There’s just something about a chilled, creamy dessert like this that always feels like a treat worth making.
It’s the kind of recipe that’s simple, reliable, and always gets people coming back for another slice.
With sweet, fresh strawberries layered between light, fluffy cream and a buttery crust, every bite is cool, smooth, and full of flavor.
What I love most is how easy it is to put together—no oven, no complicated steps, just a few simple layers that come together into a dessert everyone will remember.
For Fresh Strawberry Dessert
- Graham Cracker Crumbs – these form the buttery base and give the dessert structure with a slightly crunchy texture.
- Unsalted Butter – melts into the crumbs to hold the crust together and adds rich flavor.
For the Strawberry Filling
- Fresh Strawberries – the star of the dessert, bringing natural sweetness and a juicy texture.
- Strawberry Jell-o – adds extra sweetness and helps the strawberry layer set nicely.
For the Cream Cheese Layer
- Cream Cheese – creates a smooth, rich base that gives the dessert its creamy body.
- Confectioners’ Sugar – sweetens the cream cheese while keeping the texture light and silky.
- Whipping Cream – whipped into soft peaks to make the filling light, airy, and fluffy.
- Vanilla Extract – adds a subtle warmth and enhances all the flavors.
- Granulated Sugar – sweetens the whipped cream and helps it hold its structure.
No-Bake Fresh Strawberry Dessert
A chilled, layered dessert featuring a buttery graham crust, sweet strawberries, and a light, creamy filling. No oven required—just assemble and let it set!
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Servings: 12
Notes
Ingredients
Crust:- 2 1/2 c. graham cracker crumbs
- 12 T. unsalted butter, melted
- 5 to 6 c. sliced fresh strawberries
- 1 (3 oz.) package strawberry Jell-o
- 2 (8 oz.) packages cream cheese, softened
- 1 c. confectioners' sugar
- 4 c. whipping cream
- 2 tsp. vanilla extract, divided
- 6 T. granulated sugar
Instructions
1. Make the Strawberry Filling
- Add the sliced strawberries to a saucepan and sprinkle the dry Jell-o powder over them. Stir gently so the berries are evenly coated.
- Place over medium-low heat and warm just until the Jell-o dissolves.
- Take off the heat and allow the mixture to cool.
2. Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Use a fork to mix until all crumbs are evenly moistened.
- Remove 3 tablespoons of the mixture and reserve for later.
- Press the remaining crumbs firmly into the bottom of a 9x13-inch pan that has been sprayed with non-stick cooking spray.
3. Prepare the Cream Cheese Mixture
- Using an electric mixer, beat the cream cheese, confectioners’ sugar, and 1 teaspoon of vanilla extract until smooth.
- In a separate bowl, whip together the whipping cream, granulated sugar, and the remaining 1 teaspoon of vanilla extract until stiff peaks form.
- Gently combine the whipped cream with the cream cheese mixture by hand until fully blended.
4. Assemble the Layers
- Spread a little less than half of the cream mixture evenly over the prepared crust.
- Carefully spoon the cooled strawberry filling over this layer, spreading it evenly.
- Add the remaining cream mixture on top, spreading it out to completely cover the strawberries.
- Sprinkle the reserved 3 tablespoons of graham cracker crumbs over the top.
- Cover and refrigerate for several hours or overnight before serving.
- 2 (16 oz.) packages of strawberries will yield the about 5 to 6 cups sliced berries needed in this recipe.
- Sugar-free strawberry Jell-o works just fine, if you'd prefer.
- You can substitute 16 ounces of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd like.
- Can I make this dessert ahead of time?
Yes, this is a great make-ahead dessert. In fact, it’s even better when prepared in advance since it needs time in the fridge to set and develop flavor. - Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe. If using frozen, make sure they are fully thawed and well-drained so the dessert doesn’t become too watery. - Why is my dessert turning out watery?
This usually happens when there is too much moisture. Be sure to dry the strawberries well and let the filling cool completely before layering. - Can I use store-bought whipped topping?
Yes, you can substitute store-bought whipped topping if you’d like to save time. It will still give you a light and creamy texture. - How long does this dessert last in the fridge?
For best results, store covered in the refrigerator and enjoy within 2 to 3 days. After that, the crust may soften and the layers won’t hold as well.
