Layers of whipped mascarpone cream, crushed biscuits, and fresh strawberries stacked in small glasses. This no bake strawberry dessert takes 10 minutes to put together and needs no oven at all.
You whip the cream and mascarpone together with sugar and vanilla until it gets thick and holds its shape. A packet of cream stabilizer keeps the layers firm so they do not collapse in the glass, even after a few hours in the fridge.
This version comes from @ferah_kitchen on Instagram. Eat it straight away or chill it for 2 hours so the biscuit crumbs soften slightly and the layers meld together.
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No Bake Strawberry Dessert Cups
Course: DessertCuisine: InternationalDifficulty: Easy4
servings10
minutes610
kcal10 min
Layered mascarpone cream, crushed digestive biscuits, and chopped fresh strawberries in individual glasses. No oven, no cooking, 10 minutes from start to finish. Recipe by @ferah_kitchen.
Ingredients
12 digestive biscuits (or graham crackers)
200 g (7 oz) fresh strawberries
250 g (9 oz) mascarpone cheese
400 ml (1¾ cups) cold heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
1 packet whipped cream stabilizer (or 1 tablespoon cornstarch)
Directions
- Crush the biscuits: Put the biscuits in a sealed bag and crush them with a rolling pin until you have fine crumbs. You can also use a food processor.
- Chop the strawberries: Set aside 3-4 strawberries for decoration. Cut the rest into small pieces.
- Make the cream: Pour the cold heavy cream into a large bowl. Add the mascarpone, sugar, vanilla, and cream stabilizer. Whip with an electric mixer until the mixture is thick and holds its shape when you lift the whisk out.
- Layer the dessert: Spoon or pipe a layer of cream into each glass. Add a layer of biscuit crumbs, then a layer of chopped strawberries. Repeat the layers until the glass is full. A piping bag makes this neater, but a spoon works fine too.
- Finish: Top each glass with a final layer of cream, a sprinkle of biscuit crumbs, and a strawberry half.
- Serve now or chill: You can eat this straight away or cover the glasses and refrigerate for up to 2 hours. Chilling lets the biscuit layer soften slightly.
Notes
- Use the coldest cream you can. Warm cream will not whip properly. You can swap strawberries for raspberries, blueberries, or mango. Original recipe by @ferah_kitchen on Instagram.
FAQs
Can I use cream cheese instead of mascarpone?
Yes. Full-fat cream cheese works as a substitute. It has a slightly tangier taste than mascarpone, but it whips and sets the same way. Do not use low-fat cream cheese because it has too much water and the cream will not hold its shape.
How do I make sure the cream whips properly?
The cream and the bowl both need to be very cold. If your cream is room temperature it will stay liquid no matter how long you whip it. Put the bowl in the freezer for 10 minutes before you start. Also make sure you are using heavy whipping cream, not single cream or half-and-half. The cream stabilizer also helps it set faster and stay firm longer.
How long do these dessert cups last in the fridge?
They keep well for up to 24 hours covered in the fridge. After that the biscuit layer absorbs too much moisture and goes soft. For the best texture, make them the same day you plan to eat them.
Can I make this in one big bowl instead of cups?
Yes. Use a glass bowl or a rectangular dish so you can see the layers through the side. The method is the same, just layer everything the same way. Scoop out portions with a spoon when you serve.
What biscuits work best for this?
Digestive biscuits, graham crackers, or any plain butter biscuit that crushes into fine crumbs. Avoid anything with chocolate coating because it melts into the cream and looks messy. The plainer the biscuit, the better it works as a neutral crunchy layer between the cream and fruit.
