No-Bake Strawberry Shortcake Dessert
Creamy, juicy, and utterly refreshing — this No-Bake Strawberry Shortcake Dessert is summer in a spoon. Layers of tender shortcake, whipped cream, and macerated strawberries create a perfect balance of sweet and tangy.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 2 pounds Fresh strawberries, hulled and sliced
- 1/2 cup Granulated sugar, divided Use 1/4 cup for macerating and adjust to taste.
- 1 tablespoon Lemon juice, freshly squeezed
- 2 cups Heavy whipping cream, cold
- 1/4 cup Powdered sugar For sweetening whipped cream.
- 1 teaspoon Pure vanilla extract
- 8 to 10 pieces Shortcake biscuits or crumbled vanilla cookies For the base.
- Optional toppings: toasted sliced almonds, fresh mint leaves, extra sliced strawberries For garnish.
Instructions
- Prepare the strawberries: Place the hulled, sliced strawberries in a large bowl. Sprinkle 1/4 cup of the granulated sugar over the berries and gently toss to coat. Let the strawberries sit for about 15 minutes to release their juices.
- Add lemon: Stir in the tablespoon of lemon juice to brighten the flavor. Taste and adjust by adding up to 2 tablespoons more sugar if your berries are tart.
- Whip the cream: In a chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high until soft peaks form — about 2 to 3 minutes.
- Assemble the dessert: If using shortcake biscuits, split them and layer the bottom pieces in serving glasses or a trifle bowl. If using crumbled cookies, sprinkle a layer to form a base. Spoon a generous layer of whipped cream over the base, followed by a layer of macerated strawberries and some of their juices. Repeat layers until the container is full, finishing with a swirl of whipped cream and a few pretty strawberry slices on top.
- Chill and serve: Refrigerate the assembled dessert for at least 15–30 minutes to let flavors meld. Serve chilled.
Notes
Store leftovers in an airtight container. Best eaten within 24 to 48 hours.