No-Bake Strawberry Shortcake Dessert

Here’s a delicious and easy recipe for a No-Bake Strawberry Shortcake Dessert that requires no oven time and is perfect for a sweet treat. It’s light, creamy, and packed with fresh strawberries!

No-Bake Strawberry Shortcake Dessert

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (you can use digestive biscuits as an alternative)

• ¼ cup sugar (optional depending on sweetness preference)

• 6 tbsp unsalted butter, melted

For the filling:

• 8 oz cream cheese (softened to room temperature)

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups heavy whipping cream (chilled)

• 1 tsp vanilla extract (for the whipped cream)

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced

• 2 tbsp granulated sugar (to macerate the strawberries)

• Optional: Fresh mint leaves for garnish

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Directions:

1. Prepare the Crust:

1. Crush the graham crackers: Use a food processor to crush the graham crackers into fine crumbs or place them in a sealed plastic bag and crush them with a rolling pin.

2. Mix the crust ingredients: In a bowl, combine the graham cracker crumbs, sugar (if using), and melted butter. Stir until the crumbs are evenly coated.

3. Press the mixture into a dish: Take a 9×9-inch or similar size dish (you can also use a 9-inch pie dish) and press the graham cracker mixture evenly into the bottom to form the crust. Use the back of a spoon or your fingers to press it firmly.

4. Refrigerate the crust: Put the dish in the fridge for about 10-15 minutes to firm up the crust while you make the filling.

2. Make the Filling:

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This will take about 1-2 minutes.

2. Add powdered sugar and vanilla: Add the powdered sugar and 1 teaspoon of vanilla extract to the cream cheese. Beat until fully combined.

3. Whip the cream: In a separate bowl, beat the chilled heavy cream with 1 teaspoon of vanilla extract using an electric mixer. Start on low speed and gradually increase to high speed until soft peaks form. The cream should hold its shape but not be overbeaten.

4. Combine the cream cheese mixture and whipped cream: Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—use a spatula to fold until well combined and smooth.

3. Prepare the Strawberry Topping:

1. Maculate the strawberries: Slice your strawberries and place them in a small bowl. Sprinkle the granulated sugar over them and toss to coat. Let them sit for 15-20 minutes to release their juices and create a syrup-like consistency.

4. Assemble the Dessert:

1. Layer the filling: Once the crust has set, spread the cream cheese and whipped cream filling evenly over the graham cracker crust.

2. Add the strawberries: Spoon the macerated strawberries (with their syrup) over the top of the cream filling.

3. Refrigerate: Cover the dessert with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.

5. Serve:

1. Garnish (optional): Just before serving, you can garnish with additional fresh mint leaves or a few whole strawberries for a pretty touch.

2. Slice and enjoy: Cut the dessert into squares or slices and serve chilled.

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Tips:

• For a different crust: If you’re not into graham crackers, you can try using crushed Oreos or even shortbread cookies for a variation.

• Whipped topping: If you’re short on time, you can substitute homemade whipped cream with store-bought whipped topping (like Cool Whip).

• For more strawberry flavor: You can also mash some of the strawberries before adding them to the dessert to get a thicker fruit layer.

• Make it your own: You can switch out strawberries for other berries like raspberries or blueberries, or even add a drizzle of chocolate syrup on top for an extra indulgence.