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No Bake Strawberry Dessert Cups (Easy + Tips)

These delicious no-bake drunken strawberry dessert cups are light, creamy, and refreshing. They’re perfect for entertaining and a cinch to make!

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

It’s officially strawberry season! Yay! What better way to celebrate than with these luscious no bake strawberry dessert cupsI love the combination of strawberries and cream! They’re heavenly together!

You will absolutely love this dessert! It’s incredibly simple to make and it only has a few ingredients: strawberries, vodka, sugar, cream, and vanilla. 

In addition, these strawberry dessert cups are gorgeous and would make the perfect dessert for dinner parties.

This recipe is similar to my no-bake banoffee pie cups – elegant, creamy, and super simple, but with a boozy twist!

What makes this recipe stand out

I macerated the strawberries first. This is a technique I used for my easy homemade strawberry ice cream!  Macerating the strawberries means mixing them with some sugar and some of your favorite alcohol and letting them sit for about an hour.

The longer you soak the strawberries in alcohol, the more intense flavor they’ll have. 

To me, 1 hour is enough, but you could soak the strawberries longer than that if you want.

While the strawberries are soaking, they release juices and create a beautiful red syrup. I absolutely love this syrup, so I kept it in the dessert, but you could strain the strawberries before assembling the dessert, and reserve the syrup, if you prefer. The syrup would be great with fresh strawberries or over ice cream!

Most importantly, though, this is an elegant dessert without requiring tons of effort to make! This is an easy no-bake summer dessert!

I served them in mini dessert glasses, but you could use wine glasses or even mason jars! Just use whatever you have.

What you’ll need to make these no-bake strawberry dessert cups:

Strawberries: I use fresh strawberries that aren’t too ripe. I find the really ripe ones get a bit mushy.

Alcohol:  I use vodka because I think it pairs so well with strawberries! I also love that  it doesn’t really produce an intense boozy taste (I could barely taste it). I want enough to enhance the dessert, but not overpower it.

Sugar: I use regular granulated sugar to macerate the strawberries and some powdered sugar for the whipped cream.

Cream: I use heavy whipping cream because I prefer to make my own whipped cream. In order for it to whip, it needs to have at least 33% fat.

Vanilla: I use a tiny amount of vanilla extract in the cream. It really blends well with the overall flavors.

Optional Add-ins and Variations

  • Feel free to add your favorite alcohol to macerate the strawberries. Brandy, Amaretto liqueur, Grand Marnier, or Cointreau would be nice. I also think that Ouzo would give a really intense Greek flavor. My personal favorite, though, is vodka.
  • To each layer, you could add some cookie crumbs, like graham crackers, crushed Amaretti cookies, or even Oreo cookies!
  • You could also add pieces of cake, like pound cake, or angel food cake. I would put them before adding the strawberries, so that they soften up a bit from the syrup.
  • For more texture, you could add some granola or nuts, too!

HOW TO MAKE NO-BAKE  STRAWBERRY DESSERT CUPS

Begin by washing and hulling the strawberries. Then pat them dry.

After that, it’s time to macerate the strawberries. 

strawberry dessert cups steps 1-2

1 To a large bowl, add the strawberries, sugar, and vodka. 

2 Mix everything together. Then cover with plastic wrap and let it sit at room temperature for 1 hour.

 

strawberry dessert cups steps 3-4

3 Then whip the cream with the powdered sugar and vanilla extract. 

4 I like to put it in a pastry bag fitted with a star tip and put it in the fridge until I’m ready to serve. This step is totally optional – it just makes the parfaits pretty! You can just use a spoon instead, if you don’t have a pastry bag.

After that, it’s time to assemble the dessert cups!

strawberry dessert cups steps 5-8

5 Spoon some strawberries into a glass (strain the strawberries first if you don’t want any syrup).

6 Then I pipe some whipped cream on top of the strawberries. 

7 After that, I add another layer of strawberries over the whipped cream.

8 Then finish with some more whipped cream on top.

You could garnish with some mint leaves or some sliced strawberries to make it even prettier.

Enjoy them right away or cover them with plastic wrap and put them in the refrigerator. They can be refrigerated for a few hours before serving.

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

FREQUENTLY ASKED QUESTIONS

Can you make these no-bake strawberry dessert cups in advance?

I think this dessert is best served on the same day you make them. But you could make them a few hours in advance and keep them in the fridge until you’re ready to serve them.

Can you make this dessert with frozen strawberries?

I haven’t tried this recipe with frozen strawberries, but I think that the texture wouldn’t be the same with frozen strawberries. I think fresh strawberries would give the best results.

TIPS FOR THE BEST NO-BAKE STRAWBERRY DESSERT CUPS  

  • After you wash the strawberries, pat them dry and try to absorb as much water as you can, otherwise, they’ll get soggy.
  • You could soak the strawberries longer than 1 hour if you want a more intense alcohol flavor – you could even do it overnight. However, keep in mind that the longer you soak the strawberries, the softer they become. Also, macerating them longer creates more syrup.
  • For boozier strawberries, you could add more vodka, if you want.

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

Let me know how these no-bake strawberry dessert cups turn out for you in the comments below! I’d love to hear from you!

MORE STRAWBERRY RECIPES

Easy Strawberry Charlotte Cake with Fresh Strawberries

Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (with fresh strawberries)

Easy Strawberry Mint Sorbet-No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Strawberry Jam (Without Pectin + Tips)

No Bake Strawberry Dessert Cups (Easy + Tips)

These delicious no-bake drunken strawberry dessert cups are light, creamy, and refreshing. They’re perfect for entertaining and a cinch to make!
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: no bake, strawberry, dessert cups
Servings: 6 -8 approximately

Ingredients

  • 1 pound / 500 g strawberries (about 25)
  • 4 tablespoons sugar
  • 3 tablespoons vodka
  • 1 cup (250 ml) heavy whipping cream
  • ¼ cup (28 g) powdered sugar
  • 1 teaspoon vanilla
  • 3-4 strawberries and mint leaves (optional)

Instructions

  • Wash and hull the strawberries and then pat them dry.
  • To a large bowl, add the strawberries, sugar, and vodka. Mix everything together. Then cover with plastic wrap and let it sit at room temperature for 1 hour.
  • Meanwhile, whip the cream with the powdered sugar and vanilla extract until stiff peaks form. Put it in a pastry bag fitted with a star tip and refrigerate it until you're ready to serve. Alternatively, you could use a spoon instead to assemble the cups.
  • Assemble the Dessert Cups
  • Spoon some strawberries into a glass. You could strain the strawberries first if you don’t want any syrup in the dessert.
  • Pipe some whipped cream on top of the strawberries.
  • Add another layer of strawberries over the whipped cream.
  • Finish with some more whipped cream on top.
  • Garnish with some sliced strawberries and mint leaves, if desired.
  • Enjoy them right away or cover them with plastic wrap and put them in the refrigerator. They can be refrigerated for a few hours before serving.

Notes

  • The servings will depend on the size of glasses you use.
  • After you wash the strawberries, pat them dry and try to absorb as much water as you can, otherwise, they’ll get soggy.
  • You could soak the strawberries longer than 1 hour if you want a more intense alcohol flavor - you could even do it overnight. However, keep in mind that the longer you soak the strawberries, the softer they become. Also, macerating them longer creates more syrup.
  • For boozier strawberries, you could add more vodka, if you want.
© Pastry Wishes

 

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
Print Recipe
5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!

strawberry jamHomemade strawberry jam is one of my favorite things to make this time of year! I never buy store-bought jam because it just cannot compete with homemade! And I’m not just talking about the intense flavor, but also the fact that there are only 3 ingredients in it and NO pectin! Also, many store-bought jams and marmalades have artificial preservatives and even dyes! 😱  Of course, you could just buy organic ones, but I find most of them way too expensive.

What is pectin?

Pectin is a substance that is naturally found in fruits and vegetables. It is used for thickening jams and marmalades.

Why I avoid using commercial pectin

There are 2 main reasons.

First, commercial pectin is often genetically modified.

Second, you need a lot of sugar when using pectin. Pectin is bitter, so in order for jams to set you need more sugar to compensate, sometimes up to 80%  more! In the end, your jam has more sugar than fruit!

So, I avoid all that and I’ve NEVER had a problem with my jams or marmalades!

The Benefits of Making Homemade Strawberry Jam

1 – 100% control over the quality & taste

When strawberries are in season, I go to the farmer’s market and pick the freshest ones possible. Fresh strawberries offer more flavor and they have a beautiful vibrant color. I can also control how sweet I want my jam to be. This gives me complete control over the quality and flavor of my homemade jam – something I never have with store-bought jam. The flavor of homemade jam is simply unbeatable when compared to commercial jams!

2 – It’s healthier

Homemade jam is definitely much healthier than store-bought jam. First of all, I know exactly what’s in my jam. There are absolutely no artificial preservatives, colors, or flavors. Also, store-bought jams usually have a lot more sugar than fruit (probably because of the added pectin).

3 – Save money

When strawberries are in season, they are much cheaper. Making jam when they’re in season is also a great way of having it throughout the year.

4 – It’s easy

This is the best reason of all – making homemade strawberry jam is really simple! You don’t need any fancy equipment, either.

5 – It’s the perfect consistency

This jam isn’t too thick or too runny – it’s the perfect consistency. That’s why it can also be used as a simple strawberry sauce, too!

This is a tried & trusted strawberry jam recipe.

strawberry jam

Here’s what you’ll need:

Strawberries: I use fresh strawberries.

Sugar: I always use regular, granulated sugar because it dissolves easily. Most recipes use a ratio of 1:1 regarding the amount of sugar and fruit used by weight, but I find this is too sweet for strawberry jam. I always weigh the strawberries and add half the weight of sugar.

Lemon Juice: It has lots of pectin, which is needed to thicken the jam naturally.

2-3 small plates: I always put 2 or 3 small plates in the refrigerator when I start making the jam. They are needed to test when the jam has set and they have to be really cold. The reason I use 2-3 is because if I start to test the jam on a plate and it’s not ready, I’ll need another really cold, clean plate to test it again in a few minutes. So, I like putting 2 or 3 in the refrigerator when I start making the jam.

HOW TO MAKE STRAWBERRY JAM

Cut the strawberries in half and put them in a large bowl.

Add the sugar and cover all the strawberries.

Cover the bowl and put in the refrigerator for at least 3 hours or overnight.

Put the plates in refrigerator.

Pour the strawberry mixture into a large, deep saucepan or pot. Start cooking on low heat, stirring occasionally. Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.

Start testing to see if the jam has set. Transfer the jam to clean, sterilized jars.

How do you know when the jam is set?

Most experts suggest boiling the jam until it reaches a temperature of 220°F (105°C). But what do you do when you don’t have a thermometer?

No worries! If you don’t have a thermometer to test the jam, here’s a foolproof method I use. Check out the photo below!

how to test when jam is set

TIPS FOR SUCCESS

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier. Also, you don’t risk burning the fruit when boiling it. You could skip this step completely, but there would be extra time on the stove stirring continuously until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. So be patient and don’t rush this step.
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.

strawberry jam

WHERE TO USE HOMEMADE STRAWBERRY JAM

Of course, there are lots of ways to use homemade strawberry jam besides peanut butter and jelly sandwiches! Here are just a few ideas:

  • spread it on plain or buttered toast
  • spoon some over Greek yogurt
  • use it to top vanilla ice cream
  • mix it with some cream cheese and spread it over sourdough bread
  • spread some over cheesecake or  brownies
  • spoon some over fruit salad
  • surprise someone and give it as a gift

Let me know how this strawberry jam turned out for you in the comments below!

I’d love to hear from you!

~Voula

strawberry jam
Print Recipe
5 from 1 vote

EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy,, homemade, strawberry, jam, no pectin, no thermometer
Servings: 2 - 3 small jars

Ingredients

  • 1 kilo (2.2 pounds) strawberries
  • 500 g (2 ½ cups / 17.6 oz) sugar
  • juice from 1 lemon

Instructions

  • Wash the strawberries. Remove the stems and any bad spots.
  • Cut the strawberries in half and put them in a large bowl.
  • Add the sugar and cover all the strawberries.
  • Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.
  • Put the plates in the refrigerator.
  • Pour the strawberries into a large, deep pot. Start cooking on low heat, stirring occasionally.
  • Increase heat to medium and stir to completely dissolve the sugar. Remove any foam that forms on the surface.
  • Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.
  • Take the jam off the heat and start testing to see if it has set.
  • Take out a plate from the refrigerator and put a teaspoon of jam on it. Put the plate back in the refrigerator for 1-2 minutes. Then take it out of the refrigerator and push the jam with the back of a clean spoon. If it crinkles and wrinkles and remains separated, it’s set (see photo in the post). If not, put the jam back on the heat and continue cooking. Test it again every 2-3 minutes until it’s reached the setting point. Be careful! It can set really fast!
  • Transfer the jam to clean, sterilized jars.
  • Enjoy!

Notes

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier and you don’t risk burning the fruit. You could skip this step completely, but there would be extra time on the stove until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. 
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • See the photo in the post to help you know when the jam is set.
  • You can store the jam in the refrigerator for up to 5-6 months.
© Pastry Wishes