Description
These Strawberry Shortbread Cups feature buttery, crumbly shortbread shells filled with a creamy, tangy strawberry filling. Perfect for Valentine’s Day or anytime you want a sweet treat.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 ounces (56 g) cream cheese, softened
- 2 tablespoons (30 g) Greek yogurt or sour cream
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon powdered sugar
- Extra diced strawberries for garnish
- Powdered sugar for dusting
- White or dark chocolate, melted for drizzling (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with paper liners.
- Cream together the butter and powdered sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add vanilla extract and lemon zest, then mix until combined.
- Sift in the flour and salt. Mix on low speed until the dough just comes together. If crumbly, gently knead with your hands until smooth.
- Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough evenly into the bottom and up the sides to form a small well.
- Bake for 14-16 minutes, or until the edges are just turning golden. Rotate the pan halfway through baking.
- Remove from oven and cool for 5 minutes. Gently run a knife around the edges and transfer the cups to a wire rack to cool completely. If centers puffed up, press them down gently while still warm.
- In a small bowl, toss diced strawberries with granulated sugar, lemon juice, and lemon zest. Let sit for 10 minutes to macerate.
- In another bowl, beat softened cream cheese, Greek yogurt (or sour cream), and vanilla extract until smooth. Add powdered sugar if desired.
- Stir the macerated strawberries and their juices into the cream cheese mixture.
- Spoon about 1 tablespoon strawberry filling into each cooled shortbread cup, smoothing the tops.
- Garnish each cup with extra diced strawberries, a dusting of powdered sugar, and a drizzle of melted chocolate if desired. Add a mint leaf for color.
- For best results, chill the assembled cups in the fridge for at least 30 minutes before serving.
Notes
- Store leftovers in the refrigerator.
- Use fresh strawberries for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Strawberry Shortbread Cups, dessert, Valentine’s Day, sweet treat