No-Bake Strawberry Shortcake (Printable)
Silky cream-cheese and whipped cream layers with macerated strawberries and crunchy biscuit crumbs, 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 Layer
08 - 20 sheets graham crackers or vanilla shortbread cookies, crushed
→ Assembly and Garnish
09 - Additional fresh strawberries, sliced (optional)
10 - Fresh mint leaves (optional)
# How to Make It:
01 - In a medium bowl, combine the sliced strawberries with 2 tablespoons granulated sugar and lemon juice. Set aside for 10 to 15 minutes until the berries have released their juices.
02 - In a large mixing bowl, beat softened cream cheese with 1/4 cup granulated sugar and vanilla extract until the mixture is smooth and creamy.
03 - In a separate bowl, whisk the cold heavy whipping cream until stiff peaks form, using an electric mixer or whisk.
04 - Gently fold the whipped cream into the cream cheese mixture until homogenous and airy.
05 - Spread a layer of crushed graham crackers or cookies evenly in the bottom of a 9x9 inch baking dish. Spoon half of the cream mixture over the cookie layer. Top with half of the macerated strawberries, spooning over some of the juices. Repeat with another layer of cookies, the remaining cream, and the rest of the strawberries with juices.
06 - Cover the dish securely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to ensure a firm, chilled texture.
07 - Just before serving, garnish with additional sliced strawberries and mint leaves as desired.
# Expert Advice:
01 -
- No oven required—perfect when it’s too hot to bake or you need a fuss-free treat.
- The combination of creamy, crunchy, and juicy layers always gets enthusiastic second helpings.
02 -
- Don& rush the chilling time—you want the layers to properly set or you&ll end up with a messy scoop.
- Using too little whipped cream makes the dessert heavy, but folding gently keeps it cloud-light.
03 -
- Letting berries sit with sugar longer will make them extra juicy—sometimes I start this step while I prep the rest of dinner.
- Chilling your mixing bowl before whipping cream keeps the peaks extra stiff and voluminous.