No bake strawberry dessert ideas are the perfect choice for the hot summer days! The season offers a lot of fruits and strawberries are the favorites of kids and adults! There are numerous ways to use this fantastic berry in desserts – from strawberry tiramisu to homemade ice cream, from exquisite fruity trifle, light mousse, crumble and so on – the delicious berry allows anyone to show their imagination! Strawberry desserts have no equal when it comes to flavor and we have selected some really easy and quick recipes that take minutes to prepare!
Strawberries are not just a delicious fruit and an excellent ingredient for desserts, but also an incredibly healthy berry that can save us from many diseases and health problems.
They are the first aid for vitamin deficiency. Strawberries contain a huge amount of vitamins, minerals and nutrients that our body needs – Vitamin C, Vitamin B, A1, B2, B9, C, E, K, H and PP. It also contains iron, magnesium, calcium, zinc, manganese, phosphorus, copper, potassium, silicon, sodium, iodine and folic acid. It is interesting that the vitamins in strawberries are almost fully absorbed by our body.
No Bake Strawberry Dessert Ideas – Cream Cheese Stuffed Strawberries
3 dozen large fresh strawberries
11 ounces/310g cream cheese, softened
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Grated chocolate, optional
Remove stems from strawberries and cut a deep “X” in the tip of each berry. Gently spread berries open.
In a small bowl, beat the cream cheese, confectioners’ sugar and extract until light and fluffy.
Pipe or spoon about 2 teaspoons into each berry.
Sprinkle with grated chocolate.
Chill until serving.
1/2 cup sour cream
3 Tbsp brown sugar
1 Tbsp Brandy or Orange Liquor (Grand Marnier)
1/2 cup heavy cream
2-3 Granulated Sugar
4 cups fresh strawberries
Place trimmed strawberries in a medium mixing bowl and add brandy. Allow to marinate 15 minutes.
Whip cream with sugar and vanilla into a medium-stiff peak.
Stir sour cream to soften.
Fold all ingredients together and serve in a chilled glass.
Chocolate Covered Strawberries
10 oz/280g Bittersweet chocolate
2 pounds/900g fresh strawberries, stems attached
Wash the strawberries and then dry them very well.
Pour the chocolate into a microwaveable bowl.
Microwave the chocolate for 30 seconds intervals, removing and stirring at each 30 second interval, until the chocolate has melted.
Holding a strawberry by the stem, dip into the chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl.
Place the strawberry on the parchment paper. Repeat with the rest of the strawberries.
For a white chocolate drizzled strawberry, dip a fork in melted white chocolate and drizzle the white chocolate over the dipped strawberries.
Chill the strawberries until the chocolate sets, about 15 minutes.
Strawberry and Brie Bites
12 strawberries, hulled
12 fresh basil leaves
3 ounces/100g Brie cheese, cut into 12 small pieces
2 teaspoons balsamic glaze
Thread a strawberry, basil leaf and piece of cheese onto each of 12 toothpicks. Drizzle with balsamic glaze just before serving.
No Bake Strawberry Dessert Ideas – Quick Strawberry Bites
2 large tortillas
4-6 tablespoons sunflower seed butter
10 strawberries, thinly sliced
Place the tortillas on a flat surface and spread each with 2-3 tablespoons sunflower seed butter.
Divide the strawberries between the wraps and tightly roll up. Put a little sunflower butter along the edge just before closing the wrap to adhere.
Place the wrap seam side down on a cutting board and cut into 1 inch/2,5 cm wheels.
Strawberry Panna Cotta
18 oz./500g fresh strawberries, hulled + more for garnish
½ cup whole milk
1 envelope gelatin
2 cups heavy cream
¼ cup granulated sugar
1 tsp. vanilla extract
Puree the strawberries until very smooth.
Push the puree through a sieve to remove seeds. Set aside.
Pour the whole milk into a large saucepan.
Sprinkle with the gelatin and let sit until gelatin softens, about 5 minutes.
Turn the heat to medium, and cook, stirring until gelatin dissolves and until the mixture simmers.
Add the strawberry puree, heavy cream, sugar, and vanilla.
Cook, stirring, until sugar dissolves.
Divide among 8 ramekins coated with cooking spray.
Refrigerate for 4 hours or until set.
Invert the panna cottas onto serving plates.
Garnish with strawberries and serve.
No Bake Strawberry Dessert Ideas – Strawberry Mousse
3/4 pound/340g strawberries
1/2 cup granulated sugar
1 cup whole or whipping cream (cold)
extra strawberries for topping
Clean and slice the strawberries.
In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree.
Divide the reserved puree between the 4 small glasses and top with the strawberry mousse.
Refrigerate for approximately 1 hour.
Top with fresh sliced strawberries and serve.
Strawberry and honey sorbet
1 lb/450 g strawberries, cut into wedges
¼ cup of honey
1 tbsp flavored liqueur of your choice
The juice of half a lemon
Place the strawberries in the bowl of your blender and process them into a smooth puree. Pass the mash through a fine mesh sieve to remove as many seeds as possible.
Stir in the honey, lemon juice and liqueur. Stir, cover and put in the refrigerator.
Once the mixture has cooled completely, pour it into the ice cream maker and, depending on the model, in about 30 minutes you will have a great strawberry sorbet.
Strawberry and Yogurt Ice Cream
1 cup plain yogurt
1 lb/450g frozen strawberries
2 tbsp honey or maple syrup
Add the yogurt, honey and strawberries to your blender.
Turn the blender on high and use the tamper to push the frozen strawberries into the blades. In 30 seconds you’ll have frozen yogurt.
Scoop out the frozen yogurt and serve immediately or transfer to a storage container and freeze.
Strawberry and Yogurt Parfait
For Pickled Strawberries:
1 pound/450g fresh strawberries, washed, hulled and either halved or quartered
1 cup champagne vinegar
1/2 cup water
1/2 cup to 3/4 cup granulated sugar
1 Tbs salt
For Yogurt Parfait:
2 cups vanilla Greek Yogurt
1/2 cup of your favorite granola
In a medium saucepan, heat vinegar, water, sugar, and salt, stirring to dissolve the sugar and salt. Place strawberries in a glass container. Pour the liquid over the strawberries and put the lid on. Store in refrigerator for 1 hour.
Divide the pickled strawberries between glasses. Top with the yogurt. Add the granola.
No Bake Strawberry Cheesecake
For the Cookie Crust:
2 cups shortbread or graham cracker crumbs
2 tablespoons granulated sugar
½ cup butter, melted
For the Strawberry Cheesecake Filling:
16 ounces/450g cream cheese, room temperature
¾ cup granulated sugar
1 ¼ cup strawberries thinly sliced
1 teaspoon pure vanilla extract
1 cup fully whipped cream or whipped topping
For the Cookie Crust:
Line an 8 inch/20cm square baking pan with parchment paper leaving some outside of the pan.
In a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
Press cookie mixture into the bottom of the pan.
Refrigerate for 45-60 minutes.
For the Strawberry Cheesecake Filling:
While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to blender.
Blend mixture until smooth.
Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars.
Keep frozen and put in refrigerator for about 30 minutes before serving.
Strawberry Cheesecake Pops
16 oz/2450g cream cheese, softened
½ cup powdered sugar
5 Tablespoons granulated sugar
1 teaspoon vanilla extract
½ cup sour cream
¾ cup strawberries, finely diced
Set one tablespoon of sugar aside and add the remaining 4 to the cream cheese. Add the powdered sugar and blend with mixer until combined.
Add the sour cream and vanilla, mix until combined.
Sprinkle the diced strawberries with the tablespoon of sugar. Fold into cheesecake mixture. Place in a container to freeze overnight.
Remove from the freezer and allow it to sit out for 15-20 minutes to soften. Take small handfuls and roll into balls. Place them in the freezer in groups as you go.
Pour graham crack crumbs on a plate. Remove cheesecake balls from freezer. Cover them generously with graham cracker crumbs. Place them in a container and freeze.
When ready to serve, slide a popsicle stick in the middle of each ball.