Easy No-Bake Strawberry Shortcake Cups
A quick and simple no-bake dessert featuring layers of buttery biscuit crumbs, macerated fresh strawberries, and airy whipped cream, ready in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 ½ cups crushed buttery biscuits (such as shortbread or graham crackers)
- 1 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest (optional)
Instructions
- In a medium bowl, toss the sliced strawberries with granulated sugar and optional lemon zest. Let sit for about 10 minutes at room temperature to macerate and release juices.
- Place the biscuits in a zip-top bag and crush with a rolling pin until fine crumbs with some small chunks remain, about 1 ½ cups.
- Pour cold heavy cream into a chilled mixing bowl. Add vanilla extract and powdered sugar. Whip with an electric mixer or whisk until soft peaks form, being careful not to overwhip.
- Assemble the cups by layering about 2 tablespoons of biscuit crumbs at the bottom, followed by a generous layer of macerated strawberries with syrup, then about 3 tablespoons of whipped cream. Repeat layering if cups are tall enough.
- Refrigerate the assembled cups for at least 10 minutes before serving to let flavors meld.
Notes
Use cold cream and chilled bowls for best whipped cream results. Assemble cups shortly before serving to prevent biscuit crumbs from becoming soggy. For dairy-free, substitute coconut cream and gluten-free biscuits. Adjust sugar to taste.
Nutrition
- Serving Size: 1 cup serving
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: no-bake dessert, strawberry shortcake, quick dessert, easy recipe, summer dessert, whipped cream, biscuit crumbs