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Monday, 8 July 2019

Strawberry shortcake cookie cups recipe | Ft De Dietrich

Vegan, quick + easy.

Say hello to my easy cookie cups which taste just like bakery cookies! 
A vanilla and fresh strawberry cookie cup with a whipped cream cheese frosting, topped with fresh strawberries and dairy-free white chocolate.
You can add extra strawberries to the cookie cup before filling with the scrumptious cream.

As the Wimbledon tennis tournament has started, I decided to create a recipe inspired by it. The tournament is famous for great tennis, but also for it's delicious strawberries and cream sweet treats.
 This year Wimbledon is moving to a more cruelty-free position and offering vegan cream, ice cream, and sorbet which is amazing.

I baked these cookie cups in my DeDietrich oven. 
I can’t believe how great my De Dietrich oven is. Every recipe is baked to perfection!
Here is a reminder of the amazing features it has.
It has a large touch screen, which is clear to read with loads of options- including:
-Defrost function
-Drying function
-12 cooking functions
-Soft close door
-DX1 display
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!

I used the Fan Oven setting to help me make these scrumptious cookie cups!
It baked the cookies beautifully, giving them a lovely crunch, along with a golden colour, perfect to fill with the whipped cream cheese frosting!
These cookie cups are great to serve at social events, parties or special occasions. 
Even get your kids involved, they're really fun to make!
Happy baking!

Preparation- 10 minutes
Baking time- 10 minutes 
Level- Easy

Ingredients for the cookie cup
-200g of golden caster sugar
-2 teaspoons of vanilla extract
-160g of dairy-free butter (melted)
-300g of plain flour
-50g freshly chopped strawberries

Ingredients for the cream cheese filling
-100g of dairy-free butter
-50g of dairy-free cream cheese
-400g of icing sugar
-1 teaspoon of vanilla extract
-Chopped strawberries
-Dairy-free white chocolate

To make the cookie cups
Step 1- Preheat your oven to 180 degrees c, and grease a mini muffin tin with coconut oil or melted butter.

Step 2- Place the sugar, vanilla and melted butter into a bowl and mix until combined.

Step 3- Add in the flour and mix until combined.

Step 4- Fold in the chopped strawberries.

Step 5- Press the cookie mixture into the greased tins and pop into the oven and bake for 9-10 minutes or until golden brown.

Step 6- Place onto a cooling rack and with a spoon, reinforce the hole you made into the cookie cups before baking.

Set the aside.

To make the frosting
Step 1- In a bowl/stand mixer, cream the butter on high then add in the cream cheese icing sugar and vanilla extract.
Add in a splash of dairy-free milk if too thick. 
You want the buttercream light and fluffy.

Step 2- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 3- Pipe a swirl of buttercream onto each cookie cup.

To decorate, drizzle over some melted dairy-free white chocolate and add on some freshly chopped strawberries.

Serve these cookie cups fresh or store in a sealed container in the fridge.
Store in an airtight container in the fridge and enjoy within 3 days!


Shop the whole 'DeDietrich' range here.
This is a paid collaboration with DeDietrich.
 A huge thank you to DeDietrich for collabing on this recipe with me!

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  1. This is looking delicious. I would love to bake this for the coming occasion Thanks for sharing the recipe

  2. This is genius! I love the idea of cookie cups! Looks so delicious - there's nothing like strawberry shortcake!

  3. LOVE this recipe! However is it a typo that the melted butter is not dairy free?

  4. Can I do this in cupcake tray ???
    Or should we need a separate tray for this ?


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