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Sugar Cookie Strawberry Shortcake Cups

Sugar Cookie Strawberry Shortcake Cups


For the Cookies

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Whipped Cream

  • 1 cup heavy whipping cream chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 pint of strawberries sliced


For the Cookies

  • Beat the butter in the bowl of a stand mixer on medium speed until light and fluffy, about 1 minute. Then, one at a time, add the vegetable oil, sugar, egg, and vanilla. With the mixer running, add the flour, baking soda, and salt in increments until combined.
  • Refrigerate dough for an hour, or freeze for 15 minutes.
  • Roll dough into slightly large golf balls and press onto a prepared baking sheet with the palm of your hand until it’s about an inch thick.
  • Bake in a 350 degree Fahrenheit oven for 15-17 minutes, or until golden around the edges. Let cool.

For the Whipped Cream

  • In the bowl of a stand mixer with the whisk attachment, whisk the heavy cream on medium high speed until soft peaks begin to form. Add the sugar and vanilla and continue whipping until stiffer peaks form, or it reaches your desired consistency.

To assemble

  • Crumble the cookies and layer about one quarter of a crumbled cookie in the bottom of the serving glass, then a layer of strawberries, then a dollop of whipped cream. Repeat this process until you reach the top, ending with sugar cookie crumbles and a strawberry or two for decoration.