Ingredients
Scale
- 1 cup butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1¼ cups heavy whipping cream
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/3 cup lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
- 3 cups whipped cream
- 1/2 pound strawberries, quartered
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and salt.
- Whisk together baking powder, baking soda, and flour in a separate bowl.
- Gradually combine dry and wet mixtures until just mixed.
- Form 1-inch balls and place in greased mini muffin tin.
- Bake at 350°F for 7-8 minutes; cool in tin for 5 minutes.
- Whip heavy cream until stiff peaks form.
- Beat cream cheese, then add powdered sugar, vanilla, lemon juice, and zest.
- Fold in whipped cream.
- Fill cookie cups with lemon cream and chill for 2 hours.
- Top with whipped cream and strawberries before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter and cream cheese are at room temperature for smooth mixing.
Whip cream just until stiff peaks form to keep its structure.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40