Serradura de Morango (Strawberry Sawdust)
Some desserts try way too hard. This isn't one of them.
Serradura, literally "sawdust" in Portuguese, gets its name from the finely crushed Maria cookies layered between sweet whipped cream. Don't let the name fool you, though. This is one of Portugal's most beloved desserts, and for good reason.
It's creamy. It's light. It's ridiculously easy to make. And somehow, despite only having a handful of ingredients, people always ask for the recipe.
Growing up, serradura was one of those desserts that quietly appeared after big family meals. No fuss. No elaborate decorations. Just layers of cream and crushed cookies disappearing spoonful by spoonful.
This version adds fresh strawberries, giving it a little pop of color and brightness while staying true to everything that makes serradura so special. Simple ingredients. Big payoff.
Just the way Portuguese desserts should be.
Passport to Portugal
Region: Popular throughout Portugal and Macau
Category: Dessert
Difficulty: Easy
Best Enjoyed: Chilled straight from the refrigerator.
Pairs Well With: A bica, espresso, or a small glass of Port.
Portuguese Word of the Day: Serradura (Sawdust)
Makes Your Kitchen Smell Like: Sweet cream and childhood memories.
Recipe Snapshot
Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 6–8
Why You'll Love This Recipe
No baking required.
Ready in minutes.
Perfect for entertaining.
Light, creamy, and not overly sweet.
Even better the next day.
Ingredients
2 cups heavy whipping cream (475ml)
1 can sweetened condensed milk (14 oz / 397g) - I actually prefer to make my own condensed milk so I can control the sugar or sweetener content (see below)
2 teaspoons vanilla extract (10ml)
1 package Maria cookies (7 oz / 200g)
2 cups fresh strawberries, diced (300g)
Optional Garnish
Whole strawberries
Extra crushed Maria cookies
If making your own condensed milk
2 cups milk, any kind but whole milk works best (300g)
3/4 cup of sugar or 2/3 cup of sweetener (like Splenda)
Instructions
Pre-Step: ONLY IF MAKING THE CONDENSED MILK FROM SCRATCH - otherwise, ignore and go to Step 1
Pour milk in a wide sauce pan over medium-high heat. Add the sugar in.
Allow milk to come to a boil. Whisk or keep stirring with a spatula at frequent intervals to avoid milk from sticking to the bottom of pan. After first boil, reduce the flame to medium for 2-3 minutes and stir continuously, so that the milk doesn't boil over.
Now you can turn the flame to med-high again. But take care to stir this mix continuously, so it doesn't stick to the bottom of your pan or doesn't boil over at any point of time.
Never walk away from the pan and if you notice the milk is boiling a bit too much or is starting to stick to the bottom of pan, reduce the flame and continue to stir.
Idea is to allow the milk to simmer continuously till it thickens. Milk should be bubbling and boiling slowly at all times. This process will take about 15-25 minutes. Milk will be fairly thick after 15-17 minutes of time has passed (Mine takes about 20 minutes).
Switch the flame off once milk has thickened and add a pinch of baking soda to it and stir.
Keep stirring in intervals as the milk is cooling. This will prevent the prepared milk from forming a layer on top.
Allow it to cool down to room temperature. Milk will thicken a bit more as it cools. Store in a clean jar!
Step 1: Make the "Sawdust"
Place the Maria cookies in a food processor and pulse until they resemble fine breadcrumbs.
No food processor? A zip-top bag and a rolling pin work just as well.
Step 2: Whip the Cream
In a chilled bowl, whip the heavy cream until soft peaks begin to form. Slowly drizzle in the sweetened condensed milk and vanilla while continuing to whip until smooth and fluffy.
Don't overwhip. You're looking for light and silky, not butter.
Step 3: Prepare the Strawberries
Wash and dice the strawberries into small pieces. If they're a little tart, toss them with a teaspoon of sugar and let them sit for about 10 minutes.
They'll release a little juice and become even sweeter.
Step 4: Build the Layers
In individual glasses or one large serving dish: Start with a layer of crushed Maria cookies.
Add a generous layer of the cream mixture. Scatter over some strawberries. Repeat until everything has been used, finishing with crushed cookies on top.
Because let's be honest... That cookie layer is everyone's favorite part.
Step 5: Chill
Cover and refrigerate for at least 4 hours. Overnight is even better. The cookies soften slightly while still keeping just enough texture. That's the magic.
For extra umph, add some fresh sliced strawberries on top of the magic. Magic on magic if you will.
Tuga Tip
Crush your Maria cookies at the very last minute before assembling. Freshly crushed cookies stay lighter and fluffier, giving serradura its signature texture.
Portuguese Myth Buster
Myth: Serradura has to be served in fancy glasses.
Reality: It tastes just as good straight from one big serving bowl sitting in the middle of the table. In fact... That's how a lot of Portuguese families do it.
How We Enjoy It in My Portuguese Casa
I like adding fresh strawberries when they're in season. They brighten the whole dessert without taking away what makes serradura... well... serradura. Simple. Creamy. Comforting.
And when they're not in season, you can switch to fruit that is OR make Bolo de Bolacha e Café - always in season.
Good to Know
Can I make it ahead?
Absolutely. In fact, you should. It tastes even better after a night in the refrigerator.
Can I use frozen strawberries?
Fresh is definitely best, but thawed frozen strawberries work in a pinch. Just drain off any excess liquid first.
Can I use homemade whipped cream instead of canned?
Please do. It makes all the difference.
One Last Bite
Portugal has no shortage of incredible desserts. Pastéis de nata may get all the attention. Arroz doce has generations of history behind it. But serradura? Serradura quietly steals the show.
No complicated techniques. Just cream, cookies, and a little patience. Sometimes that's all you need.