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Oven roasted strawberry cookie cups are fresh strawberries tucked inside of mini sugar cookie cups, topped with swirls of whipped cream. A quick and easy summer treat!
Earlier this month, I shared recipes for cheesecake stuffed strawberries and strawberry crostini appetizers with you. Those recipes, as well as today’s oven roasted strawberry cookie cups, were made during a recent appearance I made on IndyStyle.
I love recipes with fresh strawberries in them, but I have a hard time finding ripe strawberries during the off season months. I found that the way to overcome that obstacle is to use oven roasted strawberries.
An oven roasted strawberry has just as much sweetness, maybe even more, as one picked fresh during the strawberry season. That is because the oven roasting process helps to bring out the fruit’s natural sugars. You can oven roast fruits other than strawberries, too. The process is the same for all of them. You just wash and dry the fruit, toss it into some white sugar, and oven roast for 20-25 minutes, or until the fruit is soft, fragrant, and juicy.
I am not sure if the photo does the strawberries justice, but the color on them after being roasted is very pretty and vibrant red. There was not much sign of the unripened, white, hard, out of season strawberries after they came out of the oven.
As you can see in the picture, there are just a few simple ingredients needed to make these cookie cups.
If you would rather not use pre-made cookie dough, you can absolutely make your cookie dough from scratch. Here is a great recipe for basic sugar cookies. If you will be using homemade sugar cookie dough, you will just need to eyeball how much dough you need to press into each of the muffin wells. You want the dough to cover the bottom and about 3/4 of the way up the sides of the wells.
You can watch how I did it during the IndyStyle segment here:
And now, here is the oven roasted strawberry cookie cups recipe:
Total Servings 12
Oven roasted strawberries are tucked inside of sugar cookie cups and topped with fresh whipped cream.
10 minPrep (inc. refrigeration & rest time)
40 minCook Time
50 minTotal Time
Ingredients
- 2 pounds strawberries, cleaned and chopped
- 1/2 cup granulated sugar
- zest of 1 lemon
- 1 tsp lemon juice
- Fresh whipped cream
- 16 oz roll of refrigerated sugar cookie dough (or use homemade sugar cookie dough)
Instructions
- Heat oven to 350 degrees.
Roast the Strawberries
- Place chopped strawberries into a large bowl. Add sugar and toss to coat.
- Arrange berries in a single layer on a rimmed baking sheet.
- Roast berries in oven for about 20 minutes, or until they’re soft, juicy, and fragrant.
- Remove pan from oven and allow berries to cool while you prepare the cookie cups.
Make the Cookie Cups
- Spray a 12-well muffin tin with non stick spray.
- Separate cookie dough into 12 slices.
- Press each slice into the muffin tin.
- Bake 18-20 minutes or until lightly browned.
- Remove from pan and cool.
- Combine roasted strawberries with lemon zest and juice.
- Fill each cookie cup with strawberry mixture, then top with whipped cream.
What is your favorite way to use fresh strawberries?
