Who loves strawberry season? I do! Growing up we had strawberry plants in our backyard. I would always get so excited when there were flowers on them, that meant the berries were coming soon! I had the hardest time waiting for the berries to get ripe enough to pick off and eat. They usually didn’t make their way into the house, I would wash them off with the hose outside and eat them before anyone else noticed they were ready. Sorry mom! These Strawberry Shortcake Cookie Cups are the perfect way to celebrate ripe strawberries. As long as you can wait to eat them long enough to make it!
The strawberry sauce is super easy to make. Only 3 ingredients, maybe about 5-7 minutes. And sooo worth it. Absolutely scrumptious! And bonus, you should have a little bit left after filling all of your cookie cups. So feel free to do what you want with it. Pour it over some pancakes, some ice cream, eat it with a spoon…I won’t tell! I’ve been mixing it with some yogurt for snack. So good!
I think we’ve all figured out that I love a good cookie cup treat by now. I have quite the collection of them on this site. These are now one of my favorites! Right up there with those Eclair Cookie Cups from not too long ago. With these ones I do recommend not putting the filling in until the day you are wanting to serve them. You’ll want to eat them the same day because the strawberry sauce will soak into the cookie cups and they’ll end up soggy the next day if you save them. But good news! The cookie cups will keep on their own, empty for several days in a sealed container. And the strawberry sauce will keep in the fridge. So you could always just fill as many as you want that day and save the rest for another day if needed. Although, we have no problem devouring ours the same day here.
Now head on over to Sweet Treats & More for the recipe! Click here.
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