Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line it with liners for easy removal later.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and just fluffy — about 2–3 minutes. Scrape the bowl so no buttery pockets hide in the corners.

Beat in the egg and vanilla until combined. Then mix in the sour cream or Greek yogurt until the dough is slightly soft and spreadable.

Gradually add the flour mixture to the butter mixture, mixing on low until just combined. The dough should be soft but not sticky.

Use a small cookie scoop or tablespoon to portion about 1.5 tablespoons of dough into each mini muffin cup. Press the dough into the bottom and up the sides of each cup to form a shallow well.

Bake for 10–12 minutes, or until the edges are lightly golden. Let them cool in the pan for 5 minutes, then gently press again with the back of a spoon to re-form the wells.

While cups cool, beat cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the cream cheese mixture. Fold in chopped strawberries and lemon zest, if using.

Spoon or pipe the strawberry cream into each cooled cookie cup. Top with a thin strawberry slice or a small mint leaf for a pastry-shop look.

For the best texture, chill the filled cups for at least 20 minutes to set.