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Perfect Patriotic Star-Spangled Strawberry Shortcake Cookie Cups

star-spangled strawberry shortcake cookie cups - featured image
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These handheld star-shaped cookie cups combine buttery shortcake cookies with fresh macerated strawberries and whipped cream, making a festive and easy summer dessert perfect for outdoor celebrations.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons buttermilk (or whole milk with 1 teaspoon lemon juice as substitute)
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for macerating berries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced strawberries and 2 tablespoons of sugar. Toss gently and let sit at room temperature for 15 minutes.
  2. Make the cookie dough: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add egg, vanilla extract, and lemon zest; mix well.
  3. Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  4. Shape the cookie cups: Preheat oven to 350°F (175°C). Grease star-shaped muffin pan. Press about 2 tablespoons of dough firmly into bottom and sides of each star-shaped cup to form a wall.
  5. Bake for 15-18 minutes until golden brown around edges and set in the middle. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  6. Whip the cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form, about 5 minutes.
  7. Assemble: Spoon macerated strawberries into each cooled cookie cup, then top with a generous dollop of whipped cream. Garnish with a small strawberry slice or blueberry.

Notes

If dough is sticky, chill for 15 minutes before shaping. Use softened but not melted butter for best dough consistency. Chill bowl and beaters before whipping cream to help it hold shape. Macerate strawberries ahead to enhance flavor and moisture. Bake cookie cups early and assemble just before serving to keep whipped cream fresh.

Nutrition

Keywords: strawberry shortcake, patriotic dessert, star-shaped cookies, summer dessert, handheld dessert, berry shortcake, whipped cream dessert

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