Strawberry Lasagna has been my go-to dessert for sunny afternoons and potlucks alike. I first tried making this easy strawberry lasagna at a friend’s barbecue, and the combination of sweet strawberries, creamy filling, and a crunchy cookie base was pure magic. The best part? It’s a no bake strawberry lasagna, meaning no oven is needed, making it perfect for those warm summer days when you want a refreshing treat without heating up the kitchen. The layers of flavor and texture in this strawberry cream cheese dessert are simply divine. Let’s get cooking!
Why You’ll Love This Easy Strawberry Lasagna
This easy strawberry lasagna is a showstopper that’s surprisingly simple to make. Here’s why it’s a must-try:
- Incredible Taste: It’s a delightful blend of sweet strawberries, tangy cream cheese, and a buttery cookie crust.
- Quick Prep Time: With only about 25 minutes of hands-on prep, it’s perfect for busy weeknights or last-minute gatherings.
- Refreshing & Light: Being a no-bake dessert, it’s wonderfully cooling and feels lighter than traditional baked pies.
- Budget-Friendly: You can make this delicious strawberry cream cheese dessert with common, affordable ingredients.
- Family Favorite: Kids and adults alike adore this layered treat; it’s a guaranteed crowd-pleaser.
- Versatile: It’s perfect for summer picnics, holidays, or any time you crave a delicious strawberry cream cheese dessert.
Ingredients for No Bake Strawberry Lasagna
Gather these items for a truly delightful Cream Cheese Strawberry Lasagna:
- 36 vanilla sandwich cookies (about 340 g) – these form the perfect crunchy base
- 6 tablespoons (85 g) unsalted butter, melted – binds the cookie crumbs together
- Pinch of fine salt – enhances all the flavors
- 12 oz (340 g) full-fat cream cheese, room temperature – essential for a smooth, rich creamy layer
- ¾ cup (90 g) powdered sugar – for sweetness and a velvety texture
- 2 tablespoons fresh lemon juice – adds a touch of brightness to cut the sweetness
- 1 teaspoon pure vanilla extract – for that classic dessert warmth
- 1 ¾ cups (420 ml) cold heavy whipping cream – whips up beautifully to create the airy middle layer
- 2 cups (300 g) hulled, diced strawberries – the star of our strawberry topping
- ¼ cup (50 g) granulated sugar – to sweeten the strawberries
- 1 tablespoon cornstarch – thickens the strawberry sauce
- 2 tablespoons water – for the cornstarch slurry
- 1 tablespoon strawberry or raspberry jam (optional) – for extra color and flavor
- 1 cup sliced strawberries – for a fresh garnish
- Extra cookie crumbs or white chocolate curls (optional) – for that final touch
How to Make Strawberry Lasagna
- Step 1: Start by crushing the vanilla sandwich cookies into fine crumbs – I like to use a food processor for this, but a zip-top bag and a rolling pin work too! Mix these crumbs with the melted butter and a pinch of salt until they look glossy and hold together when squeezed. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan to create your crust. Pop this into the freezer while you get started on the creamy filling. It’s amazing how this simple crust sets up the foundation for our beautiful strawberry layered dessert.
- Step 2: In a large bowl, beat the softened cream cheese with the powdered sugar until it’s completely smooth and creamy. You want no lumps! Then, beat in the fresh lemon juice and pure vanilla extract. This mixture forms the luscious middle layer of our strawberry layered dessert.
- Step 3: In a separate, chilled bowl, whip the cold heavy whipping cream until soft peaks form. Be careful not to over-whip, or you’ll end up with butter!
- Step 4: Gently fold about one-third of the whipped cream into the cream cheese mixture. This lightens it up. Then, carefully fold in the remaining whipped cream until everything is just combined. You should have a light and airy filling.
- Step 5: Spread this creamy filling evenly over your chilled cookie crust. Smooth the top with a spatula. Place the pan back into the refrigerator while you prepare the strawberry topping.
- Step 6: In a medium saucepan, combine the diced strawberries with the granulated sugar. Cook this over medium heat, stirring occasionally, until the strawberries soften and release their juices.
- Step 7: In a small cup, whisk together the cornstarch and water to make a slurry. Pour this slurry into the bubbling strawberries, stirring constantly. The mixture will thicken and turn glossy. Cook for one more minute. For a richer color and flavor, you can stir in a tablespoon of strawberry or raspberry jam at this stage.
- Step 8: Let the strawberry mixture cool down to room temperature. This is important so it doesn’t melt the cream layer.
- Step 9: Dollop the cooled strawberry filling over the cream layer. Gently spread it across the surface, reaching all the edges to create a stunning strawberry layered dessert.
- Step 10: Cover the pan tightly with plastic wrap or a lid. Refrigerate for at least 4 hours, but overnight is even better, to allow all the layers to set perfectly.
- Step 11: Before serving, scatter the sliced fresh strawberries over the top. If you like, add extra cookie crumbs or white chocolate curls for a decorative finish.
- Step 12: For the neatest slices, dip a sharp knife in hot water, wipe it dry with a towel, and then cut. Repeat this process for each slice to ensure clean edges.
Pro Tips for the Best Strawberry Lasagna
Achieving that perfect strawberry lasagna texture and flavor is all about a few key details. I’ve learned these tricks through trial and error, and they make all the difference!
- Chill Everything: Make sure your cream cheese is truly room temperature, but your heavy cream is ice cold. This is crucial for getting the whipped cream light and fluffy.
- Don’t Overmix: When combining the cream cheese and whipped cream, fold gently. Overmixing can deflate the airy texture, leading to a denser filling.
- Cool the Topping: Always let the strawberry topping cool completely before spreading it over the cream layer. A warm topping will melt the cream, ruining the distinct layers of your strawberry lasagna.
- Crush Cookies Finely: For a cohesive crust, ensure your cookie crumbs are very fine. This helps them bind together better with the melted butter.
What’s the secret to perfect Strawberry Lasagna?
The real secret to a perfect Strawberry Lasagna is the balance of textures and temperatures. Using chilled heavy cream for the filling and letting the strawberry topping cool completely ensures distinct, delightful layers in this best strawberry lasagna recipe. For more dessert inspiration, check out our collection of recipes.
Can I make Strawberry Lasagna ahead of time?
Yes, absolutely! You can assemble the crust and creamy layers up to 24 hours in advance. Just cover it tightly and refrigerate. Add the fresh strawberry topping right before serving to keep it vibrant.
How do I avoid common mistakes with Strawberry Lasagna?
Avoid a soggy crust by pressing it firmly and freezing it while you prepare the filling. Also, ensure your strawberry topping is cooled before adding it to prevent the cream layer from melting. Don’t overmix the whipped cream!
Best Ways to Serve Strawberry Lasagna
This delightful strawberry dessert lasagna is perfect for any occasion, but here are a few ways I love to serve it to really make it shine. For a classic summer meal, pair a slice with some grilled chicken or a light salad. It’s also fantastic at potlucks or family gatherings where everyone can enjoy a refreshing bite. For an extra special treat, I sometimes serve it with a dollop of whipped cream or a small scoop of vanilla bean ice cream. This layered dessert is truly a crowd-pleaser!
Nutrition Facts for Strawberry Lasagna
When you’re enjoying a slice of this delightful dessert lasagna, here’s a general idea of what you’re getting:
- Calories: Approx. 300-350
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 10-12g
- Protein: Approx. 3-5g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 1-2g
- Sugar: Approx. 25-30g
- Sodium: Approx. 100-150mg
Nutritional values are estimates and can vary based on specific ingredients used in your strawberry lasagna. For more information on ingredient sourcing and nutritional data, you can refer to resources like the USDA FoodData Central.
How to Store and Reheat Strawberry Lasagna
Proper storage is key to keeping your Strawberry Lasagna tasting fresh and delicious. Once it’s had a chance to set, let it cool completely on the counter before covering it tightly. I like to use plastic wrap pressed directly onto the surface to prevent a skin from forming, followed by a layer of foil. You can store your strawberry dessert squares in the refrigerator for up to 3-4 days. If you want to keep it longer, freezing is a great option! Assemble the lasagna without the fresh strawberry topping, wrap it very well in plastic wrap and then foil, and freeze for up to a month. To reheat, simply thaw overnight in the refrigerator. If you want to serve it chilled, you can add the fresh strawberry garnish right before serving. It’s perfect for making ahead for parties!
Frequently Asked Questions About Strawberry Lasagna
What is Strawberry Lasagna?
Strawberry Lasagna is a layered no-bake dessert that mimics the structure of traditional savory lasagna but with sweet, fruity flavors. It typically features a cookie crust, a creamy cheese filling often made with cream cheese and whipped cream, and a vibrant strawberry topping. It’s a delightful strawberry cream cheese dessert that’s perfect for warm weather!
How to Make Strawberry Lasagna?
To make Strawberry Lasagna, you’ll first prepare a cookie crust, then chill it. Next, you’ll create a creamy filling by beating cream cheese with powdered sugar and folding in whipped cream. This filling is spread over the chilled crust. Finally, a cooked strawberry topping is cooled and spread over the cream layer. Cover and refrigerate for at least 4 hours, or overnight, for the layers to set before adding fresh strawberry garnish. It’s a straightforward process for a stunning strawberry layered dessert. For more culinary tips, you might find our about me page interesting.
Can I substitute the cookies in the crust?
Yes, you can! While vanilla sandwich cookies create a classic flavor, graham crackers or shortbread cookies also work beautifully as a base for this strawberry layered dessert. Just crush them finely and mix with melted butter and a pinch of salt as directed in the recipe.
What if my strawberry topping isn’t thickening?
If your strawberry topping isn’t thickening as expected, it might be due to not cooking the cornstarch slurry long enough. Ensure it bubbles and thickens to a glossy consistency while stirring constantly. You can also try adding a little more cornstarch mixed with water if needed, but be careful not to add too much, or it can become gummy.
Variations of Strawberry Lasagna You Can Try
While this classic Strawberry Lasagna is incredible on its own, I love experimenting with different flavors and dietary needs. Here are a few twists you might enjoy!
- White Chocolate Strawberry Lasagna: Stir in some melted white chocolate into the cream cheese filling for an extra decadent touch. This variation really elevates the dessert, making it feel exceptionally luxurious.
- Gluten-Free Strawberry Lasagna: Simply swap out the vanilla sandwich cookies for your favorite gluten-free cookies or graham crackers for the crust. This is a great way to make this delicious strawberry cheesecake lasagna accessible to more people.
- Strawberry Jello Lasagna: For a lighter, jigglier layer, prepare a box of strawberry gelatin (Jell-O) according to package directions, but use slightly less water to make it firmer. Let it cool slightly before pouring over the cream cheese layer. It adds a fun texture!
- Lemon Raspberry Strawberry Lasagna: If you love a tart contrast, swap half the strawberries for fresh raspberries and add a bit more lemon zest to the cream cheese filling. This creates a bright, refreshing flavor profile perfect for summer.
Dreamy Strawberry Lasagna: 25 Min Prep
A delightful no-bake Strawberry Lasagna dessert featuring a cookie crust, creamy filling, and fresh strawberry topping. Perfect for summer gatherings or any occasion needing a sweet treat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 36 vanilla sandwich cookies (about 340 g)
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch of fine salt
- For the creamy layer:
- 12 oz (340 g) full-fat cream cheese, room temperature
- ¾ cup (90 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (420 ml) cold heavy whipping cream
- For the strawberry layer:
- 2 cups (300 g) hulled, diced strawberries
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon strawberry or raspberry jam (optional)
- Topping and garnish:
- 1 cup sliced strawberries
- Extra cookie crumbs or white chocolate curls (optional)
Instructions
- Crush the vanilla sandwich cookies into fine crumbs. Mix the cookie crumbs with melted butter and salt until glossy. Press this mixture firmly into a 9×13-inch pan to form the crust. Freeze the pan while preparing the filling.
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Add lemon juice and vanilla extract, then beat again.
- In a separate chilled bowl, whip the heavy cream to soft peaks.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined.
- Spread the creamy layer evenly over the chilled crust. Refrigerate while making the strawberry layer.
- In a saucepan, combine diced strawberries and granulated sugar. Cook over medium heat until the berries release juice.
- In a small cup, mix cornstarch and water to create a slurry. Pour the slurry into the bubbling strawberries, stirring constantly until the mixture thickens and turns glossy. Cook for 1 more minute. If desired, stir in jam for deeper color.
- Let the strawberry mixture cool to room temperature.
- Dollop the cooled strawberry filling over the cream layer, spreading it gently to the edges.
- Cover the pan tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
- Before serving, scatter sliced fresh strawberries over the top. Add optional cookie crumbs or white chocolate curls if desired.
- For clean slices, dip a sharp knife in hot water, wipe it dry, and cut. Repeat for each slice.
Notes
- For sweeter strawberries, you can reduce the sugar in the strawberry layer to 2 tablespoons. Taste and adjust as needed.
- This Strawberry Lasagna can be made ahead and stored in the refrigerator for up to 3 days.
- To prevent the crust from becoming soggy, it is best to add the fresh strawberry topping just before serving.
- Freezing instructions: Assemble without the fresh strawberry topping, wrap well, and freeze for up to a month. Thaw overnight in the refrigerator before adding the fresh berry garnish.
- If the filling seems too runny, chill for a longer period.
Nutrition
- Serving Size: 1 square
- Calories: Approx. 300-350 (estimated)
- Sugar: Approx. 25-30g (estimated)
- Sodium: Approx. 100-150mg (estimated)
- Fat: Approx. 18-22g (estimated)
- Saturated Fat: Approx. 10-12g (estimated)
- Unsaturated Fat: Approx. 8-10g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g (estimated)
- Fiber: Approx. 1-2g (estimated)
- Protein: Approx. 3-5g (estimated)
- Cholesterol: Approx. 50-60mg (estimated)
