Sure! Here’s a detailed recipe for No-Bake Strawberry Shortcake Dessert. It’s simple, delicious, and perfect for hot days when you don’t want to turn on the oven!
No-Bake Strawberry Shortcake Dessert
Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs (you can also use digestive biscuits or vanilla wafer cookies)
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¼ cup granulated sugar
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½ cup unsalted butter, melted (about 1 stick)
For the Filling:
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1 package (8 oz) cream cheese, softened
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1 package (3.4 oz) instant vanilla pudding mix
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1 cup cold milk
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1 cup heavy whipping cream (or use 1 cup of whipped topping if you prefer)
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¼ cup powdered sugar
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1 teaspoon vanilla extract
For the Strawberry Topping:
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4 cups fresh strawberries, sliced (you can use frozen, but fresh tastes best)
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2 tablespoons sugar (optional, depending on the sweetness of the strawberries)
Instructions:
1. Make the Crust:
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Step 1: In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar.
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Step 2: Add the melted butter and mix until everything is evenly coated and the crumbs stick together when pressed.
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Step 3: Press the graham cracker mixture firmly into the bottom of a 9×9-inch or 8×8-inch square pan (or a similar-sized dish). You can also use a round 9-inch pie pan if you prefer.
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Step 4: Place the crust in the fridge while you prepare the filling to let it firm up.
2. Prepare the Filling:
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Step 1: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
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Step 2: Add the instant vanilla pudding mix, cold milk, and vanilla extract. Beat everything together until fully combined and smooth.
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Step 3: In a separate bowl, whip the heavy cream with powdered sugar using an electric mixer until soft peaks form (about 3–5 minutes).
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Step 4: Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream — you want the filling to stay light and airy.
3. Assemble the Dessert:
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Step 1: Take the graham cracker crust out of the fridge and spread the cream cheese filling evenly over the crust.
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Step 2: After spreading the filling, smooth it out with a spatula or the back of a spoon.
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Step 3: In a small bowl, toss the sliced strawberries with 2 tablespoons of sugar. This will help draw out some of their juice and make them extra sweet.
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Step 4: Spread the sugared strawberries evenly over the top of the filling.
4. Chill:
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Step 1: Refrigerate the dessert for at least 2 hours (or preferably overnight) to let the flavors meld together and allow the dessert to firm up.
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Step 2: Before serving, you can add a few extra whole strawberries on top for garnish if you like.
Serve and Enjoy!
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Cut the dessert into squares and serve chilled. It’s super light, refreshing, and perfect for summer!
Tips:
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For a twist: You can add other berries like blueberries or raspberries in place of or alongside the strawberries.
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Substitute for heavy cream: If you prefer a lighter option, you can use whipped topping (like Cool Whip) instead of whipping the cream yourself.
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Make ahead: This dessert is perfect for making ahead! You can make it a day or two in advance, and it holds up well in the fridge.