Go Back
A slice of no-bake strawberry lasagna showing layers of soft graham crackers, whipped cream and fresh strawberries with a pink crunch topping

No-Bake Strawberry Lasagna

Layers of graham crackers, cream cheese whipped cream and fresh strawberries chilled until soft and sliceable, finished with a strawberry crunch topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Cream filling
  • 8 ounces cream cheese full-fat block, softened (226 g)
  • 3/4 cup powdered sugar (90 g)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups heavy whipping cream very cold (600 ml)
Layers
  • 24 sheets graham crackers from one 14.4-ounce box (408 g)
  • 2 pounds fresh strawberries hulled and thinly sliced, a few reserved for garnish (900 g)
Strawberry crunch topping
  • 3 sheets graham crackers remaining from the box
  • 1/2 cup freeze-dried strawberries (about 10 g)
  • 1 tablespoon unsalted butter melted

Method
 

  1. Slice the strawberries and pat them dry with paper towels. Set a few slices aside for garnish.
  2. Beat the cream cheese, powdered sugar and vanilla until smooth. With the mixer running, slowly add the cold heavy cream and beat to stiff peaks, 2 to 4 minutes.
  3. Spread a thin layer of cream in a 9x13-inch dish and top with a single layer of graham crackers, breaking pieces to fill gaps.
  4. Spread one third of the remaining cream over the crackers and top with half of the strawberries.
  5. Repeat with crackers, cream and berries, then finish with a final layer of crackers and the remaining cream.
  6. Cover and refrigerate at least 6 hours or overnight.
  7. Crush the 3 remaining graham crackers and the freeze-dried strawberries into crumbs and stir in the melted butter.
  8. Just before serving, sprinkle the crunch topping and reserved strawberries over the top. Slice and serve cold.

Notes

Make ahead: Assemble up to 1 day ahead and add the topping just before serving.
Storage: Refrigerate covered up to 3 days, best within 2 days.
Nutrition is an estimate per serving.