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Refined sugar free sugar cookies, homemade whipped cream, and fresh strawberries come together in this strawberry shortcake cookie cups recipe.

Strawberry Shortcake Cookie Cups

This easy strawberry shortcake cookie cups recipe combines a chewy refined sugar free cookie, fresh strawberries, and homemade whipped cream into one heavenly bite.

Category Cookies
Keyword cookie cups recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Serves 20
Author Amanda | Naturally Sweet Kitchen


Sugar Cookie Cups

  • 350 g plain flour
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 226 g unsalted butter room temperature
  • 140 g unpasteurised honey
  • 100 g raw cane sugar
  • 1 large egg room temperature
  • 2 tsp pure vanilla extract

Whipped Cream

  • 500 ml double cream
  • 1 tsp pure vanilla extract
  • 2 tbsp agave nectar
  • 10-12 fresh strawberries sliced in half lengthwise


Sugar Cookie Cups

  1. Preheat the oven to 180ºC (350ºF) and liberally grease a 12-cup muffin tray with non-stick spray or butter.
  2. Whisk together the flour, baking soda, and salt in a large bowl until combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, honey, and sugar together on a medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Add the egg and vanilla and reduce the mixing speed to medium, beating to incorporate well.
  5. Shuffle in the dry ingredients in two parts, mixing well between each addition and scraping down the sides of the bowl as needed.
  6. Drop 2 tablespoon size balls of dough into each muffin tray cavity and press down to level the tops. Bake for 10-12 minutes, or until the cookies are light golden brown around the edges and top. Keep a layer of aluminum foil on hand and check they aren’t browning too much around the 8-minute mark. If they are, cover with foil to avoid burning.
  7. Remove the muffin tray to a wire rack and use a rounded tablespoon measure to press wells into the centre of each cookie. Allow the cookies to cool in the tray for at least 10 minutes before flipping them out onto a rack to finish cooling completely.

Whipped Cream

  1. Pour the cream, vanilla extract, and agave nectar into a large bowl. Beat with an electric hand whisk on medium-high until firm peaks form.
  2. Ladle the whipped cream into a piping bag fitted with an open star nozzle (I used M1).
  3. Once your cookie cups have cooled completely, pipe the whipped cream into each of the cup cavities and top each with a half a strawberry. Serve immediately.


  • Cookie cup recipe adapted from Liv for Cake.
  • These cookie cups are best served the day they are made.
  • If left unfilled, the cookie cups will keep in an airtight container at room temperature for up to 2 days.