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+ servings
Strawberry Shortbread

Strawberry Shortbread Cookie Cups

A a shortbread cookie cup that is filled with a whipped cream cheese and topped with diced strawberries.
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Kitchen
Cuisine American
Servings 12 people
Calories 406 kcal

Equipment

  • Oster electric hand mixer
  • Home Decor
  • 1 Standard cupcake pan
  • spatula
  • Measuring cups and spoons
  • Piping bag with large round tip

Ingredients
  

Shortbread cookie cup

  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour

Cream cheese filling

  • 1 cup Whipping Cream
  • 4 oz cream cheese softened
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract
  • 1 cup strawberries diced

Instructions
 

Shortbread Cookie cup

  • Preheat oven to 325°. Grease 1 standard size muffin tin.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and salt and beat until well combined. Add the flour and beat until incorporated and a dough has formed.
  • Divide dough between muffin cups and press down to mold dough to pan. Bake cookies between 15-18 minutes, or until lightly golden around the edges.
  • Let cool for a couple of minutes in the pan and transfer to a cool wiring rack for complete cooling.

Cream cheese whipped filling

  • Beat whipping cream until stiff peaks form. Set aside.
  • Beat cream cheese until smooth. Beat in confectioner's sugar and vanilla. Add in the whipped cream and beat until well combined.
  • Pipe filling into cups and top with diced strawberries. Serve immediately or chill until ready to serve.

Nutrition

Serving: 12peopleCalories: 406kcalCarbohydrates: 40gProtein: 3gFat: 26gSaturated Fat: 16gCholesterol: 78mgSodium: 235mgPotassium: 73mgFiber: 1gSugar: 23gVitamin A: 891IUVitamin C: 7mgCalcium: 32mgIron: 1mg
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