DisclaimerTerms Of UseGDPR PolicyCookie Policy

greenmealmap

No-Bake Strawberry Shortcake Fresh and Simple Delight

by
To create the perfect no-bake strawberry shortcake, you need fresh and simple ingredients. Here’s what you will need: - 2 cups fresh strawberries, hulled and sliced - 1 tablespoon sugar - 1 cup heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 package (10-12 oz) ladyfinger cookies - 1 cup mascarpone cheese - Fresh mint leaves for garnish (optional) These ingredients blend together to form a dessert that feels light yet satisfying. The strawberries provide a sweet and tart flavor, while the mascarpone cheese adds creaminess. I love using ladyfinger cookies because they soak up the strawberry juices perfectly. The heavy cream and powdered sugar create a fluffy layer that balances the tartness of the strawberries. This combination makes for a delicious treat that is easy to prepare and perfect for any gathering. If you want to explore more about this delightful dessert, check out the Full Recipe. First, take 2 cups of fresh strawberries. Hull and slice them. Place the sliced strawberries into a small bowl. Sprinkle 1 tablespoon of sugar over the strawberries. Toss them gently to coat. This helps release their juices. Let them sit for about 15-20 minutes. You will see them become syrupy. This syrup adds great flavor to our dessert. Next, grab a large mixing bowl. Pour in 1 cup of heavy cream. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Using a mixer, whip these ingredients until soft peaks form. Be careful not to overwhip, as it can become grainy. The cream should be thick but still smooth. Now, it’s time to build our shortcake. Take a rectangular or square dish. Arrange ladyfinger cookies in a single layer at the bottom. You can break them if they don’t fit. Spoon half of the mascarpone cream mixture over the ladyfingers and spread it evenly. Then, layer half of the strawberry mixture on top. Allow some syrup to drizzle down into the cream. Repeat this process with the remaining ingredients. Finish with another layer of strawberries. Once assembled, cover the dish with plastic wrap. Place it in the refrigerator. Let it chill for at least 4 hours, or overnight is best. This time allows the flavors to blend and the cookies to soften. Your dessert will be tasty and ready to enjoy. To make great whipped cream, avoid overwhipping. Overwhipping can turn your cream into butter. Watch for soft peaks. This means the cream holds its shape but is still soft. Aim for a smooth texture. Mix the heavy cream, powdered sugar, and vanilla at medium speed. For presentation, use glass bowls or parfait glasses. This shows the lovely layers of strawberries and cream. You can also garnish with fresh mint leaves. This adds a nice touch. Pair your dessert with a light sparkling drink or iced tea. These drinks balance the sweetness. One mistake is layering the ingredients too quickly. Make sure to let the strawberries sit first. This helps create a nice syrup. Also, store your shortcake correctly. Cover it tightly to keep it fresh. Enjoy your no-bake strawberry shortcake straight from the fridge. {{image_2}} You can easily switch up the berries in your shortcake. Raspberries or blueberries add a fun twist. Mixing berries gives your dessert a burst of flavor and color. The tartness of raspberries pairs well with sweet cream. Blueberries add a juicy pop that everyone will love. Try using a mix of strawberries, raspberries, and blueberries for a tasty treat. It looks beautiful and tastes even better. Want to add some zing? Try adding citrus zest. Lemon or orange zest brightens the flavors. It gives a fresh and lively taste to your dessert. If you enjoy chocolate, consider adding a layer of chocolate ganache. This rich layer creates a nice contrast with the berries. You can also add chopped nuts for a crunchy surprise. Walnuts or almonds work well in this dessert. If you need gluten-free options, look for gluten-free ladyfingers. They can replace regular ladyfingers without losing flavor. For a vegan twist, use coconut cream instead of heavy cream. This works great with the mascarpone. You can also substitute the mascarpone with a vegan cream cheese. This way, everyone can enjoy this delightful dessert. Check out the Full Recipe for more ideas on making it your own! To store leftover shortcake, first, cover it well. You can use plastic wrap or a lid. This keeps the cake fresh and prevents it from drying out. Your No-Bake Strawberry Shortcake will last in the fridge for about 3 to 4 days. After that, the ladyfingers may get too soft, and the strawberries could lose their shine. Yes, you can freeze this dessert! Freezing is a great way to save any extra shortcake. To do this, cut it into portions. Place each piece in an airtight container or wrap it tightly in plastic wrap. This helps keep the flavors fresh. For best results, freeze the shortcake for up to 2 months. When you're ready to enjoy it, move the container to the fridge. Let it thaw overnight. This way, it stays creamy and tasty. Avoid refreezing once it has thawed. No-Bake Strawberry Shortcake stays fresh for about 3 to 4 days in the fridge. Make sure to cover it well to avoid drying out. Yes, you can use frozen strawberries. Just let them thaw first. Drain any excess liquid before using. This way, your dessert won’t get too soggy. If you don’t have mascarpone cheese, cream cheese works well. Mix it with a bit of heavy cream to get a smoother texture. You can also try ricotta for a lighter option. For a gluten-free No-Bake Strawberry Shortcake, use gluten-free ladyfinger cookies. Check labels to ensure they are certified gluten-free. This will keep the dessert safe for those with gluten sensitivities. Refrigerating overnight is best for flavor and texture. It helps the cookies soak up the strawberry juices. If you’re short on time, chill for at least 4 hours. This will still give you a tasty dessert. For the full recipe, refer to the section above. This no-bake strawberry shortcake is simple and delicious. Using fresh strawberries and creamy mascarpone makes it a treat. Follow the steps to layer ladyfingers and whip the cream for the best flavor. Remember the tips to avoid common mistakes and try variations to suit your taste. Store leftovers properly for later enjoyment. Whether you keep it classic or mix in other berries, this dessert is sure to impress. Enjoy making and sharing this delightful dish!
Save It Jump to Recipe

Looking for a delightful treat that’s easy to make? You’re in for a treat with my No-Bake Strawberry Shortcake! This fresh and simple dessert combines sweet strawberries, creamy mascarpone, and light ladyfingers. Best of all, no oven is required! Join me as I guide you through the easy steps to create this lovely dessert. When summer’s heat hits, this no-bake option is the perfect way to satisfy your sweet tooth!

Ingredients

To create the perfect no-bake strawberry shortcake, you need fresh and simple ingredients. Here’s what you will need:

– 2 cups fresh strawberries, hulled and sliced

– 1 tablespoon sugar

– 1 cup heavy cream

– 1/2 cup powdered sugar

– 1 teaspoon vanilla extract

– 1 package (10-12 oz) ladyfinger cookies

– 1 cup mascarpone cheese

– Fresh mint leaves for garnish (optional)

These ingredients blend together to form a dessert that feels light yet satisfying. The strawberries provide a sweet and tart flavor, while the mascarpone cheese adds creaminess. I love using ladyfinger cookies because they soak up the strawberry juices perfectly.

The heavy cream and powdered sugar create a fluffy layer that balances the tartness of the strawberries. This combination makes for a delicious treat that is easy to prepare and perfect for any gathering.

If you want to explore more about this delightful dessert, check out the Full Recipe.

Step-by-Step Instructions

Preparing the Strawberries

First, take 2 cups of fresh strawberries. Hull and slice them. Place the sliced strawberries into a small bowl. Sprinkle 1 tablespoon of sugar over the strawberries. Toss them gently to coat. This helps release their juices. Let them sit for about 15-20 minutes. You will see them become syrupy. This syrup adds great flavor to our dessert.

Whipping the Cream

Next, grab a large mixing bowl. Pour in 1 cup of heavy cream. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Using a mixer, whip these ingredients until soft peaks form. Be careful not to overwhip, as it can become grainy. The cream should be thick but still smooth.

Assembling the Shortcake

Now, it’s time to build our shortcake. Take a rectangular or square dish. Arrange ladyfinger cookies in a single layer at the bottom. You can break them if they don’t fit. Spoon half of the mascarpone cream mixture over the ladyfingers and spread it evenly. Then, layer half of the strawberry mixture on top. Allow some syrup to drizzle down into the cream. Repeat this process with the remaining ingredients. Finish with another layer of strawberries.

Setting the Dessert

Once assembled, cover the dish with plastic wrap. Place it in the refrigerator. Let it chill for at least 4 hours, or overnight is best. This time allows the flavors to blend and the cookies to soften. Your dessert will be tasty and ready to enjoy.

Tips & Tricks

Perfecting Whipped Cream

To make great whipped cream, avoid overwhipping. Overwhipping can turn your cream into butter. Watch for soft peaks. This means the cream holds its shape but is still soft. Aim for a smooth texture. Mix the heavy cream, powdered sugar, and vanilla at medium speed.

Serving Suggestions

For presentation, use glass bowls or parfait glasses. This shows the lovely layers of strawberries and cream. You can also garnish with fresh mint leaves. This adds a nice touch. Pair your dessert with a light sparkling drink or iced tea. These drinks balance the sweetness.

Common Mistakes to Avoid

One mistake is layering the ingredients too quickly. Make sure to let the strawberries sit first. This helps create a nice syrup. Also, store your shortcake correctly. Cover it tightly to keep it fresh. Enjoy your no-bake strawberry shortcake straight from the fridge.

Variations

Berry Mix Options

You can easily switch up the berries in your shortcake. Raspberries or blueberries add a fun twist. Mixing berries gives your dessert a burst of flavor and color. The tartness of raspberries pairs well with sweet cream. Blueberries add a juicy pop that everyone will love. Try using a mix of strawberries, raspberries, and blueberries for a tasty treat. It looks beautiful and tastes even better.

Flavor Enhancements

Want to add some zing? Try adding citrus zest. Lemon or orange zest brightens the flavors. It gives a fresh and lively taste to your dessert. If you enjoy chocolate, consider adding a layer of chocolate ganache. This rich layer creates a nice contrast with the berries. You can also add chopped nuts for a crunchy surprise. Walnuts or almonds work well in this dessert.

Dietary Alternatives

If you need gluten-free options, look for gluten-free ladyfingers. They can replace regular ladyfingers without losing flavor. For a vegan twist, use coconut cream instead of heavy cream. This works great with the mascarpone. You can also substitute the mascarpone with a vegan cream cheese. This way, everyone can enjoy this delightful dessert. Check out the Full Recipe for more ideas on making it your own!

Storage Info

Refrigeration Guidelines

To store leftover shortcake, first, cover it well. You can use plastic wrap or a lid. This keeps the cake fresh and prevents it from drying out. Your No-Bake Strawberry Shortcake will last in the fridge for about 3 to 4 days. After that, the ladyfingers may get too soft, and the strawberries could lose their shine.

Freezing Options

Yes, you can freeze this dessert! Freezing is a great way to save any extra shortcake. To do this, cut it into portions. Place each piece in an airtight container or wrap it tightly in plastic wrap. This helps keep the flavors fresh.

For best results, freeze the shortcake for up to 2 months. When you’re ready to enjoy it, move the container to the fridge. Let it thaw overnight. This way, it stays creamy and tasty. Avoid refreezing once it has thawed.

FAQs

How long does No-Bake Strawberry Shortcake last in the fridge?

No-Bake Strawberry Shortcake stays fresh for about 3 to 4 days in the fridge. Make sure to cover it well to avoid drying out.

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Just let them thaw first. Drain any excess liquid before using. This way, your dessert won’t get too soggy.

What can I substitute for mascarpone cheese?

If you don’t have mascarpone cheese, cream cheese works well. Mix it with a bit of heavy cream to get a smoother texture. You can also try ricotta for a lighter option.

How do I make a gluten-free version?

For a gluten-free No-Bake Strawberry Shortcake, use gluten-free ladyfinger cookies. Check labels to ensure they are certified gluten-free. This will keep the dessert safe for those with gluten sensitivities.

Is it necessary to refrigerate the dessert overnight?

Refrigerating overnight is best for flavor and texture. It helps the cookies soak up the strawberry juices. If you’re short on time, chill for at least 4 hours. This will still give you a tasty dessert.

For the full recipe, refer to the section above.

This no-bake strawberry shortcake is simple and delicious. Using fresh strawberries and creamy mascarpone makes it a treat. Follow the steps to layer ladyfingers and whip the cream for the best flavor. Remember the tips to avoid common mistakes and try variations to suit your taste. Store leftovers properly for later enjoyment. Whether you keep it classic or mix in other berries, this dessert is sure to impress. Enjoy making and sharing this delightful dish!

To create the perfect no-bake strawberry shortcake, you need fresh and simple ingredients. Here’s what you will need: - 2 cups fresh strawberries, hulled and sliced - 1 tablespoon sugar - 1 cup heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 package (10-12 oz) ladyfinger cookies - 1 cup mascarpone cheese - Fresh mint leaves for garnish (optional) These ingredients blend together to form a dessert that feels light yet satisfying. The strawberries provide a sweet and tart flavor, while the mascarpone cheese adds creaminess. I love using ladyfinger cookies because they soak up the strawberry juices perfectly. The heavy cream and powdered sugar create a fluffy layer that balances the tartness of the strawberries. This combination makes for a delicious treat that is easy to prepare and perfect for any gathering. If you want to explore more about this delightful dessert, check out the Full Recipe. First, take 2 cups of fresh strawberries. Hull and slice them. Place the sliced strawberries into a small bowl. Sprinkle 1 tablespoon of sugar over the strawberries. Toss them gently to coat. This helps release their juices. Let them sit for about 15-20 minutes. You will see them become syrupy. This syrup adds great flavor to our dessert. Next, grab a large mixing bowl. Pour in 1 cup of heavy cream. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Using a mixer, whip these ingredients until soft peaks form. Be careful not to overwhip, as it can become grainy. The cream should be thick but still smooth. Now, it’s time to build our shortcake. Take a rectangular or square dish. Arrange ladyfinger cookies in a single layer at the bottom. You can break them if they don’t fit. Spoon half of the mascarpone cream mixture over the ladyfingers and spread it evenly. Then, layer half of the strawberry mixture on top. Allow some syrup to drizzle down into the cream. Repeat this process with the remaining ingredients. Finish with another layer of strawberries. Once assembled, cover the dish with plastic wrap. Place it in the refrigerator. Let it chill for at least 4 hours, or overnight is best. This time allows the flavors to blend and the cookies to soften. Your dessert will be tasty and ready to enjoy. To make great whipped cream, avoid overwhipping. Overwhipping can turn your cream into butter. Watch for soft peaks. This means the cream holds its shape but is still soft. Aim for a smooth texture. Mix the heavy cream, powdered sugar, and vanilla at medium speed. For presentation, use glass bowls or parfait glasses. This shows the lovely layers of strawberries and cream. You can also garnish with fresh mint leaves. This adds a nice touch. Pair your dessert with a light sparkling drink or iced tea. These drinks balance the sweetness. One mistake is layering the ingredients too quickly. Make sure to let the strawberries sit first. This helps create a nice syrup. Also, store your shortcake correctly. Cover it tightly to keep it fresh. Enjoy your no-bake strawberry shortcake straight from the fridge. {{image_2}} You can easily switch up the berries in your shortcake. Raspberries or blueberries add a fun twist. Mixing berries gives your dessert a burst of flavor and color. The tartness of raspberries pairs well with sweet cream. Blueberries add a juicy pop that everyone will love. Try using a mix of strawberries, raspberries, and blueberries for a tasty treat. It looks beautiful and tastes even better. Want to add some zing? Try adding citrus zest. Lemon or orange zest brightens the flavors. It gives a fresh and lively taste to your dessert. If you enjoy chocolate, consider adding a layer of chocolate ganache. This rich layer creates a nice contrast with the berries. You can also add chopped nuts for a crunchy surprise. Walnuts or almonds work well in this dessert. If you need gluten-free options, look for gluten-free ladyfingers. They can replace regular ladyfingers without losing flavor. For a vegan twist, use coconut cream instead of heavy cream. This works great with the mascarpone. You can also substitute the mascarpone with a vegan cream cheese. This way, everyone can enjoy this delightful dessert. Check out the Full Recipe for more ideas on making it your own! To store leftover shortcake, first, cover it well. You can use plastic wrap or a lid. This keeps the cake fresh and prevents it from drying out. Your No-Bake Strawberry Shortcake will last in the fridge for about 3 to 4 days. After that, the ladyfingers may get too soft, and the strawberries could lose their shine. Yes, you can freeze this dessert! Freezing is a great way to save any extra shortcake. To do this, cut it into portions. Place each piece in an airtight container or wrap it tightly in plastic wrap. This helps keep the flavors fresh. For best results, freeze the shortcake for up to 2 months. When you're ready to enjoy it, move the container to the fridge. Let it thaw overnight. This way, it stays creamy and tasty. Avoid refreezing once it has thawed. No-Bake Strawberry Shortcake stays fresh for about 3 to 4 days in the fridge. Make sure to cover it well to avoid drying out. Yes, you can use frozen strawberries. Just let them thaw first. Drain any excess liquid before using. This way, your dessert won’t get too soggy. If you don’t have mascarpone cheese, cream cheese works well. Mix it with a bit of heavy cream to get a smoother texture. You can also try ricotta for a lighter option. For a gluten-free No-Bake Strawberry Shortcake, use gluten-free ladyfinger cookies. Check labels to ensure they are certified gluten-free. This will keep the dessert safe for those with gluten sensitivities. Refrigerating overnight is best for flavor and texture. It helps the cookies soak up the strawberry juices. If you’re short on time, chill for at least 4 hours. This will still give you a tasty dessert. For the full recipe, refer to the section above. This no-bake strawberry shortcake is simple and delicious. Using fresh strawberries and creamy mascarpone makes it a treat. Follow the steps to layer ladyfingers and whip the cream for the best flavor. Remember the tips to avoid common mistakes and try variations to suit your taste. Store leftovers properly for later enjoyment. Whether you keep it classic or mix in other berries, this dessert is sure to impress. Enjoy making and sharing this delightful dish!

- No-Bake Strawberry Shortcake

Indulge in the delightful taste of No-Bake Strawberry Shortcake with this easy recipe! Perfect for hot days, it features fresh strawberries, creamy mascarpone, and light ladyfingers. In just 20 minutes of prep, you’ll create a stunning dessert that’s sure to impress. Layered to perfection and chilled for maximum flavor, this dish is a must-try. Click through to discover the full recipe and elevate your dessert game today!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 tablespoon sugar

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 package (10-12 oz) ladyfinger cookies

1 cup mascarpone cheese

Fresh mint leaves for garnish (optional)

Instructions
 

In a small bowl, toss the sliced strawberries with 1 tablespoon of sugar. Allow them to sit for about 15-20 minutes until they release their juices and become syrupy.

    In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip.

      Gently fold the mascarpone cheese into the whipped cream mixture until smooth and creamy.

        In a rectangular or square dish, arrange a layer of ladyfinger cookies at the bottom. You can break them if needed to fit the base.

          Spoon half of the mascarpone cream mixture over the ladyfingers, spreading it evenly.

            Layer half of the strawberry mixture over the cream, allowing some of the syrup to drizzle down into the cream.

              Repeat the layers with the remaining ladyfingers, mascarpone cream, and strawberries.

                Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld and allow the cookies to soften.

                  Before serving, garnish with fresh mint leaves for a pop of color and freshness.

                    Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6-8

                      - Presentation Tips: Serve in glass bowls or parfait glasses for an elegant touch, showcasing the beautiful layers of cream and strawberries.

                        Leave a Comment

                        Recipe Rating