No-Bake Strawberry Shortcake (Printer-friendly)
Creamy layers of macerated strawberries, whipped cream cheese and crushed crackers, chilled to 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 or Biscuit Layer
08 - 20 sheets graham crackers or vanilla shortbread cookies, crushed
→ Garnish
09 - Additional sliced strawberries (optional)
10 - Fresh mint leaves (optional)
# How-To Guide:
01 - Combine the sliced strawberries with 2 tablespoons of granulated sugar and lemon juice in a medium bowl. Let the mixture rest for 10–15 minutes until the strawberries are juicy.
02 - In a large bowl, beat the softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy.
03 - In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, blending until fully combined.
04 - Spread a layer of crushed graham crackers or cookies in the bottom of a 9x9 inch baking dish. Top with half of the cream mixture, followed by half of the macerated strawberries with their juices. Repeat the layering: cookies, remaining cream, and strawberries.
05 - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or for best results, chill overnight to set firmly.
06 - Just before serving, garnish with additional fresh strawberries and mint leaves if desired. Serve chilled.
# Expert Advice:
01 -
- You skip the oven entirely and still get all the shortcake flavor.
- Layering everything together feels soothing and playful—plus, it's almost impossible to mess up.
02 -
- One time, I was impatient and cut the chill time short—the layers slid everywhere, so resist temptation and let it set fully.
- I used to over-whip the cream, but if you stop as soon as you get peaks, the cream stays silkier and blends better.
03 -
- If the crushed cookies are too fine, the layers might turn mushy—leave them a bit chunky for texture.
- Dabbing off extra berry juice keeps the cream fluffy and the layers tidy.