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5 from 8 votes

Strawberry Sherbert in Cooky Cups

Julia Child's recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!
Servings: 8
Author: Julia Child


For the Strawberry Sherbert:

  • 2 quarts fresh strawberries washed and hulled
  • 1 1/2 cups superfine sugar
  • 1/4 cup lemon juice
  • 2 egg whites
  • Optional: 1 cup heavy cream I used this

For the Cooky Cups:

  • 1/2 stick of butter softened
  • 1/3 cup granulated sugar
  • 1 lemon rind grated or zested
  • 1/4 cup egg whites I used the whites from 2 large eggs and it added up to 1/4 cup
  • 1/3 cup AP flour leveled


For the Strawberry Sherbert:

  • Hull and wash your berries properly.
  • 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.
  • Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.
  • Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.
  • Now slowly add in the strawberry puree to the egg whites. Beat until combined.
  • Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.
  • 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.
  • You will serve this in the cooky cups later.

For the Cooky Cups:

  • Preheat your oven to 425 degrees.
  • 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.
  • Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.
  • 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.
  • 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.
  • 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.
  • Leave those cookies to cool a bit while you make your next two.
  • Repeat until you've used all your dough.
  • 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:

  • Once your cookies are cool and your sherbert is frozen you can assemble the dessert.
  • Place a cookie cup on a plate.
  • Scoop sherbert into the cup.
  • Garnish with a fresh strawberry.
  • 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*