When the summer heat calls for a cool, sweet refreshment, few desserts hit the spot better than a bright, creamy, and tangy Strawberry Lemon Dessert Cup. This easy-to-make, no-bake dessert combines luscious layers of lemon-infused mascarpone cream, sweet strawberry filling, and buttery crushed cookies for a delightful bite every time.
Whether you’re planning a backyard barbecue, a picnic, or simply want a quick treat to satisfy your sweet tooth, these dessert cups deliver freshness and indulgence in a single serving. Best of all, they come together in under 20 minutes, then chill until perfectly set — no oven required.
Why Strawberry and Lemon?
Strawberries and lemon are a classic pairing. The natural sweetness of strawberries is perfectly balanced by the zesty brightness of lemon, creating a harmonious flavor profile that’s both invigorating and comforting.
Lemon zest and juice add a fresh citrus note that cuts through the richness of the mascarpone cream, while the strawberry pie filling provides juicy bursts of sweetness. Together with a crunchy cookie base, these flavors and textures create a dessert that feels fancy but is incredibly simple to prepare.
Ingredients Breakdown
Let’s take a closer look at what makes this dessert shine:
Strawberry Pie Filling (about 21 oz)
This canned filling provides ready-to-use, sweetened strawberries in syrup with a glossy finish. It’s the star fruit component that layers beautifully and offers a vibrant color.
Alternative: For a fresher, less sweet option, you can make your own strawberry compote with fresh berries cooked down with a little sugar and lemon juice.
Mascarpone or Cream Cheese (8 oz)
Mascarpone cheese is a creamy Italian cheese with a mild, sweet flavor that blends perfectly with lemon and whipped cream. Cream cheese is a common substitute, offering a slightly tangier taste and firmer texture.
Tip: Using mascarpone results in a silkier cream, while cream cheese will create a denser filling.
Heavy Whipping Cream (1 cup)
Whipped to soft peaks, heavy cream adds lightness and volume to the lemon cheese mixture, balancing the richness and creating a fluffy texture.
Alternative: Whipped topping (like Cool Whip) can be used for convenience.
Powdered Sugar (3 tbsp)
Powdered sugar sweetens the lemon cream without leaving graininess.
Lemon Zest and Juice
Zest from one lemon gives an aromatic citrus fragrance, while fresh lemon juice adds tang and brightness to the creamy filling.
Crushed Shortbread or Graham Crackers (1 cup)
These form the crunchy base layer. Shortbread offers buttery richness; graham crackers give a classic sweet, slightly spiced crunch.
Fresh Strawberries and Mint (Optional Garnishes)
Add color and fresh flavor for a beautiful presentation.
Step-By-Step Directions
Step 1: Prepare the Lemon Cream
In a mixing bowl, combine the mascarpone cheese with powdered sugar, lemon zest, and fresh lemon juice. Stir until smooth and well incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form — this means the cream holds its shape firmly when you lift the whisk.
Gently fold the whipped cream into the mascarpone mixture, using a spatula. Be careful not to deflate the cream; fold just enough to create a uniform, airy lemon cream.
Step 2: Layer the Dessert Cups
Start by spooning about 2 tablespoons of crushed cookies into the bottom of each serving cup. This crunchy base provides texture contrast.
Add a layer of lemon cream (about 3 tablespoons) over the cookie crumbs.
Top the lemon cream with a generous spoonful of strawberry pie filling.
If your cups are tall, repeat the layering once more for a pretty layered effect.
Step 3: Finishing Touches
Add a final swirl of lemon cream on top, then a spoonful of strawberry pie filling for a glossy finish.
Garnish each cup with a fresh strawberry slice and a mint leaf if desired.
Step 4: Chill and Serve
Refrigerate the dessert cups for at least one hour to let the flavors meld and the cream set.
Serve chilled for the best refreshing taste.
Prep Time and Nutrition Information
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Prep Time: 15 minutes
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Chill Time: 1 hour
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Total Time: 1 hour 15 minutes
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Servings: 4–6 cups depending on portion size
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Approximate Calories per Serving: 280 kcal
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Fat: 18 g
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Carbohydrates: 25 g
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Protein: 4 g
Tips for Making the Best Strawberry Lemon Dessert Cups
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Choose Quality Ingredients: Use ripe, fragrant lemons and fresh mascarpone or cream cheese for the best flavor.
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Whip Cream Properly: Cold cream whips better; chill your bowl and whisk in the freezer beforehand for easier whipping.
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Fold Gently: When combining whipped cream with mascarpone, fold gently to maintain the airy texture.
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Cookie Base Variations: Try crushed vanilla wafers, digestive biscuits, or even nuts for different textures.
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Sweetness Control: Adjust powdered sugar and pie filling sweetness to taste—if you prefer less sweet, use homemade compote and reduce sugar.
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Make Ahead: These dessert cups can be assembled up to a day in advance and kept refrigerated.
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Lemon Curd Addition: Add a spoonful of lemon curd between layers for an extra zingy citrus burst.
Variations and Customizations
Greek Yogurt Substitute for Lighter Version
For a healthier twist, substitute mascarpone with Greek yogurt. It creates a tangy, creamy layer with fewer calories and more protein.
Add Fresh Fruit Layers
Layer in fresh berries like blueberries or raspberries for added color and nutrition.
Vegan Adaptation
Use coconut cream whipped as a substitute for heavy cream, vegan cream cheese alternatives, and a fruit-based gelatin substitute to recreate this dessert vegan-style.
Adult Version
Add a splash of limoncello or a citrus-flavored liqueur to the lemon cream for an elegant adult treat.
Serving Suggestions
These dessert cups are incredibly versatile:
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Serve at summer barbecues, bridal showers, or garden parties.
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Pair with a crisp glass of Prosecco or sparkling lemonade.
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Enjoy as an after-dinner treat or afternoon snack.
Why No-Bake Desserts Are Perfect for Summer
No-bake desserts like this are ideal when the weather is warm, and you want to avoid heating your kitchen. They’re quick to make, require minimal equipment, and can be prepared ahead of time. The light, creamy textures with fresh fruit keep things feeling refreshing and indulgent without being heavy.
Frequently Asked Questions
Can I use fresh strawberries instead of canned pie filling?
Yes! You can make a fresh strawberry compote by simmering fresh strawberries with sugar and a squeeze of lemon juice until slightly thickened. Let cool before layering.
How long can I store these dessert cups?
Keep them covered in the refrigerator for up to 2 days. After that, the cookies may become soggy.
Can I prepare these in larger containers instead of individual cups?
Absolutely. Layer the ingredients in a trifle bowl or large glass dish for a family-style dessert. Just scoop out servings when ready to eat.
Final Thoughts
Strawberry Lemon Dessert Cups offer a perfect balance of creamy, sweet, tangy, and crunchy elements, all without needing to turn on the oven. This dessert shines in its simplicity, vibrant flavors, and easy preparation, making it a must-try for any warm-weather occasion or whenever you want a quick, impressive sweet treat.
Give this recipe a try—you’ll find it quickly becomes a favorite for gatherings, potlucks, or just a delightful personal indulgence.