Description
A no-bake, creamy dessert made with layers of fresh strawberries, whipped cream, and graham crackers. Perfect for summer gatherings or a quick sweet treat!
Ingredients
Scale
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Cake Layers:
- 1 pound strawberries, sliced
- 7.2 ounces graham crackers (about 1.5 sleeves)
Instructions
Step 1: Prepare the Whipped Cream
- Chill a mixing bowl and beaters in the freezer for 10-15 minutes.
- Pour heavy whipping cream into the bowl.
- Add powdered sugar and vanilla extract.
- Beat on medium-high speed until stiff peaks form, about 3-5 minutes.
- Set aside.
Step 2: Assemble the Cake
- Spread a thin layer of whipped cream at the bottom of a 9×9-inch baking dish.
- Arrange a single layer of graham crackers over the whipped cream.
- Spread â…“ of the whipped cream evenly over the graham crackers.
- Add â…“ of the sliced strawberries, arranging them in an even layer.
- Repeat the process two more times, layering graham crackers, whipped cream, and strawberries.
- Finish with a final layer of whipped cream and arrange the remaining strawberries decoratively on top.
Step 3: Chill & Serve
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Once set, slice with a serrated knife for clean cuts.
- Serve chilled and enjoy!
Notes
- For the best texture, allow the cake to chill overnight.
- If your strawberries aren’t sweet enough, sprinkle them with a little sugar and let them sit for 10 minutes before using.
- To make it dairy-free, use coconut whipped cream as a substitute.
- For added crunch, sprinkle crushed nuts or chocolate shavings on top before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg