Strawberry Shortcake Cookie Salad: A Sweet Summer Treat
Welcome back to my blog, where today I’m sharing a delightful twist on a classic summer dessert. This Strawberry Shortcake Cookie Salad combines the creamy textures of pudding and whipped topping with the sweetness of strawberries and the rich, buttery crunch of shortbread cookies. It’s an easy, make-ahead treat that’s perfect for picnics, potlucks, or a refreshing after-dinner delight.
Ingredients:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup (245 g) buttermilk
- 8 ounces whipped topping, store-bought or homemade
- 2 cups (332 g) diced strawberries, reserving some for garnish (optional)
- 1 box (8 ounces) shortbread cookies, roughly chopped, reserving some for garnish (optional)
Directions:
- Combine Pudding and Buttermilk: In a large mixing bowl, combine the instant vanilla pudding mix and the buttermilk. Using a whisk or a hand-held mixer, stir until the mixture is thick and smooth.
- Fold in Whipped Topping: Gently fold the whipped topping into the pudding mixture until fully incorporated, ensuring not to deflate the mixture to maintain a light and fluffy texture.
- Add Strawberries: Stir in the diced strawberries, distributing them evenly throughout the mixture.
- Chill: Refrigerate the mixture to allow the flavors to meld together and the salad to firm up a bit, making it even more refreshing. A minimum of one hour should do the trick, but if you have more time, a longer chill can enhance the flavors.
- Add Cookies: Just before serving, stir in the chopped shortbread cookies to add a delightful crunch.
- Garnish and Serve: Spoon the salad into serving dishes and garnish with additional strawberries and cookie pieces, if desired. This not only makes each serving look pretty but also gives a hint of what’s inside.
Nutritional Information:
- Calories: 300 kcal per serving
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6
This Strawberry Shortcake Cookie Salad is a playful recipe that’s sure to be a hit at any gathering. It’s a great way to use fresh strawberries during their peak season, and it’s so simple to prepare that it’s almost foolproof. Enjoy this sweet treat and let me know in the comments how it turns out for you! Don’t forget to tag me in your photos if you post them on social media. Happy cooking!
Strawberry Shortcake Cookie Salad
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
The Strawberry Shortcake Cookie Salad is a playful fusion of fresh strawberries and smooth vanilla pudding, all intermingled with crumbled shortbread cookies for that perfect crunch. Ideal for summer picnics or a sweet treat after dinner, this salad is not only delicious but also visually appealing, with its vibrant red berries and fluffy white topping creating a feast for the eyes as well as the palate.
Embrace the essence of summer with this light and refreshing Strawberry Shortcake Cookie Salad. It offers a novel twist on traditional desserts, combining the beloved flavors of ripe strawberries and creamy pudding with the comforting texture of cookies. Whether it’s served at a family gathering or savored during a quiet moment at home, it promises to be a delightful indulgence.
Ingredients
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (245 g) buttermilk
8 ounces whipped topping, store-bought or homemade
2 cups (332 g) diced strawberries, reserving some for garnish (optional)
1 box (8 ounces) shortbread cookies, roughly chopped, reserving some for garnish (optional)
Instructions
In a large bowl, mix together the pudding mix and the buttermilk until thick. Use a whisk or a hand-held mixer.
Fold in the whipped topping until well incorporated.
Add in the strawberries and stir to combine.
Chill the mixture until ready to serve.
When ready to serve, mix in the chopped cookies. Top with extra strawberries and cookies if desired.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
Nutrition
- Calories: 30