Strawberry Shortcake Crunch Cups are a delightful and refreshing dessert that combines the classic flavors of strawberry shortcake with a fun and crunchy twist. Perfect for summer gatherings, these no-bake strawberry shortcake cups feature layers of whipped cream, fresh strawberries, and a crunchy topping that will satisfy your sweet tooth while keeping things light and enjoyable.
Ingredients
Scale:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
1/2 cup crushed cookies (such as Nilla Wafers or Oreos)
Fresh mint leaves for garnish (optional)
Instructions
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Spoon about 2 tablespoons of the crust mixture into the bottom of each dessert cup or glass. Press down gently to form an even layer.
In a large mixing bowl, whip the heavy cream using an electric mixer on medium speed. Gradually add powdered sugar and vanilla extract. Continue whipping until stiff peaks form, about 3-5 minutes.
Spoon a layer of whipped cream over the graham cracker crust in each cup, smoothing the top with a spatula.
Evenly distribute the sliced fresh strawberries over the whipped cream layer in each cup. Use a spoon to gently press them into the cream.
Add another layer of whipped cream on top of the strawberries, smoothing it out. Follow with another layer of the crust mixture on top.
Sprinkle the crushed cookies over the final layer of whipped cream.
Place the assembled Strawberry Shortcake Crunch Cups in the refrigerator for at least 1 hour.
Just before serving, garnish each cup with a fresh mint leaf, if desired.
