Dubai Chocolate Strawberry Cup
Add Preferred Source
You’ve probably seen this Dubai Chocolate Strawberry Cup making the rounds on the internet—it’s become a popular pick for dessert fans who love something a little different. With juicy strawberries, creamy pistachio butter, crispy kataifi, glossy chocolate sauce, and crunchy pistachios, it’s got the texture and flavor combo that gets people talking, and it’s something you wouldn’t want to miss out on.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
For game days or weekend gatherings, I like having something that feels fun and looks fancy, but doesn’t need a ton of prep before guests arrive. You can assemble them ahead and keep them chilled until it’s dessert time, and you can even do this with kids (yes, it’s that easy). They’re not freezer-friendly, but they’re definitely crowd-friendly, especially to those with a sweet tooth, and they hold up really well for a few days in the fridge.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Dubai Chocolate Strawberry Cup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find each layer comes together easily with minimal effort and maximum payoff.
Toast the Kataifi Dough
Melt butter in a large skillet over medium-high heat. Toss in your chopped kataifi pastry dough and stir it continuously so everything toasts evenly. You’re looking for a golden-brown color and crispy texture—that should take around 10 minutes.
I use a large nonstick skillet for this part so nothing sticks, and a heat-resistant silicone spatula helps gently move everything around without tearing the delicate strands.
Once toasted, remove from the heat and stir in your pistachio cream. You can also add a couple tablespoons of tahini for a nutty depth, though that’s optional.
Let the mixture cool in the pan for about 10 minutes, so it thickens up just enough to hold its shape in the cups. If your kataifi strands are super long, I cut mine up ahead of time using these stainless steel kitchen shears—way easier than trying to saw through it with a knife.
Melt the Chocolate
Next, melt your chocolate chips with a little coconut oil in a microwave-safe bowl—the coconut oil helps the chocolate stay glossy and pourable even after it cools a bit. I usually reach for this glass mixing bowl with a lid so I can melt, store, and reheat all in one. Less cleanup later.
Do this in short 30-second bursts, stirring in between each time to prevent it from scorching and becoming grainy, and until it’s completely smooth. Set it aside for layering later.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Build the Layers
Grab four clear 12-ounce cups or glasses (or whatever you have on hand that lets the layers show), and position about eight halved fresh strawberries at the bottom.
If you’re prepping a bunch, a strawberry huller seriously cuts down on the mess and makes the job faster.
Pour about two tablespoons of your melted chocolate over the strawberries using a spoon, letting it drip into the spaces and coat the berries. You can also use a piping bag or a zip-top bag to make drizzling easier.
Spoon about three tablespoons of the kataifi-pistachio mixture over the chocolate. Press it down lightly to form a nest-like layer that holds its shape and adds an amazing crunch. I’ve also used a reusable silicone piping bag here for better control, especially helpful if you’re layering a bunch of cups and don’t want chocolate running everywhere.
Repeat and Finish
Repeat the layers with strawberry halves closer to the top of each cup, the remaining chocolate, and the final spoonful of kataifi.
To top it all off, sprinkle generously with chopped pistachios. You can serve these right away or let them chill in the fridge for a bit to firm up. Enjoy!
And if you’re heading to a gathering or picnic, this insulated casserole and dessert carrier is brilliant—it keeps everything upright and cool, so you don’t show up with a melted mess.
Equipment
Ingredients
- 2 tablespoons butter
- 4 ounces kataifi shredded dough chopped
- 1 cup sweetened pistachio cream if using unsweetened, add 2 tablespoons of sugar
- 2 tablespoons tahini optional
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- 1 ½ pounds strawberries halved
- Ground pistachios
Instructions
- In a large skillet over medium-high heat, melt the butter. Add the chopped kataifi dough and cook, stirring frequently, until golden brown and crispy—about 10 minutes. Remove from heat, stir in the pistachio cream and optional tahini, and let the mixture cool in the pan for 10 minutes.2 tablespoons butter, 4 ounces kataifi shredded dough, 1 cup sweetened pistachio cream, 2 tablespoons tahini
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until smooth and fully melted. Set aside.1 cup chocolate chips, 1 teaspoon coconut oil
- In four clear 12-ounce cups, place about 8 strawberry halves at the bottom. Drizzle 2 tablespoons of melted chocolate over the strawberries to fill the gaps. Spoon 3 tablespoons of the kataifi mixture on top.1 ½ pounds strawberries
- Add another layer of strawberry halves near the top of each cup. Finish with a final spoonful of kataifi, a generous drizzle of the remaining chocolate, and a sprinkle of crushed pistachios.Ground pistachios
- Serve immediately or chill slightly before serving for a refreshing twist!
Notes
- Cut the kataifi with kitchen shears: It’s quicker and neater than using a knife, especially since the dough is so fine and stringy.
- Toast until truly crisp: You want that golden color and a light crunch—it’s what gives the dessert its signature texture.
- Taste before sweetening the pistachio cream: Some store-bought versions are already sweetened, so only add sugar if yours needs it.
- Let the kataifi cool slightly before layering: This keeps the strawberries from getting mushy and the layers from becoming soggy.
- Opt for clear cups for aesthetic appeal: The layers are part of the fun here, and transparent cups or glasses showcase them beautifully.
- Try other berries or fruits: You can easily use raspberries, cranberries, blueberries, blackberries, or even sliced bananas instead of strawberries—just go with whatever’s ripe and sweet.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve made this viral Dubai strawberry cup a few different ways, and here are my go-to tips to help yours turn out just great as well.
- Cut the kataifi with kitchen shears: It’s quicker and neater than using a knife, especially since the dough is so fine and stringy. I use these ones and they glide right through.
- Toast until truly crisp: You want that golden color and a light crunch—it’s what gives the dessert its signature texture.
- Taste before sweetening the pistachio cream: Some store-bought versions are already sweetened, so only add sugar if yours needs it.
- Let the kataifi cool slightly before layering: This keeps the strawberries from getting mushy and the layers from becoming soggy.
- Opt for clear cups for aesthetic appeal: The layers are part of the fun here, and transparent cups or glasses showcase them beautifully.
- Try other berries or fruits: You can easily use raspberries, cranberries, blueberries, blackberries, or even sliced bananas instead of strawberries—just go with whatever’s ripe and sweet.
How to Store Leftovers
These dessert cups are best served fresh, but if you have leftovers, you can cover the cups or keep the components in separate containers and assemble them just before serving, if you’re making them in advance.
I store mine in these airtight glass containers, they’re stackable and seal really well so nothing leaks or gets soft too fast. Store them in the fridge for up to 2 days.
The strawberries might soften slightly, and the kataifi will lose some of its crunch after a few days of sitting in the fridge, but the flavors will still be great. This is not a recipe that freezes well, though—the strawberries and kataifi become soggy once thawed.
What to Serve With Dubai Chocolate Strawberry Cup
These cups are pretty much a complete dessert on their own, but you can absolutely build on them. Try serving them with a scoop of rose or cardamom ice cream if you want to lean into the Middle Eastern flavors. They’re also great with a cup of mint tea or a shot of espresso.
If you’re putting together a dessert board, add some dried fruit, Turkish delight, or date-stuffed nuts on the side for something a little extra.
More Easy Recipes for You to Try at Home
I’ve got plenty of other quick and easy dessert ideas—perfect if you’re short on time but still want something that feels a little special.
