No-Bake Strawberry Shortcake (Printable Version)
Creamy layers of whipped cream cheese, macerated strawberries, and crunchy graham crumbs, 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 Layer
08 - 20 sheets graham crackers or vanilla shortbread cookies, crushed
→ Assembly & Garnish
09 - Additional sliced strawberries (optional)
10 - Fresh mint leaves (optional)
# Step-by-Step Instructions:
01 - In a medium bowl, combine the sliced strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Stir gently and allow to stand for 10 to 15 minutes until the strawberries release their juices.
02 - In a large mixing bowl, beat the softened cream cheese with 1/4 cup sugar and vanilla extract until the texture is smooth and creamy.
03 - In a separate bowl, whip the cold heavy whipping cream using an electric mixer or whisk until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until fully homogenous and light.
05 - Arrange a layer of crushed graham crackers or cookies on the bottom of a 9x9-inch baking dish. Spread half the cream mixture over the cookies, followed by half the macerated strawberries and juices. Repeat layering with the remaining cookies, cream mixture, and strawberries.
06 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to fully set.
07 - Garnish with extra fresh strawberries and mint leaves just before serving, if desired. Serve cold.
# Tips from hearthlykitchen:
01 -
- You gently layer everything—no need for a single ounce of baking bravado.
- Every creamy forkful tastes like strawberries at their juiciest, but the whole thing comes together in about 20 minutes.
02 -
- If you skimp on chilling time, you'll end up with a messier dessert that never really holds its shape.
- Whipping the cream too far turns it grainy, so stop at glossy stiff peaks—patience pays off here.
03 -
- I learned never to overmix the cream and cream cheese—gentle folding keeps things fluffy and dreamy.
- A tiny pinch of salt brightens the berries and deepens the flavor—don't skip this step even if it feels minor.