No Bake Strawberry Shortcake (Printable version)
Cream cheese and whipped cream layered with sweet strawberries and crushed grahams, chilled until set.
# Ingredient list:
→ Strawberry Layer
01 - 1 pound fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Cream Layer
04 - 8 ounces cream cheese, softened
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy whipping cream, cold
→ Cookie/Biscuit Layer
08 - 20 sheets graham crackers or vanilla shortbread cookies, crushed
→ Assembly & Garnish
09 - Additional sliced strawberries (optional)
10 - Fresh mint leaves (optional)
# Directions:
01 - Combine sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let sit for 10 to 15 minutes until strawberries release juices.
02 - In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until the mixture becomes smooth.
03 - In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
04 - Spread a layer of crushed graham crackers or cookies in the bottom of a 9x9 inch dish. Top with half of the cream mixture, then half of the macerated strawberries with their juices. Repeat with another layer of crackers, remaining cream, and strawberries.
05 - Cover with plastic wrap and refrigerate for at least 4 hours or overnight for optimal texture and flavor development.
06 - Just before serving, garnish with additional sliced strawberries and fresh mint leaves, if desired.
# Expert Tips:
01 -
- This dessert transforms a handful of pantry staples into something that tastes like a celebration—it feels like cheating, in the best way.
- The layers meld together overnight so you never end up with dry cookies or bland cream—just lush, juicy, cake-like bites every time.
02 -
- I once thought I could skip chilling time, only to serve up a dessert that was more soup than cake—patience really does pay off.
- Letting the strawberries macerate not only sweetens them but creates that irresistible syrup that seeps into the cookie layers—don’t rush that step!
03 -
- If your cream cheese isn’t fully soft, microwave it in 10-second bursts and stir until smooth for a lump-free result.
- Chill your mixing bowls in the freezer for a few minutes before whipping cream for the firmest, fluffiest texture.