Easy and quick strawberry dessert – 10 delicious recipes to enjoy the ultimate summer berry

Strawberries, like all red berries, are healthy fruits that are excellent sources of fiber, vitamins and minerals. But that’s just the icing on the cake, because as many kids will tell you, strawberry desserts have no equal when it comes to flavor. So, after you’ve stocked up on this pleasantly fragrant red berry in healthy smoothies and summer salads , and maybe kept a nice amount in your freezer, treat the taste buds of your gourmet diners with a strawberry dessert. easy and fast. Coated in chocolate, transformed into healthy homemade ice cream or incorporated into a delicious clafoutis , here are 10 express recipes to enjoy the summer berry par excellence!

What dessert to make with strawberries?

There are a thousand and one ways to indulge in summer fruits, and our selection of quick and easy strawberry dessert recipes will provide you with just the right amount of inspiration to get you started. From strawberry tiramisu in a verrine to irresistible sweet bread, exquisite fruity trifle, light mousse, crumble and so on – the delicious berry allows anyone to show off their imagination!

Strawberry and honey sorbet for feasting and cooling off

Who says summer, also says ice cream! Our first easy and quick strawberry dessert proposal is ideal for people with lactose intolerance, as well as for anyone who wants to feast on a fruity, healthy and fresh treat. Sorbet lovers, take your spoons!


  • 450 g strawberries, cut into wedges
  • ¼ cup of honey
  • 1 C. to s. flavored liqueur of your choice
  • The juice of a lemon


  1. Place the strawberries in the bowl of your blender and mash them into a smooth puree. Pass the mash through a fine mesh sieve to remove as many seeds as possible.
  2. Stir in the honey, lemon juice and liqueur. Stir, cover and put in the refrigerator.
  3. 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.

Vegan strawberry bagatelle: an exquisite and simple dessert

It’s easy to wow your family with our vegan strawberry trifle recipe! This delicious strawberry dessert is easier to prepare than it looks. Super light and very elegant, it promises to become the centerpiece on your table.


  • 2 cups of soy milk (or vegetable milk of your choice)
  • 1/3 cup cornstarch
  • ¼ cup sugar (coconut, cane or powdered sugar)
  • 1 C. to s. orange blossom water, optional
  • 1 C. to c. vanilla extract
  • 1 pinch of sea salt
  • ½ cup coconut cream (from a can of refrigerated coconut milk)
  • 450 g fresh strawberries
  • 100g vegan graham crackers

Instructions :

  1. In a saucepan, put the cornstarch, soy milk, sugar, orange blossom water, vanilla extract and salt.
  2. Whisk well to obtain a homogeneous mixture.
  3. Bring to a boil, stirring constantly to avoid burning. Lower the heat and simmer, stirring for a long time.
  4. 3-4 minutes or until the cream is thick and creamy.
  5. Remove from the heat and transfer to a bowl to cool and cover the surface of the cream with plastic wrap. Refrigerate at least 2 hours.
  6. In a mixing bowl, pour the chilled coconut cream and whisk for a few minutes or until a fluffy consistency. Stir in the cooled cream and whip until combined. Put in the fridge.
  7. Place the vegan graham crackers in the bowl of a food processor and pulse until finely ground.
  8. Dice the strawberries ¾ and reserve the rest for decoration.
  9. In a trifle bowl, place an even layer of ground graham crackers, followed by diced strawberries and cream on top. Repeat the operation, ending with the pastry cream.
  10. Decorate with the remaining strawberries and place the Quick & Easy Strawberry Dessert in the fridge until ready to serve.

Frozen yogurt with strawberries cheesecake style

Easy to prepare, creamy and refreshing, this frozen yogurt with strawberries cheesecake style promises to satisfy your sweet tooth guilt-free! This quick and easy strawberry dessert is made at the last minute and is ideal for treating unexpected guests.


  • 3 cups of strawberries from the freezer
  • 3 tbsp. to s. honey (or your favorite natural sweetener)
  • ½ cup of cream cheese
  • ½ cup of Greek yogurt
  • 1 C. to s. freshly squeezed lime juice
  • Ice cubes, optional


Place all the ingredients in the bowl of your food processor. Pulse until smooth and creamy. Serve immediately, garnished with a slice of strawberries. Enjoy!

Strawberry Banana Chia Pudding

This delicious breakfast that also makes a perfect dessert for any occasion is a perfect way to start the day. Full of fiber, healthy fats and / or protein and tastes amazing – what more could you want?


  • 1 can of whole coconut milk
  • ¼ cup of chia seeds
  • Protein powder, optional
  • 1 ripe banana
  • 1 cup chopped strawberries, divided
  • 1 C. to c. vanilla extract
  • 1 pinch of sea salt

Instructions :

  1. Combine all ingredients (except half of strawberries) in a high speed blender or food processor. You have to get a smooth and creamy consistency.
  2. Transfer the pudding to 2 glasses and let sit in the refrigerator for at least 30 minutes or overnight.
  3. Garnish with sliced ​​strawberries and bananas.

Strawberry Cheesecake Parfait

Quick, easy and elegant, this strawberry verrine dessert is sure to delight your taste buds!

Ingredients for 4 servings:

  • 1 ½ cup 0% FAT Greek yogurt with vanilla
  • ½ cup whipped cream cheese, at room temperature
  • 2 tbsp. to s. powdered sugar
  • 1 C. to c. vanilla extract
  • 2 cups sliced ​​strawberries
  • 2 tbsp. to c. crystal sugar
  • 8 squares honey graham crackers, coarsely crumbled (about 2 cups)
  • Fresh mint leaves


  1. Whisk yogurt, cream cheese, powdered sugar and vanilla in a small bowl until smooth and blended.
  2. Combine the strawberries and crystal sugar in a small bowl. Stir gently.
  3. Place ¼ of the yogurt mixture, ¼ of the amount of strawberries and ¼ of the graham cracker crumbs in each of the glasses. Repeat.
  4. Garnish the parfaits with fresh mint leaves. Serve immediately.

Strawberry bites topped with sunflower seed butter

In addition to being a great snack for children , the strawberry bites topped with sunflower seed butter are an unusual dessert that will wow all your diners. The recipe is extremely simple and it is ideal for adding something sweet to your lunch box.


  • 2 large tortilla patties
  • 4-6 tsp. to s. sunflower seed butter
  • 10 strawberries, thinly sliced


  1. Place the patties on a flat surface and butter each with 2-3 tbsp. to s. of sunflower seed butter.
  2. Place the strawberries between the patties and roll up firmly. Put a little sunflower butter along the edge just before closing the wrap to adhere.
  3. Place the wraps edge down on a cutting board and cut into 1 inch rollers.

Strawberry mousse without eggs and gelatin

Add to the list another easy-to-make, hassle-free strawberry dessert – this creamy and light egg-free strawberry mousse.


  • 1 cup of fresh strawberries, coarsely chopped
  • ¼ cup granulated sugar
  • 1 C. to c. lemon zest
  • 5 c. to s. water
  • 1 C. cornstarch
  • 1 cup unsweetened whipped cream, stiffened to stiff peaks

Instructions :

  1. Place the strawberries and sugar in a saucepan over medium-high heat. Use a wooden spoon to break up the strawberries and make a compote.
  2. Meanwhile, mix the water and cornstarch to make a porridge. Incorporate this mixture into the strawberry compote.
  3. Cook for another 30 seconds and remove the pan from the heat. Also add the lemon zest and stir. Let cool completely.
  4. Using a spatula, gently fold the cooled compote into the whipped cream.
  5. Put the mousse in a pocket fitted with a round nozzle and draw it into glasses. Let sit in the refrigerator for 40-50 minutes.
  6. Before serving, garnish with fresh strawberries.

Strawberry and mascarpone tart – an elegant and easy to prepare dessert

How about an elegant, no-bake strawberry pie with a creamy mascarpone and toasted almond filling? This dessert is perfect for spring and summer and only requires a handful of ingredients.

Ingredients for the base:

  • ¾ cup (90 grams) graham cracker crumbs
  • ¾ cup (60 grams) almond powder or almond flour
  • 5 c. to s. (75 grams) unsalted butter, melted
  • 3 tbsp. to s. (50 grams) almond butter, melted

For the filling:

  • 340 grams of mascarpone
  • 30 grams of powdered sugar
  • 1 C. to c. vanilla paste
  • 1 C. to c. pure almond extract
  • 450 grams of fresh strawberries, thinly sliced
  • 1 C. to s. honey
  • 3 tbsp. to s. slivered almonds, toasted
  • Fresh mint leaves


For the base: In a bowl, combine the cookie crumbs, almond powder, butter and almond butter, until the breadcrumbs are moistened. Press the crust into a round pie dish 20 cm in diameter. You can use the bottom of a small measuring cup to pack the base evenly. Set aside.

For the filling: In a bowl, mix the mascarpone, sugar, vanilla paste, almond extract until you get a creamy and homogeneous consistency. Spread the preparation on the base. Put in the fridge for 1 hour.
Slice the strawberries thinly. Take the pie out of the fridge and decorate it as you wish.
Drizzle the pie with honey and sprinkle with flaked almonds. A few fresh mint leaves will add a fresh note to your easy and quick strawberry dessert.

No-Bake Strawberry Mousse Cake

A creamy strawberry mousse and a soft base made with ladyfingers. Simple, delicate and delicious! This cake is a real masterpiece!


  • 24 boudoirs

For the mousse:

  • 500 g strawberries
  • 80 g sugar
  • 14 g of gelatin powder
  • 300 ml whipping cream

For the syrup:

  • 150 ml of water
  • Zest of a lemon
  • 80 g sugar

Garnish :

  • Fresh strawberries
  • 100 g cream cheese
  • 100 g icing sugar

Instructions :

  1. Start by preparing the strawberry puree. Reserve about ten berries for decoration. Puree the remaining strawberries. In a saucepan, heat about 1/3 of the puree with 80 g of sugar and the gelatin powder. Boil for 1-2 minutes (whisking continuously) until the sugar has dissolved. Remove from the heat and stir in the rest of the mash. Reserve in the fridge.
  2. For the syrup: In a small saucepan, heat the water with 80 g of sugar and the lemon zest. Stir until the sugar has dissolved. Reserve in the fridge.
  3. For the mousse: Whip the cream in a large bowl until stiff peaks form. Gently fold in the strawberry puree using a spatula. Do not mix too much to keep the mixture airy.
  4. Line a round mold 20 cm in diameter with parchment paper (bottom and sides).
  5. Dip the flat side of a boudoir in the syrup and place it against the edge of the mold (soaked side inward). Repeat and place most of the ladyfingers (about 18) against the edge of the mold. Soak the rest of the ladyfingers and place them at the bottom of the mold in a single layer.
  6. Pour the strawberry mousse and smooth the top with a spatula.
  7. Place the cake in the refrigerator overnight to set. (4-6 hours is also probably enough if you want to serve the cake earlier).
  8. Once the cake is set, unmold it and peel off the baking paper around the edges. The cake should keep its shape (if not, put it back in the fridge for a few more hours).
  9. Combine cream cheese and icing sugar until creamy. Transfer the preparation to a pastry bag and place it on top of the cake. Decorate with slices of fresh strawberries.

Vegan Chocolate Strawberry Brownie Bars

If you’re a chocolate lover, this quick and easy strawberry dessert will become your new favorite treat! These bars are made with a rich and creamy coconut milk chocolate ganache and a brownie base with fresh strawberries. A pleasure for all the senses!

Ingredients for the base:

  • 3 cups of nuts
  • ½ cup of cocoa powder
  • ¼ cup of cocoa beans
  • ½ tsp. to c. sea ​​salt
  • 12 medjool dates, pitted

For the ganache:

  • Cream of 2 x 400 ml cans of refrigerated coconut milk
  • 320 grams of vegan chocolate
  • ½ tsp. to c. vanilla paste
  • Pinch of sea salt
  • 400 grams of fresh strawberries


  1. Line the bottom of an 8 x 8 inch square springform pan with parchment paper.
  2. Put the nuts, cocoa powder, cocoa beans and salt in the bowl of your food processor and mix for a few minutes until you get a light breadcrumbs. Add the dates and mix for a few more minutes until the mixture starts to stick. Press the dough into the bottom of the mold and flatten it using a spatula.
  3. For the garnish, pour the coconut milk into a saucepan and bring to a boil over medium-high heat. Remove from the heat and add the chocolate, vanilla and salt.
  4. Whisk thoroughly until the mixture is smooth and creamy.
  5. Cut the strawberries in half and place them on the brownie base and pour the chocolate ganache on top. Gently pat the mold on the counter to remove air bubbles.
  6. Transfer the pan to the refrigerator and let cool for at least 4 hours, until the dessert is set.
  7. Once set, unmold the brownie and cut it into 9 bars. Store up to 2 days in an airtight container in the refrigerator.