Captivating Introduction
There’s something instantly heartwarming about the first forkful of a Strawberry Cream Dessert Cup: the sweet aroma of ripe strawberries, the light cloud of vanilla-scented whipped cream, and the gentle, buttery crunch of graham crumbs. Each spoonful sends a pleasant contrast of textures—silky, airy cream meeting juicy berry and crisp crumbs—soothing and celebratory at once. This dessert feels like summer wrapped in a glass, yet it’s equally at home on a chilly evening when you want a bright finish to a cozy dinner.
Strawberry Cream Dessert Cups are perfect for lazy weekend brunches, last-minute dinner parties, and holiday buffets because they’re quick to assemble, visually charming, and universally loved. If you enjoy strawberry-forward treats, you might also like my chocolate-strawberry swirl cheesecake cups for a richer celebration—see the recipe for a decadent alternative here: chocolate-strawberry swirl cheesecake cups.
Dive in—these cups are an effortless way to make any moment feel a little more special.
Dish Snapshot
Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 15 minutes (+ 30 minutes chilling)
Servings: 6 dessert cups
Difficulty Level: Easy — great for beginner cooks and busy hosts
Nutrition Highlights
Estimated nutrition per serving (1 of 6), verified using USDA FoodData Central values for ingredients and general guidance from government and medical nutrition resources (USDA, Mayo Clinic):
- Calories: ~430 kcal
- Protein: ~3.5 g
- Carbohydrates: ~32.5 g (including ~25 g sugars)
- Fat: ~33 g (mostly from heavy cream and graham crumbs)
- Fiber: ~1.5 g
- Sodium: depends on graham crackers used, approx 150–200 mg
Notes on sources and verification:
- Ingredient calorie and macronutrient estimates were derived from USDA FoodData Central standard values for heavy cream, granulated sugar, graham crackers, and strawberries.
- For general food-safety guidance (room-temperature time limits for dairy), see CDC recommendations on perishable foods.
If you need a lighter profile, see the Variations section below for lower-calorie swaps.
Perfect For…
These Strawberry Cream Dessert Cups are ideal for occasions that call for a pretty, no-fuss dessert:
- Quick entertainings and potlucks — assemble ahead and chill for transport.
- Brunches and afternoon tea — they look elevated next to scones or sandwiches.
- Crowd-pleasing summer treats — bright, fresh strawberries make them seasonal showstoppers.
- Comforting single-serve desserts when you want something cozy but uncomplicated.
They’re particularly effective when you want an elegant-looking dessert without pulling out the oven or spending hours on pastry.
Preparation Guide
Ingredients (makes 6 cups)
- 2 cups heavy whipping cream (480 ml)
- 1/4 cup granulated sugar (50 g) — plus more to taste if using less-sweet berries
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced (about 300 g)
- 1 1/2 cups graham cracker crumbs (about 150 g)
- Mint leaves, for garnish
Optional ingredients and substitutions
- For a tangy lift: fold 1/4–1/2 cup mascarpone or cream cheese into the whipped cream.
- Lower-sugar option: replace granulated sugar with 2–3 tablespoons powdered erythritol or 2 tablespoons honey/maple syrup (adjust sweetness to taste).
- Gluten-free: use gluten-free graham crackers or almond flour crumbs (may change texture).
- Vegan: use chilled full-fat coconut cream (see Variations).
Step-by-step Instructions
- Chill a mixing bowl and beaters in the freezer for 5–10 minutes (cold tools help the cream whip faster).
- Pour the heavy cream into the chilled bowl. Add granulated sugar and vanilla extract. Whip on medium-high speed until soft peaks form—stop when peaks hold shape but are still silky (about 2–3 minutes). Avoid overwhipping to prevent grainy texture.
- Prepare your serving cups. Start with a 2–3 tablespoon layer of graham cracker crumbs in the bottom of each cup.
- Add a layer of sliced strawberries (about 2–3 tablespoons).
- Spoon or pipe a layer of whipped cream over the strawberries (about 2–3 tablespoons).
- Repeat layers (crumbs → strawberries → cream) until the cups are filled, ending with a dollop of whipped cream.
- Top with a small sprinkle of graham crumbs and a fresh mint leaf for color.
- Chill the assembled cups for at least 30 minutes before serving to let flavors marry and crumbs soften slightly.
Practical tips
- Avoid overmixing the cream: once stiff peaks form, stop. Overwhipping leads to butter formation.
- If your whipped cream starts to separate, gently fold in 1–2 tablespoons of unwhipped cream to bring it back.
- Press graham crumbs lightly into the bottom layer to form a base that holds the next layers better.
- Make components ahead: graham crumbs and sliced strawberries can be prepped up to 24 hours ahead and refrigerated separately.
Best Pairings
Serve It Up
- Serve plain for a classic finish, or add a drizzle of aged balsamic reduction for a grown-up twist.
- Offer alongside shortbread cookies or biscotti for extra crunch.
- Pair with a cup of freshly brewed coffee, an Earl Grey tea, or a glass of chilled Prosecco for a celebratory touch.
- For a family-friendly pairing, place a chilled glass of creamy strawberry milkshake beside the cups—try this recipe for a matching flavor profile: creamy strawberry milkshake.
Presentation tips
- Use clear glasses to show the layers.
- Garnish with a small mint sprig and one halved strawberry per cup for polish.
Storage Instructions
Keeping it Fresh
- Room temperature: Not recommended beyond 2 hours. Dairy-based desserts are perishable—follow CDC guidelines that perishable foods should not be left out more than 2 hours (1 hour if >90°F / 32°C).
- Refrigeration: Store in an airtight container or cover cups with plastic wrap. Best consumed within 48 hours; texture and whipped cream stability decline after the first day.
- Freezer: Assembled cups don’t freeze well—whipped cream weeps and becomes icy. You can freeze graham crumb mixture or prepped strawberries separately for up to 1 month; thaw in the refrigerator before assembling.
Chef’s Advice
- Use the freshest ripe-but-firm strawberries you can find for the best texture and flavor; overly soft berries can become watery.
- Chill your tools and ingredients—cold cream whips to stable peaks faster and with a smoother texture.
- If you want stabilized whipped cream that holds for longer (helpful for buffets): sprinkle 1 teaspoon of unflavored gelatin (bloomed in 2 tablespoons warm water) into the whipped cream as you beat, or use 2 tablespoons of instant vanilla pudding mix folded into the cream.
- For a crisper crumb layer, bake the graham crumbs briefly (350°F / 175°C for 4–6 minutes) tossed with a tablespoon of melted butter and cool before assembling.
Creative Twists
- Vegan & Gluten-Free: Use full-fat canned coconut cream (chilled and whipped), 3 tablespoons maple syrup, 1 tsp vanilla, and gluten-free graham or almond flour crumbs. Layer with macerated strawberries (toss strawberries with 1–2 tbsp maple syrup).
- Lemon-Strawberry Cups: Fold 1–2 tablespoons of lemon curd into the whipped cream for a bright, tangy contrast.
- Chocolate Crunch: Add a tablespoon or two of finely chopped dark chocolate or chocolate cookie crumbs to alternate layers for a richer, bakery-style version.
- Mascarpone Layer: Mix 1/2 cup mascarpone with 2 tablespoons powdered sugar and fold into half of the whipped cream for a creamier, tangier middle layer.
All Your Questions Answered
Q: Can I use frozen strawberries?
A: Yes—thaw and drain them well, then pat dry to avoid excess moisture. Frozen berries will be softer and slightly juicier, which may affect layering.
Q: How can I make the whipped cream last longer without collapsing?
A: Use chilled equipment, avoid overwhipping, and consider stabilizing with a small amount of gelatin or instant pudding mix (see Chef’s Advice).
Q: Can I make these ahead for a party?
A: You can prep components (crumbs and sliced berries) up to 24 hours ahead and whip cream just before assembly for the freshest texture. If assembled early, keep refrigerated and plan to serve within 24–48 hours.
Q: What’s a lighter alternative for fewer calories?
A: Substitute half the heavy cream with chilled low-fat Greek yogurt or use a lighter whipped topping—note the texture and flavor will be less rich.
Q: Any tips for preventing soggy crumbs?
A: Keep the crumb layer slightly compacted and layer cream sparingly at first. Chill the cups after assembly so the crumbs set against the cream.
Conclusion
These Strawberry Cream Dessert Cups are a simple way to deliver an elegant, crowd-pleasing dessert—fresh, fast, and adaptable. Try the variations, stabilize the cream if you need longer hold time for a buffet, and don’t be afraid to mix in chocolate or lemon for contrast. If you’d like more no-bake inspiration and tips for similar strawberry parfaits, check out this helpful guide to No Bake Strawberry Dessert Cups (Easy + Tips) – Pastry Wishes and a delightful mini-parfait approach in Strawberries and Whipped Cream | Tastes of Lizzy T.
I’d love to see how your cups turn out—share photos, tweaks, and questions so we can build a community of simple, delicious dessert lovers.
Print
Strawberry Cream Dessert Cups
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful no-bake dessert that combines fresh strawberries, fluffy whipped cream, and a crunchy graham cracker base for a refreshing summer treat.
Ingredients
- 2 cups heavy whipping cream (480 ml)
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced (about 300 g)
- 1 1/2 cups graham cracker crumbs (about 150 g)
- Mint leaves, for garnish
Instructions
- Chill a mixing bowl and beaters in the freezer for 5–10 minutes.
- Pour the heavy cream into the chilled bowl. Add granulated sugar and vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes).
- Prepare the serving cups with a 2–3 tablespoon layer of graham cracker crumbs at the bottom of each cup.
- Add a layer of sliced strawberries (about 2–3 tablespoons).
- Spoon or pipe a layer of whipped cream over the strawberries (about 2–3 tablespoons).
- Repeat layers (crumbs → strawberries → cream) until the cups are filled, ending with a dollop of whipped cream.
- Top with a small sprinkle of graham crumbs and a fresh mint leaf for color.
- Chill the assembled cups for at least 30 minutes before serving.
Notes
Use the freshest strawberries for the best flavor. Chill ingredients for better whipped cream consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 25g
- Sodium: 175mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32.5g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 130mg
