No Bake Strawberry Shortcake Dessert Cups Recipe Miniођ #nobakedessert #strawberryshortcake ingredients;100 g digestive cookie (maria cookies)1 tbsp melted butter8 oz strawberries1 4 cup powdered sugar1 cup heavy. Combine strawberries and granulated sugar in a medium saucepan over medium low heat. cook the strawberries until the juices release and the strawberries soften. break the strawberries up with a fork or potato masher. transfer to a heat proof bowl to cool. make the cream cheese whipped cream.
Simple Strawberry Shortcake Cups Recipe For Entertaining Slice the poundcake into ¾ inch cubes. place 8 plastic 9 ounce punch cups on the counter or on a baking pan. scoop half of the strawberry mixture evenly into the bottom of the cups. add 4 5 cubes of the cake over the strawberries. scoop 3 tablespoons of the freshly made whipped cream over the poundcake into each cup. Make and the serve same day. strawberry shortcake cups are best enjoyed within the first 12 hours of making them but will stay good for up to 24 hours. make sure to keep them in the fridge and cover them tightly with plastic wrap. store. leftovers keep covered in plastic wrap for 12 24 hours in the refrigerator. In a large bowl, combine the cheesecake pudding and milk, whisking until smooth; set aside in the fridge for 10 minutes to allow pudding to set. into 12 plastic cups (4 oz. each), place a spoonful or two of the cookie crumbs. add a layer of pudding, top with diced strawberries. refrigerate dessert cups until ready to serve. Pour crumbs into a 9” square baking dish. the crust won’t be solid, it’ll stay crumbly. fold 8 ounces of the whipped topping into the pudding. place half the pudding mixture on top of the crust. place the strawberries in a single layer over the pudding. spread remaining pudding mix over the top of the berries.
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