This little handheld treat has been a favorite in my kitchen ever since I first tinkered with a bag of sugar cookie mix and a basket of ripe strawberries. I call them pastry bites because each one combines a tender sugar cookie cup, a silky cream cheese center, and a bright, jam-glazed strawberry topping. I discovered this combination one spring when I wanted something light and pretty for a garden club meeting; the bites disappeared in minutes. They look delicate but are deceptively simple to make, and the contrast between the buttery cookie, tangy-sweet cream cheese, and fresh fruit keeps everyone coming back for more.

What makes these tiny desserts special is the texture interplay: the sugar cookie base provides a slightly crisp rim and soft interior when pressed into a mini-muffin tin, while the cream cheese filling adds a luxurious, smooth mouthfeel. Fresh chopped strawberries mixed with seedless jam create a glossy finish that holds together on top of the filling without turning soupy. I love making a double batch for holidays and packaging them in a pretty box — they travel well and always prompt messages asking for the recipe.

Ingredients

• Sugar Cookie Mix (17.25 oz): The base for the cups; use any quality brand such as Pillsbury or a similar store brand. The mix gives structure and predictable results. One 17.25-ounce package yields about 36 mini cups when combined with butter and egg as directed.
• Butter (1/2 cup or 1 stick), softened: Use unsalted butter at room temperature for easy mixing. Butter adds richness and helps the edges crisp slightly while the centers stay tender.
• Egg (1 large): Acts as a binder and gives the dough enough elasticity to press into mini cups without cracking. Use large, room-temperature egg for best incorporation.
• Cream Cheese (4 ounces), softened: Full-fat cream cheese delivers the best flavor and texture. Soften to room temperature to ensure a smooth, lump-free filling.
• Powdered Sugar (1/2 cup): Finely powdered to blend into the cream cheese for a silky filling; confectioners’ sugar also helps stabilize the center slightly.
• Vanilla Extract (1/4 teaspoon): A little vanilla brightens and rounds the cream cheese flavor—use pure extract if possible.
• Fresh Strawberries (1/2–3/4 cup), finely chopped: Choose ripe but firm berries so they hold their shape. Hull and finely dice for even distribution across the bites.
• Seedless Strawberry Jam (1/4 cup): Adds shine and helps bind the chopped strawberries to the filling without making a runny topping. Use a good-quality seedless preserve for the best texture.

Instructions

Prepare the Oven and Dough: Preheat the oven to 350°F. In a medium bowl, combine the 17.25-ounce sugar cookie mix, 1 stick (1/2 cup) softened butter, and 1 large egg. Use a handheld mixer on low or mix by hand until a thick, cohesive dough forms—about 30 to 60 seconds with a mixer. The dough should hold together without being greasy; if it feels too dry, press firmly when filling the tins. Form the Cups: Generously spray each cup of a mini muffin tin with nonstick spray. Using a small cookie scoop (about 1 tablespoon capacity) or a rounded teaspoon, mound dough into each cup. Press each mound gently with your fingers to flatten the top and create an even layer. Bake for 9–11 minutes until edges are lightly golden but centers are just set—rotate the pan halfway through if your oven bakes unevenly. Shape the Indentations: Remove the pan from the oven and immediately run a thin knife around each cup to loosen. While the cups are still warm, press a tart shaper or the back of a small spoon into the center of each cookie to create a uniform indentation for the filling. Work quickly; as the cookies cool they become firmer and harder to shape. Allow the cups to cool fully in the pan before removing to a wire rack. Make the Filling: In a medium bowl, beat 4 ounces softened cream cheese with 1/2 cup powdered sugar and 1/4 teaspoon vanilla extract using a handheld mixer until smooth and creamy, about 45–60 seconds. Scrape down the sides to avoid lumps. Transfer the filling to a piping bag or a zipper bag with a small corner snipped off for easy filling. Assemble the Bites: Pipe a small mound of cream cheese filling into the center of each cooled cookie cup, leaving a little space at the top for the strawberry topping. In a small bowl, gently fold together 1/2–3/4 cup finely chopped strawberries with 1/4 cup seedless strawberry jam—stir just enough to coat the fruit without crushing. Using a small spoon, place about 1 teaspoon of the strawberry mixture on top of each filled cup so it covers the cream cheese surface. Chill and Serve: Serve immediately or refrigerate for up to 2 days in an airtight container. Chilling 20–30 minutes before serving helps the filling firm slightly and improves slicing for plated desserts.

Storage Tips

Store assembled bites in a single layer in an airtight container in the refrigerator for up to 48 hours; stacking will compress the topping and soften the cookie rims. For longer storage, freeze only the baked cookie shells in a freezer-safe bag for up to 3 months—label with the date. Thaw shells at room temperature, then shape and fill just before serving. Reheat filled bites is not recommended because the cream cheese will lose its texture; instead, let refrigerated bites sit 10–15 minutes at room temperature for best flavor.

Ingredient Substitutions

If you prefer a lighter filling, substitute half the cream cheese with mascarpone or ricotta for a milder flavor and slightly different texture—reduce powdered sugar by 1 tablespoon if sweetness increases. For a gluten-free option use a gluten-free sugar cookie mix and check the jam label. Lemon zest stirred into the cream cheese (about 1/2 teaspoon) brightens the flavor and pairs beautifully with strawberry.

Serving Suggestions

Arrange on a tiered dessert stand with fresh mint leaves for a spring luncheon, or place on a platter dusted lightly with powdered sugar for a tea party. These bites pair well with lightly whipped cream, a small spoonful of lemon curd instead of jam, or alongside a pot of Earl Grey tea. For a festive touch, add a tiny mint leaf or edible flower atop each strawberry mound.

Cultural Background

Miniature fruit-and-cream confections have long roots in American bake sales and tea traditions. This version borrows the convenience of a boxed cookie mix (a post-war pantry innovation) and combines it with the classic American pairing of strawberries and cream cheese. It’s a simple, modern riff on fruit tarts that makes the technique accessible without rolling pastry.

Seasonal Adaptations

In summer use peak-season strawberries and reduce jam to 2 tablespoons for a fresher taste. In winter choose frozen thawed berries drained well or switch to berry preserves like blackberry or raspberry. For fall, swap the jam for warm apple butter and add a pinch of cinnamon to the filling for a cozy twist.

Meal Prep Tips

Prepare the cookie cups and the filling up to 24 hours in advance; store the cups at room temperature wrapped in plastic and refrigerate the filling. Chop the strawberries and mix with jam just before assembly to prevent excess liquid. Pack assembled bites in a shallow container lined with parchment and separate layers with parchment squares when transporting.

These tiny pastries are perfect when you want an impressive tray without a lot of fuss. Give them a try and make them your own—swap flavors, add garnishes, and share the bites with people you love. There’s something joyful about a dessert made for sharing, and these little treats do just that.