Description
A delightful no-bake dessert featuring layers of strawberries, whipped cream, and vanilla cookies, perfect for summer gatherings.
Ingredients
- 2 lbs fresh strawberries, hulled and thinly sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 3 cups heavy whipping cream, cold
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 packages (about 14–16 oz total) vanilla wafer cookies or graham crackers
- ½ cup strawberry jam, slightly warmed (optional)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup crushed vanilla cookies
- A few fresh strawberry slices
Instructions
- Prepare the strawberries: Place the sliced strawberries in a bowl. Add the granulated sugar and lemon juice. Toss gently and let sit for 10–15 minutes. Drain off excess liquid.
- Make the cream cheese mixture: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Whip the cream: In a separate chilled bowl, beat the 3 cups of heavy whipping cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture in batches until light and fluffy.
- Prepare the dish: Use a 9 × 13-inch baking dish. Arrange a single layer of vanilla wafer cookies or graham crackers across the bottom.
- Add the first layers: Spread about one-third of the whipped cream mixture over the cookies. Add a layer of sliced strawberries. Drizzle with a little warmed strawberry jam if desired.
- Repeat: Add another layer of cookies, followed by cream and strawberries. Repeat until all the ingredients are used, finishing with a layer of cream.
- Make the topping: Beat the remaining 1 cup of heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Decorate: Spread or pipe the whipped cream over the top. Sprinkle with crushed vanilla cookies and arrange fresh strawberry slices on top.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This allows the cookies to soften and the layers to set.
- Serve: Slice into squares and serve cold.
Notes
- Choose ripe but firm strawberries so they hold their shape.
- Drain the strawberries well to prevent excess moisture from making the cake watery.
- Make sure the heavy cream is very cold before whipping.
- Don’t skip the chilling time; it’s what gives the cookies their soft, cake-like texture.
- For a stronger strawberry flavor, add a thin layer of strawberry jam between the layers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg