When following a keto lifestyle, finding desserts that meet low-carb requirements without sacrificing flavor can feel like a challenge.

But with the right ingredients, it’s entirely possible to enjoy rich, satisfying treats that fit perfectly within a keto diet.

Strawberries, a berry with naturally low sugar content and high fiber, make a fantastic base for keto-friendly desserts that feel indulgent but stay well within the low-carb spectrum.

Not only do they add a burst of juicy, refreshing sweetness, but they’re also packed with antioxidants, vitamin C, and essential nutrients—making them a nutritious addition to your dessert repertoire.

From creamy strawberry cheesecake bites to refreshing strawberry mousse and crumbly strawberry crumble bars, this collection of keto strawberry desserts offers options for every occasion.

With the right keto-friendly sweeteners, almond or coconut flour, and a few smart swaps, these recipes bring out the natural sweetness of strawberries without relying on added sugar or high-carb ingredients.

Why You Will Love Keto Strawberry Desserts?

1- Natural Sweetness without the Sugar Spike

Strawberries are naturally low in sugar compared to other fruits, which makes them perfect for keto desserts.

Their juicy sweetness feels indulgent but won’t lead to a blood sugar rollercoaster, helping you stay in ketosis while satisfying that sweet tooth.

2- Packed with Antioxidants and Nutrients

Strawberries are rich in vitamin C, manganese, folate, and antioxidants that support skin health, immunity, and overall wellness. Enjoying them in dessert form gives you a nutritional boost while feeling like a treat!

3- Versatile and Easy to Work With

Keto strawberry desserts range from creamy mousses and fluffy cheesecakes to refreshing sorbets and crumbly bars. Strawberries adapt beautifully to different textures and flavors, pairing well with keto staples like coconut, almond flour, and keto-friendly chocolate.

4- Perfect for Any Occasion

These desserts are light enough for summer picnics and refreshing after a heavy meal, yet rich and comforting enough to be a satisfying winter treat. Make these keto strawberry desserts for prepping for a party, a special occasion, or just a relaxing evening at home, they fit any occasion.

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1. Strawberry Cheesecake Fat Bombs (Keto!!)

This strawberry cheesecake fat bombs recipe is one of my all-time favorite low-carb snacks! Creamy, sweet, and utterly satisfying, these treats are perfect for a quick snack, dessert.

They’re an ideal option for satisfying your sweet tooth without straying from your keto lifestyle!

Ingredients

• ▢1/2 Cup Cream Cheese softened
• ▢1/4 Cup Swerve or Lakanto (see sweetener notes below) powdered
• ▢1/4 Cup Unsalted Butter softened
• ▢1/2 Cup Strawberries sliced
• ▢1/2 Teaspoon Vanilla

Instructions

1. Place everything in a food processor, and run until the ingredients are liquid-like and the strawberries are smooth.
2. Scoop into your desired container — a muffin pan lined with liners works great, I used round silicone molds.
3. Place in the freezer for 2 hours, or until firm, and enjoy!

2. Low Carb Strawberry Mousse (Sugar Free)

This quick and easy low-carb strawberry mousse is a very fluffy, creamy dessert made with fresh strawberries, whipped cream, and a touch of sweetener.

It’s sugar-free, diabetic-friendly, and bursting with flavor—perfect for a guilt-free treat!

Ingredients  

• ▢2 cups strawberries cleaned and quartered
• ▢2 tablespoon low carb sweetener blend granular sweetener until powdered (allulose or monk fruit)
• ▢1.5 cups heavy whipping cream 35% cream or double cream
• ▢3 oz cream cheese softened
• ▢1 teaspoon vanilla extract

Instructions 

1. Puree the strawberries and sweetener in a blender.2 cups strawberries,2 tablespoon low carb sweetener
2. Use a mixer to whip the heavy cream, softened cream cheese and vanilla extract until stiff peaks form.1.5 cups heavy whipping cream,3 oz cream cheese,1 teaspoon vanilla extract
3. Pour the puree into the whipped cream, then mix again for about 30 seconds.
4. Cool in the fridge for 1 hour before serving.

3. Keto Strawberry Ice Cream

Creamy, refreshing, and sugar-free, this Keto Strawberry Ice Cream is the ultimate low-carb dessert for summer!

Made with fresh strawberries and no added sugar, it’s a guilt-free treat that’s diabetic-friendly and perfect for staying on track with your keto lifestyle.

Ingredients  

• 10 ounces cream cheese softened
• 1 cup heavy whipping cream
• 1/2 cup low carb powdered sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon xanthan gum
• 1 cup strawberries mashed or blended
• 2 tablespoons low carb granular sweetener

Instructions 

1. Add the cream cheese, heavy whipping cream, confectioners sugar substitute, vanilla extract and xanthan gum to a mixing bowl, and blend on high until smooth and stiff peaks form.
2. Spread the vanilla mixture evenly into a loaf pan.
3. Place the mashed strawberries into a blender or food processor with the granulated sweetener and blend until combined.
4. Spread the strawberry mixture over the top of the vanilla ice cream mixture in the loaf pan, and use a butter knife to drag and swirl the strawberry mixture into the vanilla.
5. Place the ice cream into the freezer to set for a minimum of four hours before serving.

4. Strawberry Sorbet

Make this sweet strawberry sorbet recipe at home, for a refreshing and easy summer dessert ready in under five minutes!

Ingredients

• 3 cups strawberries (360g)
• 1/4 cup sugar of choice (pure maple syrup, white sugar, xylitol, etc.)
• 2 tsp lemon juice or zest of 1 lemon
• optional pinch salt

Instructions

• To make strawberry sorbet, remove the stems and freeze the berries if they are not already frozen. If you have a high speed blender like a Vitamix, no ice cream machine is required. Simply blend all ingredients until the mixture achieves a smooth sorbet texture. Otherwise, let the berries thaw until they can be processed in a regular blender, then transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions.

5. Keto Strawberry Shortcake

This tender, golden keto strawberry shortcake pound cake has the strawberries baked right into it. Just top it with some whipped cream for the perfect low carb strawberry shortcake! 

Ingredients

• 4 tbsp butter softened
• 1/2 cup 
• 4 eggs
• 1 tsp vanilla
• 1/4 cup sour cream
• 1 1/4 cup almond flour ***
• 1/4 cup coconut flour
• 1/4 cup ground golden flax (or additional almond flour)
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup strawberries chopped

Whipped Cream:

• 1 pint heavy cream
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)

Instructions 

1. Preheat oven to 350. Grease a loaf pan liberally with butter.
2. In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
3. Stir in the flours, baking powder, and salt until thoroughly combined. Fold in the strawberries. Pour into loaf pan and spread evenly.
4. Bake at 350 for 45-60 min until golden, firm to the touch, and no longer jiggly.
5. Meanwhile, whip the cream. Once peaks form add the sweetener. Refrigerate until ready to serve. Slice the cake and serve with whipped cream and extra berries.

6. Strawberry Cream Fat Bombs Recipe

Strawberry Fat Bombs – Cream Delights are an excellent low-carb, high-fat keto snack. This strawberries and cream fat bomb recipe are great for an energy-lifting snack or an in-between meal hunger buster.

Ingredients

• ▢6 oz Cream Cheese softened
• ▢5 fl.oz Double Cream
• ▢1 oz Vanilla Collagen Protein Powder
• ▢3 tbsp Coconut Oil plus extra 2 tsp for rolling
• ▢1 tsp Strawberry Essence

Instructions

1. Mix all ingredients with a hand mixer for 5 minutes, until well combined.
2. Set the mixture in the fridge for 1 hour.
3. When the mixture is set, rub your hands with a little coconut oil and shape the mix into 10 evenly sized fat bombs. The coconut oil will stop the mix from sticking to your hands.
4. Store the fat bombs in an airtight container in the fridge or freezer.

7. Healthy Strawberry Oatmeal Bars

Healthy Strawberry Oatmeal Bars are made with a sweet buttery almond flour base that doubles as a crumble topping! The strawberry filling is bursting with fresh strawberries and a hint of lemon juice!

Ingredients 

For the Crust:

• ▢1 1/2 cups almond flour
• ▢1 cup rolled oats
• ▢2 tbsp cane or coconut sugar
• ▢1/2 tsp cinnamon
• ▢1/4 cup butter melted
• ▢1/4 cup maple syrup
• ▢1/2 tsp pure vanilla extract

For Strawberry Filling:

• ▢2 1/2 cups fresh strawberries hulled and diced
• ▢1 tbsp lemon juice
• ▢2 tbsp cane or coconut sugar
• ▢1/2 tbsp cornstarch

Instructions 

1. Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and set aside.
2. In a medium bowl, add almond flour, oats, sugar and cinnamon; stir. Then add melted butter, maple syrup and vanilla extract. Stir well until dry ingredients are evenly moistened and dough is crumbly.
3. Reserve 1/2 cup dough for topping. Transfer remaining dough to prepared baking dish and flatten with hands and spatula into an even layer. Bake for 10 minutes.
4. In the meantime, in a large bowl, add strawberries, lemon juice, sugar and cornstarch. Stir well.
5. Remove crust from the oven, add strawberry filling in a single layer and crumble dough on top. You will have some berries showing through. Bake for 40 minutes.
6. Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to firm up for another hour. Cut into 9 squares and serve.

8. Keto Strawberry Chia Pudding

This keto strawberry chia pudding could be perfect for you!

Ingredients:

•  ¼ cup water (2 fl oz/60ml)
•  ½ cup (frozen) strawberries (1.8 oz/50g)
•  2 ½ tbsp half & half (1.4 fl oz/40ml)
• 2 ½ tbsp chia seeds (1.1 oz/30g)
•  2 tbsp erythritol (0.9 oz/25g)

Instructions

1. Add the strawberries into a small (non-stick) pot and set the heat to medium.
2. Let the strawberries simmer for about 10 minutes and stir them regularly while they cook.
3. You know the strawberries are good once their consistency starts to resemble that of thick strawberry jam.
4. Mash the cooked strawberries with a fork until you get a smooth mass with as few large strawberry chunks as possible.
5. Add the mashed strawberries as well as the remaining ingredients to a small jar and mix right away.
   Let the jar sit for about two minutes before stirring again.
6. Wait another five minutes before stirring again.
7. Make sure there are no clumps of chia seeds at the bottom or the edge of the jar and that everything is evenly distributed.
8. Place the jar in your refrigerator for at least 30 minutes.
9. After the 30 minutes are over, you can take your keto chia pudding out of your fridge.
   Give it a good stir one last time and enjoy!
10. You can also leave it in the fridge for a longer period of time and eat it later, especially if your cooked strawberries were still quite hot when you mixed your chia pudding – but you should still stir the pudding once more at the 30 minute mark.

9. Strawberry Whipped Keto Pops

With only six ingredients, these Strawberry Whipped Keto Pops are the perfect frozen dessert treat for sticking to your keto diet plan, and for indulging in something deliciously sweet, but without all of those pesky carbs!

Ingredients 

• ▢1½ cups chopped strawberries , frozen and thawed works also
• ▢1 cup heavy cream
• ▢2 teaspoons fresh lime juice
• ▢2 tablespoons protein powder , optional
• ▢1 teaspoon almond extract
• ▢2 tablespoons swerve sweetener confectioners’ sugar for non keto.
• ▢3 drops red gel food color , optional

Instructions 

1. Whip the cream in a large bowl until soft peaks form.
2. Gently fold in the chopped strawberries, lime juice, protein powder, almond extract, and swerve sweetener. Add the gel food color (optional) and stir to combine.
3. Spoon the strawberry whip into pop molds. Freeze for 1 hour. Insert a popsicle stick, return to freezer and freeze until firm.

10. Keto Smoothie Bowl

This is a keto version of strawberry smoothie bowl just as delicious. This smoothie bowl blends strawberries, vanilla, and almond milk for a flavor-packed, low-carb treat.

The best part? You can customize it with all your favorite keto-friendly toppings!

Ingredients

• 100 g Frozen Strawberries
• 1 scoop Isopure Creamy vanilla (zero carb protein powder)
• 0.5 cup Almond Milk
• 2 Ice Cubes

Instructions

• Place strawberries, protein powder, almond milk and ice in a high speed blender and blend for 1 min or until completely smooth. 
• Place in bowl and top with desired add ins. Serve immediately

11. Keto Strawberry Muffins

In search of a refreshing summer treat? These Keto Strawberry Muffins are soft, delicious, and so easy to make! Each bite is bursting with fresh strawberry flavor, and they’re gluten-free, grain-free, nut-free, low-carb, and dairy-free—ideal for any diet.

Ingredients

• 1 cup canned coconut milk
• 5 eggs
• 3/4 cup coconut flour
• ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 2.5 tsp baking powder
• 2 tsp vanilla
• 3 tbsp coconut oil melted
• 1 cup fresh strawberries chopped

Instructions 

1. Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners. Spray with cooking spray.
2. Combine the coconut flour, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the melted coconut oil. Stir in the strawberries. Divide between the 12 muffin holes.
3. Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.

12. Sugar-Free Strawberry Panna Cotta – Strawberry Vegan Panna Cotta

If you love panna cotta but are looking for a dairy-free alternative, this recipe is perfect for you! Made with creamy coconut milk and sweetened with natural ingredients, it delivers all the rich flavors you crave without any animal products.

Ingredients

• ½ cup raw unsalted cashews
• ½ cup plus 2 tbs water
• 30 g cocoa butter (optional but great if you want a richer panna cotta), 1 oz
• 3 tbs raw sugar
• 225 g strawberries hulled, 8 oz
• ¾ tsp agar agar powder 1 tsp agar agar powder if omitting the cocoa butter

Instructions

1. Pre soaking the cashews overnight will help soften them, but if you have a high speed blender and don’t have the time or inclination to pre-soak them then you can blend them as is with the water. Blend for 3 minutes or until completely broken down and you have a smooth creamy milk.
2. Melt the cocoa butter. The microwave is great for this. Microwave it in 30 second bursts, stirring each time, until melted. Otherwise you can melt the cocoa butter using the double boiler method. Once melted turn the blender on, and once the liquid has settled a bit use the spout at the top to slowly pour in the cocoa butter. Replace the spout and blend for 2 minutes.
3. Add the strawberries and sugar and blend until completely smooth. Pour the mixture into a small saucepan and add the agar agar powder and whisk to combine. Leave for 10 to 15 minutes.
4. Place the saucepan over a medium low heat and bring to a simmer. Reduce the heat to its lowest setting and simmer for 5 minutes, whisking every now and then.
5. Divide the panna cotta mixture between your serving dishes. I used a combination of silicone bundt moulds and glasses. Whatever you have will be fine. Leave on the bench for 5 minutes before refrigerating until completely set and chilled. Allow about 2 to 3 hours for this.
6. Serve with your favourite accompaniments.

13. Keto Strawberry Creamy Jelly Cups Dessert

Strawberry Creamy Jelly Cups, a perfect low-carb dessert that combines the sweet taste of strawberries with a creamy, jelly-like texture.

This dessert is not only delicious but also incredibly easy to make, making it an ideal treat for any occasion. With fresh strawberries and a few simple ingredients, you can whip up these elegant cups that are sure to impress your family and friends while keeping your carb count in check.

Ingredients

• 1 ½ cup yogurt full fat
• ½ cup hot water
• 1 ½ tbsp Gelatin
• 1 tbsp erythritol or to taste
• ½ cup strawberries sliced + 2 strawberries (sliced, for garnish)
• 2 mint leaves for garnish

Instructions

1. In a bowl, combine the hot water, gelatine powder and erythritol. Stir to dissolve and let cool slightly.
2. Add full fat yogurt and strawberries to the food processor and blend until smooth and homogeneous.
3. In a bowl, combine the strawberry yogurt with gelatin water.
4. Divide this mixture between serving cups and transfer to the fridge for 3 hours to set.
5. Top each cup with sliced strawberries, mint leaf and enjoy!

14. Keto Chocolate Covered Strawberries

These keto chocolate-covered strawberries are a favorite among our family and friends for many good reasons. Not only are they elegant, bite-sized desserts, but they also deliver a delightful combination of rich chocolate and fresh strawberries. With their vibrant color and glossy finish, these treats are as beautiful as they are delicious.

Ingredients

• 15 medium-sized strawberries (whole)
• 5 ounces of sugar-free chocolate chips
• 1 tablespoon of vegetable shortening,

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl combine the sugar-free chocolate chips and shortening. Melt in the microwave for 20-second intervalsk stiring in between until the mixture is melted and fully combined. You can also melt the chocolate chips and shortening over a double boiler.
3. Dip the washed and dried strawberries into the melted chocolate mixture. Place the dipped strawberries on to the baking sheet.
4. Place the strawberries in the refrigerator for 15-20 minutes to allow them to set before serving.
5. Store leftovers in an airtight container for up to 2 days.

15. Keto Strawberry Ice Cream

Perfect for kids and adults, this sugar-free keto strawberry ice cream is made from Greek yogurt. It’s an easy no-churn ice cream.

Ingredients

• 1 cup Strawberries sliced
• 2/3 cup Swerve Confectioner’s Sugar Substitute
• 1 tsp Vanilla Extract
• 2 cups Heavy Whipping Cream
• 1 cup Plain Greek Yogurt
• 1/2 tsp Lemon Juice

Instructions

1. Mix together the strawberries, sugar substitute and vanilla extract in a bowl.
2. Place the heavy whipping cream into a mixing bowl, and blend until it forms stiff peaks.
3. Add the strawberry mixture, lemon juice and Greek yogurt to a food processor, and blend until pureed.
4. Fold the strawberry mixture into the whipped cream.
5. Layer the mixture into a loaf pan or other container, and freeze for 2-3 hours until hardened.

16. Almond Flour Strawberry Scones

Easy Almond Flour Strawberry Scones made grain-free and dairy-free with a keto option. This easy one-bowl scone recipe requires zero baking experience!

Ingredients

• 2 eggs*
• ⅓ cup avocado oil**
• ¾ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 tsp almond extract optional
• 5 cups almond flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• ½ tsp sea salt
• 1 cup fresh strawberries chopped

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Chop the strawberries into small pieces. They should be smaller pieces than you would think – about the size of blueberries.
3. Transfer the eggs, avocado oil, pure maple syrup, vanilla extract, and almond extract to a large mixing bowl and mix well until the wet ingredients are combined.
4. Add the dry ingredients (almond flour, baking powder, baking soda, and sea salt) to the large bowl and mix until a thick sticky dough forms. Stir in the chopped strawberries until they are well distributed throughout the scone dough. There’s no need to mix the flour mixture in a separate bowl before mixing it into the wet ingredients, although you are welcome to if you’d like. The dough should be very sticky but not overly wet. If it appears as though it is too sticky to hold together, add 1/2 cup to 1 cup of additional almond flour.
5. Drop mounds of scone dough onto the prepared baking sheet, making any shape you like. You can stick with drop scones that are freeform in shape, or make circles or triangles (I make triangles). Note that the scone mixture is very sticky so it will stick to your hands – this is normal. The strawberries will want to poke out of the dough – simply poke them back in. Nevertheless, if you’re able to form the mixture into a ball of dough, an easy way of getting equal sized scones is by forming a disc shape out of the dough and using a knife to cut 8 equal sized triangles.
6. The scones spread while baking so give sure to give each lump of dough plenty of room to grow.
7. Bake scones on the center rack of the preheated oven for 20 to 25 minutes or until golden brown around the edges and the scones feel firm when gently poked.
8. Remove the strawberry scones from the oven and allow them to cool for 10 minutes before moving them off of the cookie sheet. If you’d like, transfer the finished scones to a wire rack to finish cooling.
9. Serve and Enjoy!

17. Strawberry Lime Bars

Summer days call for these luscious, soft cookie bars that are bursting with strawberry and lime flavor!

Ingredients  

• Bars:
• 1 box about 16.25 oz white cake mix
• 1 tsp. lime zest finely zested
• 3 Tbsp. freshly-squeezed lime juice
• 1 large egg
• 1/2 cup 1 square butter, softened
• Glaze:
• 1/2 c. mashed strawberries
• 1 1/2 c. powdered sugar
• 1 tsp. lime zest

Instructions 

1. Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9×13″ pan with nonstick baking spray.
2. In the bowl of an electric mixer, mix together cake mix, lime zest, lime juice, egg, and butter. Press or pat it into prepared pan.
3. Bake for approximately 11-12 minutes. Remove from the oven before the edges begin to brown so the bars will be soft.
4. While it’s baking, prepare the glaze by mashing berries, then stirring in powdered sugar and lime zest. Place glaze in the refrigerator until ready to serve the bars.
5. Remove bars from the oven, when done, and allow to cool completely. Pour chilled glaze over and slice into squares just before serving so the bars don’t get soggy. Or, serve the bars by themselves with the glaze on the side and allow everyone to drizzle the glaze on their individual slices.

18. Keto Strawberry Tiramisu

This keto strawberry tiramisu is a simple dessert that’s perfect for summer! With layers of low-carb sponge cake, fresh strawberries, and creamy mascarpone cheese, this dessert offers a refreshing twist on the classic Italian treat.

Ingredients 

STRAWBERRY SAUCE

• 1 cup strawberries chopped
• 1 teaspoon lemon juice
• 1 tablespoon erythritol
• ½ cup water

VANILLA SPONGE

• ½ cup butter, unsalted softened
• ½ cup erythritol
• 4 eggs separated
• 1 tablespoon vanilla extract
• ½ cup coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup water

CREAM MIXTURE

• 1 cup mascarpone cheese
• 1 cup cream, whipping
• 2 tablespoons erythritol, ground
• 1 tablespoon vanilla extract
• 2 cups strawberries, sliced

Instructions 

STRAWBERRY SAUCE

1. Chop the strawberries into small pieces and place in a saucepan.
2. Add the lemon juice, erythritol and water and cook for 5 minutes on a medium heat until the strawberries are slightly soft. Add more water if the mixture becomes too dry.
3. Remove from the heat and set aside to cool.

VANILLA SPONGE

1. Pre-heat oven to 180C/350F degrees
2. Line a 8-inch square baking tin with parchment paper
3. Whisk the butter with the erythritol until creamy
4. Add the egg yolks and vanilla and continue to whisk.
5. Add the coconut flour, salt and baking powder and mix well.
6. Add the water if the mixture is too stiff.
7. In a separate bowl whisk the egg whites to stiff peaks.
8. Gently fold in the egg whites and mix until combined
9. Spoon into the tin, evenly smooth out the cake mixture.
10. Bake for 25 minutes until the sponge is golden and firm.
11. Remove from the oven and cool.

CREAM LAYER

1. Beat the mascarpone and cream together.
2. Add the erythritol and vanilla. Continue to beat until smooth.

TO ASSEMBLE

1. Layer the strawberry sauce on the bottom of a baking dish
2. Cut the sponge into fingers
3. Lay the sponge fingers on top of the strawberry sauce
4. Cover with a layer of the cream
5. Place the sliced strawberries on top of the cream
6. Repeat until the dish is filled.
7. End with a layer of cream topped with strawberries.
8. Chill in the fridge for at least an hour.

19. Easy Strawberry Mug Cake

Get ready to make the best strawberry mug cake with this incredibly simple recipe! Bursting with fresh strawberries, this moist and fluffy delight is ready in just 3 minutes in the microwave.

It’s the ideal choice for a quick snack or a tasty breakfast boost. Enjoy a homemade treat in no time!

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Ingredients

• 3 tbsp cake flour
• 2 tbsp granulate sugar
• ¼ tsp baking powder
• 1 pinch of salt (optional)
• 3 tbsp milk
• ½ tsp vanilla extract (optional)
• 3 tbsp unsalted butter, melted
• 3-4 strawberries

Instructions

1. In your mug, mix the dry ingredients: flour, sugar, baking powder, and salt.
2. Add the melted butter, milk, and vanilla, and mix again with a tablespoon.
3. Finally, add the strawberry pieces.
4. Microwave on high for 1 to 1.5 minutes until cooked through in the center.
5. Let it cool a bit before enjoying with whipped cream or vanilla ice cream and fresh fruit.

20. No-Bake Strawberry Cheesecake Bites

When I want to whip up a quick dessert that’s sure to impress my guests, these no-bake strawberry cheesecake bites are always my go-to. This delightful treat is a hit with everyone, from kids to adults, making it the perfect sweet handheld dessert for any occasion!

Ingredients

Strawberry Cheesecake Bites:

• 8 ounces cream cheese , softened
• 1 teaspoon fine sea salt
• 1 teaspoon clear vanilla extract
• 13.25 box strawberry cake mix*
• 12 ounces almond bark or pink melting wafers

Instructions

1. In a large mixing bowl using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the salt and vanilla extract until combined.
2. Add the dry cake mix and continue to beat until smooth. The mixture will be very crumbly, but will come together eventually and be smooth, but thick.
3. Cover and chill for at least 2 hours, but preferably overnight.
4. Line a baking sheet with parchment paper. Set aside.
5. At 30 second intervals, melt the almond bark or pink chocolate wafers, stirring between each until smooth. Alternately, use a double boiler.
6. Using a 1 tablespoon cookie scoop, make a ball of the dense dough. Using a toothpick or fork, dip this into the melted chocolate, tapping on the side to smooth and shake off excess, then gently place onto the parchment paper.
7. If adding sprinkles, top while the chocolate is still tacky. Repeat with remaining dough.
8. Allow the chocolate to set and then, if desired, drizzle with more melted white chocolate. To set faster, chill for 10-15 minutes.
9. Store in an airtight container in the refrigerator until ready to serve. Store leftovers chilled as well.
10. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.