This recipe started as a spring experiment and quickly became a family favorite that I bring out as soon as strawberries come into season. Fresh Strawberry Pie Cookie Cups are little hand held desserts that combine a tender sugar cookie shell with a glossy homemade strawberry glaze. I first made them on a sunny afternoon when my kids wanted something sweet and bright for a picnic. The combination of a buttery cookie cup and bright strawberry filling is simple but memorable, and these are one of those things that disappear from a platter faster than you can walk away.

What makes these special is the texture contrast. The cookie crust is crisp on the edges and slightly soft inside, forming a little bowl for the filling. The filling is cooked from scratch using real strawberries, sugar, cornstarch and water, so there is no reliance on packaged gelatin mixes. That gives the cups a fresh fruit flavor, a clear, glossy finish and a texture that is softer than jam but firmer than a syrup. I love serving them at spring brunches, summer potlucks and as a quick after school treat.

Ingredients

• Unsalted butter: Use 1 cup softened. Real butter gives the best flavor and helps the dough bake into golden, crisp edges. I use a high quality stick butter for consistent results.
• Sugar: Granulated sugar adds sweetness and a light crumb. 1 and 1 1/2 cups are used in dough and filling respectively, choose standard white sugar.
• Egg: One large egg binds the dough and adds tenderness. Use room temperature for easier mixing.
• Vanilla extract: Two teaspoons of pure vanilla lifts the cookie flavor. Pure extract is worth the small investment.
• All purpose flour: 2 and 1/2 cups. Spoon into the cup and level when measuring for accurate texture. Bleached or unbleached both work.
• Baking soda and cream of tartar: Each 1/2 teaspoon. They react to give a soft, lightly risen cookie cup that still holds shape.
• Salt: 1/2 teaspoon enhances all the flavors and balances the sweetness.
• Fresh strawberries: You will need 4 cups total, 2 cups for cooking and 2 cups diced added at the end. Choose ripe, fragrant berries for the best flavor.
• Cornstarch: Six tablespoons. This thickens the glaze without clouding it, giving a glossy finish that slices cleanly in a spoon.
• Water: 3 and 1/2 cups for the filling, to dissolve sugar and allow the cornstarch to activate.
• Optional red food coloring: A few drops if you want a more vivid, bakery style red.

Instructions

Prepare the dough:Preheat oven to 350 F. Beat 1 cup softened unsalted butter until smooth. Add 1 and 1/2 cups sugar and beat until light and fluffy. Add 1 large egg, 2 teaspoons vanilla and 1/2 teaspoon salt. Mix until combined. In a separate bowl sift 2 and 1/2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar and add to butter mixture until a dough forms. Wrap dough tightly and refrigerate for 30 minutes. Chilling firms the fat and helps shape the cookie cups.Form cookie cups:Lightly grease a muffin tin with butter spray. Portion chilled dough by 1 and 1/2 tablespoon balls. Use thumbs to press each ball into a small bowl shape. Press dough into each muffin cavity ensuring an even thickness along sides and bottom so the cups bake uniformly. Keeping even thickness prevents thin spots that can burn.Bake and shape:Bake for 12 minutes until edges are lightly golden. Remove from oven and while still warm use the back of a spoon to press wells if needed, reshaping into cups. Let cookie cups cool completely on a wire rack before removing from pan. Cooling fully preserves the cup shape and prevents cracking when removed.Make the glaze filling:In a saucepan combine 2 cups coarsely mashed strawberries, 2 cups sugar, 6 tablespoons cornstarch and 3 and 1/2 cups water. Heat on medium stirring constantly until the mixture comes to a simmer and thickens, about 2 to 5 minutes after it starts to heat. Remove from heat and add a few drops of red food coloring if desired. Let the glaze cool until warm but not hot.Finish the filling:When the glaze is warm, stir in the additional 2 cups diced strawberries. This keeps fresh fruit texture and brightness in the filling. Allow the filling to cool to room temperature or slightly warm before assembling to avoid softening the cookie cups.Assemble and chill:Spoon about 1 tablespoon of filling into each cooled cookie cup. Place finished cups in the refrigerator until set and ready to serve, usually 30 minutes to one hour. Chilling firms the glaze and makes them easier to handle.

Storage Tips

Store finished cookie cups in a single layer in an airtight container in the refrigerator for up to three days. If you need to keep them longer, freeze unfilled cookie cups in a freezer safe container for up to three months. Thaw at room temperature for 20 to 30 minutes then fill with chilled or room temperature glaze. For reheating, place unfilled cups in a 300 F oven for 5 minutes to refresh crispness then cool before filling. Avoid placing the glaze on warm cookie cups, as the filling can leak and soften the shell.

Ingredient Substitutions

To make dairy free use a vegan butter stick and a flax egg in place of the large egg, though texture will be slightly different and you may need to gently press cups after baking. For gluten free use a 1 to 1 gluten free flour blend but chill the dough longer to prevent crumbling. If fresh strawberries are unavailable use frozen berries thawed and drained but reduce water in the glaze by a few tablespoons to compensate. For a lower sugar option reduce sugar by 1/4 cup in the glaze and taste as it cooks, adding more only if needed.

Serving Suggestions

Serve chilled on a platter lined with parchment paper. Garnish with a small mint leaf or a dusting of powdered sugar for a bakery look. These are perfect at brunch with tea, as part of a dessert buffet, or plated with a dollop of whipped cream. For a celebratory event place them in paper candy cups on a tiered stand. Pair with light wines such as a sparkling rosé when serving to adults at a spring gathering.

Cultural Background

Miniature fruit pies and tarts are popular in American baking and evoke summertime and harvest traditions. These cups are a portable adaptation of a classic strawberry pie, scaled down to single portions. They borrow the idea of a baked crust and fruit filling, but transform it into a cookie vessel. This style of dessert follows a long tradition of small hand held sweets served at fairs and family gatherings.

Seasonal Adaptations

In late summer use raspberries or a mix of berries for a slightly tarter filling. In early spring mix strawberries with a touch of orange zest to brighten flavor. For holiday adaptations add a sprinkle of cinnamon or cardamom to the cookie dough. You can also layer a thin smear of lemon curd in the cookie cup before filling with strawberry glaze for a tangy contrast that works well in warm months.

Meal Prep Tips

Prepare cookie cups up to two days ahead and store in an airtight container at room temperature. Make the glaze a day ahead and refrigerate in a covered bowl. Before serving stir the glaze to loosen then fold in the fresh diced strawberries and spoon into cooled cups. This assembly method saves time on the day of an event and prevents soggy shells while keeping the filling bright.

These little cups have become a ritual for us. When neighbors come over during strawberry season I always bring a tray. It is a small thing but it starts conversations and makes summer feel celebratory. Try them once and I think you will find they create the same kind of happy memories in your kitchen.