Heavenly strawberry season is here, and we’ve gathered the most delightful, easy-to-make desserts to celebrate! Whether you’re craving a quick weeknight treat or planning a special gathering, these simple recipes will satisfy your sweet tooth without complicated steps. From no-bake delights to classic favorites with a twist, get ready to fall in love with strawberries all over again. Let’s dive into these irresistible creations!
Strawberry Shortcake Parfaits
Kickstart your dessert game with these stunning strawberry shortcake parfaits. Layer fluffy golden cake with juicy macerated berries and billowy whipped cream for the ultimate make-ahead treat that looks as incredible as it tastes.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened at room temperature
– ¾ cup whole milk, cold from the refrigerator
– 2 large eggs, farm-fresh and at room temperature
– 2 tsp baking powder
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– 1 lb fresh strawberries, hulled and sliced
– 2 tbsp granulated sugar for macerating
– 2 cups heavy whipping cream, ice-cold
– ¼ cup powdered sugar
– 1 tsp pure vanilla extract for whipped cream
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ¼ tsp fine sea salt in a medium bowl.
3. Beat ½ cup softened unsalted butter with an electric mixer on medium speed for 1 minute until pale and creamy.
4. Add 2 room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 tsp pure vanilla extract until just combined.
6. Alternate adding the dry ingredients and ¾ cup cold whole milk to the butter mixture, beginning and ending with dry ingredients, mixing on low speed until smooth.
7. Pour the batter into the prepared pan and bake at 350°F for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Combine 1 lb sliced strawberries with 2 tbsp granulated sugar in a bowl, stirring gently to coat every berry.
10. Let the strawberries macerate at room temperature for 20 minutes until they release their ruby-red juices.
11. Whip 2 cups ice-cold heavy whipping cream with ¼ cup powdered sugar and 1 tsp vanilla extract on high speed for 2-3 minutes until stiff peaks form.
12. Crumble the cooled cake into bite-sized pieces using your hands.
13. Layer cake crumbs, macerated strawberries with their juices, and whipped cream in parfait glasses, repeating until glasses are full.
14. Chill the assembled parfaits in the refrigerator for at least 30 minutes before serving.
A symphony of textures awaits—fluffy cake soaks up the sweet strawberry syrup while clouds of whipped cream melt on your tongue. Serve these in clear mason jars to showcase those beautiful layers, or top with extra fresh berries for an Instagram-worthy finish that’s guaranteed to disappear fast.
Quick Strawberry Romanoff
Zap your dessert game with this 15-minute strawberry Romanoff. Whip up creamy clouds of vanilla-laced goodness that’ll make your taste buds dance. Forget complicated recipes—this is pure fruity indulgence in minutes.
Ingredients
– 1 pound fresh ripe strawberries, hulled and sliced
– 1 cup cold heavy whipping cream
– 1/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed orange juice
– 1 teaspoon finely grated orange zest
Instructions
1. Chill a large metal mixing bowl and whisk attachment in your freezer for 15 minutes.
2. Pour 1 cup cold heavy whipping cream into the chilled bowl.
3. Add 1/4 cup granulated sugar to the cream.
4. Whip the cream and sugar on medium-high speed for 2-3 minutes until soft peaks form.
5. Add 1 teaspoon pure vanilla extract to the whipped cream.
6. Gently fold in 1/2 cup sour cream until just combined.
7. Combine 1 pound hulled and sliced fresh strawberries with 1 tablespoon freshly squeezed orange juice in a separate bowl.
8. Sprinkle 1 teaspoon finely grated orange zest over the strawberries.
9. Gently fold the strawberry mixture into the cream base until ribbons of pink appear.
10. Divide the mixture among four serving glasses immediately.
11. Refrigerate for exactly 10 minutes to let flavors meld while maintaining texture.
12. Serve chilled with an extra strawberry slice on top for garnish.
Marvel at the silky cream coating each juicy strawberry slice. The orange zest adds bright citrus notes that cut through the rich vanilla base perfectly. Try layering it with crushed shortbread cookies for a deconstructed cheesecake vibe, or serve over warm pound cake for ultimate comfort dessert.
Easy Strawberry Yogurt Popsicles
Unexpectedly simple, wildly refreshing—these strawberry yogurt popsicles are your new summer obsession. Grab your blender and let’s make magic happen in minutes. Perfect for beating the heat with zero fuss.
Ingredients
- 2 cups ripe, juicy strawberries, hulled and halved
- 1 cup thick, creamy Greek yogurt
- 1/4 cup golden, raw honey
- 1 tsp bright, fresh lemon juice
- 1 tsp pure vanilla extract
Instructions
- Combine 2 cups ripe, juicy strawberries, 1 cup thick, creamy Greek yogurt, 1/4 cup golden, raw honey, 1 tsp bright, fresh lemon juice, and 1 tsp pure vanilla extract in a high-speed blender.
- Blend on high speed for 45-60 seconds until completely smooth and no strawberry chunks remain.
- Taste the mixture and adjust sweetness if needed—this is your chance to perfect the flavor before freezing.
- Pour the smooth mixture into 6 standard popsicle molds, filling each cavity to 1/4 inch from the top.
- Insert popsicle sticks at a 45-degree angle for better stability and easier removal later.
- Freeze the molds for at least 6 hours or overnight until completely solid—test by gently tugging a stick.
- Run warm water over the outside of the molds for 15-20 seconds to loosen the popsicles.
- Gently pull each popsicle straight out of its mold to prevent breaking.
Perfectly creamy with bursts of real strawberry flavor in every bite. The honey adds just enough sweetness without overpowering the tangy yogurt base. Try dipping these in dark chocolate or crushing them over morning oatmeal for an extra treat.
Strawberry and Cream Cheese Pastries
Bake these strawberry and cream cheese pastries and watch them disappear faster than your phone battery. These flaky, fruit-filled treats deliver that perfect sweet-tangy combo in every buttery bite. Seriously, your kitchen will smell like a professional bakery in under 30 minutes.
Ingredients
– 1 package frozen puff pastry sheets, thawed but still cold
– 8 ounces cream cheese, softened at room temperature
– 1/4 cup granulated sugar, plus extra for sprinkling
– 1 teaspoon pure vanilla extract
– 1 cup fresh strawberries, finely diced with juices reserved
– 1 large egg, beaten until smooth
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold both puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.
3. In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar and vanilla extract until completely smooth.
4. Spoon 2 tablespoons of the cream cheese mixture onto the center of each pastry square, leaving a 1-inch border clean around the edges.
5. Top the cream cheese with 1 tablespoon of diced strawberries and their natural juices per pastry.
6. Brush the exposed pastry edges with the beaten egg using a pastry brush.
7. Fold each pastry square diagonally to form triangles, pressing the edges firmly with your fingers to seal.
8. Use a fork to crimp the sealed edges, creating both decoration and ensuring no filling escapes during baking.
9. Brush the tops of all pastries with the remaining beaten egg for golden browning.
10. Sprinkle each pastry generously with extra granulated sugar for a sparkling, crisp finish.
11. Cut three small slits in the top of each pastry to allow steam to escape during baking.
12. Bake at 400°F for 18-22 minutes until the pastries are puffed and deep golden brown.
13. Transfer the baked pastries to a wire rack and let cool for 10 minutes before serving.
Create the ultimate dessert experience by serving these warm pastries with a scoop of vanilla ice cream. The flaky layers shatter beautifully against the creamy filling, while the sweet strawberries provide bursts of fruity freshness. Drizzle with melted chocolate or dust with powdered sugar for extra indulgence.
Simple Strawberry Sorbet
Tired of complicated desserts? This vibrant sorbet needs just three ingredients and zero churning. Transform sweet summer strawberries into a silky frozen treat in minutes.
Ingredients
– 1 pound fresh ripe strawberries, hulled and sliced
– ¾ cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup cold water
Instructions
1. Combine 1 pound hulled and sliced fresh strawberries, ¾ cup granulated sugar, and ¼ cup cold water in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
3. Remove the saucepan from heat and stir in 2 tablespoons freshly squeezed lemon juice.
4. Carefully pour the warm strawberry mixture into a blender and blend on high speed until completely smooth, about 1 minute.
5. Strain the blended mixture through a fine-mesh sieve into a shallow metal baking dish to remove any seeds.
6. Cool the strained mixture at room temperature for 15 minutes, then cover tightly with plastic wrap.
7. Place the covered dish in the freezer and freeze until the edges begin to set, about 1 hour.
8. Remove the partially frozen sorbet from freezer and scrape the edges toward the center with a fork.
9. Return the dish to freezer and continue freezing until firm but still scoopable, about 3-4 hours.
10. Scoop the finished sorbet into chilled bowls or glasses for serving.
Melt-in-your-mouth smooth with intense berry flavor that bursts with freshness. Serve it in hollowed-out lemon halves for a stunning presentation, or layer it with vanilla bean ice cream for an epic dessert parfait. The vibrant pink color and bright acidity make this the perfect palate cleanser between courses.
No-Bake Strawberry Cheesecake Jars
Let’s skip the oven and dive straight into these dreamy strawberry cheesecake jars. Layer creamy filling with sweet strawberry sauce in minutes—perfect for warm days when you crave something cool and indulgent. Grab your jars and get ready to assemble!
Ingredients
– 1 ½ cups finely crushed graham cracker crumbs
– 6 tablespoons melted salted butter
– 8 ounces softened full-fat cream cheese
– ½ cup powdered sugar
– 1 teaspoon pure vanilla extract
– 1 cup chilled heavy whipping cream
– 2 cups fresh ripe strawberries, hulled and diced
– ¼ cup granulated sugar
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Combine 1 ½ cups finely crushed graham cracker crumbs with 6 tablespoons melted salted butter in a medium bowl.
2. Press 2 tablespoons of the graham cracker mixture firmly into the bottom of each 8-ounce jar using the back of a spoon.
3. Chill the crust layers in the refrigerator for 15 minutes to set while you prepare the filling.
4. Beat 8 ounces softened full-fat cream cheese with ½ cup powdered sugar and 1 teaspoon pure vanilla extract in a large bowl until completely smooth and lump-free.
5. Whip 1 cup chilled heavy whipping cream in a separate bowl until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
7. Combine 2 cups fresh ripe strawberries, ¼ cup granulated sugar, and 1 tablespoon freshly squeezed lemon juice in a small saucepan.
8. Cook the strawberry mixture over medium heat for 8-10 minutes, stirring frequently, until the strawberries break down and the sauce thickens slightly.
9. Remove the strawberry sauce from heat and let it cool completely to room temperature.
10. Spoon half of the cream cheese filling over the chilled crusts in each jar.
11. Layer half of the cooled strawberry sauce over the cream cheese filling.
12. Repeat with remaining cream cheese filling and strawberry sauce, ending with a strawberry layer on top.
13. Refrigerate the assembled jars for at least 4 hours, or until fully set and chilled.
14. Serve chilled directly from the jars with spoons.
Ready to dig in? The creamy, tangy filling contrasts beautifully with the sweet-tart strawberry swirls and crunchy graham cracker base. For a fun twist, top with fresh mint leaves or chocolate shavings right before serving—these portable treats are perfect for picnics or late-night cravings.
Strawberry and White Chocolate Mousse
Ingredients
- 2 cups fresh, ripe strawberries, hulled and sliced
- 8 oz high-quality white chocolate, finely chopped
- 1 cup heavy whipping cream, chilled
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- Fresh mint leaves for garnish
Instructions
- Puree 1 cup of sliced strawberries in a blender until completely smooth.
- Strain the strawberry puree through a fine-mesh sieve to remove seeds, pressing with a spatula.
- Melt white chocolate in a double boiler over gently simmering water, stirring constantly with a rubber spatula until completely smooth.
- Remove melted chocolate from heat and immediately whisk in the strained strawberry puree until fully incorporated.
- Whip chilled heavy cream in a cold metal bowl using an electric mixer on medium-high speed until soft peaks form.
- Gently fold one-third of the whipped cream into the chocolate-strawberry mixture to lighten it.
- Fold in remaining whipped cream using a cutting motion with a spatula to maintain airiness.
- In a separate clean, dry bowl, whip room-temperature egg whites with a pinch of salt until foamy.
- Gradually add granulated sugar while continuing to whip on high speed until stiff, glossy peaks form.
- Fold the meringue into the mousse mixture in three additions, being careful not to deflate the mixture.
- Divide the mousse among serving glasses, filling each about three-quarters full.
- Chill the mousses in the refrigerator for at least 4 hours, or until fully set.
- Top each serving with remaining sliced strawberries and fresh mint leaves just before serving.
Make this mousse your signature dessert—the cloud-like texture melts instantly while the sweet-tart strawberry cuts through the rich white chocolate. Serve it in clear glasses to showcase those gorgeous pink layers, or layer with crumbled shortbread cookies for extra crunch. This elegant dessert feels fancy but comes together with surprisingly simple techniques.
Strawberry Chia Seed Pudding
Kickstart your morning with this vibrant strawberry chia pudding that blends creamy texture with fresh berry sweetness. Prep it tonight for tomorrow’s grab-and-go breakfast perfection—your taste buds will thank you.
Ingredients
– 1 cup fresh ripe strawberries, hulled and sliced
– 2 tbsp pure maple syrup
– 1 tsp fresh lemon juice
– 1 cup creamy coconut milk
– ¼ cup black chia seeds
– ½ tsp pure vanilla extract
– Pinch of fine sea salt
Instructions
1. Combine 1 cup fresh ripe strawberries, 2 tbsp pure maple syrup, and 1 tsp fresh lemon juice in a blender.
2. Blend on high speed for 30 seconds until completely smooth and vibrant pink.
3. Pour the strawberry puree through a fine-mesh sieve into a medium bowl to remove seeds.
4. Whisk in 1 cup creamy coconut milk until fully incorporated with the strawberry puree.
5. Add ¼ cup black chia seeds and ½ tsp pure vanilla extract to the liquid mixture.
6. Whisk vigorously for 1 minute to prevent clumping and ensure even distribution.
7. Cover the bowl tightly with plastic wrap, pressing it directly against the pudding surface.
8. Refrigerate for at least 6 hours or overnight until thickened to a spoonable consistency.
9. Stir the pudding thoroughly before serving to redistribute any settled chia seeds.
10. Divide the pudding evenly among 2 serving jars or bowls.
Perfectly creamy with pops of strawberry flavor, this pudding develops a luxurious thickness overnight. Top with fresh berry slices and crunchy granola for contrasting textures, or layer it with Greek yogurt for a protein-packed parfait.
Simple Strawberry Gelato
Nothing beats homemade gelato on a warm day. Now you can whip up this creamy strawberry dream in minutes. Forget complicated recipes—this one delivers authentic Italian texture with just four ingredients.
Ingredients
– 2 cups fresh ripe strawberries, hulled and sliced
– 1 cup granulated sugar
– 2 cups heavy cream, chilled
– 1 tsp pure vanilla extract
Instructions
1. Combine 2 cups sliced fresh strawberries and 1 cup granulated sugar in a medium bowl.
2. Mash the strawberries thoroughly with a fork until they become a chunky pulp.
3. Let the strawberry mixture sit at room temperature for 30 minutes to release natural juices.
4. Pour 2 cups chilled heavy cream and 1 tsp pure vanilla extract into a separate large mixing bowl.
5. Use an electric mixer on medium-high speed to whip the cream until soft peaks form, about 3-4 minutes.
6. Gently fold the macerated strawberry mixture into the whipped cream using a spatula.
7. Transfer the combined mixture to a freezer-safe container with a tight-fitting lid.
8. Freeze the gelato for at least 6 hours or overnight until completely firm.
9. Remove the gelato from the freezer 10 minutes before serving to soften slightly.
The texture is luxuriously creamy without needing an ice cream maker—just rich, authentic gelato perfection. Bursting with fresh strawberry flavor in every spoonful, try serving it sandwiched between two crisp butter cookies for an instant gourmet dessert.
Strawberry Almond Tart
Dazzle your dessert game with this showstopping strawberry almond tart. Crunchy almond crust meets creamy vanilla filling beneath ruby-red berries. Your guests will think you trained in Paris.
Ingredients
– 1½ cups finely ground almond flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large farm-fresh egg yolk
– 1 cup creamy vanilla pastry cream
– 2 cups ripe fresh strawberries, hulled and sliced
– ¼ cup glossy apricot jam
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
2. Combine 1½ cups finely ground almond flour, ½ cup cold unsalted butter cubes, and ¼ cup granulated sugar in a food processor.
3. Pulse the mixture for 30 seconds until it resembles coarse sand. Tip: Keep the butter cold for the flakiest crust.
4. Add 1 large farm-fresh egg yolk and pulse just until the dough comes together.
5. Press the dough evenly into the prepared tart pan, working it up the sides.
6. Bake the crust for 18-20 minutes until golden brown at the edges.
7. Remove the crust from the oven and let it cool completely on a wire rack, about 45 minutes.
8. Spread 1 cup creamy vanilla pastry cream evenly over the cooled crust.
9. Arrange 2 cups ripe fresh strawberry slices in concentric circles over the pastry cream.
10. Heat ¼ cup glossy apricot jam in a small saucepan over medium heat for 2-3 minutes until liquefied.
11. Brush the warm jam gently over the strawberry layer for a shiny finish. Tip: Warm jam brushes more evenly and sets beautifully.
12. Chill the assembled tart in the refrigerator for at least 2 hours before serving. Tip: Chilling ensures clean slices and perfect texture.
Get ready for that satisfying crunch giving way to creamy vanilla and juicy berries. The almond crust adds nutty depth that balances the sweet strawberries perfectly. Serve slices with freshly whipped cream or alongside afternoon coffee for maximum enjoyment.
Strawberry and Mint Fruit Salad
You need this vibrant strawberry and mint fruit salad in your life. Grab juicy berries, fresh herbs, and let’s make magic happen. This isn’t your average fruit bowl—it’s a flavor explosion waiting to happen.
Ingredients
– 4 cups fresh ripe strawberries, hulled and sliced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons raw honey
– 1/4 cup finely chopped fresh mint leaves
– Pinch of flaky sea salt
Instructions
1. Wash 4 cups of fresh ripe strawberries under cold running water.
2. Pat the strawberries completely dry with paper towels.
3. Remove the green hulls from each strawberry using a paring knife.
4. Slice the strawberries into uniform 1/4-inch thick pieces.
5. Place the sliced strawberries in a large glass mixing bowl.
6. Juice 2 medium limes until you have 1/4 cup of freshly squeezed lime juice.
7. Pour the lime juice directly over the strawberries in the bowl.
8. Drizzle 2 tablespoons of raw honey over the fruit mixture.
9. Gently toss the strawberries with the lime juice and honey using a large spoon.
10. Let the mixture sit for 5 minutes to allow the strawberries to release their natural juices.
11. Wash and thoroughly dry 1/4 cup of fresh mint leaves.
12. Stack the mint leaves and roll them tightly into a cigar shape.
13. Use a sharp knife to thinly slice the mint into fine ribbons.
14. Sprinkle the chopped mint over the strawberry mixture.
15. Add a generous pinch of flaky sea salt to the bowl.
16. Gently fold all ingredients together until evenly combined.
17. Cover the bowl with plastic wrap and refrigerate for exactly 20 minutes to allow flavors to meld.
Perfect for summer gatherings or a refreshing snack. The strawberries become tender while maintaining their structure, creating a juicy texture that pairs beautifully with the crisp mint. Serve over vanilla ice cream for an elevated dessert or alongside grilled chicken for a surprising savory twist.
Strawberry Eton Mess
Rethink everything you know about fancy desserts. This Strawberry Eton Mess smashes expectations with its glorious chaos. Get ready for crunchy, creamy, fruity perfection in minutes.
Ingredients
– 2 cups fresh ripe strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 teaspoon fresh lemon juice
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1 teaspoon pure vanilla extract
– 4 cups store-bought meringue cookies, roughly crushed
– Fresh mint leaves for garnish
Instructions
1. Combine sliced strawberries, granulated sugar, and lemon juice in a medium bowl.
2. Let the strawberry mixture macerate at room temperature for 15 minutes until juicy.
3. Pour chilled heavy whipping cream into a large mixing bowl.
4. Whip the cream on medium-high speed for 2-3 minutes until soft peaks form.
5. Add powdered sugar and vanilla extract to the whipped cream.
6. Continue whipping for 1 more minute until stiff peaks hold their shape.
7. Gently fold the crushed meringue cookies into the whipped cream mixture.
8. Spoon half of the cream mixture into serving glasses or bowls.
9. Top with half of the macerated strawberries and their juices.
10. Repeat layers with remaining cream mixture and strawberries.
11. Garnish each serving with fresh mint leaves.
12. Serve immediately for optimal texture contrast.
Zesty strawberry juices soak into the crunchy meringue while the vanilla cream holds everything together. The contrasting textures—crisp, creamy, and juicy—create pure dessert magic. Try serving in clear glasses to showcase the beautiful layers, or make individual portions for easy entertaining.
Strawberry Lemon Bars
Let’s transform basic lemons and strawberries into the most vibrant dessert you’ll make all season. These bars deliver that perfect sweet-tart punch in every single bite. Layer that buttery shortbread crust with the most gorgeous pink filling for instant dessert magic.
Ingredients
– 1 cup cold unsalted butter, cubed
– 2 cups all-purpose flour
– ½ cup powdered sugar
– 4 large farm-fresh eggs
– 1½ cups granulated sugar
– ½ cup freshly squeezed lemon juice
– ¼ cup all-purpose flour
– 1 cup fresh strawberries, finely chopped
– Zest of 2 bright yellow lemons
– Extra powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine 2 cups flour, ½ cup powdered sugar, and cubed cold butter in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10-12 pulses.
4. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup.
5. Bake the crust for 18-20 minutes until the edges turn light golden brown.
6. Whisk together 4 eggs and 1½ cups granulated sugar in a large bowl until smooth.
7. Add ½ cup fresh lemon juice and ¼ cup flour, whisking until fully incorporated.
8. Gently fold in 1 cup chopped strawberries and lemon zest until evenly distributed.
9. Pour the strawberry-lemon filling over the hot crust immediately after removing from oven.
10. Return the pan to the oven and bake for 25-28 minutes until the center barely jiggles.
11. Cool completely at room temperature for 2 hours, then refrigerate for 1 additional hour.
12. Dust the top generously with powdered sugar just before slicing into squares.
Keep these chilled until serving for the cleanest slices. The contrast between that crisp shortbread base and the creamy, fruity filling is pure dessert perfection. Try them slightly warmed with vanilla bean ice cream for the ultimate sweet-tart experience.
Easy Strawberry Ice Cream Sandwiches
These strawberry ice cream sandwiches scream summer perfection. They’re ridiculously easy to make and deliver that nostalgic, creamy-crunchy combo everyone craves. Trust me, you’ll want these chilling in your freezer all season.
Ingredients
- 1 pint premium strawberry ice cream
- 12 soft-baked chocolate chip cookies
- ½ cup freeze-dried strawberries, finely crushed
- ¼ cup creamy vanilla frosting
- 2 tablespoons rainbow sprinkles
Instructions
- Remove the strawberry ice cream from the freezer and let it soften at room temperature for 10 minutes until spreadable but not melted.
- Place 6 chocolate chip cookies bottom-side up on a parchment-lined baking sheet.
- Scoop ⅓ cup of softened strawberry ice cream onto each cookie base.
- Use an offset spatula to spread the ice cream evenly to the edges of the cookies.
- Press the remaining 6 cookies gently on top to create sandwiches.
- Roll the exposed ice cream edges in the finely crushed freeze-dried strawberries to coat completely.
- Transfer the baking sheet to the freezer and chill for 30 minutes until firm.
- Warm the creamy vanilla frosting in the microwave for 10 seconds until slightly runny.
- Drizzle the warmed frosting in zigzag patterns over the top cookies.
- Immediately sprinkle rainbow sprinkles over the frosting before it sets.
- Return the sandwiches to the freezer for another 15 minutes to set completely.
Crunchy cookies give way to creamy, fruity ice cream with a tart strawberry crust. The vanilla drizzle adds just enough sweetness to balance the tangy freeze-dried berries. Serve these straight from the freezer for the perfect firm-yet-yielding texture that makes every bite irresistible.
Conclusion
These thirty-four simple strawberry desserts prove that delicious treats don’t need to be complicated. Whether you’re craving something quick or planning a special occasion, there’s a perfect recipe waiting for you. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share this sweet inspiration on Pinterest!
