Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Grease a muffin tin and scoop the cookie dough into each cup, pressing down to form a cup shape.

Bake for 12-15 minutes or until golden brown. Allow to cool completely.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Fold in the sliced strawberries gently.

Once the cookie cups are cooled, fill each cup with the strawberry and whipped cream mixture.

Serve immediately and enjoy!