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.

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!

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!

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

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:

4-Ingredients Caramel Flan or Quesillo Venezolano

Spanish Rice Pudding – Venezuelan Arroz Con Leche

Individual Frozen Oreo Strawberry Pies

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

Camila Rojas

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!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Snack

Cuisine Tradictional

Servings 18

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!

Keyword cookie cups, Strawberries and Cream Cookie Cups, strawberry and cream, sugar cookie cups

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