Description
No-bake Strawberry Lasagna with crispy baked crust, creamy cream cheese, sweet strawberry sauce, and whipped cream. A refreshing dessert!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- 4–6 tablespoons ice water
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 2 pounds fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh strawberries, sliced
- Mint leaves
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the Butter: Add the cold butter pieces to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a large rectangle, about 12×16 inches.
- Transfer to Baking Sheet: Carefully transfer the dough to a baking sheet lined with parchment paper. Using a fork, prick the dough all over.
- Bake the Crust: Bake for 15-20 minutes, or until golden brown.
- Cool Completely: Let the crust cool completely on the baking sheet before breaking it into pieces.
- Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and sugar. Stir gently to coat the strawberries with the sugar.
- Cook the Strawberries: Cook over medium heat, stirring occasionally, until the strawberries release their juices and become soft, about 5-7 minutes.
- Add Lemon Juice: Stir in the lemon juice.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the strawberry mixture and stir constantly until the sauce thickens, about 1-2 minutes.
- Cool Completely: Remove from heat and let the strawberry sauce cool completely.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add Vanilla Extract: Stir in the vanilla extract.
- Whip Heavy Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined.
- First Layer: In a 9×13 inch dish, spread a thin layer of the cream cheese filling.
- Crust Layer: Arrange a layer of the baked crust pieces over the cream cheese filling, breaking them as needed to fit snugly.
- Strawberry Sauce Layer: Spoon a layer of the cooled strawberry sauce over the crust. Spread it evenly.
- Repeat Layers: Repeat the layers of cream cheese filling, crust, and strawberry sauce two more times, ending with a layer of cream cheese filling.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Whip Heavy Cream: In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread Whipped Cream: Spread the whipped cream topping evenly over the chilled lasagna.
- Garnish (Optional): Garnish with fresh strawberry slices and mint leaves, if desired.
- Serve: Cut into squares and serve immediately. Enjoy!
Notes
- Make sure the butter is very cold when making the crust.
- Don’t overmix the crust dough.
- Cool the strawberry sauce completely before assembling the lasagna.
- Chill the lasagna for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Use a chilled bowl and cold heavy cream for the whipped cream topping.
- Prep Time: 45 minutes
- Cook Time: 20 minutes