the fridge to chill for about 20-40 minutes.
- Preheat oven to 350ºF and butter a 12 muffins pan.
- Get your cookie dough and make small balls, about a tablespoon full.
- Put them into each muffin hole and press them against the bottom to the sides.
- If you think it needs more dough you can adjust the amount.
- Bake for about 10-15 minutes.
- The dough tends to grow a bit and lose the cup shape, don’t panic that’s normal. Once they are done, just re-do the shape using a smaller cup (smaller than the muffin hole) or a species bottle as soon as you take them out of the oven. That way they keep the shape as they set.
- Let them cool completely.
THE COOKIE CUPS:
- Pour your chopped strawberries in a small bowl and add the sugar, mix well and leave for a few minutes to create the syrup. This helps delay the oxidation process.
- Pipe your cream into the cookie cups.
- Top each cup with strawberries. Avoid the syrup to come. Use only the strawberries.
- If you need the strawberries to last longer use clear gelatin on top of everything. I usually don’t do that because this kind of dessert doesn’t last long enough.
- Serve and enjoy!
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Til’ next time…
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