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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


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


Shortbread cookie cup

  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoon 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 teaspoon vanilla extract
  • 1 cup strawberries diced


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.


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