Go Back
No Bake Strawberry Shortcake Cups

No Bake Strawberry Shortcake Cups

Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 6 cups
Course: Dessert
Ingredients Method

Ingredients
  

Cookie Base
  • 2 cups crushed shortbread cookies or vanilla wafer cookies about 8 ounces: Creates a tender, buttery foundation that softens slightly as it chills.
  • 4 tablespoons unsalted butter melted: Binds the crumbs so the base holds together without becoming hard.
  • 1 tablespoon granulated sugar: Adds a touch of sweetness and helps the crumbs set.
Strawberry Layer
  • 1 pound fresh strawberries hulled and sliced: Provides juicy brightness and natural sweetness.
  • 2 tablespoons granulated sugar: Draws out the strawberry juices for a light syrup.
  • 1 teaspoon fresh lemon juice: Brightens the fruit and prevents the filling from tasting flat.
Cream Filling
  • 8 ounces cream cheese softened: Adds stability and a mild tang that cuts the sweetness.
  • ½ cup powdered sugar: Sweetens the cream smoothly without grittiness.
  • 1 teaspoon pure vanilla extract: Rounds out the flavor with warm aroma.
  • 1½ cups cold heavy whipping cream: Whips into light peaks that keep the filling airy.
Optional Garnish
  • Extra sliced strawberries and a few whole berries for the top.
  • Light dusting of powdered sugar or a few cookie crumbs.

Method
 

  1. Stir the crushed cookies, melted butter, and 1 tablespoon sugar until the crumbs look evenly moistened. Divide the mixture among 6 clear cups or dessert glasses (about 8-ounce size). Press gently with the back of a spoon to form an even layer. Set aside.
  2. Toss the sliced strawberries with 2 tablespoons sugar and the lemon juice in a bowl. Let them sit 10–15 minutes until they release a light syrup and look glossy. Stir once halfway through.
  3. Beat the softened cream cheese, powdered sugar, and vanilla with a hand mixer until smooth and free of lumps. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until the filling looks uniform and fluffy. Avoid overmixing so it stays light.
  4. Spoon a layer of the cream filling over each cookie base. Add a generous spoonful of macerated strawberries and a little of their syrup. Repeat with another layer of cream and finish with strawberries on top. If desired, sprinkle a few extra cookie crumbs.
  5. Cover the cups loosely and refrigerate at least 1 hour. The flavors meld and the base softens into a cake-like texture. Serve cold.