Strawberry Shortcake Dessert Tacos

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to prepare and endlessly customizable. The strawberry filling is bright and syrupy, the cream is rich yet airy, and the taco format makes serving and eating feel extra special. I also like that I can prep most of the components ahead of time and assemble them right before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the strawberry filling:
2 1/2 cups fresh strawberries, diced
2 to 3 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the cream filling:
1 cup heavy whipping cream, cold
4 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract

Optional toppings:
Crushed shortbread cookies or vanilla wafers
Extra sliced strawberries
White chocolate drizzle or strawberry syrup
Mint leaves for garnish

Directions

I start by making the strawberry filling. I place the diced strawberries in a bowl and sprinkle them with sugar, lemon juice, and vanilla extract. I gently stir everything together and let the mixture sit for about 15 minutes. This allows the strawberries to release their juices and form a light syrup.

For the cream filling, I beat the softened cream cheese until smooth and creamy. I add the powdered sugar and vanilla extract and mix until fully combined. In a separate bowl, I whip the cold heavy cream until soft peaks form. I gently fold the whipped cream into the cream cheese mixture until the filling is light, fluffy, and smooth.

To assemble, I spoon a layer of the cream filling into each dessert taco shell. I top it with a generous amount of the strawberry mixture, making sure to include some of the syrup. I finish with my favorite toppings, depending on the occasion.

Servings and Timing

I usually get about 6 to 8 dessert tacos from this recipe, depending on shell size.
Prep time is approximately 20 minutes.
Resting time for strawberries is about 15 minutes.
Total time comes to roughly 35 minutes.

Variations

I sometimes swap strawberries for mixed berries or peaches when they’re in season. When I want a lighter version, I skip the cream cheese and use sweetened whipped cream only. For extra crunch, I coat the inside of the taco shells with melted white chocolate and let it set before filling.

Storage/Reheating

I store the strawberry filling and cream filling separately in airtight containers in the refrigerator for up to 2 days. I assemble the tacos just before serving so the shells stay crisp. I don’t recommend storing assembled tacos, since the moisture softens the shells.

FAQs

Can I make these ahead of time?

I prepare the fillings in advance and assemble the tacos right before serving.

What kind of taco shells work best?

I like dessert taco shells, waffle taco shells, or even folded shortbread cookies.

Can I use frozen strawberries?

I prefer fresh strawberries, but I thaw and drain frozen ones well if that’s what I have.

How sweet is the cream filling?

I find it lightly sweet and balanced, but I adjust the powdered sugar to taste.

Are these good for parties?

I think they’re perfect for parties because they’re easy to serve and look impressive.

Conclusion

I find these Strawberry Shortcake Dessert Tacos to be a fresh and creative twist on a classic dessert. They’re light, colorful, and full of flavor, making them a fun treat that always brings smiles to the table.