5-Ingredient Strawberry Shortcake Bites: The Ultimate No-Bake Summer Dessert
These 5-Ingredient Strawberry Shortcake Bites are the perfect no-bake treat for summer! With simple ingredients like strawberries, graham crackers, and white chocolate, this dessert is easy to make and requires no oven time. Whether you’re a beginner or seasoned cook, it’s a quick and refreshing way to satisfy your sweet tooth. Perfect for hot days, gatherings, or when you just want something delicious with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Strawberries (1 cup, roughly diced): Fresh strawberries are the hero of this recipe. They provide natural sweetness, a burst of color, and a juicy texture that complements the other ingredients perfectly. It’s best to use ripe, in-season strawberries for the best flavor, but if strawberries aren’t available, feel free to substitute with other berries like raspberries or blackberries. If you’re using frozen strawberries, make sure to thaw and drain them well to avoid excess moisture in the mixture.
- Graham Cracker Sheets (1 sleeve, about 9 full sheets): The graham crackers provide the signature “shortcake” flavor and a slight crunch, mimicking the traditional base of a strawberry shortcake. If you’re looking for a gluten-free option, simply swap the regular graham crackers for gluten-free ones. If you want a healthier alternative, you can use whole-wheat graham crackers for added fiber.
- Almond Flour (¾ cup): Almond flour is a great gluten-free option, adding a rich, slightly nutty flavor to the dessert. It helps bind the mixture together, giving the bites structure without the need for baking. If you don’t have almond flour on hand, you can use coconut flour as a substitute. However, keep in mind that coconut flour absorbs more moisture, so you may need to reduce the amount slightly or add a little extra coconut oil to help the mixture hold together. For those who aren’t concerned with gluten-free options, all-purpose flour can also be used.
- White Chocolate Chips (1 cup): The white chocolate chips are melted and used to coat the bites, giving them a creamy, sweet finish. White chocolate’s smooth, rich flavor contrasts beautifully with the tartness of the strawberries and the slight crunch of the graham crackers. If you prefer a dairy-free option, use dairy-free white chocolate chips, which are readily available in most grocery stores. Alternatively, you can use dark or milk chocolate chips for a different flavor profile.
- Coconut Oil (2 tsp): Coconut oil helps to melt the white chocolate into a smooth, easy-to-dip consistency. It also gives a slight hint of coconut flavor, which complements the strawberries and graham crackers. If you don’t have coconut oil, you can substitute it with vegetable, canola, or avocado oil, though the flavor may differ slightly. The purpose of the coconut oil is to make the chocolate easier to dip, so use any oil that works for you.
Instructions
- Crush the Graham Crackers: Begin by placing the graham crackers in a food processor. Pulse the crackers until they’re finely crushed, resembling a coarse sand texture. If you don’t have a food processor, you can place the graham crackers in a zip-top bag and use a rolling pin to crush them manually. This step is important because it gives the bites their base texture, and the finer the crumbs, the better they’ll hold together.
- Add the Strawberries: Next, add the diced strawberries to the food processor. Pulse the mixture until the strawberries are finely chopped but not pureed. You want small pieces that will add bursts of fresh fruit flavor throughout each bite. Be careful not to over-process the strawberries, as they can become too mushy, which may make the mixture too wet.
- Mix in the Almond Flour: Add the almond flour to the mixture and pulse until everything is well combined. The almond flour will bind the ingredients together, helping to form a dough-like texture. The mixture should be sticky enough to roll into balls. If it feels too dry, you can add a tablespoon of water or more almond flour until it reaches the right consistency.
- Shape the Balls: Use a tablespoon or a cookie scoop to portion out the mixture onto a lined baking sheet or wax paper. You should be able to make about 16 balls. Roll each portion into a smooth ball with your hands. If the mixture is too sticky, lightly dampen your hands with water to make the process easier.
- Freeze the Balls: Once the balls are shaped, place them in the freezer for 20–30 minutes to firm up. This step is essential because it helps the balls hold their shape when dipped in the melted white chocolate.
- Melt the White Chocolate: While the balls are freezing, melt the white chocolate chips and coconut oil together. You can do this in the microwave by heating the mixture in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop. Be sure to stir frequently to avoid burning the chocolate.
- Dip the Balls in Chocolate: Once the chocolate is melted, remove the balls from the freezer. Using a fork or toothpick, dip each ball into the white chocolate, making sure it’s fully coated. Place the dipped balls back onto the lined baking sheet. For an extra touch, you can sprinkle crushed graham crackers on top before the chocolate hardens.
- Freeze to Set: Return the chocolate-coated balls to the freezer for about 5 minutes, or until the chocolate has fully hardened. Once set, you can transfer the bites to an airtight container and store them in the refrigerator until ready to serve.
Notes
For beginners, this recipe is as simple as it gets, but there are still a few tips to make sure everything goes smoothly. First, always check the texture of the mixture after you add the almond flour. If it’s too dry to roll into balls, add a little bit of water to moisten it. If it’s too wet, add more almond flour or graham cracker crumbs to achieve the right consistency. Second, when melting chocolate, be patient. If you microwave it too quickly or for too long, the chocolate can seize up. Stir frequently and use small intervals to ensure it melts evenly. Lastly, don’t skip the freezing step! It’s crucial for helping the balls keep their shape when dipped in the chocolate.