Mini Strawberry Santas Recipe tastes like sweet, juicy berries topped with fluffy vanilla cream and a tiny chocolate-chip smile. This no-bake dessert suits busy hosts, kid helpers, and holiday party platters, and it takes about 20 minutes total. I piped my first batch during a snowstorm, and the kids insisted the crooked hats looked extra jolly.
Why Mini Strawberry Santas Recipe Is Worth It
Mini Strawberry Santas Recipe delivers a cute, bite-size treat that still tastes fresh and bright. The combo of tart berries and vanilla cream balances sweetness without feeling heavy. You can assemble a tray in minutes and watch them vanish faster than the carols loop.
You only need a handful of ingredients from the fridge and pantry. The process stays friendly for kids and beginners, yet the results look bakery-cute. You can scale the batch up for a crowd or down for a small movie night.
Each Santa allows easy tweaks for gluten-free, low sugar, or dairy-free needs. You can swap fillings, change the eyes, and add coconut “snow.” The dessert doubles as edible decoration, which saves table space.
Ingredients You Need
- 20 large strawberries, hulls on for now (pick firm, deep red berries)
- 6 ounces cream cheese, softened (or mascarpone for extra richness)
- 1/2 cup cold heavy cream (pantry shortcut: use whipped topping)
- 1/3 cup powdered sugar (use keto-friendly confectioner sweetener if you prefer)
- 1 teaspoon vanilla extract (or almond extract for a bakery vibe)
- Pinch of fine salt
- Mini chocolate chips or chocolate sprinkles for eyes (black sesame seeds also work)
- Shredded coconut for snow garnish, optional
- Small fresh mint leaves for scarf vibes, optional
Equipment:
- Hand mixer or stand mixer, mixing bowl, rubber spatula
- Piping bag with small round tip or zip-top bag with a snipped corner
- Small paring knife, paper towels, toothpicks for travel insurance, serving tray
Quick Tips & substitutions
- Pick strawberries with broad bases so the Santas stand tall.
- Pat berries very dry or the hats will slide.
- For stabler filling, beat in 1 extra ounce of cream cheese or 1 tablespoon instant pudding mix.
- Use canned whipped topping for a quick shortcut, but fill right before serving.
- Swap vanilla for peppermint extract for a cool finish.
- Make dairy-free filling with whipped coconut cream and a touch of powdered sugar.
- Use black sesame seeds, melted chocolate dots, or edible markers for eyes.
- Add a coconut “beard” by pressing shredded coconut onto the cream.
How to Make Mini Strawberry Santas
- Prep: 20 minutes
- Cook: 0 minutes
- Total: 20 minutes
- Wash strawberries, then dry them thoroughly with paper towels.
- Slice a thin piece off each bottom so the berries sit flat. Next, slice off the top 1/3 of each berry to form the hat and set the hats aside.
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt, then mix until creamy.
- Pour in cold heavy cream and whip until the mixture holds medium-stiff peaks. The filling should look fluffy and pipeable.
- Spoon the filling into a piping bag fitted with a small round tip. A zip-top bag with a small snip in the corner also works.
- Pipe a small mound onto each strawberry base. Set the hat on top and press gently so it sticks.
- Pipe a tiny dot on the tip of each hat for the pom-pom. Add two tiny dots on the front for buttons if you like.
- Add eyes with mini chocolate chips, chocolate sprinkles, or sesame seeds. If the chips fall, poke a tiny pilot hole with a toothpick.
- Chill the tray for 10 to 15 minutes to set the filling. Garnish the tray with coconut “snow” and mint leaves right before serving.
Simple Variations
- Cheesecake style: Use all cream cheese and skip the heavy cream for a thicker bite.
- Mascarpone magic: Swap cream cheese for mascarpone for a silkier filling.
- Peppermint swirl: Add crushed peppermint candies to the filling.
- Citrus pop: Add 1 teaspoon lemon or orange zest to the cream.
- Light and airy: Use whipped topping and a touch of vanilla for speed.
- Dairy-free: Whip chilled coconut cream with powdered sugar and vanilla.
Ways to Serve Mini Strawberry Santas
- Pile on a platter with coconut “snow” and a dusting of powdered sugar.
- Pair with brownie bites or sugar cookies on a holiday dessert board.
- Serve with hot cocoa, coffee, or chilled prosecco.
- Tuck a few on each plate as an edible place card.
Storage
Cover the tray and refrigerate for up to 24 hours. Eat them the same day for the best texture and perky hats. If a hat slides, lift it, add a fresh dot of filling, and set it back on. Avoid freezing, since thawing strawberries release too much juice.
Mini Strawberry Santas
Ingredients
Instructions
- Slice off the leaf end of each strawberry to create a flat base.
- Cut off the tip of each strawberry to make the Santa hat.
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spoon a dollop of whipped cream onto the base of each strawberry for Santa’s 'face.'
- Place the strawberry tip on top of the whipped cream to form a 'hat.'
- Add a small dot of whipped cream on top of the hat and two small dots in front for buttons.
- Place two mini chocolate chips into the whipped cream for eyes.
- Repeat with remaining strawberries. Serve immediately or refrigerate briefly before serving.