This dessert wasn’t born out of a grand plan—more like a mid-summer “what do I do with all these berries?” situation. The local market had punnets of fragrant strawberries on sale, and I swore I’d use every last one before they went soft. A bag of vanilla cookies sat in the cupboard, cream cheese waited in the fridge, and a lightbulb went off: no-bake strawberry lasagna. Think tiramisu’s breezy cousin, minus the espresso drama and oven heat. One evening later, the first pan disappeared at a family cookout. No forks left the scene clean.
Since then, this recipe has been my reliable crowd-pleaser for potlucks and “I’ll bring dessert” commitments. It’s quick to assemble, travels well, and—best part—can be made the night before so you’re not scrambling an hour before guests arrive. If you’ve ever worried about cutting tidy squares, don’t. A little mess on the plate just proves it’s homemade.
Recipe at a Glance
Prep 25 min Hands-on, no baking
Chill 4 hr Overnight is even better
Yield 12 squares 9 × 13 in pan
Ingredients
For the crust
- 36 vanilla sandwich cookies (about 340 g)—any off-brand works; save the pricey ones for dunking
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- Pinch of fine salt—boosts the cookie flavor
For the creamy layer
- 12 oz (340 g) full-fat cream cheese, room temperature so it blends without lumps
- ¾ cup (90 g) powdered sugar—sift if yours is clumpy
- 2 tablespoons fresh lemon juice—brightens the filling
- 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—ripe but not mushy
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon strawberry or raspberry jam (optional but deepens color)
Topping and garnish
- 1 cup sliced strawberries (about 150 g)
- Extra cookie crumbs or white chocolate curls—totally optional
Ingredient tip: If strawberries are wildly sweet on their own, cut the sugar in the strawberry layer to 2 tablespoons. Taste and adjust.
Directions
- Crush the cookies—no food processor, no problem.
- Toss cookies into a sturdy zip-top bag, seal, and roll a heavy rolling pin over them until you’re looking at fine crumbs with a few larger flecks. Aim for sand-like, not powder.
- Mix crumbs, melted butter, and salt in a bowl until every bit looks glossy. (source: Ineskohl.info)
- Press firmly into a 9 × 13-inch pan. Use the flat bottom of a measuring cup to pack it tight, especially in the corners. Pop the pan into the freezer while you tackle the filling.
- Whip up the creamy layer.
- In a large bowl, beat the cream cheese and powdered sugar until completely smooth—scrape the sides if you see stripes.
- Splash in lemon juice and vanilla; beat again.
- In a separate chilled bowl, whip the heavy cream to soft peaks. It should hold shape but still look silky, not stiff.
- Fold one-third of the whipped cream into the cream cheese to lighten it, then gently fold in the rest. Over-mixing deflates it, so go slow with a spatula, swooping from the bottom.
- Spread this layer over the cold crust. A small offset spatula helps level it, but the back of a spoon works too. Refrigerate while making the strawberry filling.
- Cook the strawberry layer.
- Stir diced strawberries and sugar together in a saucepan over medium heat. Once the berries start releasing juice (about 2 minutes), mash a few with a fork to speed things along.
- Mix cornstarch and water in a cup to make a slurry; pour into the bubbling berries, stirring constantly. The mixture thickens within 30 seconds and turns glossy. If the color looks pale, whisk in a spoonful of jam.
- Cook 1 minute more to eliminate any starchy taste.
- Cool to room temperature—spreading hot fruit over the cream will melt it. If you’re impatient, scrape the mixture into a shallow dish and chill in the freezer 10 minutes, stirring once.
- Assemble the layers.
- Dollop the cooled strawberry filling over the cream layer. Nudge it gently to the edges so you see two distinct bands of white and red through the dish—the visual payoff matters.
- Cover the pan tightly (lid or plastic wrap) and refrigerate at least 4 hours. The flavors settle and the crust firms up.
- Finish and serve.
- Right before serving, scatter sliced fresh strawberries across the top. Add extra cookie crumbs or white chocolate curls if you’re feeling fancy.
- For the cleanest slices, dip a sharp knife in hot water, wipe it dry, then cut straight down. Repeat between cuts. Or embrace the rustic look—your call.
Make-Ahead, Storage, and Real-World Fixes
- Make ahead: The lasagna keeps well for 24 hours, crust remaining crisp. After 48 hours, the cookie base softens but stays tasty.
- Leftovers: Cover and refrigerate up to 3 days. The fresh berry garnish will weep a bit—no big deal, just spoon off extra liquid.
- Freezing: Assemble without the fresh strawberry topping, wrap twice, and freeze up to a month. Thaw overnight in the fridge, then add the fresh berries.
- Too runny filling? Chill longer; the cream layer firms as it sits. If you rushed the whipped cream stage and ended up with soup, whisk 2 tablespoons powdered milk into the heavy cream next time for added stability.
- Crust crumbs all over the place? Warm your knife or spatula under hot water, wipe dry, and slide it under each slice before lifting. The slight heat loosens the butter to release neatly.
Why This Works
- Vanilla cookies vs. graham crackers: Vanilla echoes strawberry shortcake vibes and keeps the dessert lighter in flavor. Graham crackers work, but the honey notes compete with the berries.
- Lemon juice in the cream layer: A whisper of acid lifts the dairy richness and balances sweet strawberries. It doesn’t make the dessert taste lemony—it just sharpens the overall flavor.
- Cornstarch slurry: Cooking strawberries alone can leave them watery. The slurry thickens juices in minutes without affecting taste. A boil-and-go method risks scorch; this keeps control.
- Chill time: Four hours minimum lets the layers bond so you get that clean three-tier effect. Cutting too soon gives you slip-slide pieces. Patience wins.
Serve It With
- Simple espresso or strong coffee. The bitterness offsets the sweetness beautifully.
- Light, herbaceous tea (mint or lemon verbena) if you want to stay away from caffeine heavy hitters at night.
- Sparkling water with a squeeze of lime for a refreshing non-alcoholic pairing at picnics.
Final Thoughts
Strawberry lasagna walks the line between nostalgic icebox cake and modern crowd dessert. No baking, minimal cleanup, big payoff. Once you nail the basic technique—crush, whip, cook, layer—you can swap fruits (raspberries, peaches) and cookies (chocolate wafers, ginger snaps) without fuss. Keep this recipe in your back pocket for the next time strawberries look too good to leave behind. One pan, a bit of fridge time, and you’re set.
Happy layering, and let me know how yours turns out.
