Strawberry lasagna​

Strawberry lasagna is a chilled, no-bake dessert made with layers of crushed cookies, a smooth cream cheese filling, fresh strawberries, and whipped topping. It’s simple to assemble and doesn’t require any baking, which makes it a go-to option for warm days or when oven space is limited. The dish is light yet satisfying, offering a nice balance between sweet, creamy, and slightly tart.

What I liked most about it was the texture and ease. The crust has just enough crunch to support the soft, creamy layers above, and the fresh strawberries add a clean, natural sweetness that keeps it from feeling heavy. The preparation is straightforward, with no complicated steps just basic ingredients layered in the right order. I also appreciated how customizable it is. Whether you stick to the basics or add a twist like lemon zest or a chocolate drizzle, the flavors stay well-balanced and crowd-friendly.

Key Ingredients

Core Ingredients

When it comes to Strawberry lasagna, the magic is all in the layers and each one relies on just a few simple ingredients. These are the building blocks of flavor and texture, so it’s worth using the best quality you can get your hands on.

• Fresh strawberries: Always the star. Go for ripe, firm berries. They should be bright red with no mushy spots or white cores.

• Golden Oreo cookies (or graham crackers): These form the crust. Golden Oreos give it that sweet, buttery base, while graham crackers add a familiar, classic crunch.

• Butter: Melted and mixed with cookie crumbs, this is what binds your crust together. Unsalted butter is best so you control the salt.

• Cream cheese: Use full-fat for the smoothest texture. This layer gives the dessert its cheesecake-like richness.

• Powdered sugar: Blends easily into the cream cheese, making the filling sweet and velvety.

• Whipped topping or homemade whipped cream: Lightens the layers and adds a fluffy finish. Both work choose homemade if you want a fresher taste.

• Vanilla extract: Enhances every flavor in the dish without overpowering the strawberries.

These ingredients come together to create a refreshing, creamy dessert that doesn’t rely on baking. The layers are well-balanced, each one complementing the next without being too sweet.

Optional Additions

If you’re looking to add a twist, here are a few creative extras that blend seamlessly with Strawberry lasagna:

• Strawberry Jell-O: Intensifies the strawberry flavor and adds a jelly-like texture.

• White chocolate chips: Melt slightly in the layers for added decadence.

• Lemon zest: Brightens the dish with a subtle citrus contrast.

• Crushed pretzels: For a salty crunch in the crust.

• Mint leaves: Great for a fresh garnish and a hint of coolness.

How to Make Strawberry Lasagna

Step 1: Prepare the Crust

Start by crushing about 36 Golden Oreo cookies into fine crumbs either in a food processor or with a zip-top bag and rolling pin. Mix in melted butter until all crumbs are moistened. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Pop it in the fridge for 20–30 minutes to set. This gives your crust the firmness it needs to hold the other layers.

Step 2: Make the Cream Cheese Layer

In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it’s smooth and fluffy. Spread this evenly over the chilled crust. This layer adds that cheesecake richness that makes Strawberry lasagna so indulgent.

Step 3: Add the Strawberry Layer

Now for the real showstopper. Slice your strawberries thinly and layer them generously over the cream cheese filling. If you’re adding strawberry Jell-O or preserves, mix it in now for that extra flavor punch. Make sure strawberries are dry so they don’t water down the dessert.

Step 4: Top with Whipped Cream

Spread a thick layer of whipped topping or homemade whipped cream across the top. This adds airiness and balances the tangy-sweet cream cheese below.

Step 5: Chill and Serve

Refrigerate the whole dish for at least 4 hours (overnight is even better). This allows the layers to firm up and the flavors to meld. Cut into squares when ready to serve.

Variations of Strawberry Lasagna

Chocolate Strawberry Lasagna

Craving something a bit more indulgent? Swap the golden cookies for chocolate sandwich cookies and drizzle the top with melted dark or white chocolate. The rich cocoa contrasts perfectly with the bright strawberries. It’s a hit at any gathering and feels like a more decadent take on the original.

Lemon Strawberry Lasagna

For a lighter, citrus-forward twist, add lemon pudding mix to the cream cheese layer or use lemon-flavored cookies for the crust. The tangy lemon flavor brightens the dessert and works beautifully with the strawberries. This version is especially refreshing on hot summer days.

Strawberry Shortcake-Inspired Lasagna

This variation leans into the classic shortcake flavors. Use layers of sponge cake or pound cake instead of a cookie crust. It makes the dessert slightly more substantial, with a soft, cake-like bite. Top with extra strawberries and whipped cream to complete the nostalgic feel.

Vegan Strawberry Lasagna

If you’re avoiding dairy or animal products, don’t worry Strawberry lasagna is still within reach. Use dairy-free cream cheese, coconut whipped cream, and plant-based cookies for the crust. The result? Still creamy, still flavorful, and 100% satisfying.

For more delicious ideas, check out our recipe for Strawberry Shortcake Ice Cream Cake another no-bake treat that’s perfect for berry lovers.

Common Mistakes & Fixes

Runny or Soft Layers

One of the most common issues with Strawberry lasagna is layers not setting properly. This usually happens when the cream cheese isn’t fully beaten or the dessert hasn’t chilled long enough. Soft layers can also result from using too much liquid from overripe or wet strawberries.

Fix: Make sure your cream cheese is fully softened and whipped until fluffy before layering. Blot strawberries dry with a paper towel to remove excess moisture. Most importantly, don’t rush the chill time four to six hours is the sweet spot.

Crumbly Crust That Falls Apart

A loose crust can make serving a mess. This happens when the crust isn’t packed tightly enough or doesn’t get enough time to set.

Fix: Press the crust firmly into the dish using the bottom of a flat glass. Then chill it for at least 30 minutes before adding the cream cheese layer. This gives the butter time to solidify and hold everything together.

Layers Blending Instead of Stacking

If your layers bleed into each other, the issue likely comes from spreading the layers too quickly without chilling between steps. Warm or loose fillings can also mix unintentionally.

Fix: Chill each major layer for 10–15 minutes before adding the next. This helps each one firm up and hold its shape better when assembled.

FAQs

Can I make Strawberry Lasagna ahead of time?

Absolutely Strawberry lasagna is one of the best make-ahead desserts you can prepare. In fact, it gets better as it chills. The flavors have time to blend, and the layers firm up perfectly, making it easier to slice and serve. I often make it the night before a gathering so I don’t have to worry about last-minute dessert prep. Just be sure to cover it tightly and store it in the fridge.

Can I freeze Strawberry Lasagna?

Yes, you can freeze it, although it depends on the toppings. If you’re using homemade whipped cream, freezing may slightly affect its texture when thawed. For best results, freeze the lasagna before adding the top layer of whipped cream, then add it fresh after thawing. It’ll keep in the freezer for up to 2 months just thaw it overnight in the fridge before serving.

Can I use store-bought whipped topping instead of homemade whipped cream?

You definitely can. In fact, many versions of Strawberry lasagna rely on store-bought whipped topping like Cool Whip for convenience and stability. However, if you prefer a fresher, richer taste, homemade whipped cream is a great choice. Just be aware that homemade doesn’t hold up as long, so plan to eat the dessert within a couple of days.

How long does Strawberry Lasagna last in the fridge?

Properly stored in an airtight container, Strawberry lasagna will last about 3 to 4 days in the fridge. After that, the layers may start to soften too much, and the strawberries can release moisture, which might make the crust soggy. If you’re prepping for a weekend event, making it on Thursday or Friday works well.

Can I make it gluten-free?

Yes! This dessert is very adaptable. Simply swap the cookie base with a gluten-free alternative, such as gluten-free graham crackers or vanilla-flavored gluten-free sandwich cookies. Double-check your whipped topping and cream cheese for gluten-free labels, and you’re good to go.

Strawberry lasagna​

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• Author: Emma Hart
• Total Time: 4 hours 25 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Lasagna is a no-bake, layered dessert that combines a buttery graham cracker crust, creamy cheesecake filling, sweet strawberry Jell-O, and fluffy Cool Whip for a refreshing and easy treat. Perfect for warm days or whenever you want a make-ahead crowd-pleaser with vibrant berry flavor and creamy texture.

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Ingredients

Scale 1x2x3x

Crust

14.4 oz graham crackers (1 standard box), crushed

8 tablespoons unsalted butter, melted

Filling

8 oz cream cheese, softened

1 cup powdered sugar

24 oz Cool Whip (three 8 oz containers), divided

4 cups strawberries, chopped

3 oz strawberry Jell-O mix (1 box)

½ cup boiling water

½ cup cold water

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Instructions

• Prepare the Crust
  Crush graham crackers into fine crumbs using a food processor or by hand in a zip-top bag. Mix the crumbs with melted butter until fully combined. Press firmly into the bottom of a 9×13-inch pan to form an even crust. Chill in the refrigerator for 30 minutes to set.

• Make the Cream Cheese Layer
  In a bowl, beat softened cream cheese with powdered sugar until smooth and fluffy. Fold in 8 oz of Cool Whip until well combined. Spread this layer evenly over the chilled crust. Return to the fridge while you prepare the next layer.

• Prepare the Strawberry Jell-O Mixture
  In a medium bowl, dissolve the strawberry Jell-O in ½ cup boiling water. Stir well, then add ½ cup cold water. Let it cool for a few minutes (not set), then mix in the chopped strawberries and another 8 oz of Cool Whip. Spread this mixture gently over the cream cheese layer.

• Top with Whipped Topping
  Spread the remaining 8 oz of Cool Whip over the strawberry layer to finish. Smooth the top with a spatula.

• Chill and Serve
  Refrigerate the dessert for at least 4 hours (overnight is best) to allow layers to set. Slice into squares and serve chilled.

Notes

• Strawberries: Pat strawberries dry after chopping to prevent excess moisture.

• Crust Tip: For a firmer base, press the crust firmly using a flat-bottomed glass or measuring cup.

• Variations: Add lemon zest to the cream cheese mixture for a citrus twist, or drizzle with white chocolate before serving.

• Make-Ahead Friendly: This dessert keeps well for 3–4 days in the fridge

• Prep Time: 25 minutes
• Cook Time: 4 hours
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 20g
• Sodium: 280mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: Strawberry Lasagna, No-Bake Dessert, Strawberry Jello Dessert, Summer Dessert, Layered Dessert