This recipe has been a staple in my family for generations, especially during the summer months when strawberries are at their peak. I remember my grandmother bringing this dessert to our annual Fourth of July picnic. It was always the first to disappear from the table, with everyone clamoring for just one more piece. The combination of creamy layers, fresh strawberries, and a buttery graham cracker crust is pure bliss.
One of the reasons I adore this recipe is its simplicity and versatility. You don’t need to be an experienced baker to pull this off, and the no-bake aspect means it’s perfect for those hot summer days when you’d rather not turn on the oven. Plus, it’s a fantastic recipe to make with kids. My little ones love helping me crush the graham crackers and layer the strawberries. It’s become a fun family tradition that I hope to pass down to them.
What makes this recipe truly special is the little tweaks you can make to suit your taste. Sometimes, I like to add a splash of lemon juice to the cream cheese mixture for a bit of tanginess, or I’ll use different types of berries if strawberries aren’t in season. You can even switch up the gelatin flavor for a fun twist. The possibilities are endless, making this dessert as delightful to make as it is to eat.
So, whether you’re looking for a quick and easy dessert for your next gathering, or you simply want to indulge in a bit of nostalgia, this No-Bake Strawberry Delight is sure to hit the spot. Let’s dive into the recipe and create some new sweet memories together!
Making the No-Bake Strawberry Delight
Ingredients
- 1 pound strawberries (about 16)
- 2 (8-ounce) packages cream cheese
- 12 full-size graham crackers (about 6 1/2 ounces) or 1 1/2 cups graham cracker crumbs
- 8 tablespoons (1 stick) unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt, divided
- 3/4 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream
- 1/4 cup powdered strawberry gelatin dessert mix (about 2 ounces)
Directions
Let the cream cheese soften at room temperature for about 45 minutes. Trim and thinly slice the strawberries.
Melt the butter in the microwave in 20-second intervals until mostly melted, about 40 seconds. Let it cool slightly.
Break the graham crackers into pieces and place them in a food processor. Add the granulated sugar and 1/4 teaspoon kosher salt. Process until fine crumbs form. Add the melted butter and pulse to combine.
Press the crumb mixture into an even layer in an 8×8-inch baking dish, reaching the edges and corners.
Layer enough sliced strawberries on the crust to cover it. Dice the remaining strawberries and refrigerate them for garnish. Refrigerate the crust while you prepare the filling.
In a stand mixer, beat the cream cheese, 1/2 cup powdered sugar, vanilla extract, and remaining kosher salt until light and fluffy, about 3 minutes.
In a separate bowl, whip the heavy cream and remaining powdered sugar until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Cover and refrigerate the remaining whipped cream.
Spread half of the cream cheese mixture over the strawberries in an even layer.
Fold the powdered strawberry gelatin into the remaining cream cheese mixture until well combined. Spread this mixture over the cream cheese layer.
Top with the remaining whipped cream, spreading it evenly. Cover and refrigerate for at least 1 hour or overnight.
Garnish with the diced strawberries before serving. Cut into 9 squares, wiping the knife between each cut for cleaner servings, and serve cold.
FAQs:
Can I use frozen strawberries for No-Bake Strawberry Delight?
Yes, you can use frozen strawberries if fresh ones are not available. However, be sure to thaw and drain them well to avoid excess moisture in your dessert. This will help maintain the desired texture of the crust and filling.
How do I store No-Bake Strawberry Delight?
No-Bake Strawberry Delight should be stored in the refrigerator, covered, for up to 3 days. If you need to store it longer, you can freeze it for up to 2 weeks. Ensure it is well-wrapped to prevent freezer burn and thaw in the refrigerator before serving.
Can I make No-Bake Strawberry Delight ahead of time?
Absolutely, you can prepare No-Bake Strawberry Delight a day in advance. In fact, letting it chill overnight can enhance the flavors and improve the texture. Just add the fresh strawberry garnish right before serving for the best presentation.
What can I substitute for graham crackers in the crust?
If you don’t have graham crackers, you can use other cookies like digestive biscuits, vanilla wafers, or even Oreo cookies without the filling. The key is to achieve a similar crumb consistency to form the crust.
Is there an alternative to the powdered strawberry gelatin dessert mix?
If you prefer a natural option, you can use freeze-dried strawberry powder. Simply blend freeze-dried strawberries into a fine powder and use it as a substitute. This will provide a similar flavor and color without the additional ingredients found in gelatin mixes.
No-Bake Strawberry Delight
Ingredients
- 2 8-ounce packages cream cheese
- 1 pound strawberries about 16
- 12 full-size graham crackers about 6 1/2 ounces or 1 1/2 cups graham cracker crumbs
- 8 tablespoons 1 stick unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt divided
- 3/4 cup powdered sugar divided
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream
- 1/4 cup powdered strawberry gelatin dessert mix about 2 ounces
Instructions
- Let the cream cheese sit at room temperature until softened, about 45 minutes. Trim and thinly slice the strawberries.
- Melt the butter in the microwave in 20-second bursts until mostly melted, about 40 seconds. Let it cool slightly.
- Break the graham crackers into pieces and place them in a food processor. Add the granulated sugar and 1/4 teaspoon kosher salt. Process until fine crumbs form. Add the melted butter and pulse to combine.
- Press the mixture into an even layer in an 8x8-inch baking dish, reaching the edges and corners.
- Layer enough sliced strawberries on the crust to cover it. Dice the remaining strawberries and refrigerate them for garnish. Refrigerate the crust while you prepare the filling.
- In a stand mixer, beat the cream cheese, 1/2 cup powdered sugar, vanilla extract, and remaining kosher salt until light and fluffy, about 3 minutes.
- In a separate bowl, whip the heavy cream and remaining powdered sugar until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Cover and refrigerate the remaining whipped cream.
- Spread half of the cream cheese mixture over the strawberries in an even layer.
- Fold the powdered strawberry gelatin into the remaining cream cheese mixture until well combined. Spread this mixture over the cream cheese layer.
- Top with the remaining whipped cream, spreading it evenly. Cover and refrigerate for at least 1 hour or overnight.
- Garnish with the chopped strawberries before serving. Cut into 9 squares, wiping the knife between each cut for cleaner servings, and serve cold.
