Description
A no-fuss, layered treat featuring fresh strawberries, creamy layers, and a crunchy base, perfect for parties or quick desserts.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 tbsp granulated sugar (adjust to taste)
- 1 tsp lemon juice
- 1 cup heavy cream (or full-fat coconut cream for dairy-free)
- 4 oz cream cheese, softened (optional, for stabilization)
- 2 tbsp powdered sugar
- 12 graham crackers or 1 1/2 cups vanilla wafer crumbs (or granola)
- 2 tbsp unsalted butter, melted (omit for dairy-free)
- Optional: 1/4 cup toasted chopped nuts or toasted oats for extra crunch
Instructions
- Make the strawberry compote: In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat 3–5 minutes until berries soften and juices thicken slightly. Remove from heat and cool to room temperature.
- Prepare the crunchy base: Pulse graham crackers or wafers in a food processor until coarse crumbs form. Stir in melted butter and press a spoonful into the bottom of each cup. For a lighter crunch, use 1 1/2 cups granola instead.
- Whip the cream layer: Beat heavy cream, cream cheese, and powdered sugar with a hand mixer until soft peaks form (about 2–3 minutes). If using coconut cream, chill the can overnight and scoop the solid part.
- Assemble: Layer crumbs, whipped cream, a spoonful of compote, and repeat if cups allow. Finish with a sprinkle of toasted nuts or extra crumbs. Chill 30 minutes before serving.
Notes
Chill the mixing bowl and beaters before whipping cream for faster, more stable peaks. Use toppings just before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg