Name: Strawberry Shortcake Bites
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup strawberries, roughly diced; 1 sleeve graham cracker sheets (about 9 full sheets); 3/4 cup almond flour; 1 cup white chocolate chips; 2 teaspoons coconut oil

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Strawberry Shortcake Bites are the perfect sweet treat when you want something quick, fresh, and satisfying without turning on the oven. These bite-sized delights combine juicy strawberries, crushed graham crackers, and creamy white chocolate for a simple dessert that feels special. If you love a no bake dessert that comes together fast, this recipe delivers big flavor with minimal effort.

Story

Every summer, I look for recipes that keep the kitchen cool yet still feel indulgent. That’s exactly why I started making Strawberry Shortcake Bites. Traditional strawberry shortcake tastes wonderful, but sometimes I want something portable and easier to serve at gatherings.

Strawberry Shortcake Bites solve that problem instantly. They capture all the flavor of classic shortcake in a compact, freezer-friendly treat. Because they require no baking, they work beautifully for warm afternoons, potlucks, or quick weeknight cravings.

I also love that Strawberry Shortcake Bites rely on simple pantry ingredients. With just five components, this recipe feels approachable and stress-free. Plus, these bites double as a summer snack and even a healthy strawberry treat compared to heavier desserts. Since you control the ingredients, you can even adjust them to make a gluten free dessert version easily.

Ingredients

1 cup strawberries, roughly diced
1 sleeve graham cracker sheets (about 9 full sheets)
¾ cup almond flour
1 cup white chocolate chips (sub dairy free as needed)
2 teaspoons coconut oil (or canola, vegetable, or avocado oil)

Step-by-Step Instructions

Preparing the Ingredients

Start by adding the graham crackers to a food processor. Pulse until they form fine crumbs with no large chunks remaining. This step creates the base texture for the bites.

Next, add the diced strawberries. Pulse gently until the strawberries break down into small pieces. Do not puree them. You want visible bits of strawberry throughout the mixture for texture and flavor.

Add the almond flour to the processor. Pulse again just until the mixture combines into a soft, scoopable filling. The texture should hold together when pressed.

Cooking Instructions

Using a tablespoon or small cookie scoop, portion the mixture onto wax paper or a lined baking sheet. Shape into balls as needed. You should get about 16 balls.

Place the tray in the freezer for 20 to 30 minutes so the balls firm up completely.

While they chill, combine the white chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then heat another 30 seconds until smooth and fully melted.

Remove the firm balls from the freezer. Dip each one gently into the melted white chocolate, coating evenly. Place them back on the lined baking sheet. If desired, sprinkle with crushed graham crackers for extra texture.

Return the tray to the freezer for about 5 minutes until the chocolate sets. Once hardened, move them to the refrigerator for storage.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid over-processing the strawberries. If you puree them, the mixture becomes too wet and difficult to shape. Pulse gently instead.

Also, do not skip the freezing step before dipping. If the balls are too soft, they will fall apart in the melted chocolate.

Finally, melt the chocolate in short intervals. Overheating can cause it to seize or burn.

Pro Tips for Better Flavor

For deeper flavor, try honey-flavored graham crackers. They add subtle sweetness that pairs beautifully with fresh berries.

You can also use dairy-free white chocolate to keep the recipe vegetarian-friendly and adaptable. If you prefer a richer coating, add a pinch of sea salt to the melted chocolate for contrast.

Because this recipe works as a 5 ingredient recipe, quality matters. Choose ripe strawberries for the brightest flavor and natural sweetness.

Serving and Storage

How to Serve

Serve Strawberry Shortcake Bites chilled straight from the refrigerator. They make a refreshing bite after dinner or a light dessert for parties.

Arrange them on a platter with fresh strawberries for presentation. Since they are small and mess-free, guests can easily grab one or two.

These bites also travel well, which makes them ideal for picnics and summer gatherings.

How to Store Leftovers

Store leftover Strawberry Shortcake Bites in an airtight container in the refrigerator for up to five days.

For longer storage, freeze them in a sealed container for up to one month. Thaw slightly before serving, but keep them chilled to maintain texture.

Conclusion

Strawberry Shortcake Bites bring together fresh fruit, crunchy graham crackers, and creamy chocolate in a simple, satisfying treat. Because they require no baking and only five ingredients, they fit perfectly into busy schedules. Try this easy recipe the next time you need a quick dessert that feels homemade and impressive.

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Frequently Asked Questions

Can I make Strawberry Shortcake Bites gluten free?

Yes. Simply use gluten-free graham crackers. The rest of the ingredients are naturally gluten free, making this an easy swap for a gluten free dessert.

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best because they contain less excess moisture. If you use frozen strawberries, thaw and drain them thoroughly before adding to the mixture.

Can I use dark or milk chocolate instead of white chocolate?

Absolutely. While white chocolate creates the classic shortcake look, dark or milk chocolate also works well and adds a different flavor profile.