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No Bake Strawberry Shortcake

A layered no-bake dessert with juicy macerated strawberries, a light cream cheese and whipped cream filling, and soft ladyfingers that soak into a cake-like texture as it chills. No oven needed.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 4 hours 25 minutes
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh strawberries, sliced (plus a few whole for garnish)
  • 1/3 cup granulated sugar
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 24 ladyfinger cookies (or pound cake cubes/graham crackers)
  • Fresh mint leaves, optional garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9x9 inch dish or trifle bowl
  • Paring knife
  • Offset spatula or spoon
  • Plastic wrap

Method
 

  1. Wash, dry, and slice strawberries; set aside whole ones for garnish.
  2. Toss sliced strawberries with sugar and let sit 20 minutes.
  3. Whip cold heavy cream to soft peaks, about 3-4 minutes.
  4. Beat cream cheese until smooth, mix in powdered sugar and vanilla, then fold in whipped cream.
  5. Break ladyfingers into pieces.
  6. Line the bottom of the dish with a layer of ladyfingers.
  7. Spread half the cream mixture over the base.
  8. Add a layer of drained macerated strawberries.
  9. Repeat with remaining ladyfingers, cream mixture, and strawberries.
  10. Cover and chill at least 4 hours, or overnight.
  11. Garnish with reserved whole strawberries and mint, then slice to serve.

Notes

For best texture, chill overnight rather than the minimum 4 hours. Substitute an 8 oz tub of Cool Whip for the homemade whipped cream if short on time. Store covered in the fridge for up to 3 days.