Strawberry Shortcake Dessert Tacos are a delightful twist on two beloved classics.

They combine the sweet nostalgia of strawberry shortcake with the playful convenience of tacos.

Perfect for summer parties or quick treats, these tacos are a fun, crowd-pleasing dessert everyone will love.

Ingredients

8 small taco shells (soft tortillas or dessert taco shells)
2 cups fresh strawberries, sliced
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
1 cup crushed shortbread cookies
¼ cup strawberry jam

Instructions

Step 1: Warm taco shells in the oven or microwave until soft and pliable.

Step 2: Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Step 3: Spread a thin layer of strawberry jam inside each taco shell.

Step 4: Fill each shell with whipped cream, sliced strawberries, and crushed cookies.

Step 5: Garnish tacos with extra strawberries and cookie crumbs.

Step 6: Serve immediately to maintain the crispness of the shells.

Tips

Chill your mixing bowl and whisk for fluffier whipped cream.

Assemble tacos just before serving to avoid sogginess.

Soft shells are easier to fold; crisp shells give more structure.

Use a ziplock bag and rolling pin to crush cookies mess-free.

Frequently Asked Questions (FAQs)

1. Can I prepare these tacos in advance?

It’s best to assemble them right before serving to keep the shells crisp.

2. Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

3. What can I substitute for shortbread cookies?

Graham crackers or biscotti crumbs work perfectly.

4. How do I make this dairy-free?

Use coconut whipped cream and dairy-free cookies.

5. Can I use a different fruit?

Absolutely! Blueberries, raspberries, or even peaches are great alternatives.