Mini Strawberry Shortcake Cups for 24

Instructions:

1. Beat the softened butter and powdered sugar until the mixture is pale and fluffy.
2. Stir in the flour and salt until a soft dough forms.
3. Press about 1 tablespoon of dough into the bottom of each mini muffin cup, creating a small well in the center. Bake at 350°F (175°C) for 8-10 minutes until edges are pale golden.
4. Allow the cups to cool in the tin for 5 minutes before transferring them to a wire rack to ensure the crust stays crisp.
5. Toss diced strawberries with granulated sugar and lemon juice in a bowl. Let the berries sit at room temperature for at least 15 minutes to release their natural syrup.
6. Pour the cold heavy cream, powdered sugar, and vanilla into a chilled bowl. Whip on medium-high speed until stiff peaks form.
7. Spoon a generous amount of macerated strawberries and a drizzle of syrup into the bottom of each cooled cookie cup, then top with a dollop of whipped cream.