When fresh strawberries are nestled in a sugar cookie cup with a dollop of whipped cream, how can you not be happy? This Mini Strawberry Pies Recipe is versatile and easy too!
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Why You’ll Love This Recipe
Of all the many wonderful desserts out there, fresh fruit desserts are one of my favorite things. I love all desserts, of course, but give me a Roasted Nectarine with Caramel Sauce, for example, or a big, warm scoop of Summer Fruit Crisp with melted vanilla ice cream pooling on the bottom of the bowl, or a mini caramel apple pie makes me happy. Like, super duper happy.
And, while we can debate if Fresh Banana Cake qualifies in this list (yes), let’s talk about a few other good reasons to make these easy, mini strawberry pies:
- Fresh strawberry season officially runs from January to November, so this isn’t just a summer dessert. And whole pies with homemade pie crust are great, but lets change things up a bit!
- Sugar cookie crust for these little strawberry pies, store-bought, too. Simple ingredients and just the right size shell for a simple strawberry filling.
- And we’re using store-bought whipped cream topping too.
- You’ll need the bottom side of a standard size, 12-cup, non-stick muffin tin to bake the cookie dough on top of. As the formed cookie balls bake, they drape down the sides to form cute mini pie cups. The perfect dessert, right?
- This recipe is everything you want in a fresh strawberry pie recipe!
This is one of those quick, delicious recipes like Strawberry Cheesecake in a Jar, Strawberry Cheesecake Cookies, or Decorated Chocolate Covered Strawberries that’s not only pretty & easy, but everyone absolutely loves it.
Ingredients You’ll Need
For the full recipe, please scroll to the recipe card below.
- Sliced strawberries: Organic, if possible.
- Strawberry Jam: For the strawberry glaze on the pies.
- Cookie dough: A 16.5 ounce tube of refrigerated cookie dough at room temperature to make the little pies.
- Whipped topping: Frozen whipped topping works fine here.
- Vanilla Extract: To add additional flavor to the cookie dough.
- Flour: Also for the cookie dough, to stiffen it up a bit so it doesn’t spread as much.
- Muffin Tin: This recipe calls for a standard size, 12-cup muffin tin for this recipe, preferably non-stick like this one.
Step-By-Step Instructions
- In a medium bowl, combine the flour, lemon zest (not lemon juice) and vanilla extract. Cover with plastic wrap and refrigerate at least 30 minutes.
- Measure a rounded tablespoon of the dough to make the little pie shells. No cookie cutter required!
- Pre-heat oven to 350 degrees.
- Make a prepared baking sheet by lining it with parchment paper, then setting the muffin tin pan on top.
- Place a rounded circle of dough on top of six of the muffin tins, and lightly press the edges to help it stay in place while baking. Place the pies in the oven to bake.
- Remove from oven at about 13 minutes. The edges will be golden brown, and the cookie cups will be light in color. Cool on a wire rack.
Tips for using the Muffin Tin
- Staggering the circles of cookie dough on the sprayed muffin cups is insurance the cups won’t stick together while baking.
- Lightly spray the muffin tin with non-stick baking spray, including the outsides of each muffin tin cup.
- Don’t over-spray, or the cookies will slide off the muffin cups when baking.
- Lightly press edges of the dough down and lightly spraying the tops and sides of the inverted muffin tin = successful individual strawberry pies. No rolling pin required!
Prep the Strawberry Filling
- To make the simple, delicious homemade strawberry pie filling, add the sliced berries into a large bowl with 1 teaspoon of cold water and the strawberry jam.
- Toss lightly with a wooden spoon to coat all the strawberries.
- Fill into the cookie cups with the whipped topping, and place pies on a serving platter and voila! Cute mini pies for parties, showers, cookouts or family gatherings.
Expert tips and Serving Ideas
- Place the cookie shell cups on a serving tray, then spoon a rounded tablespoon of whipped topping into each cup.
- Alternatively, you can spoon the topping into a plastic baggie, cut the tip off one end, and pipe the topping into each cup.
- You can bake the cookie cups for the individual pies up to 3 days in advance, and slice the strawberries the night before you need them too. This dessert is best assembled right before serving and eaten the same day they are made.
- You can add a sprig of fresh mint or non-sprayed fresh chamomile flowers, which are totally optional for the top of the pies.
- This is a delicious dessert to serve these after a casual dinner of Turkey Burgers, this fabulous and easy Taco Pie, or Chicken Sausage and Vegetable Skillet or these wonderful Tin Foil Baked Chicken packets with Vegetables.
Frequently Asked Questions
Can this recipe be made in advance?
Yes, as long as you keep the components separate, and compile them shortly before serving. This dessert is best eaten the day it’s made.
Can I use other fruit besides strawberries?
Yes! Fresh raspberries (and raspberry jam) would be great, and a mixed berry situation would be great too, for example strawberries, blueberries and raspberries.
If you’ve tried this Mini Strawberry Pie Recipe, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
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More Recipes to Try:
- Brownie Batter Hummus: Incredibly delicious and fun to eat.
- Mini Blueberry Pies: Super easy and super delicious.
- Strawberry Granola Smoothie: Thick, gorgeous and full of fresh strawberry flavor.
- Cornmeal Pancakes with Strawberry Jam: An absolutely perfect weekend breakfast.
- Old Fashioned Apple Cake Recipe: Classic and absolutely delicious.
- White Chocolate Peanut Butter Cups: A wonderful, flavorful homemade spin on the original.
- Soft Chocolate Sugar Cookies: There’s a deep chocolate flavor in these soft cookies.
- Strawberry Asparagus Salad with Lemon Vinaigrette: Refreshing and delicious.
- Cornmeal Pancakes with Strawberry Jam: If you’ve never tried these, you must.
Mini Strawberry Pies Recipe
Filled will fresh strawberries and whipped cream, these cookie cup mini pies are made using a muffin tin!
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Servings: 16
Calories: 58kcal
Ingredients
- 2 containers, 16 ounces each Strawberries, tops removed, sliced
- ½ cup Strawberry Jam
- 1 teaspoon Water
- 2 cups Whipped Topping, for serving
- 1 16.5 ounce Sugar Cookie Dough
- ¼ cup Flour, all-purpose
- 1 teaspoon Lemon zest, fresh
- ½ teaspoon Pure Vanilla Extract
Instructions
- PREPARE THE STRAWBERRIES Wash & pat dry the strawberries with a clean dishcloth or paper towel. Remove the tops of the strawberries and slice in half or thirds. Transfer them to a medium-sized bowl. Spoon the strawberry jam and the 1 teaspoon of water, then gently toss to cover all the berries with the jam. Refrigerate until ready to use.
- FOR THE COOKIE CUPS Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set a 12-cup standard sized non-stick muffin tin on the baking sheet. This will make it easier to remove from the oven after baking. In a medium-sized bowl, add the prepared sugar cookie dough with the all-purpose flour, the lemon zest and the vanilla extract. Stir together with a wooden spoon, or use clean hands to combine the mixture. Cover the dough and chill in the refrigerator for 30 minutes (or longer). Prep the non-stick muffin tin by turning it upside down and lightly spraying around the sides and tops of each inverted cup with non-stick baking spray. NOTE: An even, light coat of non-stick cooking spray is what works best here. Too much and the cookies will slide off the top, lop-sided from baking, not enough spray and the cookies will stick, so be sure to lightly spray the sides too. TIP: Cups that come out of the oven lop-sided can often be saved by gently pushing the baked dough edges up toward the middle with a spoon or knife while the cookies are still warm from the oven..these are rustic -not perfect -so don't fret about them being even.) Scoop a tablespoon of cookie dough to the top of six muffin tins at a time, staggering their placement, and lightly pressing the top of the dough down to slightly flatten. Bake at 350 for 11-13 minutes. The cookies should look light-colored and barely browned at the edges. While the cookie cups are still warm, use a spoon or knife to lightly push the ridges of the cookie cups up and into a cup shape, if needed. Let the cookie cups cool as is on the muffin tin for about 5 minutes, then gently lift and place on a cooling rack or plate. Cool completely before using.
- TO ASSEMBLE THE MINI STRAWBERRY PIES Stir the whipped topping first before attempting to place it in the cookie cups. This will remove any air bubbles and make spooning easier. Spoon a rounded tablespoon of whipped topping into each cookie cup. Alternatively, you can pipe the whipped topping by placing it in a plastic bag, trim one of the tip ends off and pipe into each cup. Top this with a generous tablespoon of the strawberries and jam mixture. Garnish with more whipped topping or un-sprayed, food-safe chamomile flowers and-or fresh mint leaves if desired.
Notes
- Place the cookie shell cups on a serving tray, then spoon a rounded tablespoon of whipped topping into each cup.
- Alternatively, you can spoon the topping into a plastic baggie, cut the tip off one end, and pipe the topping into each cup.
- You can bake the cookie cups for the individual pies up to 3 days in advance, and slice the strawberries the night before you need them too. This dessert is best assembled right before serving and eaten the same day they are made.
- You can add a sprig of fresh mint or non-sprayed fresh chamomile flowers, which are totally optional for the top of the pies.
Nutrition
Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
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This is really tasty and delicious recipe! Thank you so much for sharing this mini strawberry pies! Highly recommended! Well done!
Great, I’m so glad you like it! 🙂
Great, I’m so glad you like them!
Love LOVE this recipe. SO easy but incredibly delicious and they look so perfect too!
Thank you so much! 🙂
Easy, quick and yummy and perfect dessert for a party. Strawberries are tempting too.
Thank you 🙂
These look so delicious! My kids loved them, and so did we! Few ingredients make such a beautiful recipe!
Great, so glad you enjoyed them!
These turned out to be so cute and delicious! I loved the fact that it is bite-size.
That’s great, glad you liked them! 🙂
How cute are these! There are perfect little bites when you don’t want to stuff your face with too much dessert 🙈. I love them.
LOL…right? 🙂
I don’t know why things taste better when they are mini but they do. These mini strawberry pie are no exception and they are super easy. Thanks for a fantastic recipe .
These strawberry mini pies are so cute, delicious, and the sugar cookie crust makes it perfect!
We ove these types ofvtarts that just exude summer! Great tip usung the cookie dough and the filling nice and light! Beautiful tart!
Thanks 🙂
This is so cute and delicious. I am sure my kids will def enjoy eating this as they loved strawberries so much.