Strawberry Pudding in Sugar Cookie Cups

13 Apr

I’ve been MIA for a while. I went to my cousins wedding last weekend in Kamloops. The wedding was a blast. They even had a photo booth. My cousin looked amazing. I will totally admit I got teary eyed, especially watching her dad walk her down the aisle. I’m a total sap at weddings.

The weather was amazing. It felt more like Summer than Spring. On Sunday we went to the gift opening and the kids played outside and blew bubbles. It was perfect.

Ever since we’ve been home I just can’t seem to get back into my groove. There’s still a suitcase in the middle of the floor in the back room. I couldn’t think of anything to bake. I’m pretty sure it’s because I ate my weight in meats, olives and cannoli.

I saw these cute little sugar cookie bowl here and then I decided I wanted homemade strawberry pudding in them. (I just realized she put strawberries in hers too.) It’s not as easy as it sounds. The first time the pudding was a total #fail! The pudding completely curdled. Yuck. I didn’t give up though, I tried again. The second time the pudding was a little thin but otherwise a success.


The homemade pudding is almost like strawberry ice cream pudding. It was hard not eating it all before I took pics. It was a little on the thin side so I recommend using whole milk. I used 1%. The sugar cookie cups are just so cute. They are the perfect vessel for the pudding. A dollop of whipped cream and you have the perfect spring dessert.

Strawberry Pudding – about 2 1/2 c

1 c frozen strawberries – thawed with juices
2 tbs granulated sugar
2 1/2 c whole milk
1/2 c granulated sugar
1/4 c cornstarch
1 tsp vanilla
2 tbs butter

Cookie Cups – makes 12 plus 4 random sugar cookies

1 c butter – room temp
1 1/2 c confectioners sugar
1 egg – room temp
2 1/2 c all purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla

Whipped Cream (optional)

Strawberry Pudding

In a medium sauce pan add strawberries with juices and 2 tbs sugar. Over medium heat cook the strawberry mixture until it reduces by about 1/2. Mash the strawberries with a fork. It took about 5 minutes after the mixture started to boil for it to reduce.

Strain mixture through a fine mesh sieve. You should end up with 1/2 c. Put it in the fridge.

Once the strawberry mixture is completely cooled and chilled you can make the pudding. If you add warm strawberry to milk it will curdle.

In a medium sauce pan whisk together corn starch and 1/2 c sugar, making sure there are no lumps. While constantly whisking add your milk and strawberry mixture into your corn starch and sugar. Once everything is whisked together and no lumps remain turn on your heat to medium. Stirring with a spatula and making sure to get into the corners heat mixture until it thickens. It will thicken a bit more once chilled.

Chill mixture at least 4 hours or over night.

Sugar Cookie Cups

Preheat oven to 400 F. Move oven rack to the middle position. Spray muffin tins with non-stick cooking spray.

In the bowl of a standing mixture cream together confectioners sugar and butter until light and fluffy. 3-4 minutes.

While that is mixing sift together flour, baking powder and salt in a medium bowl. Set aside.

In a small bowl mix egg and vanilla. Scrape down your butter bowl and add in your egg. Mix until the egg is completely incorporated. While mixer is running on low add in your dry mixture slowly. Keep mixing until dough begins to stick to the paddle. If you find the mixture is a little sticky add additional flour 1 tbs at a time.

Roll out down to between 1/4 – 1/2 inch thick on a floured surface. Cut a 3 inch circle and place in your muffin tin. Gently push dough into the bottom and about 1/2 way up the sides of the muffin tin. Once all your tins are filled put in the freezer for 5 minutes.

Cook for 7-8 minutes until the tops of the cups are just slightly browned. They will be puffy.

Take out of the oven and immediately push the sides and bottom of the cookie down, creating a bigger cavity for your pudding. I used a teaspoon. Gently remove and place on wire rack to cool.

Once cookie cups have cooled store in airtight container until ready to use.

When you are ready to serve fill cups completely with pudding and add a dollop of whipped cream. Serve.

Sugar Cookies from Sweet Sugar Belle


5 Responses to “Strawberry Pudding in Sugar Cookie Cups”

  1. Michelle April 14, 2012 at 9:17 am #

    SO CUTE!!!!!

  2. Erin April 14, 2012 at 11:32 am #

    I love edible cups for desserts.

  3. Jen @ Jen's Favorite Cookies April 14, 2012 at 5:29 pm #

    I’ve never made strawberry pudding, but it sounds delicious! I’ve seen these cookie cups before, but never made them. They look like such a fun idea, though, and so summery with berries!

  4. Janine ( April 15, 2012 at 6:47 am #

    Luv this idea! My head is spinning trying to come up w/different flavor combos… maybe chocolate with a pnut butter filling!

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