No Bake Strawberry Shortcake


  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sweetener (such as monk fruit sweetener or erythritol)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sweetener (such as powdered monk fruit sweetener or powdered erythritol)
  • 1 teaspoon vanilla extract
  • 1 package sugar-free shortbread cookies


  1. In a mixing bowl, combine the sliced strawberries and granulated sweetener. Toss to coat and set aside.
  2. In another mixing bowl, whip the heavy whipping cream, powdered sweetener, and vanilla extract together until stiff peaks form.
  3. Crush the shortbread cookies in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
  4. In a 9×13 inch baking dish, spread a layer of the crushed cookies on the bottom.
  5. Top the cookies with a layer of the whipped cream mixture, then a layer of the sweetened strawberries.
  6. Repeat the layers until all of the ingredients are used up, ending with a layer of whipped cream on top.
  7. Chill the strawberry shortcake in the refrigerator for at least 1 hour before serving.
  8. Before serving, garnish with additional sliced strawberries and crushed shortbread cookies, if desired.

This no-bake strawberry shortcake is a refreshing and easy-to-make dessert that is perfect for any occasion. Enjoy!

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