No-Bake Strawberry Shortcake Cups – Easy, Fresh, and Ready Fast

When you want something sweet and impressive without turning on the oven, these No-Bake Strawberry Shortcake Cups are a winner. They’re light, creamy, and full of fresh strawberry flavor. You get the classic shortcake vibe with a fraction of the effort.

These are great for weeknight treats, last-minute guests, or warm days when baking just isn’t happening. Best of all, you can make them ahead and customize them for any crowd.

Print Recipe

No-Bake Strawberry Shortcake Cups - Easy, Fresh, and Ready Fast

Prep Time15 minutes mins

Total Time15 minutes mins

Servings: 6 servings

Ingredients

• Fresh strawberries: About 1 pound, hulled and sliced.
• Granulated sugar: 2–3 tablespoons to macerate the berries.
• Lemon juice: 1 teaspoon for brightness (optional).
• Heavy whipping cream: 1 cup, chilled.
• Powdered sugar: 2–3 tablespoons for the cream.
• Vanilla extract: 1 teaspoon.
• Mascarpone or cream cheese: 3–4 ounces, softened (optional for extra body).
• Shortbread cookies, vanilla wafers, or graham crackers: 1½–2 cups, crushed into crumbs.
• Unsalted butter: 2 tablespoons, melted (optional, helps bind crumbs).
• Pinch of salt: To balance flavors.
• Glass cups or jars: 6–8 small cups or 4 larger ones.

Instructions

• Prep the strawberries: Toss sliced strawberries with granulated sugar and lemon juice. Let sit 10–15 minutes until they release juices and turn glossy.
• Make the crumb layer: Crush cookies or crackers into fine crumbs.Stir in a pinch of salt and melted butter until it resembles wet sand. If skipping butter, just use the crumbs as-is.
• Whip the cream: Beat cold heavy cream with powdered sugar and vanilla to soft peaks. For extra stability, beat the mascarpone or cream cheese separately until smooth, then fold it into the whipped cream.
• Layer the cups: Spoon a couple tablespoons of crumbs into each cup.Add a layer of strawberries with some of their syrup. Top with a generous dollop of cream. Repeat layers if your cups are tall.
• Finish and chill: Top with a few strawberry slices and a sprinkle of crumbs.Chill 20–30 minutes to let flavors meld, or serve right away if you’re in a rush.
• Serve: Enjoy cold. Add fresh mint, lemon zest, or a drizzle of strawberry syrup if you like.

Why This Recipe Works

• No oven needed: Quick to assemble, perfect for hot days or busy schedules.
• Layered texture: Buttery cookie crumbs, juicy strawberries, and fluffy cream make every bite balanced.
• Simple ingredients: Everything is easy to find and budget-friendly.
• Scales well: Make a couple cups or a whole tray for a party without fuss.
• Customizable: Swap cookies, tweak sweetness, or add mix-ins to fit your taste.

What You’ll Need

• Fresh strawberries: About 1 pound, hulled and sliced.
• Granulated sugar: 2–3 tablespoons to macerate the berries.
• Lemon juice: 1 teaspoon for brightness (optional).
• Heavy whipping cream: 1 cup, chilled.
• Powdered sugar: 2–3 tablespoons for the cream.
• Vanilla extract: 1 teaspoon.
• Mascarpone or cream cheese: 3–4 ounces, softened (optional for extra body).
• Shortbread cookies, vanilla wafers, or graham crackers: 1½–2 cups, crushed into crumbs.
• Unsalted butter: 2 tablespoons, melted (optional, helps bind crumbs).
• Pinch of salt: To balance flavors.
• Glass cups or jars: 6–8 small cups or 4 larger ones.

How to Make It

1. Prep the strawberries: Toss sliced strawberries with granulated sugar and lemon juice. Let sit 10–15 minutes until they release juices and turn glossy.
2. Make the crumb layer: Crush cookies or crackers into fine crumbs.

   Stir in a pinch of salt and melted butter until it resembles wet sand. If skipping butter, just use the crumbs as-is.

3. Whip the cream: Beat cold heavy cream with powdered sugar and vanilla to soft peaks. For extra stability, beat the mascarpone or cream cheese separately until smooth, then fold it into the whipped cream.
4. Layer the cups: Spoon a couple tablespoons of crumbs into each cup.

   Add a layer of strawberries with some of their syrup. Top with a generous dollop of cream. Repeat layers if your cups are tall.

5. Finish and chill: Top with a few strawberry slices and a sprinkle of crumbs.

   Chill 20–30 minutes to let flavors meld, or serve right away if you’re in a rush.

6. Serve: Enjoy cold. Add fresh mint, lemon zest, or a drizzle of strawberry syrup if you like.

Keeping It Fresh

Assemble up to 4 hours ahead for best texture; the crumbs soften slightly but stay pleasantly crisp. Store covered in the fridge.

For longer storage, keep components separate: strawberries (up to 24 hours), whipped cream (up to 24 hours), and crumbs (room temp, airtight, 3–4 days). Avoid freezing—the berries weep and the cream loses its texture.

Why This is Good for You

• Strawberries are nutrient-dense: They’re rich in vitamin C, fiber, and antioxidants.
• Reasonable portions: Built-in portion control keeps servings balanced.
• Less sugar than cake: You can control the sweetness and skip heavy frostings.
• Optional protein boost: Mascarpone or Greek yogurt adds a bit of protein and makes it more satisfying.

Pitfalls to Watch Out For

• Watery berries: If your strawberries are very juicy, spoon them out with a slotted spoon to avoid soggy layers.
• Overwhipped cream: Stop at soft-to-medium peaks. If it looks grainy, fold in a splash of cream to smooth it out.
• Too-sweet layers: Taste as you go. The cookie crumbs add sweetness, so adjust sugar in the cream or berries.
• Crumbs too loose: If the base doesn’t hold, add a little more melted butter or press it lightly into the cup.

Variations You Can Try

• Berry swap: Use raspberries, blueberries, or a mix.
• Lemon shortcake cups: Add lemon zest to the cream and use lemon cookies.
• Greek yogurt cream: Fold half whipped cream and half Greek yogurt for tang and extra protein.
• Gluten-free: Use gluten-free shortbread or almond cookies.
• Chocolate twist: Add mini chocolate chips to the cream or drizzle with chocolate sauce.
• Adults-only: Splash a teaspoon of Grand Marnier or limoncello over the berries.

FAQ

Can I make these a day ahead?

You can prep components a day ahead, but assemble within 4–6 hours of serving for the best texture.

Fully assembled cups will soften overnight.

What if I don’t have heavy cream?

Use canned whipped cream just before serving, or swap in a mix of Greek yogurt and a bit of cream cheese for a thicker, tangier layer.

Do I need the melted butter in the crumbs?

No, but it helps bind the layer and adds richness. If skipping butter, pack the crumbs gently and serve soon after assembling.

Can I use frozen strawberries?

Fresh is best for texture. If using frozen, thaw, drain well, and sweeten lightly.

The juices will be heavier, so use a light hand when layering.

How do I stabilize the cream for parties?

Fold in mascarpone or cream cheese, or add 1 teaspoon of instant vanilla pudding mix to the cream before whipping for extra hold.

What size cups should I use?

Six to eight 6–8 ounce cups work well. For minis, use small glasses or shot cups and make single layers.

Final Thoughts

These No-Bake Strawberry Shortcake Cups deliver classic flavor with almost no effort. They’re fresh, flexible, and perfect for any occasion—from backyard dinners to holiday desserts.

Keep the ingredients simple, layer with care, and let the strawberries shine. Once you try them, they’ll become a go-to treat you can whip up anytime.