10 – Minute No Bake Strawberry Biscuit Dessert
A no-bake dessert made with just a few ingredients – perfect for those days when you crave something sweet, quick, and refreshing.
No-Bake Strawberry Pudding & Biscuit Dessert
Course: DessertDifficulty: Easy8
servings5
minutes5
minutes280
kcalThis kind of quick dessert always takes me back to childhood.
I used to make it often with my sisters, in our small kitchen at home. We desperately wanted to cook just like our mom did, and this was one of the few treats she would “let” us prepare all by ourselves — or at least that’s what we believed.
No oven, no fuss, just a lot of excitement and emotion. We’d stir the warm pudding with a wooden spoon, gently break the biscuits, and marvel at how something so simple could turn into what felt like the best dessert in the world.
Growing up in the countryside, desserts were rare, which made them all the more special. Homemade puddings, simple milk-and-egg creams, or even just biscuits with a layer of jam — they all felt magical to us.
So now, when I make this dessert, I get to relive that pure, simple joy. And I hope to pass it on, through every sweet layer and every familiar flavor.
Ingredients
400 g biscuits (plain tea biscuits or digestive work well)
400 g strawberries
500 g vanilla pudding (cooked and cooled)
70 g sugar (for the strawberry jelly)
150 ml heavy cream (or whipping cream)
10 g gelatin
100 ml cold water (to bloom the gelatin)
Vanilla extract
Lemon juice (optional, for brightness)
Preparation
- The ingredients you need are probably already on hand most of the time.
- How I prepared the strawberry jelly:
I placed the halved strawberries in a small saucepan with the sugar and a few drops of lemon juice. I cooked them over medium heat until they softened and released their juice — about 4–5 minutes.
Meanwhile, I hydrated the gelatin in 100 ml of cold water and let it sit for 10 minutes. Then I melted it in a bain-marie and poured it over the warm strawberries. I stirred well and let the jelly cool down to room temperature. - The Cream:
In a bowl, I put the fully cooled vanilla pudding. I added the whipped cream and a little vanilla extract. For a fresher taste, I also added some chopped strawberries. I gently folded everything together with a spatula until I got a smooth and airy cream.
For a pop of color, I stirred in 2–3 tablespoons of the strawberry jelly.
Tip: You can mix the entire cream this way, or only half of it (as I did), creating two different cream layers. - Am trecut la asamblat:
Am tapetat o tavă de 20×30 cm cu hârtie de copt, apoi am pus un strat de biscuiți. Am turnat jumătatea de cremă (cea cu capsuni) și am nivelat. A urmat un nou strat de biscuiți, apoi restul de cremă (cea simpla) și, la final, ultimul strat de biscuiți. - I poured the cooled strawberry jelly all over and spread it gently with a spatula. I strained it to make it smoother, but this step is optional.
- Chilling the dessert:
I refrigerated it for at least 4 hours (usually overnight) to let it set properly and for the layers to settle nicely. - Serving – my favorite part!
I cut it into squares and decorated with whipped cream, a few fresh mint leaves, and strawberries. It’s a refreshing, creamy dessert that literally melts in your mouth! - Et voilà! Easy to prepare, just like I promised. If you try the recipe, let me know in the comments — I can’t wait to hear your thoughts. See you soon with another recipe!
Wishing you sunny days, with love,
Ely 💛
