No Bake Strawberry Shortcake Dessert (Printable)

Layers of buttery shortbread, creamy vanilla filling, and macerated fresh strawberries create this effortless chilled dessert.

# What You'll Need:

→ Strawberries

01 - 1 lb fresh strawberries, hulled and sliced
02 - 2 tbsp granulated sugar

→ Cream Layer

03 - 8 oz cream cheese, softened
04 - 1/2 cup powdered sugar
05 - 1 tsp vanilla extract
06 - 1 1/2 cups heavy whipping cream, cold

→ Base & Assembly

07 - about 30 shortbread cookies or vanilla wafer cookies
08 - Extra strawberries for garnish (optional)

# How-To Steps:

01 - Toss sliced strawberries with granulated sugar in a bowl. Let sit for 10-15 minutes until they release their juices, creating a macerated fruit mixture.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a large bowl until completely smooth and creamy.
03 - In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully incorporated and smooth.
04 - Line the bottom of a 9 x 9 inch square dish with half of the shortbread cookies, arranging them in a single even layer.
05 - Spread half the cream mixture evenly over the cookie layer. Top with half of the macerated strawberries, including their released juices.
06 - Create a second layer with remaining cookies, followed by remaining cream mixture, and finish with the remaining macerated strawberries and juices.
07 - Cover dish tightly with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow flavors to meld and cookies to soften to a cake-like texture.
08 - If desired, garnish top with extra fresh strawberries before serving. Slice into squares and serve chilled.

# Expert Advice:

01 -
  • No oven means your kitchen stays cool even on the hottest days
  • The cookies soften into cake-like layers that make everyone think you spent hours baking
  • Can be assembled the night before and actually tastes better after chilling
02 -
  • The cookies need those full 2 hours to soften properly, so rushing this step results in crunchy texture instead of that tender cake-like quality
  • Dont overfold the whipped cream or your filling might lose its airy structure
  • This dessert serves beautifully straight from the fridge
03 -
  • Line your dish with parchment paper overhanging the edges for easy removal and cleaner slices
  • Use a serrated knife and gentle sawing motion when cutting to preserve those pretty layers

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