Description
A delightful twist on traditional strawberry shortcake, these dessert tacos feature crispy taco shells filled with whipped cream and fresh strawberries.
Ingredients
Scale
- 6 small flour tortillas (or round waffle cookies for mini versions)
- 2 tbsp melted butter
- ¼ cup sugar
- ½ tsp vanilla sugar (optional)
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 tbsp sugar
- 1 tsp lemon juice
- Strawberry sauce or jam (for drizzle)
- Crushed shortbread or golden cookie crumbs (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Brush tortillas lightly with melted butter and sprinkle with sugar.
- Drape each tortilla over an oven rack bar to create a taco shape.
- Bake for 6–8 minutes until crisp and golden.
- Let cool completely before filling.
- Toss sliced strawberries with sugar and lemon juice.
- Let sit for 10 minutes to macerate and become syrupy.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Transfer to a piping bag for easy filling.
- Pipe whipped cream into each cooled taco shell.
- Spoon over the strawberries.
- Drizzle with strawberry sauce and sprinkle with crushed cookies for crunch.
Notes
- For a gluten-free option, use gluten-free tortillas.
- Feel free to substitute other fruits for a different flavor.
- These tacos are best served immediately after assembly.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg