Strawberry Lasagna

Strawberry Lasagna is a delicious no-bake dessert with four distinct layers: vanilla wafer crust, creamy cheesecake, strawberry cream jello, and whipped topping.

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No Bake Strawberry Cheesecake Lasagna 

Our easy Strawberry Lasagna recipe is a creamy, cool, fruity fusion of cheesecake, fresh strawberries, jello, and Cool Whip; it resembles the sweet layers of my Raspberry Lasagna without the tangy lemon taste.

Layered like a savory lasagna and assembled like a strawberry shortcake trifle, this strawberry cool whip dessert sits inside a cookie crust and is served as a square slice.

This lasagna is not your classic Italian main dish meal – it swaps the savory ingredients for sweet stackable layers of fresh fruit and creamy fillings to form a delicious strawberry lasagna dessert.

Strawberry Lasagna Ingredients

• Vanilla wafers
• Salted butter: Unsalted butter and a pinch or two of salt can be substituted.
• Cream cheese
• Powdered sugar: Substitute ½ amount of granulated white sugar instead.
• Sour cream: Greek yogurt works well as a substitute. 
• Whipped topping or homemade whipped cream
• Strawberry jello
• Boiling water
• Ice cubes
• Heavy cream: Substitute half and half or whole milk if needed.
• Fresh strawberries

See the recipe card for full information on ingredients and quantities.

How to Make Strawberry Lasagna

1. Create The Crust: Crush the vanilla wafers until uniformly crumbled. Add in the melted butter and pulse to combine. Spread the crust mixture into the bottom of the pan and firmly press down to form the crust. 
2. Make The Cream Cheese Mixture: Mix the cream cheese and powdered sugar until smooth and fluffy. Mix in the sour cream until smooth and then fold in the whipped topping. Spread the mixture onto the prepared crust. 
3. Create The Creamy Jello: Whisk together the gelatin and boiling water until it is dissolved. Add in the ice cubes and stir until melted. Cool to room temperature, and then add in the heavy cream.
   Pro Tip: It should make a creamy, semi-thick liquid. 
4. Spread The Strawberry Layer: Fold in the strawberries and whipped topping and spread the mixture over the cream cheese layer. Cover with plastic wrap and place the pan in the refrigerator for 4-6 hours. 
   Pro Tip: The strawberry layer will be slightly runny but will firm up in the refrigerator. 
5. Spread, Slice, And Serve: Top with the remaining Cool Whip, garnish with fresh strawberries (optional) and cut into squares. Serve and enjoy!

How to Store Strawberry Lasagna

• To Store: Strawberry Lasagna should be stored covered in an airtight container in the refrigerator and consumed within 2-3 days for best taste and texture.
• To Freeze: You can freeze Strawberry Lasagna for 2-3 months and thaw it overnight in the refrigerator before serving. However, remember that freezing may alter the texture slightly, so it’s advisable to consume it fresh for the best taste and consistency.

More Easy Dessert Lasagna Recipes

Chocolate Lasagna

Chocolate Peanut Butter Lasagna

Cookie Lasagna

Mint Chocolate Lasagna

More Easy Dessert Recipes

• Peanut Butter Bars Recipe
• Apple Pie Dump Cake
• White Chocolate Raspberry Cheesecake Bars
• Papa John’s Cinnamon Pull Apart Bread
• Raspberry Crumble Cookies
• Strawberries and Cream Cheesecake
• Oreo Lasagna
• Strawberry Eclair Cake
• Mint Chocolate Pie

5 from 6 votes

Strawberry Lasagna

Author — Jennifer Fishkind

Serves — 15

No bake Strawberry Lasagna is a creamy, cool, fruit-flavored dessert full of light and fluffy layers arranged over a cookie crust.

PrintRatePin Save Saved

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

  

1x2x3x

Crust:

• ▢ 11 ounces box vanilla wafers
• ▢ ½ cup (1 stick) salted butter melted

Cheesecake Layer:

• ▢ 8 ounces package cream cheese room temperature
• ▢ ⅔ cup powdered sugar
• ▢ ¼ cup sour cream room temperature
• ▢ 8 ounces tub whipped topping

Strawberry Layer:

• ▢ 3 ounces box of strawberry gelatin
• ▢ ¾ cup boiling water
• ▢ ¼ cup ice cubes
• ▢ ½ cup heavy cream room temperature
• ▢ 1 ½ cup chopped fresh strawberries
• ▢ 8 ounces tub whipped topping

Toppings:

• ▢ 8 ounces tub whipped topping
• ▢ Fresh strawberries, optional garnish

Instructions

 

• Place the vanilla wafers in a large food processor and crush until uniformly crumbled.
  11 ounces box vanilla wafers
• Add in the melted butter and pulse to combine.
  ½ cup (1 stick) salted butter
• Spread the crust mixture into the bottom of a deep 9×13 inch pan and firmly press down into an even crust.
• Mix the cream cheese and powdered sugar in a large mixing bowl until smooth and fluffy with a hand or stand mixer, about 2-3 minutes.
  8 ounces package cream cheese, ⅔ cup powdered sugar
• Mix in the sour cream until smooth.
  ¼ cup sour cream
• Fold in 1 tub of whipped topping until thoroughly combined, and then spread the mixture onto the prepared crust in an even layer.
  8 ounces tub whipped topping
• Whisk the strawberry gelatin and boiling water in a medium-sized mixing bowl until the gelatin dissolves.
  3 ounces box of strawberry gelatin, ¾ cup boiling water
• Add in the ice cubes and stir until they completely melt. Before adding the heavy cream, ensure the gelatin mix is cooled at room temperature.
  ¼ cup ice cubes
• Slowly add in the heavy cream. It should make a creamy, semi-thick liquid.
  ½ cup heavy cream
• Fold in the strawberries and 1 tub of whipped topping until the mixture is one consistency and the strawberries are evenly dispersed.
  1 ½ cup chopped fresh strawberries, 8 ounces tub whipped topping
• Spread the strawberry layer evenly over the cream cheese layer. It will be slightly runny but will firm up in the refrigerator.
• Cover well with plastic wrap, then place the pan in the refrigerator for 4-6 hours.
• When ready to serve, remove the plastic wrap and top with the final container of whipped topping, garnish with fresh strawberries, optional, and cut into squares.
  8 ounces tub whipped topping, Fresh strawberries, optional garnish

Jenn’s Notes

Storage:

• To Store: Strawberry Lasagna should be stored covered in an airtight container in the refrigerator and consumed within 2-3 days for best taste and texture.
• To Freeze: You can freeze Strawberry Lasagna for 2-3 months and thaw it overnight in the refrigerator before serving. However, remember that freezing may alter the texture slightly, so it’s advisable to consume it fresh for the best taste and consistency.

Tips:

• Each 8-ounce tub of whipped topping equals about 3 cups. If needed, you can use a 16-ounce tub divided in half for the two layers. You can also make your own homemade whipped cream with heavy cream and powdered sugar.
• You can substitute cold water for the ice and stir until the mixture has cooled to room temperature. Ice works much better so use it if possible.
• One of the most important elements of this recipe is having all ingredients at room temperature before assembling the layers. Especially make sure you have the cream cheese softened to room temperature for a creamy, lump-free cheesecake filling.

Nutrition Info

Calories: 322kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 203mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 473IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 0.1mg

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