Strawberry “mousse” filled cookie cups


The gardens are really starting to come along here at our wannabe farm. The cucumbers and tomatoes are starting to produce flowers that will soon turn into fruits. The potato box is almost full and the vines are starting to blossom. The beets are starting to poke through the soil, exposing their heads as are the first planting of carrots. While they won’t give me much fruit this year, my strawberry plants are thriving — even the wee little ones that I started from seed.

Strawberries have to be my all time favourite fruit. The red morsels are exploding with sweet and sometimes tart flavour. Just the smell is enough to get my mouth watering. Nothing compares to the taste of fresh, local strawberries.

Even though our harvest will be small this year, I still plan to get my fix from market stands and farmers’ markets. Strawberry season is unfortunately only a small window of time here in Ontario. How do you plan to make the most of it?


Chocolate Cookie Cups with Strawberry Mousse Filling

For the cookie cups

• 1 C unsalted butter, room temperature

• 3/4 C white sugar

• 3/4 C brown sugar

• 2 eggs

• 2 tsp vanilla extract (I was out and the cookies still tasted great)

• 2 1/4 C all-purpose flour

• 1 tsp baking soda

• Chocolate chips

Preheat oven to 375. Beat together butter and sugars in an electric mixer until creamy and fluffy. Add eggs one at a time followed by vanilla. Add dry ingredients and mix until incorporated. Add desired amount of chocolate chips.

Put a scoop of dough in the bottom of a muffin tin and spread dough up the sides. Bake for 10-12 minutes. I had to push down my cookie cups with a spoon once or twice to keep the shape.

Once golden around the edges, remove cookies and let them cook.

For the Strawberry Mousse

• I can coconut milk

• 1/2 pint local Ontario strawberries

• 2 tsp powdered sugar (next time I plan to use honey)

Put coconut milk in fridge over night. When you remove it from the fridge, be sure not to disturb the can too much. Scoop out the fleshy part of the milk, it will be hard and thick, trying to avoid any of the liquid. Beat with whisk attachment in your mixer until it starts to look fluffy. Add the strawberries and sugar and beat until its whipped.

You could eat this as its own dessert. The coconut flavour is mild compared to the strawberry. I may have eaten a few spoonfuls before assembling the cookie cups.


Once the cookies are cooled, add a dollop of chocolate sauce. Top with the strawberry mousse and refrigerate.



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