Easy Mother’s Day dessert cups with pink daisy cookies
Mother’s Day dessert does not need to involve a three-tier cake, three mixing bowls and a small emotional breakdown.
These easy Mother’s Day dessert cups are sweet, pretty and ridiculously simple to put together. Think buttery shortbread crumbs, creamy yoghurt or whipped cream, bright lemon curd, fresh berries and our pink daisy iced cookies sitting proudly on top doing most of the heavy lifting.
They are perfect for Mother’s Day brunch, afternoon tea, a family lunch, or the mum who says she “doesn’t need anything” but absolutely deserves something sweet.
Why you’ll love this Mother’s Day dessert
This is one of those desserts that looks like you made a big effort, without actually requiring a big effort.
Our Shortbread Pink Daisy Iced Cookies bring the buttery shortbread, sweet creamy icing and cheerful little daisy moment, while the lemon curd and berries keep everything fresh and bright. The product page describes the cookies as buttery daisy-shaped shortbread treats with bright icing, made with ingredients including wheat flour, butter, vanilla paste and sweet icing. They contain wheat, gluten, milk and soy, and are made in a bakery that also handles nuts.
Basically, they are made for a pretty Mother’s Day table.
Mother’s Day pink daisy dessert cups
Ingredients
Makes 4 small dessert cups.
- 1 pack Molly Woppy Shortbread Pink Daisy Iced Cookies
- 1 cup thick Greek yoghurt, whipped cream, or mascarpone
- 4 tablespoons lemon curd
- 1 cup fresh berries, such as strawberries, blueberries, or raspberries
- 1 teaspoon lemon zest, optional
- 1 teaspoon icing sugar, optional
- Extra cookie crumbs, for topping
Method
- Set aside 4 whole Pink Daisy Iced Cookies for topping.
- Take the remaining cookies and gently crumble them into chunky pieces. You want texture here, not fine crumbs.
- Spoon a layer of cookie crumbs into the bottom of each glass or jar.
- Add a layer of Greek yoghurt, whipped cream, or mascarpone.
- Spoon over a swirl of lemon curd.
- Add a few fresh berries.
- Repeat the layers if your glass has room.
- Finish each cup with extra berries, a little lemon zest, a sprinkle of cookie crumbs and one whole Pink Daisy Iced Cookie on top.
- Chill until ready to serve, or enjoy straight away.
Make it your own
This recipe is very forgiving, which is exactly what we want from a Mother’s Day dessert.
You can swap lemon curd for passionfruit curd, berry compote, raspberry jam, or stewed rhubarb. You can use whipped cream for a more indulgent dessert, Greek yoghurt for a fresher option, or mascarpone if you want it to feel a little bit fancy.
You can also make these in small jars for a picnic-style Mother’s Day treat, or serve them in your prettiest glasses for an easy table moment.
Can you make these ahead of time?
Yes, you can make the dessert cups a few hours ahead and keep them in the fridge.
Our tip is to add the whole Pink Daisy Iced Cookie on top just before serving so it keeps its shape and texture. You can prep the layers in advance, then finish them with the cookie, berries and lemon zest when you are ready to serve.
What to serve with pink daisy dessert cups
These little dessert cups are lovely with a cup of tea, coffee, sparkling wine, or a fresh lemonade. They are also perfect alongside a bigger Mother’s Day afternoon tea spread with fruit, chocolate, scones, and a few extra Molly Woppy cookies for good measure.
Because let’s be honest, one cookie is never really enough.
A sweet little Mother’s Day moment
Whether you are hosting Mum, Nana, the aunties, your best friend, or the mother figure who always shows up for everyone else, these pink daisy dessert cups are a simple way to make the day feel special.
No baking. No fuss. Just creamy, buttery, lemony, berry-filled goodness with a very cute cookie on top.
Shop our Shortbread Pink Daisy Iced Cookies and build your own Mother’s Day dessert cups.