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Delicious No-Bake Strawberry Shortcake Cups layered with fresh berries, creamy whipped topping, and golden shortcake pieces.

No-Bake Strawberry Shortcake Cups with a Balsamic Twist

These No-Bake Strawberry Shortcake Cups are a refreshing, simple dessert perfect for summer entertaining. Combining a crunchy cookie and freeze-dried strawberry crust with creamy cheesecake pudding and balsamic-macerated fresh strawberries, they offer sophisticated flavor in a portable cup.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Dessert
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 vanilla sandwich cookies
  • 2/3 cup freeze-dried strawberries
  • 2 boxes instant cheesecake pudding mix (3.4 oz each)
  • 4 cups milk
  • 3 cups diced fresh strawberries
  • a splash of balsamic vinegar
  • a sprinkle of sugar
  • Whipped topping in a can (such as Redi-Whip)

Equipment

  • Food processor (or gallon plastic bag & rolling pin)
  • Large bowl
  • Balloon whisk
  • 12 plastic cups (4 oz each) or Mason jars

Method
 

Prepare the Crust
  1. Pulse sandwich cookies and dehydrated strawberries in a food processor until finely crushed. If you do not have a food processor, place the ingredients into a gallon plastic bag and use a rolling pin to finely crush them.
Make the Pudding
  1. In a large bowl, combine the cheesecake pudding and milk. Whisk the mixture until it is completely smooth.
  2. Set the bowl aside in the fridge for 10 minutes to allow the pudding to set firmly.
Assemble the Layers
  1. Into 12 plastic cups of 4 oz. each, place a spoonful or two of the cookie crumbs.
  2. If you are using the balsamic twist, toss your diced strawberries with a splash of vinegar and sugar 15 minutes before this step.
  3. Add a layer of the set pudding on top of the crumbs.
  4. Finish the assembly by topping each cup with the diced strawberries and their juices.
Garnish
  1. Refrigerate the dessert cups until you are ready to serve your guests.
  2. Just prior to serving, top each cup with a drizzle of whipped topping.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 50IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For best transport, use lidded Mason jars and keep them in a chilled cooler. To prevent soggy crusts, layer the pudding gently and keep cups upright. While canned whipped topping is convenient, a stabilized homemade version (heavy cream with a teaspoon of instant pudding mix) will hold its shape longer for outdoor events. Chill serving cups in the freezer beforehand to maintain temperature. Avoid macerating strawberries for over 30 minutes to prevent mushiness. These cups are best consumed within 24 hours as the crust softens over time. Do not freeze.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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