Strawberry Shortcake Cookie Cups are equally easy as they are delicious! Made with a boxed cake mix, a special creamy filling and fresh strawberries on top, this will be your new favorite cookie cup.. hands down!
Strawberry Shortcake Cookie Cups- A Family Favorite!
Last summer we had this insane church party. I know, that sounds like an oxymoron but stay with me. This particular church party included large pickles, log sawing contests, pie eating contests, a goldfish grab, face paint… oh, and catching a GREASED PIG. 😂 The best part is, this is totally not abnormal for the little town I live in. Which I love.
At said church party, there was a pie baking contest! Guess what?? My pie WON!! I made a Strawberries and Cream Pie with a Sugar Cookie Pie Crust. It is absolutely delicious and hands down my favorite pie to date.
These cute little Cookie Cups?? They are basically the mini, pop-able, one-biter version of my Award Winning Pie! I don’t know why it took me so long, but these cookies are going to be a staple around here.
My goal with the cookie cups was to make them as easy as possible, and I think I nailed it. Let me show you how!
How to make Strawberry Shortcake Cookie Cups
To make these cookie cups as easy as possible, I used a white cake mix for the cookie! Did you know you can make cookies with any cake mix? It is one of my favorite tricks! All you need is a cake mix, 1/2 cup of oil and two eggs. Shazam!
Combine the cake mix, oil and eggs.
Once completely combined, separate the cookie dough equally into a mini muffin tin.
Bake at 350° for 8-10 minutes or until they start turning golden brown.
Immediately after pulling the cookies out of the oven, use the back of a spoon or your teaspoon measuring spoon to create a crater in the middle of the cookie. This will create the ‘cup’.
Let the cookie cups cool while we make the special creamy filling. I use this filling for SO many things. One of my favorites is for fruit pizza, seriously good.
The creamy filling is basically vanilla buttercream and cool whip mixed together.
Use either a piping bag, ziplock bag with the corner clipped off or just a spoon to fill each cookie cup with the creamy filling.
Next, top each cookie cup with fresh strawberries that have been diced small. Load on as many strawberries as you can, the flavor combination will blow your mind!
These cookie cups need to be stored in the fridge! I like them a lot better cold, anyhow. They will keep in the fridge for about 24 hours once you top the cookies with the strawberries.
If you want to make these in advance, I would suggest waiting to top the creamy filling with the fresh strawberries until right before serving.
Tip: Use any fruit that you want! Peaches or raspberries would be delicious, too!
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Strawberry Shortcake Cookie Cups
Ingredients
Cookie Cups
- 1 (16.5 oz) white cake mix
- 1/2 cup canola oil
- 2 eggs
Creamy Vanilla Filling
- 1/4 cup butter room temperature
- 1 tbsp milk
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 4 oz cool whip thawed
Additional Ingredients
- 2 cups strawberries diced
Instructions
- Preheat oven to 350°. Spray a mini muffin tin with non stick spray. Set aside.
- Combine the white cake mix, oil and eggs. Mix until the cookie dough forms. It will be very soft and sticky.
- Separate the dough evenly into the prepared mini muffin tin.
- Bake at 350° for 8-10 minutes or until the cookies just start turning brown.
- Immediately after removing from the oven, use the back of your teaspoon measuring spoon to push down in the center of the cookies creating the 'cup'.
- Once all of the cookies have been pressed and made into a cup, set aside and let them cool completely.
- While the cookies are cooling, make the creamy vanilla filling.
- Combine the butter, milk, powdered sugar and vanilla. Mix until creamy and smooth.
- Add the cool whip, mix thoroughly.
- Either pipe or spoon the filling into the cooled cookie cups.
- Right before serving, top with the diced strawberries.
- Store in the fridge.
Behind The Scenes Sneak Peek!! I always strive to be transparent and real with the fact that my life is basically a circus! Here is a fun sneak peek from this photo shoot!
Strawberry Shortcake Cookie Cups
Strawberry Shortcake Cookie Cups are equally easy as they are delicious! Made with a boxed cake mix, a special creamy filling and fresh strawberries on top, this will be your new favorite cookie cup.. hands down!
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 cookie cups
Ingredients
Cookie Cups
- 1 (16.5 oz) white cake mix
- 1/2 cup canola oil
- 2 eggs
Creamy Vanilla Filling
- 1/4 cup butter room temperature
- 1 tbsp milk
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 4 oz cool whip thawed
Additional Ingredients
- 2 cups strawberries diced
Instructions
- Preheat oven to 350°. Spray a mini muffin tin with non stick spray. Set aside.
- Combine the white cake mix, oil and eggs. Mix until the cookie dough forms. It will be very soft and sticky.
- Separate the dough evenly into the prepared mini muffin tin.
- Bake at 350° for 8-10 minutes or until the cookies just start turning brown.
- Immediately after removing from the oven, use the back of your teaspoon measuring spoon to push down in the center of the cookies creating the ‘cup’.
- Once all of the cookies have been pressed and made into a cup, set aside and let them cool completely.
- While the cookies are cooling, make the creamy vanilla filling.
- Combine the butter, milk, powdered sugar and vanilla. Mix until creamy and smooth.
- Add the cool whip, mix thoroughly.
- Either pipe or spoon the filling into the cooled cookie cups.
- Right before serving, top with the diced strawberries.
- Store in the fridge.
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Robynn says
Can you real whipped cream instead of the Cool Whip?
karlibitner says
Yes, that would work great!