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Dessert / Strawberry Dessert: Delicious Recipes for Every Occasion

Strawberry Dessert: Delicious Recipes for Every Occasion

July 4, 2025 by EvelynDessert

Strawberry dessert dreams are made of sunshine, sweet berries, and pure, unadulterated joy! Imagine sinking your fork into a luscious creation bursting with the vibrant flavor of ripe strawberries – a dessert so good, it practically sings of summer. Are you ready to experience that bliss?

Strawberries have been cherished for centuries, with evidence suggesting their cultivation dates back to ancient Rome. While the modern strawberry we know and love is a relatively recent hybrid, its appeal is timeless. From simple strawberry shortcakes enjoyed at family picnics to elegant strawberry tarts gracing the tables of Parisian patisseries, this fruit has a rich history of culinary delight.

But what is it about a strawberry dessert that makes it so irresistible? Perhaps it’s the perfect balance of sweet and tart, the juicy texture that melts in your mouth, or the vibrant color that brightens any table. Or maybe it’s the sheer versatility of the strawberry, lending itself beautifully to everything from creamy mousses and refreshing sorbets to decadent cakes and crispy crumbles. Whatever the reason, one thing is certain: a well-made strawberry dessert is a guaranteed crowd-pleaser. So, let’s dive into this delightful recipe and create a little strawberry magic together!

Strawberry dessert this Recipe

Ingredients:

  • For the Shortbread Crust:
    • 1 ½ cups (180g) all-purpose flour
    • ½ cup (113g) cold unsalted butter, cut into small cubes
    • ? cup (67g) granulated sugar
    • ¼ teaspoon salt
    • 2-3 tablespoons ice water
  • For the Cream Cheese Filling:
    • 8 ounces (226g) cream cheese, softened
    • ½ cup (100g) granulated sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon lemon zest (optional, but highly recommended!)
  • For the Strawberry Topping:
    • 2 pounds (900g) fresh strawberries, hulled and sliced
    • ¼ cup (50g) granulated sugar
    • 2 tablespoons lemon juice
    • 1 tablespoon cornstarch
  • Optional Garnish:
    • Fresh mint leaves
    • Powdered sugar

Preparing the Shortbread Crust:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt is evenly distributed, which is crucial for flavor.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These little butter pockets are what create the flaky texture of the shortbread.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need may vary depending on the humidity. Stop adding water when the dough just comes together and forms a ball. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust.
  4. Shape and Chill: Flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling time is essential! It allows the gluten to relax, preventing the crust from shrinking during baking, and it also firms up the butter, which contributes to flakiness. You can chill it for longer, even overnight, if that’s more convenient.
  5. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch tart pan with a removable bottom. The removable bottom is important for easily releasing the tart after baking. If you don’t have one, you can use a pie plate, but it might be a little trickier to remove the finished tart.
  6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the prepared tart pan, pressing it into the bottom and up the sides. Trim any excess dough from the edges.
  7. Dock the Crust: Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
  8. Bake the Crust: Bake the crust for 20-25 minutes, or until it is lightly golden brown. Keep a close eye on it, as oven temperatures can vary. If the edges start to brown too quickly, you can cover them with foil.
  9. Cool Completely: Let the crust cool completely in the pan on a wire rack before adding the filling. This is crucial to prevent the filling from melting.

Preparing the Cream Cheese Filling:

  1. Beat Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure your cream cheese is truly softened, or you’ll end up with lumps in your filling.
  2. Add Vanilla and Lemon Zest: Stir in the vanilla extract and lemon zest (if using). The lemon zest adds a lovely brightness to the filling that complements the strawberries beautifully.

Preparing the Strawberry Topping:

  1. Combine Strawberries, Sugar, and Lemon Juice: In a large bowl, combine the sliced strawberries, sugar, and lemon juice. Gently toss to coat the strawberries. The sugar will draw out the juices from the strawberries, creating a delicious syrup.
  2. Let Strawberries Macerate: Let the strawberries sit for at least 30 minutes, or up to an hour, at room temperature. This allows the flavors to meld together and the strawberries to soften slightly.
  3. Strain the Strawberry Juice: After macerating, strain the strawberry mixture through a fine-mesh sieve, reserving the juice. This step is important because it prevents the topping from being too watery.
  4. Make the Strawberry Glaze: In a small saucepan, whisk together the reserved strawberry juice and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear, about 1-2 minutes. Remove from heat and let cool slightly. This creates a beautiful, glossy glaze for the strawberries.

Assembling the Strawberry Tart:

  1. Spread Cream Cheese Filling: Spread the cream cheese filling evenly over the cooled shortbread crust.
  2. Arrange Strawberries: Arrange the sliced strawberries attractively over the cream cheese filling. You can arrange them in concentric circles, rows, or any pattern you like. Get creative!
  3. Brush with Glaze: Brush the strawberry glaze over the strawberries. This will give them a beautiful shine and help to keep them fresh.
  4. Chill the Tart: Chill the tart in the refrigerator for at least 30 minutes before serving. This allows the filling to set up completely and the flavors to meld together even further.
  5. Garnish and Serve: Before serving, garnish with fresh mint leaves and a dusting of powdered sugar, if desired. Slice and enjoy!

Strawberry dessert

Conclusion:

This isn’t just another dessert recipe; it’s a guaranteed crowd-pleaser, a burst of sunshine on a plate, and a celebration of fresh, vibrant flavors. I truly believe this strawberry dessert is a must-try for anyone who appreciates simple elegance and deliciousness. The combination of the sweet, juicy strawberries, the creamy filling, and the satisfying crunch creates a symphony of textures and tastes that will leave you wanting more. It’s quick to prepare, requires minimal ingredients, and is endlessly adaptable to your personal preferences. What’s not to love?

But the best part? It’s incredibly versatile! While I’ve presented my favorite version, feel free to experiment and make it your own. For a richer experience, try using mascarpone cheese in the filling instead of whipped cream. A hint of lemon zest or a splash of vanilla extract can also elevate the flavor profile. If you’re feeling adventurous, consider adding a layer of crumbled shortbread cookies or a sprinkle of toasted almonds for extra crunch.

Serving Suggestions and Variations:

* Individual Parfaits: Layer the ingredients in individual glasses or jars for an elegant and easy-to-serve presentation. This is perfect for parties or special occasions.
* Strawberry Shortcake Upgrade: Use this recipe as a topping for your favorite shortcake biscuits. The creamy filling and fresh strawberries will take your shortcake to the next level.
* Grilled Strawberry Delight: Lightly grill the strawberries before adding them to the dessert for a smoky and caramelized flavor.
* Chocolate Strawberry Dream: Drizzle melted dark chocolate over the finished dessert for a decadent treat.
* Berry Medley: Mix in other berries like blueberries, raspberries, or blackberries for a more complex and colorful dessert.
* Vegan Option: Use a plant-based whipped cream alternative and vegan cookies for a delicious and inclusive dessert.

I’ve made this strawberry dessert countless times, and it’s always a hit. Whether I’m serving it at a summer barbecue, bringing it to a potluck, or simply enjoying it as a sweet treat after dinner, it never fails to impress. It’s the kind of dessert that brings people together, sparks conversation, and creates lasting memories.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a little bit of magic in your kitchen. I promise you won’t regret it. This recipe is designed to be approachable and easy to follow, even for beginner bakers. Don’t be afraid to get creative and put your own spin on it.

I’m so excited for you to try this recipe and experience the joy of creating something truly delicious. Once you’ve made it, I would absolutely love to hear about your experience! Share your photos, your variations, and your feedback in the comments below. Did you add any special ingredients? Did you serve it at a particular event? What did your friends and family think? Your insights are invaluable and will help other readers discover the magic of this strawberry dessert. Happy baking! I can’t wait to see what you create!


Strawberry Dessert: Delicious Recipes for Every Occasion

Buttery shortbread crust, creamy cream cheese filling, and fresh strawberry topping with homemade glaze.

Prep Time45 minutes
Cook Time25 minutes
Total Time70
Category: Dessert
Yield: 8-10 servings
Save This Recipe

Ingredients

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ? cup (67g) granulated sugar
  • ¼ teaspoon salt
  • 2-3 tablespoons ice water
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon zest (optional, but highly recommended!)
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • Fresh mint leaves
  • Powdered sugar

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and forms a ball. Be careful not to overmix.
  4. Shape and Chill: Flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch tart pan with a removable bottom.
  6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the prepared tart pan, pressing it into the bottom and up the sides. Trim any excess dough from the edges.
  7. Dock the Crust: Use a fork to prick the bottom of the crust all over.
  8. Bake the Crust: Bake the crust for 20-25 minutes, or until it is lightly golden brown.
  9. Cool Completely: Let the crust cool completely in the pan on a wire rack before adding the filling.
  10. Beat Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
  11. Add Vanilla and Lemon Zest: Stir in the vanilla extract and lemon zest (if using).
  12. Combine Strawberries, Sugar, and Lemon Juice: In a large bowl, combine the sliced strawberries, sugar, and lemon juice. Gently toss to coat the strawberries.
  13. Let Strawberries Macerate: Let the strawberries sit for at least 30 minutes, or up to an hour, at room temperature.
  14. Strain the Strawberry Juice: After macerating, strain the strawberry mixture through a fine-mesh sieve, reserving the juice.
  15. Make the Strawberry Glaze: In a small saucepan, whisk together the reserved strawberry juice and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear, about 1-2 minutes. Remove from heat and let cool slightly.
  16. Spread Cream Cheese Filling: Spread the cream cheese filling evenly over the cooled shortbread crust.
  17. Arrange Strawberries: Arrange the sliced strawberries attractively over the cream cheese filling.
  18. Brush with Glaze: Brush the strawberry glaze over the strawberries.
  19. Chill the Tart: Chill the tart in the refrigerator for at least 30 minutes before serving.
  20. Garnish and Serve: Before serving, garnish with fresh mint leaves and a dusting of powdered sugar, if desired. Slice and enjoy!

Notes

  • Make sure the butter for the shortbread crust is very cold. This is crucial for creating a flaky texture.
  • Don’t overmix the shortbread dough, as this will develop the gluten and result in a tough crust.
  • Chilling the shortbread dough is essential to prevent shrinking during baking.
  • Softened cream cheese is important for a smooth filling.
  • Lemon zest adds a lovely brightness to the cream cheese filling.
  • Macerating the strawberries allows the flavors to meld together and softens the berries.
  • Straining the strawberry juice prevents the topping from being too watery.
  • Chilling the assembled tart allows the filling to set up completely.

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