Description

A weeknight-easy, no-bake Strawberry Shortcake that layers vanilla whipped cream, juicy strawberries, and a shortcake-style cookie crunch. Freezer-set for clean slices, crowd-friendly, and perfect to make ahead.

Ingredients

2 cups cold heavy cream

1/2 cup powdered sugar

1 tsp vanilla extract

1 lb strawberries, hulled and sliced

1 1/2 sleeves graham crackers (about 7.2 oz), or shortbread cookies

Pinch fine sea salt (optional)

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Instructions

1) Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, vanilla (and salt if using) to stiff peaks.

2) Prep berries: Hull and slice strawberries. If very juicy, blot dry with paper towels.

3) Prime pan: Spread a thin smear of whipped cream on the bottom of a 9×9-inch dish.

4) Layer 1: Add a tight single layer of graham crackers (break/trim to fit). Spread 1/3 of the whipped cream over top. Scatter 1/3 of the strawberries evenly.

5) Layer 2: Repeat crackers → 1/3 cream → 1/3 strawberries.

6) Layer 3: Repeat crackers → remaining cream. (Optional: decorate top with halved strawberries.)

7) Set: Cover and freeze (or refrigerate) until sliceable, about 4 hours.

8) Slice & serve: Warm a knife under hot water, wipe dry, and cut into squares.

Notes

– Best texture: freezer-set ~4 hours for clean slicing (firm but not icy-hard).

– Too watery? Blot berries well; consider shortbread (stays crisper than grahams).

– Make-ahead: Assemble up to 24 hours early; freeze up to 3 months (wrap slices individually).

– Dairy-free option: whipped coconut cream + your favorite cookies.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake, freezer-set
Cuisine: American