Mmm, who can resist the sweet, juicy allure of strawberries? Especially when they’re the star of no-bake desserts that are as easy to make as they are delicious! Perfect for those warm days when you crave something sweet without turning on the oven, our roundup of 20 no-bake strawberry desserts is your ticket to effortless indulgence. Dive in and discover your next favorite treat!
Strawberry Cheesecake Parfaits
Now, who said you can’t have your cake and eat it too? Especially when it’s layered into a glass and calls itself a parfait. These Strawberry Cheesecake Parfaits are here to prove that desserts can be both decadent and downright easy to make, with layers that’ll make your taste buds do a happy dance.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- For the strawberry layer:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press 2 tablespoons of the mixture into the bottom of each serving glass to form the crust layer.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Divide the cheesecake mixture evenly among the glasses, smoothing the top with a spoon or spatula.
- In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally, until the strawberries soften and the sauce thickens slightly. Let cool for 10 minutes.
- Spoon the strawberry mixture over the cheesecake layer in each glass.
- Refrigerate the parfaits for at least 2 hours before serving to allow the layers to set.
Yield: These parfaits are a dreamy combo of creamy, crunchy, and fruity layers that’ll have you coming back for seconds. Serve them with a dollop of whipped cream on top or a sprinkle of graham cracker crumbs for that extra cheesecake flair.
No Bake Strawberry Pie
Kickstart your summer with a dessert that’s as easy as pie—literally, because this No Bake Strawberry Pie doesn’t even ask you to turn on the oven. Perfect for those days when the heat is cranked up higher than your patience for complicated recipes, this pie is a sweet, creamy dream with a berry on top.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted unsalted butter
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie plate to prevent a crumbly crust.
- Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly. Chill in the refrigerator for 30 minutes to set.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Tip: For a firmer set, leave it in the fridge overnight.
- Before serving, arrange the sliced strawberries on top of the pie. Warm the strawberry jam slightly and drizzle over the strawberries for a glossy finish.
Delight in every bite of this No Bake Strawberry Pie, where the creamy filling and fresh berries dance in perfect harmony. Serve it chilled with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Icebox Cake
Unbelievably easy and outrageously delicious, this Strawberry Icebox Cake is the no-bake hero we all need in our lives. Perfect for those days when turning on the oven feels like a crime against humanity, it’s a lazy baker’s dream come true.
Ingredients
- For the layers:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 package (14.4 oz) graham crackers
- 2 lbs fresh strawberries, sliced
- For the garnish:
- 1/2 cup chocolate chips, melted
- Extra strawberry slices
Instructions
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for quicker whipping.
- Spread a thin layer of the whipped cream mixture on the bottom of a 9×13 inch baking dish to prevent sticking.
- Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit.
- Spread about 1 cup of the whipped cream over the graham crackers, then top with a layer of sliced strawberries.
- Repeat the layers (graham crackers, whipped cream, strawberries) until all ingredients are used, ending with whipped cream on top. Tip: For the prettiest slices, place some strawberry slices vertically against the sides of the dish before adding the final layer.
- Cover and refrigerate for at least 4 hours, or overnight. Tip: The longer it chills, the softer the graham crackers become, mimicking the texture of cake layers.
- Before serving, drizzle with melted chocolate and garnish with extra strawberry slices.
Just like magic, this cake transforms in the fridge into a creamy, dreamy dessert with layers that melt in your mouth. Serve it straight from the dish for a rustic look, or plate individual slices with a dollop of extra whipped cream for a fancier vibe.
Easy Strawberry Mousse
Every now and then, we all crave something sweet, light, and downright dreamy—enter the Easy Strawberry Mousse. It’s like a cloud and a berry had a delicious baby, and you’re invited to the taste-test party.
Ingredients
- For the mousse:
- 2 cups fresh strawberries, hulled
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy cream, cold
- 1/2 tsp vanilla extract
- For garnish:
- Fresh strawberries
- Mint leaves
Instructions
- In a blender, puree the strawberries, sugar, and lemon juice until smooth. Tip: For a smoother mousse, strain the puree to remove seeds.
- In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
- Gently fold the strawberry puree into the whipped cream until fully incorporated. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set.
- Garnish with fresh strawberries and mint leaves before serving.
Velvety smooth with a vibrant strawberry punch, this mousse is a showstopper. Serve it in fancy glasses for a touch of elegance, or straight from the bowl—we won’t judge.
No Bake Strawberry Shortcake
Craving something sweet but dread turning on the oven in this summer heat? Fear not, because this No Bake Strawberry Shortcake is here to save your day—and your sweat glands—with layers of fluffy goodness and fresh strawberries that scream summer.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press firmly into the bottom of a 9×13 inch pan to form the crust. Chill in the refrigerator for 10 minutes to set.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
- In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Tip: Fold gently to keep the mixture light and airy.
- Spread the filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours, or until set. Tip: Overnight chilling yields the best results for a firm set.
- In a small bowl, toss the sliced strawberries with 1/4 cup granulated sugar. Let sit for 10 minutes to macerate, then spoon over the chilled filling before serving.
Get ready to dive into a dessert that’s as easy to make as it is delicious. The creamy filling paired with the crunchy crust and juicy strawberries is a match made in heaven. Serve it in mason jars for a portable picnic treat or layer it in glasses for an elegant dinner party dessert.
Strawberry Cream Cheese Bars
Mmm, imagine biting into a bar that’s like a hug from your grandma if she were a strawberry and cream cheese wizard. These Strawberry Cream Cheese Bars are the dessert equivalent of finding money in your pocket—unexpectedly delightful and oh-so-satisfying.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1 cup strawberry jam
- 1 tbsp lemon juice
- Fresh strawberries, sliced (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, beating until just combined. Tip: Don’t overmix to avoid cracks in your bars.
- Pour the filling over the crust and spread evenly. Bake for 25 minutes, or until the edges are set but the center is slightly jiggly.
- While the bars bake, warm strawberry jam and lemon juice in a small saucepan over low heat until fluid. Tip: Stir constantly to prevent burning.
- Once the bars are done, let them cool for 10 minutes, then spread the strawberry topping evenly over the top.
- Refrigerate for at least 4 hours, or until fully set. Garnish with fresh strawberry slices before serving.
So creamy, so dreamy, these bars are like the love child of cheesecake and strawberry pie. Serve them chilled with a dollop of whipped cream for an extra touch of decadence.
Strawberry Jello Dessert
Unbelievably easy and irresistibly wobbly, this Strawberry Jello Dessert is the no-brainer treat that’ll have everyone at your table doing the happy dance. Perfect for those ‘I need something sweet, stat’ moments, it’s a playful twist on nostalgia that’s as fun to make as it is to eat.
Ingredients
- For the Jello:
- 2 cups boiling water
- 1 package (3 oz) strawberry Jello
- 1 cup cold water
- 1 cup fresh strawberries, sliced
- For the Topping:
- 1 cup whipped cream
- 1/2 cup fresh strawberries, sliced
Instructions
- In a large bowl, pour 2 cups of boiling water over the strawberry Jello powder. Stir until completely dissolved, about 2 minutes. Tip: No lazy stirring—make sure every granule is gone for a smooth texture.
- Add 1 cup of cold water to the Jello mixture and stir to combine. Tip: This step cools the Jello down so your strawberries don’t turn to mush when added.
- Gently fold in 1 cup of sliced strawberries. Tip: Use a spatula and a light hand to keep the berries intact for pretty layers.
- Pour the mixture into a serving dish and refrigerate until set, about 4 hours. Visual cue: The Jello should be firm to the touch and jiggle like a belly laugh.
- Before serving, top with whipped cream and the remaining 1/2 cup of sliced strawberries.
Now, this dessert is a textural dream—silky Jello meets juicy strawberries, all crowned with fluffy cream. Serve it in clear glasses to show off those gorgeous layers, or go rogue and eat it straight from the dish—we won’t judge.
No Bake Strawberry Tiramisu
Forget the oven, because this No Bake Strawberry Tiramisu is about to become your summer dessert obsession. It’s like your favorite coffee-flavored tiramisu went on a tropical vacation and came back with a sun-kissed strawberry glow.
Ingredients
- For the strawberry sauce:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the cream layer:
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 24 ladyfingers
- 1/2 cup cold brewed coffee
- Fresh strawberries for garnish
Instructions
- In a medium saucepan, combine strawberries, granulated sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until strawberries break down and sauce thickens. Remove from heat and let cool completely. Tip: For a smoother sauce, blend after cooling.
- In a large bowl, whip heavy cream until stiff peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until combined. Tip: Don’t overmix to keep the cream light and fluffy.
- Quickly dip each ladyfinger into cold coffee and layer half in the bottom of an 8×8 inch dish. Spread half the strawberry sauce over ladyfingers, then half the cream mixture. Repeat layers. Tip: Work fast with the ladyfingers to prevent them from getting soggy.
- Cover and refrigerate for at least 4 hours, or overnight, to set. Before serving, garnish with fresh strawberries.
Light, creamy, and bursting with strawberry goodness, this tiramisu is a dreamy no-bake delight. Serve it in pretty glasses for a fancy individual treat or dig straight into the dish for a family-style dessert extravaganza.
Strawberry Yogurt Delight
Let’s face it, folks—when life gives you strawberries, you don’t just make lemonade. You whip up a Strawberry Yogurt Delight that’s so refreshing, it’ll make your taste buds do a happy dance. Perfect for those sweltering summer days or when you’re just in the mood for something sweet, creamy, and downright delightful.
Ingredients
- For the delight:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup Greek yogurt
- 2 tbsp honey
- 1 tsp vanilla extract
- For the topping:
- 1/4 cup granola
- 1 tbsp chia seeds
Instructions
- In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Stir until the mixture is smooth and well blended.
- Gently fold in the sliced strawberries, ensuring they’re evenly distributed throughout the yogurt mixture.
- Divide the mixture evenly between two serving bowls.
- Sprinkle the top of each bowl with granola and chia seeds for that perfect crunch and a boost of nutrients.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully.
Rich in flavor and bursting with freshness, this Strawberry Yogurt Delight is a creamy dream with a satisfying crunch. Serve it in a fancy glass to impress your brunch guests or enjoy it straight from the bowl while binge-watching your favorite show—no judgment here.
Easy Strawberry Trifle
Just when you thought strawberries couldn’t get any more delightful, here comes the Easy Strawberry Trifle to prove you wrong. This no-fuss, all-yum dessert is your ticket to becoming the hero of any potluck or lazy Sunday.
Ingredients
- For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- For the cream layer:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 1 store-bought pound cake, cut into 1-inch cubes
- 1/4 cup strawberry jam
Instructions
- In a medium bowl, toss the sliced strawberries with granulated sugar. Let sit for 15 minutes to macerate, stirring occasionally.
- While the strawberries are macerating, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.
- In a trifle dish or large glass bowl, layer half of the pound cake cubes at the bottom.
- Spread half of the strawberry jam over the pound cake layer, followed by half of the macerated strawberries.
- Top with half of the whipped cream, spreading evenly. Repeat the layers once more, ending with whipped cream. Tip: For a decorative finish, use the back of a spoon to create swirls in the top layer of cream.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Tip: For an extra touch, garnish with whole strawberries or mint leaves before serving.
So there you have it—a dessert that’s as easy to make as it is to devour. The layers of juicy strawberries, velvety cream, and tender pound cake create a symphony of textures and flavors that’ll have everyone asking for seconds. Serve it in individual glasses for a personal touch that’s sure to impress.
No Bake Strawberry Tart
Delightfully easy and embarrassingly delicious, this No Bake Strawberry Tart is your ticket to dessert fame without breaking a sweat. Perfect for when your oven’s on strike or you’re just too busy being fabulous.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Tip: Press the mixture firmly into the tart pan to avoid a crumbly crust.
- Press the mixture into a 9-inch tart pan, covering the bottom and sides evenly. Chill in the refrigerator for 30 minutes to set.
- In a large bowl, beat the cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spread the filling over the chilled crust. Arrange sliced strawberries on top. Tip: For a glossy finish, warm the strawberry jam slightly and brush over the strawberries.
- Refrigerate for at least 2 hours before serving to allow the tart to set.
Every bite of this tart is a creamy, dreamy escape with a buttery crunch and fresh strawberry zing. Serve it with a dollop of whipped cream or a sprinkle of mint for that extra ‘wow’ factor.
Strawberry Angel Dessert
Yummy doesn’t even begin to cover it—this Strawberry Angel Dessert is like a cloud and a berry farm had a delicious baby. Light, fluffy, and bursting with strawberry goodness, it’s the perfect way to sweeten up any day without feeling like you’ve overdone it.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) frozen whipped topping, thawed
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for the crust.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: Press the mixture firmly into the bottom of a 9×13 inch pan to create a solid base.
- Bake the crust for 10 minutes, then let it cool completely. Tip: Cooling the crust prevents the filling from melting when added.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the whipped topping. Tip: Folding instead of stirring keeps the filling light and airy.
- Spread the filling evenly over the cooled crust.
- Arrange the sliced strawberries on top of the filling.
- Warm the strawberry jam slightly and drizzle it over the strawberries for a glossy finish.
- Refrigerate the dessert for at least 2 hours before serving to set properly.
This dessert is a dreamy combination of creamy, crunchy, and fruity with every bite. Serve it chilled on a hot day for a refreshing treat, or dress it up with a dollop of extra whipped topping and mint leaves for a fancy dinner party finale.
Strawberry Pudding Cups
Get ready to dive spoon-first into the most delightfully creamy, berry-packed dessert that’ll have your taste buds throwing a party. These Strawberry Pudding Cups are the perfect blend of sweet, tangy, and downright dreamy, making them a must-try for anyone looking to jazz up their dessert game.
Ingredients
- For the pudding:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the strawberry layer:
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- For garnish:
- Whipped cream
- Fresh strawberry slices
Instructions
- In a medium saucepan, whisk together 1/2 cup of the milk, sugar, cornstarch, and salt until smooth.
- Gradually whisk in the remaining milk to avoid lumps, then place the saucepan over medium heat.
- Cook, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Tip: A silicone spatula is your best friend here to prevent sticking.
- Remove from heat and stir in the vanilla extract. Let the pudding cool slightly, about 5 minutes.
- Meanwhile, in a small bowl, toss the strawberries with sugar and lemon juice. Let sit for 5 minutes to macerate.
- Layer the pudding and strawberry mixture into cups, starting and ending with pudding. Tip: For a fancy twist, use clear glasses to show off those gorgeous layers.
- Chill in the refrigerator for at least 2 hours, or until set. Tip: Covering the cups with plastic wrap touching the surface prevents a skin from forming.
- Before serving, top with whipped cream and fresh strawberry slices.
Craving something that’s both a feast for the eyes and the palate? These Strawberry Pudding Cups deliver with their velvety texture and bursts of fresh strawberry goodness. Serve them at your next brunch or as a midnight snack—no judgment here.
No Bake Strawberry Cheesecake
Oh, the joys of summer and the sweet, sweet escape from turning on the oven! Imagine a dessert that’s as easy as pie (but let’s be real, way easier) and twice as delightful. Our No Bake Strawberry Cheesecake is here to save your day with its creamy dreaminess and berry bliss, no sweat required.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Tip: The mixture should hold together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Tip: Overnight chilling yields the best texture.
- Before serving, arrange sliced strawberries on top of the cheesecake. Warm the strawberry jam slightly and drizzle over the strawberries for a glossy finish.
Perfectly creamy with a crunch that sings, this cheesecake is a symphony of textures. Serve it with a side of laughter and maybe a dollop of whipped cream for that extra ‘wow’ factor.
Strawberry Chocolate Lasagna
Strawberry Chocolate Lasagna is the dessert equivalent of a surprise party in your mouth—unexpected, delightful, and guaranteed to leave everyone asking for more. This no-bake marvel layers creamy, crunchy, and fruity into a symphony of flavors that’ll make your taste buds dance.
Ingredients
- For the crust:
- 1 1/2 cups crushed chocolate cookies
- 6 tbsp melted butter
- For the cream layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tbsp milk
- 8 oz whipped topping, thawed
- For the strawberry layer:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- For the chocolate layer:
- 1 1/2 cups chocolate pudding, prepared
- 1/2 cup chocolate chips
Instructions
- In a medium bowl, mix the crushed chocolate cookies and melted butter until well combined. Press firmly into the bottom of a 9×13 inch dish to form the crust. Chill in the refrigerator for 10 minutes to set.
- In another bowl, beat the softened cream cheese, granulated sugar, and milk together until smooth. Gently fold in the whipped topping until fully incorporated. Spread this mixture over the chilled crust.
- Arrange the sliced strawberries evenly over the cream layer. Warm the strawberry jam slightly and drizzle it over the strawberries for a glossy finish.
- Spread the prepared chocolate pudding over the strawberry layer. Sprinkle chocolate chips on top for an extra chocolatey crunch.
- Refrigerate the lasagna for at least 4 hours, or overnight, to allow the layers to set properly. This patience-testing step is crucial for the perfect slice.
Absolutely irresistible, this Strawberry Chocolate Lasagna boasts a contrast of textures from the crunchy crust to the creamy layers, with the strawberries adding a fresh, tangy twist. Serve it chilled with a dollop of whipped cream or a sprinkle of cocoa powder for an Instagram-worthy finish.
Easy Strawberry Parfait
Zesty and zippy, this Easy Strawberry Parfait is your ticket to dessert heaven without the fuss. Perfect for those ‘I need something sweet stat’ moments, it’s a layered masterpiece that’s as fun to make as it is to devour.
Ingredients
- For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 1 tbsp granulated sugar
- For the cream layer:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 1 cup granola
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium bowl, toss the sliced strawberries with granulated sugar. Let them sit for 10 minutes to macerate, releasing their juicy goodness.
- While the strawberries are doing their thing, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. This is your moment to shine with that whisk—just don’t overdo it, or you’ll have butter!
- Now, let’s layer up! In a clear glass, start with a layer of the macerated strawberries, followed by a generous dollop of whipped cream, and a sprinkle of granola. Repeat the layers until the glass is full, ending with a final flourish of strawberries on top.
- Garnish with fresh mint leaves if you’re feeling fancy. This step is optional but highly recommended for that Instagram-worthy finish.
Now, this parfait is a textural dream—creamy, crunchy, and bursting with strawberry flavor. Serve it immediately, or let it chill in the fridge for an hour to let the flavors mingle. Either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
No Bake Strawberry Delight
Howdy, dessert lovers! If you’re looking for a treat that’s as easy to make as it is to devour, you’ve hit the jackpot with this ‘No Bake Strawberry Delight’. It’s the perfect way to sweeten up your day without breaking a sweat—or turning on the oven.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- For the filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping, thawed
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry jam
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
- Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust. Chill in the refrigerator for 10 minutes to set.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Gently fold in the whipped topping until the mixture is uniform.
- Spread the cream cheese mixture evenly over the chilled crust.
- Arrange the sliced strawberries on top of the cream cheese layer.
- Warm the strawberry jam in the microwave for 20 seconds, then drizzle it over the strawberries. Tip: For a smoother drizzle, strain the jam to remove any large fruit pieces.
- Refrigerate the dessert for at least 2 hours before serving to allow it to set.
This ‘No Bake Strawberry Delight’ is a dreamy combination of creamy, crunchy, and fruity layers that’ll have you coming back for seconds. Try serving it with a dollop of extra whipped topping or a sprinkle of graham cracker crumbs for added texture and flair.
Strawberry Cream Pie
Zesty and zippy, this Strawberry Cream Pie is the summer dessert dreams are made of—think luscious layers of sweet strawberries and velvety cream, all hugged by a buttery crust that crumbles just right.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 cup water
- For the cream layer:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour, sugar, and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Press the dough into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and bake for 15-20 minutes, or until golden. Let it cool completely.
- For the filling, combine strawberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until thickened—about 5 minutes. Let it cool slightly, then spread over the cooled crust.
- For the cream layer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
- Spread the whipped cream over the strawberry layer. Chill the pie for at least 2 hours before serving. Tip: Garnish with fresh strawberry slices for an Instagram-worthy finish.
Kick back and savor the contrast of the crisp crust against the creamy, berry-filled center. Perfect for picnics, or why not breakfast? We won’t judge.
Strawberry No Bake Cookies
Howdy, dessert lovers! If you’re in the mood for something sweet, easy, and no-bake (because who has time for ovens in this heat?), these Strawberry No Bake Cookies are your new best friends. They’re like a hug from summer itself, packed with fruity goodness and ready in a flash.
Ingredients
- For the cookies:
- 2 cups quick oats
- 1/2 cup creamy peanut butter
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over low heat, combine the peanut butter, honey, and coconut oil. Stir constantly until the mixture is smooth and fully combined, about 3-4 minutes. Tip: Keep the heat low to prevent burning.
- Remove the saucepan from heat and stir in the vanilla extract and crushed freeze-dried strawberries.
- Quickly fold in the quick oats until they’re evenly coated with the mixture. Tip: Work fast to prevent the mixture from hardening.
- Using a tablespoon, drop portions of the mixture onto the prepared baking sheet. Flatten slightly with the back of the spoon. Tip: Wet the spoon with water to prevent sticking.
- Let the cookies set at room temperature for about 30 minutes, or until firm.
These cookies are a delightful mix of chewy and crunchy, with bursts of strawberry flavor that’ll make your taste buds dance. Serve them on a platter at your next picnic, or keep them all to yourself—we won’t judge.
Easy Strawberry Dream Dessert
Ready to dive into a dessert that’s as dreamy as it sounds? This Easy Strawberry Dream Dessert is your ticket to a no-fuss, all-yum treat that’ll have everyone begging for seconds—and the recipe. Let’s get started!
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C). This ensures your crust gets that perfect golden edge.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crumbs evenly.
- Bake the crust for 10 minutes, then let it cool completely. This step prevents a soggy bottom—nobody wants that!
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream to keep the filling light and airy.
- Spread the filling over the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours to set. Patience is key here!
- Before serving, arrange the sliced strawberries on top. Warm the strawberry jam slightly and drizzle over the strawberries for a glossy finish.
Light, creamy, and bursting with strawberry goodness, this dessert is a showstopper. Serve it chilled with a sprinkle of graham cracker crumbs on top for an extra crunch, or pair it with a scoop of vanilla ice cream for the ultimate indulgence.
Conclusion
Kickstart your no-bake dessert journey with these 20 delicious strawberry recipes that promise ease and delight! Perfect for home cooks seeking quick, tasty treats without turning on the oven. We’d love to hear which recipes stole your heart—drop a comment below. Loved this roundup? Share the sweetness by pinning this article on Pinterest for fellow dessert lovers to discover!
