Go Back
Delicious Strawberries and Cream Cookie Cups 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, topped with fresh strawberries and inside a delicious cookie cup! These cuties taste like heaven and are so fresh!
Course Snack
Cuisine Tradictional
Keyword cookie cups, strawberry and cream, sugar cookie cups
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 18
Author Camila Rojas


  • Cookie:
  • 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


  • 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 commbined. Add in egg and mix well again, then add in vanilla.
  • Start adding in the flour mixture a cup at a time. Mix until dough forms and begins to clump together.
  • Gather up dough and knead it with hands until it's nice and smooth. Roll it into a ball, wrap with plastic wrap, and place in fridge to chill about 20-40 minutes.
  • Pour in a small saucepan the condensed milk. Then fill the condensed milk can with the milk and add the cornstarch. Mix well. Add it to the condensed milk and add in the egg yolk.
  • Mix all well on medium heat. Mix constantly to avoid lumps to form 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.
  • Preheat oven to 350ºF and butter a 12 muffins pan.
  • Get you 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.
  • 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 gelatin on top of everything. I usually don’t do that because these kind of dessert doesn’t last long enough.
  • Serve and enjoy!