Description
Delightful mini dessert cups filled with sweet macerated strawberries and whipped cream, perfect for brunch or parties.
Ingredients
Scale
- 1 tube (16.5 oz) refrigerated sugar cookie dough
- 1 lb fresh strawberries, hulled and diced (about 3 cups)
- 2 tablespoons granulated sugar
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: finely grated zest of 1 lemon, fresh mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C) and spray a mini muffin tin lightly.
- Break the cookie dough into small pieces and press each into the bottom and sides of the mini muffin wells.
- Bake until the tops are set and bottoms are golden brown, about 10-12 minutes.
- While the cups cool, toss the diced strawberries with granulated sugar and let them sit at room temperature for 10-15 minutes.
- Whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Spoon the macerated strawberries into each cup and top with a dollop of whipped cream. Garnish with lemon zest or mint leaves if desired.
Notes
For best texture, assemble the cups just before serving. Unfilled cups can be stored at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg