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
Scale
- 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)
Find it online: https://sarecipe.com/strawberry-lasagna-recipe/