Here’s a fast and delicious no-bake dessert recipe that makes the perfect summer dessert splurge. Strawberry Shortcake Dessert Cups have a strawberry cookie crust and a creamy pudding center, topped with whipped cream. Talk about easy-peasy!
Strawberry Shortcake Dessert Cups Recipe
HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 🙂
Strawberry desserts just holler summer-time, don’t they? My family can never get enough of any strawberry dessert that I make.
We are big fans of Aunt Sue’s Strawberry Slab Pie since you can cut it into squares, making it the easiest pie in the world to serve.
And then there’s White Chocolate Strawberry Poke Cake….talk about dreamy, creamy, and chill. Or, if you need a WARM strawberry dessert, Farm House Strawberry Crumble is just the ticket…all it needs is a good dollop of whipped cream on top and you’re in dessert heaven.
WHAT TO LOVE ABOUT THIS EASY SUMMER DESSERT RECIPE –
- You can assemble it ahead of time.
- The cups are easy to serve to guests.
- It’s a great chilled dessert for picnics or any outdoor gathering since it’s super refreshing.
INGREDIENTS YOU NEED TO MAKE THIS DESSERT –
- Vanilla sandwich cookies
- Freeze-dried strawberries
- Instant cheesecake pudding mix
- Milk
- Fresh strawberries
- Whipped topping
HOW TO MAKE STRAWBERRY SHORTCAKE DESSERT CUPS
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
Pulse the sandwich cookies and dehydrated strawberries in a food processor until finely crushed. (Or, place ingredients into a gallon plastic bag and use a rolling pin to finely crush.)
In a large bowl, combine the cheesecake pudding and milk, whisking until smooth; set aside in the fridge for 10 minutes to allow pudding to set.
Into 12 plastic cups (4 oz. each), place a spoonful or two of the cookie crumbs. Add a layer of pudding, then top with diced strawberries. Refrigerate dessert cups until ready to serve.
Just prior to serving, top with a drizzle of whipped topping.
ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING STRAWBERRY CHEESECAKE DESSERT CUPS?
For processing the sandwich cookies into the crumb crust, a food processor makes the task quick and easy, for sure. I really like my 14-cup food processor, but for small jobs like this dessert, the 8-cup food processor works just great, too.
Or, you can opt for using a rolling pin, too, for crushing the sandwich cookies. Using the rolling pin takes a little more work and the crumbs aren’t typically as fine in texture, but it totally works.
To make sure your pudding is mixed well and creamy in texture, I like using a balloon whisk to beat it. Or, if you prefer, a hand-held electric mixer makes the job even quicker and easier.
If you’re a follower here on my blog, you already know how much I adore silicone spatula spoons and silicone spatulas! They make stirring and sautéing a breeze and I love all the pretty silicone colors available. I always have different sizes on hand for kitchen tasks – soooo handy!
I like mixing bowls that nest inside of each other and have a silicone bottom so they are slip-resistant when I’m working in them. I also really appreciate what’s called “gorilla grip” handles that are on the side so they are each to hold in place when I’m mixing.
CAN YOU USE DIFFERENT FLAVORS OF PUDDING IN THIS RECIPE?
Such a great question, and yes you can! I’ve made these dessert cups using vanilla pudding and also chocolate – both were absolutely delicious. You can also use different flavors of sandwich cookies for making the crust to vary the recipe a bit, too.
CAN THIS SUMMER DESSERT BE SERVED IN A GLASS JAR?
This is a perfect idea since the jars can even be chilled ahead of time to help keep the dessert cooler longer when the temperature outside is high. Pint-size canning jars work really well.
MORE FAVORITE DESSERT RECIPES TO ENJOY –
- CHOCOLATE FUDGE HOT COCOA CAKE
- NO-BAKE LEMON CHEESECAKE BITES
- FROZEN FRUIT SORBET {JUST ONE INGREDIENT NEEDED!}
- STRAWBERRY ANGEL DESSERT
- ZUCCHINI OATMEAL CRUNCH
Printable Strawberry Shortcake Dessert Cups Recipe
Strawberry Shortcake Dessert Cups
Ingredients
- 24 vanilla sandwich cookies
- 2/3 cup freeze-dried strawberries
- 2 boxes instant cheesecake pudding mix 3.4 oz each
- 4 cups milk
- 3 cups diced fresh strawberries
- Whipped topping in a can such as Redi-Whip
Instructions
- Pulse sandwich cookies and dehydrated strawberries in a food processor until finely crushed. (Or, place ingredients into a gallon plastic bag and use a rolling pin to finely crush.)
- In a large bowl, combine the cheesecake pudding and milk, whisking until smooth; set aside in the fridge for 10 minutes to allow pudding to set.
- Into 12 plastic cups (4 oz. each), place a spoonful or two of the cookie crumbs. Add a layer of pudding, top with diced strawberries. Refrigerate dessert cups until ready to serve.
- Just prior to serving, top with a drizzle of whipped topping.
Nutrition
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LET’S GET YOU COOKIN’,
CHEF ALLI
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