I still remember the first time I layered chilled chia with juicy strawberries and a buttery nut crumble; the contrast was electric. This strawberry shortcake chia pudding is creamy, bright, and incredibly forgiving — and it comes together as an easy make-ahead treat that sets in about 2 hours or overnight. I use the simple method below when I want something indulgent but sensible.
If you like the shortcake vibe in other forms, I also reference a shortcake bar riff that inspired my crumble texture in this piece: strawberry shortcake bars.
Why you’ll love this
- Make-ahead breakfast or elegant grab-and-go dessert.
- Creamy coconut-vanilla chia with fresh berry brightness.
- Crunchy macadamia-coconut shortcake for texture contrast.
- Minimal hands-on time; mostly chilling and pulsing.
- Portable in mason jars for easy gifting or travel.
"Light, fresh, and texturally perfect — my new favorite make-ahead dessert."
How this recipe comes together
This recipe starts by whisking coconut milk, almond milk, chia seeds, and optional collagen; the mixture chills until thick. A quick pulse of macadamias with shredded coconut creates a shortcake crumble. Thinly sliced strawberries are layered with the pudding and crumble in jars for a tidy, portable presentation.
What you’ll need
- 1 can light coconut milk (full-fat will also work, just avoid any weird added ingredients in either)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons chia seeds
- 4 scoops Vital Proteins Collagen Peptides (optional)*
- 1 cup raw macadamia nuts
- 1/3 cup shredded coconut
- dash fine sea salt
- 1 lb fresh strawberries, thinly sliced
- 3-4 whole ones reserved for garnish
Ingredient notes & swaps
- Roles: coconut and almond milks create the creamy, fragrant base; chia seeds thicken by absorbing liquid; macadamias and shredded coconut form the shortcake crumble.
- Substitutions: if macadamia nuts aren’t available, an optional nut like almonds works as a swap (optional).
- Allergen callout: contains tree nuts and almond milk; not suitable for tree-nut or nut-milk allergies.
- Trust touch: choose a coconut milk with minimal ingredients for the cleanest flavor and texture.
Step-by-step instructions
This method makes creamy pudding, a crunchy shortcake crumble, and tidy layers for jars; chilling time is required for the chia to set.
- In a medium bowl, mix 1 can light coconut milk, 1/2 cup unsweetened vanilla almond milk, 1/4 cup + 2 tablespoons chia seeds, and 4 scoops Vital Proteins Collagen Peptides, if using. Stir well, cover, and let sit in the fridge for 2 hours or overnight.
- To make the shortcake, place 1 cup raw macadamia nuts, 1/3 cup shredded coconut, and a dash fine sea salt in a food processor and pulse until it forms a crumble consistency. Be careful not to over process, or you’ll end up with a nut butter.
- Slice 1 lb fresh strawberries very thinly, reserving 3-4 whole ones for garnish.
- After removing chia pudding from the fridge, stir well. In 3 pint-sized mason jars or 4 smaller ones, layer ingredients starting with the chia pudding, then strawberries, then the shortcake crumble. End with a nice mound of shortcake crumble at the top with a whole strawberry for garnish. If using for grab-and-go, screw on a lid. Enjoy!
Pro Tip: Stir the chia mixture well before chilling to avoid clumps and again after chilling so the texture is uniformly silky.
Visual cues: pudding should be thick and scoopable with visible swollen chia seeds; crumble should hold tiny clumps but fall apart when pressed.
Helpful cooking tips
- Pulse the macadamias in short bursts; watch the texture change from coarse to fine.
- Stir the chia mixture after chilling to break up settled pockets and ensure smoothness.
- Slice strawberries as thin as possible for tender, evenly distributed layers.
- Use mason jars of equal size for consistent portions and easier layering.
- If your shortcake feels oily, you pulsed too long; stop when tiny granules remain.
Serving suggestions
Serve the jars straight from the fridge for a cool, creamy contrast to the nutty crumble. Pair with a simple green tea or sparkling water to balance richness. For a small brunch spread, arrange jars on a tray with extra sliced strawberries and a few macadamia halves for garnish.
Storage & reheating tips
Store assembled jars with lids in the refrigerator; they hold their texture best chilled. If you want to keep the shortcake crumble extra crunchy, store it separately and add at serving time. This recipe contains tree nuts and nut milks; handle accordingly to avoid cross-contact.
How to fix common issues
- If the pudding is too runny: stir and give it more chill time; chia absorbs more liquid as it cools.
- If the shortcake is oily: you processed the nuts too long; next time pulse less.
- If layers slide in jars: press a thin layer of crumble against the glass edge to anchor layers.
- If strawberries weep: pat slices dry before layering to reduce extra juice.
Creative twists
- Optional: swap raw macadamia nuts for optional almonds or pecans if you want a different crunch.
- Optional: fold a small amount of reserved strawberry slices into the pudding for streaks of color.
- Optional: top with a few toasted coconut flakes for extra crunch and aroma.
Common questions
Q: Can I make the chia pudding without collagen?
A: Yes. The collagen is optional and listed as such; omitting it won’t affect the pudding setting because the chia seeds thicken the mixture on their own.
Q: How thin should I slice the strawberries?
A: Very thin slices are best to create tender layers that distribute flavor evenly and avoid bulky pockets of fruit. Thin slices also pack neatly into jars.
Q: Will the macadamia shortcake become soggy overnight?
A: The crumble may soften against wet layers; to keep extra crunch, store the crumble separately and add just before serving. If layered, expect some softening but still a pleasant texture contrast.
Q: What jars work best for these layers?
A: Pint-sized mason jars or smaller straight-sided jars give tidy layers and are easy to reseal for grab-and-go servings.
Q: Can I double the recipe?
A: You can scale ingredients proportionally. Use equally sized jars to keep portions consistent and follow the same chilling and pulsing steps.
A short reflection
Once, I made a batch for a picnic and forgot the jar lids; the mousse-like pudding stole the show anyway. Friends kept remarking on the silky coconut mouthfeel and the buttery nut crumbs. Those reactions are why I return to this recipe when I want something simple but undeniably special.
Conclusion
This strawberry shortcake chia pudding blends silky coconut-vanilla pudding, bright strawberries, and a buttery macadamia crumble into jars that are perfect for make-ahead meals or pretty desserts. For the original inspiration and a reference recipe I adapted the layering idea from, see the strawberry shortcake chia pudding recipe.
Strawberry Shortcake Chia Pudding
Ingredients
Method
- In a medium bowl, mix light coconut milk, unsweetened vanilla almond milk, chia seeds, and collagen peptides if using. Stir well, cover, and let sit in the fridge for 2 hours or overnight.
- Place raw macadamia nuts, shredded coconut, and fine sea salt in a food processor and pulse until it forms a crumble consistency. Be careful not to over process.
- After removing chia pudding from the fridge, stir well. In mason jars, layer ingredients starting with the chia pudding, then strawberries, and then the shortcake crumble. End with shortcake crumble and garnish with a whole strawberry.