Step 1

Preheat oven to 350°F and spray 2 regular sized muffin tins with cooking spray.

Step 2

Whisk together flour, baking soda, and salt, set aside.

Step 3

Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.

Step 4

Add flour mixture and mix until just combined.

Step 5

Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.

Step 6

Bake for 10-12 mins or until lightly browned and mostly set.

Step 7

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Step 8

Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).

Step 9

In a separate bowl, beat cream cheese and sugar until smooth.

Step 10

Fold cream cheese mixture and strawberry puree into whipped cream. Add additional color if desired. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

Step 11

Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.