Roll the sugar cookie dough into small balls about one inch in diameter. Place one ball into each muffin slot.

Slide the tin into the oven and bake for 10 to 12 minutes or until the edges are a light golden brown.

As soon as you take them out of the oven, use the back of a small measuring spoon or a tart tamper to press down the center of each cookie.

Let the shells sit in the pan for about 5 minutes then move them to a wire rack. They must be completely cold before you add the filling or it will melt.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla together until smooth. Gently fold in the finely chopped strawberries.

Pipe or spoon the strawberry cream into each cooled cookie shell. Top with a slice of fresh strawberry or a swirl of whipped cream for that professional touch.