So here’s the thing: if you’ve been on the hunt for something sweet, a little fancy, and VERY hard to stop eating—let me introduce you to the Dubai Strawberry Cup. This one’s got main character energy. We’re talking crispy golden konafah, creamy pistachio spread, juicy strawberries, and a swirl of melty milk chocolate that basically winks at you when the spoon hits.

It’s like your favorite chocolate shop dessert got a Middle Eastern glow-up—equal parts indulgent and refreshing. You’ll scoop into it and think: wait, why don’t ALL desserts do this?

Whether it’s a summer BBQ or just a Tuesday craving something extra, this Dubai strawberry cup recipe is stacked with layers, textures, and pure dessert drama—in the very best way.

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How a Random Cup of Strawberries in Dubai Changed My Dessert

Life Okay so this story starts in my cousin Nadia’s Dubai kitchen. I swear, that woman could turn anything into gold. But when she handed me a chilled plastic cup filled with what looked like strawberries and a pile of crispy something drizzled in chocolate?

I didn’t even ask questions. One bite in and… dead. GONE. I was just standing there, speechless in her tiled kitchen, fork in mid-air.

The crispy konafah soaked in pistachio cream, the fresh strawberries cutting the richness, that chocolate drizzle hitting like exactly what my soul needed.

Me? Obsessed? Pshhh. Okay fine. I ate two before dinner. NO REGRETS.

Ever since, I’ve been recreating this Dubai strawberry chocolate cup in my own kitchen—usually with a kid doing math homework beside me and the dog losing its mind for a strawberry slice.

It’s a moment of joy you can scoop into, and I’m telling you, that’s the kind of recipe I’m here for.

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The Magic That Happens When Pistachio Meets Konafah and Chocolate

This isn’t your average parfait. We’re not playing around with yogurt and granola here. We’re dealing with golden, buttery konafah strands, folded gently into velvety pistachio cream, layered with the best milk chocolate (I use Tony’s—no skimping), and offset by the bright, juicy pop of fresh strawberries.

All of this tucked into a clear cup like the most extra dessert parfait ever.

And here’s what I LOVE: it’s a make-ahead dream. You can prep everything the night before, then layer and chill. Done. Better yet, double it for your next gathering and impress literally everyone.

You’ll find this kind of treat beside fresh Dubai chocolate strawberry cup in Middle Eastern cafés—but now, you’ve got it in your own fridge.

Also, if you’re already drooling over this combo? You have to check out my Dubai Chocolate Bar—same energy, slightly more decadent. And my Dubai Chocolate Brownies if you need a mood-boost that bakes.

Up next? We’re breaking down the essential components, including how to work with konafah without setting off your smoke detector. Let’s GO.

What Is a Dubai Strawberry Cup, Really?

Let’s Break Down the Layers of Deliciousness

So here’s the deal: a Dubai Strawberry Cup is what happens when dessert decides to dress up and chill out. It’s fancy enough for guests, but honestly? Best enjoyed in sweats, barefoot, mid-binge-watch.

You’ve got crunchy, golden konafah doing the most at the bottom—like dessert’s version of a mic drop. Then comes a smooth swipe of pistachio cream, followed by a layer of juicy, sliced strawberries that keep things fresh and bright.

And just when you think it’s over, melty milk chocolate drizzles in like “surprise!” and turns the whole thing into a five-star situation. Layer by layer, it builds—konafah, pistachio, strawberry, chocolate—each one doing its job, each one showing up BIG.

This isn’t a quiet dessert. It’s bold, layered, loud-in-a-good-way. The kind of thing that makes your spoon hesitate—not because you’re done, but because you’re just so into it.

Toss it all in a clear cup and BOOM—flavor, texture, and a little edible glam, all in one hand.

Oh—and if you’re into this vibe? Our Dubai Chocolate Dates are basically its chewy, caramel-kissed cousin.

The Ingredients That Make a Dubai Strawberry Cup So Dang Good

Here’s what you need to make this sweet cup happen, and trust me, the details matter. Don’t skip the pistachio cream (not butter!) and don’t be tempted by konafah substitutes. It’s gotta be real to hit right.

Here’s the breakdown:

• Fresh strawberries, sliced
• Pistachio cream (NOT butter—totally different texture and flavor)
• Konafah (or kataifi) dough, cut up fine and toasted in butter
• Milk chocolate, melted (I’m a Tony’s stan)
• Chopped pistachios, for topping
• A pinch of salt, for balance

Coming up next? We’re diving into how to prep like a pro—from browning your konafah to melting your chocolate just right. And if you’re wondering how this compares to other layered desserts, take a peek at my Angel Hair Chocolate – it’s konafah with a little drama and a lot of shine.

Tips, Tricks & Common Mistakes to Avoid to make the best dubai strawberry cup

Getting That Konafah Golden (Not Burnt!)

Okay, real talk. The most make-or-break part of this recipe? Toasting the konafah. And no, you cannot rush this. I’ve learned the hard way—like, smoke alarm going off while my kid yelled “WHAT IS BURNING?”—that low and slow wins every single time.

You’ll want to cut the konafah into short pieces using sharp kitchen shears or a heavy knife, toss it in salted butter, and cook it in batches. Not crowding the pan is key. Use medium-low heat, and stir often. Think golden, not brown. Think toasted, not torched.

Once it’s all gorgeously crisped, transfer it to paper towels. It should smell like a buttery croissant married a crunchy pastry. Dreamy.

This golden layer is what separates your Dubai chocolate strawberry cup from just any old fruit-and-cream situation. If your konafah’s not right, the whole texture balance is off.

Chocolate and Pistachio: Melt With Care

Next up: chocolate. Melt it gently using a double boiler—this keeps it smooth and luscious. No seizing. No scorching. Just that creamy drip that makes every bite feel like a treat.

Now for the secret weapon: pistachio cream. NOT pistachio butter—this needs to be soft, silky, and sweet. When you stir it into your toasted konafah, it forms this green-gold, nutty-sweet perfection.

The kind of thing you keep tasting with the spoon and forget to save for layering. (Guilty.)

Also: don’t sleep on salt. A tiny sprinkle brings out the richness in the pistachio and the sweetness in the strawberries. Balance, baby.

Layer It Like You Mean It

How to Assemble the Dubai Strawberry Cup Like a Dessert Architect

Alright, you’ve made it this far. Konafah? Toasted to golden buttery glory. Pistachio cream? Lush and ready. Chocolate? Melted and whispering your name. Time to layer it all up and build something that looks as good as it tastes.

Grab a clear cup or dessert glass—this isn’t required, but it’s 100% the move if you want those pretty layers to shine. Trust me, seeing the stripes of crisp, cream, strawberry, and glossy chocolate is part of the joy.

Here’s the vibe:

1. Start with a spoonful of sliced strawberries—they anchor the cup and bring that juicy freshness right up front.
2. Next comes the konafah-pistachio mix—go generous. This is the soul of the dessert.
3. Drizzle your melted chocolate right on top—let it sink into the nooks and crannies.
4. Repeat the layers once more, ending with a chocolate drizzle, a few strawberry slices, and a pinch of chopped pistachios for flair.

You can freestyle the layers based on what you love most—extra chocolate drizzle? Go wild. Want to add a swipe of pistachio cream on the cup wall before filling? DO IT.

Serving this to guests? Pair it with a little plate of my Dubai Chocolate Dates or even Dubai Chocolate Brownies for a chocolate-heavy dessert board. Thank me later.

Make-Ahead Magic: When and How to Serve It Up

If you’re prepping ahead, build the cups and keep them covered in the fridge. I usually assemble them an hour or two before guests arrive—just enough time to chill but not enough time for things to get soggy.

Want to go buffet-style? Set everything out in bowls and let people layer their own. It’s fun, interactive, and somehow even more delicious when everyone gets to build it their way.

Next up? Let’s talk about what makes this dessert so craveable—from flavor pairings to cultural roots to all the reasons you’ll want to make it again.

How to Customize Dubai Strawberry cup (and Keep It Fresh)

Vegan? Gluten-Free? Dairy-Free? You’re Covered

One of the best things about the Dubai Strawberry Cup—besides the fact that it tastes like pistachio chocolate heaven—is how easy it is to make it work for you.

Whether you’re dairy-free, plant-based, or gluten-sensitive, here’s how to tweak without losing the joy.

Vegan Version

• Swap the butter with a vegan option—coconut oil works great too
• Use dairy-free pistachio cream (many online brands make them now)
• Choose a dairy-free chocolate—there are plenty that still melt smooth
• And tahini? Already vegan. Just sayin’.

Dairy-Free

• Same as vegan, but you can still use honey or other non-vegan ingredients if you like
• Try almond or coconut-based chocolate, and melt gently over low heat

Gluten-Free

Here’s where it gets trickier: konafah dough typically contains gluten, but gluten-free kataifi is out there—you can find it at some specialty shops or order it online if you want.

But honestly? Crushed gluten-free cornflakes or even crisp rice noodles do the job. Not traditional, but TOTALLY crunchy and totally yum when they soak up that pistachio cream.

The best part? The heavy hitters—milk chocolate, strawberries, pistachio cream—are usually gluten-free right out of the gate. Just peek at those labels like the kitchen detective you are.

How to store dubai strawberry cups for Peak Freshness

These cups are best within 24 hours, but here’s how to stretch the joy:

• Store assembled cups in the fridge for up to 3 days, covered
• Want max crunch? Keep konafah and pistachio cream separate, and layer just before serving
• Strawberries will release juice after day one, but the flavor only gets deeper
• Don’t freeze—pistachio cream and berries don’t thaw back well

Quick note: if you’re prepping for a gathering, build them the morning of and chill. They’ll stay perfect ‘til dessert o’clock.

You can also repurpose leftovers—layer the konafah mix over yogurt, or swirl it into oatmeal (yes really—it slaps).

The Sweetest Scoop of All

If you’ve made it this far, you’re either already halfway through a batch or dreaming about your first spoonful. And honestly? I get it. This little Dubai Strawberry Cup? It’s got big dessert energy—and it knows it. Every bite hits that perfect combo: buttery crunch, cool creaminess, fresh strawberry pop, and silky melted chocolate. It’s what I call comfort food with a passport.

This Dubai Strawberry Cup is the kind of recipe that brings people in—around the table, into the kitchen, or over for just one more bite. Whether you’re serving it at a fancy dinner or sneaking spoonfuls on a Tuesday night (been there), it’s the kind of thing that disappears fast and gets talked about later.

Make it dairy-free, gluten-free, or piled ridiculously high with extra chocolate—just make it, I love seeing your twists. Until then, I’ll be over here, layering my fourth one this week and definitely not sharing it with the dog.