Strawberry Sherbert in Cooky Cups #cookforjulia #sundaysupper

Strawberry Sherbert in Cooky Cups

Hi folks.

I want to share one of Julia Child’s quotes with you all. It’s one of my favourites. I believe in it wholeheartedly. But then again I believe in everything Julia had to say about cooking and eating.

“Everything in moderation… including moderation.” – quote by Julia Child

I try to follow this rule every day of my life. 

Another personal favourite is this lovely gem, and trust me I follow this one to the letter.

“The only time to eat diet food is while you’re waiting for the steak to cook.” – quote by Julia Child

Now you see why I loved this woman to bits. Another reason I loved her so much is that my mom was a fan of hers. So I grew up knowing who Julia was. We would watch her on t.v. and my mom would try to cook something Julia made. My mom was not a great cook, she excelled at a few dishes but for the most part she just was not a fabulous cook. We would always laugh when something fell apart. Julia had that I don’t give a hoot how it looks attitude so we always knew it would be okay as long as it tasted wonderful. If it was a Julia Child recipe it was bound to taste great no matter what it looked like. I decided to use my mom’s good dishes to showcase Julia’s recipe. It seemed fitting today.

So as we celebrate Julia Child’s 100th Birthday I am reminded of what she taught us all about cooking. To be fearless, to make it an adventure and to have fun doing it. And above all else if you’re afraid of butter, use cream. Another favourite quote by Julia Child. This woman knew how to live and live well. You were my hero, Julia. Any woman who thinks all woman should own a blowtorch is a woman after my own heart. You are missed and you are remembered Miss Julia. And above all else your spirit lives on in so many other wonderful cooks out there whose lives you have touched with your wit and kind nature.

For this week’s special occasion I decided to make Julia’s Strawberry Sherbert in Cooky Cups. I rarely follow recipes to the letter but in homage to my hero I followed it precisely. It turned out wonderfully and I could not be pleased with the taste. The cookies are a little tricky to make, it takes a bit of finesse to form little cups. Just work quickly but carefully. I used the flat end of a honey dipper to help push the middle part into the cups. I only broke one so I think it worked really well. I used little glass dishes that I had as teacups are a bit hard to find in my house. Well, clean ones anyway. Sorry Julia. It was the only thing I changed about this recipe. Sometimes a gal has to improvise with what she has on hand.

Strawberry Sherbert in Cooky Cups

Strawberry Sherbert in Cooky Cups #cookforjulia #sundaysupper
Julia Child's recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!
Recipe type: Dessert, Cookie, Ice Cream
Serves: 8
For the Strawberry Sherbert:
  • 2 quarts fresh strawberries, washed and hulled
  • 1½ cups superfine sugar
  • ¼ cup lemon juice
  • 2 egg whites
  • Optional: 1 cup heavy cream ( I used this)
For the Cooky Cups:
  • ½ stick of butter, softened
  • ⅓ cup granulated sugar
  • 1 lemon rind grated or zested
  • ¼ cup egg whites (I used the whites from 2 large eggs and it added up to ¼ cup)
  • ⅓ cup AP flour, leveled
For the Strawberry Sherbert:
  1. Hull and wash your berries properly.
  2. Julia recommends to puree through a food mill or sieve, I just popped my strawberries in the blender. Sieve into a bowl after you're done blending it.
  3. Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.
  4. Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.
  5. Now slowly add in the strawberry puree to the egg whites. Beat until combined.
  6. Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.
  7. Remove from freezer and transfer into a mixing bowl. Add the heavy cream and whip until well combined. Pour back into a clean, shallow container and stick back in the freezer for about 3 to 4 hours.
  8. You will serve this in the cooky cups later.
For the Cooky Cups:
  1. Preheat your oven to 425 degrees.
  2. Line two cookie sheets with parchment you've cut into 6 to 7 inch squares. You need to only do 2 cookies at a time in order to shape them properly so only use 2 pieces of parchment per cookie sheet to start.
  3. Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.
  4. Beat your butter, sugar and lemon rind in stand mixer, or bowl using a hand mixer. Once its pale and fluffy you can add in the egg whites. Mix just enough to blend. Now put your flour in a sifter and sift it over top of the bowl. Stir in lightly.
  5. Now you can scoop out 1 tablespoon of batter and place it on the cookie sheet. Add another scoop on the other parchment. Pop in your oven for about 5 minutes.
  6. Remove sheet from oven and gently lift parchment and centre it over the cup you are using to form the cooky cups. Gently and carefully press it into the cup. I used a honey dipper to get it into place.
  7. Leave those cookies to cool a bit while you make your next two.
  8. Repeat until you've used all your dough.
  9. Let cookies cool in cups for a few minutes each then place them on a baking rack so they don't get condensation on the bottom.
Putting it together:
  1. Once your cookies are cool and your sherbert is frozen you can assemble the dessert.
  2. Place a cookie cup on a plate.
  3. Scoop sherbert into the cup.
  4. Garnish with a fresh strawberry.
  5. Serve with a big old Julia Child smile!
For the sherbert: The shallower the pan you freeze it in the less time it takes to freeze. I would recommend using the cream, otherwise the mixture has a weird texture. This would be fabulous in other fruity flavours. For the Cooky Cups: Work quickly. Only do 2 cookies at a time. Parchment will make the job way easier. Handle the cookies carefully. Don't stress if you break one. Broken cookies don't have calories. *giggles*

Strawberry Sherbert in Cooky Cups

I hope you enjoyed this one. It is a remarkable recipe. I was a bit nervous about the sherbert but it’s absolutely divine. I think it would taste amazing with any summer fruit. This is a must try folks.

Strawberry Sherbert in Cooky Cups

I mean honestly who could resist this gorgeous, creamy, melting sherbert? Not me. I could barely hold myself back long enough to snap a few photos. I may have gotten strawberry stickiness all over my camera. Don’t tell hubs. He still thinks I’m being super careful with the new toy. But unless he wants to hire me a photo assistant a girls gotta do what a girls gotta do.

Please stop by the other #SundaySupper participants this week and show them some love. This movement is such a wonderful thing to be involved in. A special thanks to Isabel from Family Foodie who runs the Sunday Supper group. Also a huge thank you to our host this week, the lovely and talented Samantha from The Little Ferraro Kitchen. Thanks for being awesome ladies! xx

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine  Spoon and Saucer 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

Toodles and smoochies! xx

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  1. says

    Julia Child, a lady of wit and talent :)
    She must have made your childhood lighten up with her fantastic cooking!
    Your tribute to her birthday looks stunning, honestly how you controlled yourself is beyond me!

    Choc Chip Uru

  2. The Mom Chef says

    It feels like I lived with Julia when I was little. She was always on our tv and I’d sit with mom and watch her slap chickens around. My mom has a first addition of her cookbook.

    You chose a perfect recipe. It’s gorgeous. I can’t imagine the mount of time it took to make all the cups. They link like petals. Beautiful work.

    • Kim Bee says

      That is so cool your mom has a first edition. Love that.

      Thank you so much. I enjoyed making the cups but they are a bit tedious.

  3. says

    I grew up on sherbert because my father was obsessed with it.. especially black raspberry and orange. Would you believe I’ve never had strawberry sherbert? Well..yours looks incredibly amazing – and in those cookie cups..come to Mama! Pinned!

    • Kim Bee says

      Thank you so much Anne. I have to say the cups were seriously yummy after the sherbert melted away in them.

  4. says

    Julia was the best. It was through watching her that I learned every dish could have terrific flavor – flavor wasn’t reserved for high holiday dinners and sweets. She made me think about vegetables in an entirely new way. Not that I want to think of them at the moment, with your strawberry sherbert in cookie cups staring me in the fact. May I have one? Please? 😉 Fun post – thanks.

    • Kim Bee says

      You can have as many as you want. I like that she made you view veggies differently. I think the era of opening a can and heating it up ended with Julia. I love that veggies can be amped up easily.

    • Kim Bee says

      The movie was pretty good. Although I liked the Julia portion of it way better than the Julie portion of it for some reason.

  5. says

    Love the photos! This seems like a perfect summer dessert! I’ve made ice cream before but never sherbert so will have to try this!

  6. says

    What a beautiful tribute to Miss Julia…it gave me goosebumps. What a remarkable woman she was. I love this dessert you picked and have actually been looking for something cookie cup-esque for my ice creams, so I will definitely have to give them a try!!

  7. says

    I love the Julia steak quote, one of my favorites! Beautiful recipe! I also loved that Julia named them “cooky cups” it just screams of her personality.

  8. says

    What a lovely tribute, Kim! Julia is a hero for us all with the way she lived her life and all that she shared. We owe her much! I’m drooling over your Strawberry Sherbet in Cooky Cups.


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