No Bake Strawberry Shortcake (Printable version)
Creamy layers of whipped cream cheese, macerated strawberries and crushed cookies chilled until set.
# What You'll Need:
→ 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 and Garnish
09 - Fresh sliced strawberries, for garnish (optional)
10 - Fresh mint leaves, for garnish (optional)
# How to Prepare:
01 - Combine the sliced strawberries with granulated sugar and lemon juice in a mixing bowl. Allow to rest for 10 to 15 minutes until strawberries release their juices.
02 - In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth using an electric mixer.
03 - Whip the cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until homogenous.
04 - Layer half of the crushed graham crackers or cookies in the bottom of a 9x9-inch dish. Add half of the cream mixture, then half of the macerated strawberries with their juices. Repeat layering with remaining cookies, cream, and strawberries.
05 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set fully.
06 - Garnish with additional fresh strawberry slices and mint leaves just before serving, if preferred.
# Expert advice:
01 -
- This is the secret I tell everyone: nobody guesses it never touches the oven, and yet the layers dissolve like a dream.
- It quickly became my go-to for gatherings because it's low effort but always gets rave reviews.
02 -
- Once, I rushed the chilling time and the layers slid apart—a full 4 hours is truly essential for easy slicing.
- After much tinkering, I found that gently folding (not stirring) the whipped cream makes all the difference for a soft, mousse-like filling.
03 -
- Line your pan with parchment for foolproof lifting and neater squares.
- Chill your beaters and bowl before whipping the cream to speed things up and ensure volume.