Preheat your oven to 350°F (175°C).

Slice the Pillsbury sugar cookie dough into rounds and place each round into a muffin tin.

Bake the cookie dough in the muffin tin for 11-14 minutes, or until lightly browned.

Immediately after removing from the oven, use a shot glass to make a shallow indentation in the center of each cookie cup.

Allow the cookie cups to cool in the muffin tin for 10 minutes.

Run a knife around the edges of the cookie cups to loosen them from the pan.

Carefully remove the cookie cups from the pan and transfer them to wire racks to cool completely for about 20 minutes.

Once the cookie cups are completely cooled, fill each cup with whipped cream or cool whip.

Top the whipped cream with sliced strawberries.

Add another dollop of whipped cream on top of the strawberries and garnish with more sliced strawberries.

Serve the Strawberry Shortcake Cookie Cups immediately and enjoy!