Strawberry Layered Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 lb. strawberries, sliced into 1/4-inch pieces (around 4 1/2 cups)
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20 graham cracker sheets
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1 (8-oz.) block cream cheese, softened
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1 Tbsp. zest of a lemon
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1 cup powdered sugar
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1 Tbsp. vanilla extract or bean paste
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1/2 cup sliced almonds (if you'd like to include them)
08 -
3 cups heavy whipping cream, divided
# Instructions:
01 -
Beat softened cream cheese in a stand mixer with the paddle attachment until it's silky smooth. Toss in the powdered sugar and mix until it's blended well.
02 -
Scrape the sides of your bowl to get everything mixed in. Set the mixer to a low setting and pour in 1 cup of cream, blending everything together. Slowly add the remaining 2 cups of cream, then increase the speed until it starts getting fluffy with soft peaks. Gently fold in the vanilla and lemon zest.
03 -
Drop about 1/4 cup of the cream mixture into a square 9-by-9 pan, then spread it flat into a thin layer to cover the bottom.
04 -
Lay down the graham crackers to cover the base, breaking any pieces to fit snugly. Spread 1 1/2 cups of the whipped cream mixture on top and smooth it out. Add a layer of 1 1/2 cups of sliced strawberries over that, and sprinkle on about 1/4 cup of almonds if you want.
05 -
Repeat the same process again with graham crackers, whipped cream, sliced strawberries, and almonds.
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Spread a final layer of graham crackers, whipped cream, and strawberries to complete your dessert.
07 -
Cover the dish with plastic wrap and stick it in the fridge for a minimum of 4 hours, or let it sit overnight.
# Notes:
01 -
No baking needed—perfect for hot days.
02 -
For the ideal texture, chill for at least 4 hours so the crackers soften.
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The cream cheese should be soft to keep the filling smooth.
04 -
Use cold heavy cream to help it whip better.