Start by rinsing the strawberries under cold water, then pat them dry with a paper towel to remove any excess moisture. This ensures your dessert doesn’t become watery. Once dry, hull the strawberries and slice them evenly for consistent presentation and flavor in every bite.
Prepare your whipped cream or Cool Whip by transferring it into a bowl. If you’d like to enhance the flavor, you can mix in a tiny splash of vanilla extract and a sprinkle of powdered sugar. This step is optional but adds depth to the creamy layer.
Crush your graham crackers or cookies in a zip-top bag using a rolling pin or pulse them briefly in a food processor. You want a fine but slightly chunky texture that will give the dessert a satisfying crunch without overpowering the softness of the cream and strawberries.
In a small dessert glass or bowl, begin layering. Start with a spoonful of the crushed crackers at the bottom to create a base. This adds texture and mimics a mini pie crust without any baking required.
Next, add a generous spoonful of whipped cream, spreading it lightly over the crumb base. The cream acts as a smooth contrast to both the fruit and the crunchy layer beneath it.
Top the whipped cream with a layer of sliced strawberries, arranging them attractively if presentation matters. The bright red hue will pop against the white cream, creating a visually appealing dessert.
Repeat the layering if your container allows—add more crumbs, more whipped cream, and a final layer of strawberries on top. Garnish with mint leaves or a drizzle of chocolate or caramel if desired, and serve immediately.
How to Make
