Description
A unique dessert recipe combining the flavors of strawberry shortcake in a fun taco shell format.
Ingredients
Scale
- 6–8 flour tortillas (small, taco size)
- 2 tbsp melted butter
- ½ cup graham cracker crumbs (or crushed vanilla wafers/shortbread)
- ¼ cup freeze-dried strawberries, crushed (for coating mix)
- 2 tbsp sugar
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 cup fresh strawberries, sliced
- Strawberry sauce or syrup (store-bought or homemade)
Instructions
- Preheat oven to 375°F (190°C).
- Brush tortillas lightly with melted butter.
- Mix graham crumbs, crushed freeze-dried strawberries, and sugar in a shallow dish.
- Dip each tortilla in the mixture to coat.
- Flip a muffin tin upside down and drape tortillas between the cups to form taco shapes.
- Bake for 8–10 minutes, until golden and crisp. Let cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture until fluffy.
- Pipe or spoon the cream filling into cooled taco shells.
- Top with sliced strawberries.
- Drizzle with strawberry sauce.
- Serve immediately for crisp shells, or chill in the fridge for a cool, creamy treat.
Notes
- For a gluten-free option, use gluten-free tortillas.
- Make sure the heavy cream is very cold for best whipping results.
- These can be made ahead of time; just assemble before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg