This recipe for Strawberry Cream Cheese Pastry Bites has been a delight at our family get-togethers ever since June Albertson-Dick shared it with me. They are small enough to pop in your mouth in one go, but each bite delivers a contrast of textures: a tender sugar-cookie cup, a smooth and slightly tangy cream cheese center, and the bright, juicy pop of fresh strawberries suspended in seedless jam. I first tried making these on a sunny weekend when I wanted something festive for a bridal shower; they disappeared so quickly that I knew instantly this would become a recurring treat.

What makes these tiny pastries special is their simplicity and the way common pantry items transform into something elevated. The crust is essentially scoop-and-bake sugar cookie dough pressed into mini muffin wells, so you don't need puff pastry or complicated laminating steps. The filling is a straightforward blend of cream cheese, powdered sugar and vanilla, whipped until silky. Topped with chopped fresh strawberries gently folded into seedless strawberry jam, each bite tastes like summer in a neat, single-serving package. They are my go-to when I want an elegant-looking dessert with minimal fuss and enormous crowd-pleasing power.

Ingredients

• Sugar Cookie Crust: 17.25 ounces sugar cookie mix, 1/2 cup (1 stick) unsalted butter softened, and 1 large egg. Use a reliable mix such as Pillsbury or a store-brand sugar cookie mix for consistent texture; the softened butter adds richness and helps the dough spread into mini cups.
• Cream Cheese Filling: 4 ounces cream cheese softened, 1/2 cup powdered sugar, and 1/4 teaspoon pure vanilla extract. Full-fat brick cream cheese (Philadelphia or store equivalent) produces the smoothest, most stable filling; room temperature ensures it whips without lumps.
• Fresh Strawberry Topping: 1/2 to 3/4 cup fresh strawberries finely chopped and 1/4 cup seedless strawberry jam. Choose ripe, sweet berries for brightness; the jam binds the chopped fruit without making it watery so the topping sits neatly on each bite.

Instructions

Prepare the Cookie Dough: Preheat the oven to 350°F. In a medium bowl combine the sugar cookie mix, 1/2 cup softened butter and 1 egg. Beat with a handheld mixer or stir by hand until you have a thick, cohesive dough. Use a small cookie scoop to measure even portions so the cups bake uniformly. Form and Bake Cups: Generously spray each cup of a mini muffin tin with nonstick spray. Place a mound of dough into each cup, pressing the top down slightly with your fingers to create a level surface. Bake for 9–11 minutes until edges are set and bottoms are lightly golden. Remove the pan and immediately run a thin knife around each cup to loosen. Use a tart shaper or the end of a wooden spoon while warm to press an indentation into the center of each cookie, creating a well for the filling. Allow to cool completely on a rack before filling. Bake the remaining dough in further batches. Whip the Filling: In a medium bowl combine softened cream cheese, powdered sugar and vanilla. Using a handheld mixer, beat until smooth and airy—about 1–2 minutes—scraping the bowl once. Transfer the filling to a piping bag or a resealable plastic bag with a small corner snipped off for clean, controlled piping into the cookie cups. Make Strawberry Topping & Assemble: Gently fold finely chopped strawberries into seedless strawberry jam in a small bowl; mix just to combine so the berries remain intact. Pipe a small mound of cream cheese filling into each cookie cup, leaving a little space at the top. Spoon about 1 teaspoon of the strawberry mixture over the cream cheese so the fruit covers the center. Refrigerate filled cups if not serving immediately to let flavors meld.

Storage Tips

Store filled bites in an airtight container in the refrigerator for up to two days to preserve the fresh strawberry texture and the stability of the cream cheese filling. If you need longer storage, freeze the baked but unfilled cookie cups flat in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. Thaw cups at room temperature for 15–30 minutes before piping the filling and adding the fruit topping to keep the filling from weeping.

Ingredient Substitutions

If you prefer a lighter filling, substitute half of the cream cheese with mascarpone or thick Greek yogurt (drain excess moisture). For a gluten-free option, use a gluten-free sugar cookie mix measured to equal the 17.25 ounces specified; expect a slightly different crumb and monitor baking closely. To make a vegan variant, use a vegan cookie mix, plant-based butter substitute, and vegan cream cheese, but note texture and flavor will shift slightly.

Serving Suggestions

Serve these on a dessert tray with a dusting of powdered sugar or a tiny mint leaf on each piece for a refined look. They pair beautifully with sparkling wine or a light tea at brunch. For a dessert sampler, combine with mini lemon bars and chocolate-dipped strawberries to offer complementary flavors and colors.

Seasonal Adaptations

In summer, use the ripest local strawberries and a touch of lemon zest in the cream cheese filling for brightness. For winter gatherings when fresh berries are scarce, substitute thawed frozen raspberries with a seedless raspberry jam, or use canned cherry pie filling for a holiday variation—reduce spooning amounts slightly to manage extra syrup.

Meal Prep Tips

To streamline prep for an event, bake all cookie cups a day ahead and store unfilled in an airtight container. Whip the filling the morning of serving and keep it chilled in the fridge in a piping bag. Chop strawberries and toss them into jam shortly before assembly to keep the fruit from releasing too much liquid. Assemble on-site or just before guests arrive for the freshest presentation.

These tiny bites are a reminder that the best party desserts are often the simplest: approachable, pretty and utterly delicious. Try making a double batch next time—you’ll thank yourself when the platter vanishes faster than you can refill it.