A refreshing no-bake strawberry dessert perfect for summer picnics and potlucks, with a creamy filling and crunchy graham cracker crust.
Ingredients
Scale:
For the Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
1 cup heavy whipping cream, chilled
1 cup cream cheese, softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
For Garnish:
Additional fresh strawberries
Whipped cream
Instructions
Prepare the Crust: In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly coated with butter.
Form the Crust: Press the graham cracker mixture evenly into the bottom and up the sides of a 9x13-inch baking dish. Refrigerate the crust while you prepare the filling.
Make the Filling: In a large mixing bowl, whip 1 cup of heavy whipping cream until stiff peaks form. In another bowl, beat together 1 cup of softened cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Add Strawberries: Fold in 2 cups of sliced fresh strawberries into the filling gently.
Assemble the Cake: Pour the strawberry filling into the prepared graham cracker crust, spreading it evenly.
Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Serve: Remove the cake from the refrigerator, and garnish with additional fresh strawberries and a dollop of whipped cream.
