May 6, 2022
Review RecipeStrawberry Delight
This no-bake strawberry dessert is a surprisingly easy-to-make family favorite and great for potlucks and parties.
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Table of Contents
This easy strawberry delight dessert has five layers of deliciousness with a graham cracker base, fresh strawberries, cream cheese, strawberry cheesecake, and a Cool Whip topping. This is definitely a creamy no-bake treat that you don’t want to miss.
Strawberry Delight Ingredients
You’ll need:
For the Crust Layer
- 1½ cups of graham cracker crumbs
- 3 tablespoons of sugar
- 1 teaspoon of almond extract
- 5 tablespoons of butter, melted
For the Strawberry Layer
- 10 strawberries, sliced (or enough to make a single layer over the graham crackers)
For the Cheesecake Layer
- 1 cup of heavy whipping cream, chilled
- 16 ounces of cream cheese, softened
- ¾ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of lemon juice
For the Strawberry Cheesecake Layer
- ½ of the cheesecake mix from layer three
- 3 tablespoons of strawberry gelatin
For the Whipped Topping
- 8 ounces of Cool Whip
SUBSTITUTIONS AND ADDITIONS
COOL WHIP: If Cool Whip isn’t available where you live, you could make your own stabilized whipped cream. Check out our recipe for homemade whipped cream.
GRAHAM CRACKER CRUMBS: You can use store-bought crumbs or bash up your own with a rolling pin or food processor for this easy graham cracker crust. If graham crackers aren’t available in your country, the nearest thing to use would be digestive biscuits.
How To Make This Strawberry Delight Recipe
OUR RECIPE DEVELOPER SAYS
It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
STEP ONE: Chill a medium and a large mixing bowl in the refrigerator.
PRO TIP
To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.
For the Crust Layer
STEP TWO: Melt the butter and pour it into a medium mixing bowl along with the graham cracker crumbs, sugar, and almond extract. Stir to combine.
STEP THREE: Transfer the crust mixture into an 8×8-inch dish. Use the bottom of a glass to press mixture evenly across the surface. Place in the freezer for 30 minutes.
For the Strawberry Layer
STEP FOUR: Slice ten strawberries and lay them evenly on top of the frozen crust. Put the dish into the fridge while you work on the next layer.
For the Cream Cheese Layer
STEP FIVE: In a large bowl, use a hand mixer to combine the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until it’s light and fluffy with no lumps. Set aside.
PRO TIP
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.
STEP SIX: In a chilled medium mixing bowl, use a hand mixer on high speed to beat the heavy whipping cream for about five minutes until stiff peaks form.
STEP SEVEN: Add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula.
STEP EIGHT: Spoon half of the cream cheese and heavy cream mixture on top of the strawberries in your baking dish. Set the other half of the mixture aside. Place the baking dish back in the refrigerator while you are preparing the next layer.
For the Strawberry Cheesecake Layer
STEP NINE: Take the remaining cream cheese and heavy whipping cream mixture and sprinkle the 3 tablespoons of dry strawberry gelatin over the top of the bowl. Use the rubber spatula to gently fold it into the mix until it’s completely combined and one solid color with no streaks.
STEP TEN: Spoon the mix on top of the cheesecake layer.
For the Whipped Topping
STEP ELEVEN: Spread the Cool Whip on top as the last layer.
PRO TIP
Add extra sliced strawberries and graham cracker crumbs on the top to make this dessert look extra pretty.
STEP TWELVE: Chill for at least one hour before serving.
How To Serve
Make this delightful strawberry treat for a potluck or barbecue. For a bit of extra indulgence, add a scoop of homemade vanilla ice cream on the side and a drizzle of strawberry syrup on top.
While you’re here, take a look at some of our strawberry angel food cake. For another no-bake dessert recipe, try our heaven on Earth cake.
MORE STRAWBERRY RECIPES
Storage
IN THE FRIDGE: Strawberry delight dessert should be refrigerated for at least an hour after making it before you dig in. Store in the refrigerator for up to three days.
IN THE FREEZER: Cool Whip strawberry delight freezes well. You should place your dessert uncovered in the freezer until solid. Then, you can cover it with plastic wrap and return it to the freezer for up to a month, before defrosting in the refrigerator.
We believe that this recipe will create the best strawberry delight cake around. The crunchy base, sweet strawberry flavor, creamy filling, and swirl of Cool Whip topping all complement each other perfectly to create an incredible dessert that’s sure to please a crowd.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of crust for this recipe?
You could use Nilla wafers or digestive biscuits in place of the graham cracker crust for this recipe.
Can you freeze strawberry delight?
You can freeze this fluffy dessert for up to a month. Cover in plastic wrap before freezing. Thaw in the fridge overnight before serving.
Is this recipe the same as strawberry lush or strawberry lasagna?
Yes! This great recipe goes by many names, including strawberry lush, strawberry dream, and strawberry lasagna.
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Strawberry Delight
This no-bake strawberry dessert is a surprisingly easy-to-make family favorite and great for potlucks and parties.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 9
Ingredients
- 1½ cups graham cracker crumbs, some extra crumbs for garnish if desired
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 5 tablespoons butter, melted
- 10 strawberries, sliced (or enough to make a single layer over the graham crackers)
- 1 cup cold whipping cream, chilled
- 2 (8-ounce) blocks of cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice, freshly squeezed
- 1 (3.4-ounce) box strawberry gelatin, (you will use 3 tablespoons from this box)
- 8 ounces Cool Whip
Instructions
Crust Layer
- In a medium bowl, mix together the graham cracker crumbs, sugar, almond extract, and melted butter.
- Press the mixture into an 8×8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Strawberry Layer
- Layer the sliced strawberries evenly on top of the frozen crust. Place the dish into the refrigerator while preparing the rest of the dish.
Cream Cheese Layer
- In a large mixing bowl, place the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using a hand mixer, combine until light and fluffy with no lumps. Set aside.
- In a chilled medium mixing bowl, place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
- Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined, spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the dish.
- Set the other half of the mixture aside.
- Place the dish in the refrigerator while preparing the next step.
Strawberry Cheesecake Layer
- In the bowl with the remaining cream cheese/whipping cream mixture, add the 3 tablespoons of dry strawberry gelatin. Using a rubber spatula, gently fold in the dry strawberry gelatin until combined and solid in color.
- Spoon the mixture on the top of the dish.
Whipped Topping Layer
- Spread the Cool Whip on top of the dish as the last layer.
- Chill at least one hour before serving.
- Garnish with sliced strawberries and graham cracker crumbs if desired.
Video
Notes
- It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
- To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible.
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.
Nutrition
Sodium: 167mg | Calcium: 33mg | Vitamin C: 8mg | Vitamin A: 586IU | Sugar: 18g | Fiber: 1g | Potassium: 67mg | Cholesterol: 53mg | Calories: 274kcal | Saturated Fat: 10g | Fat: 18g | Protein: 2g | Carbohydrates: 28g | Iron: 1mg
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Comments
SaVanna Trammell says
I made this for my family last weekend and they fell in love! I think it will become a regular!! I do want to ask, have you ever tried making a chocolate version? It was suggested to me to try to make one!
I don’t know if you’d do chocolate pudding in place of the strawberry gelatin mix or melt chocolate and mix in it with the cheesecake mix…. so many different ways. What do you think?
LOVE your recipes by the way! You have become a staple in my recipe book.
Layne Kangas says
We have lots of yummy versions of this. You can find our chocolate lasagna here. My favorite is the chocolate peanut butter. Enjoy 🙂
Gloria says
Such a totally yummy and luscious treat!
Janet 2 says
What can I substitute for gelatin in a recipe. Can’t find it my store
Layne Kangas says
Hi, Janet – you’ll need the strawberry Jello to make this recipe work so hopefully, it will be in stock at your store soon! Enjoy!
Tracy says
To make a 9×13 do you need to double the recipe?
Layne Kangas says
Hi, Tracy – we haven’t tested it like that. I would assume so! Please let me know if you try it, enjoy!
Jill says
This is the best dessert!