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

Strawberry Lasagna on a white plate with fresh strawberry on the side.
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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.

Why We Love Strawberry Lasagna Recipes

  • Quick and easy to make.
  • Uses a handful of simple ingredients.
  • Light and refreshing treat that’s cool for summertime snacking but can be enjoyed during any season.
  • Vibrant layers of red strawberries and creamy fillings create a pretty presentation for special occasions and family gatherings.
  • Perfect no-bake dessert for holiday parties, picnics, and potlucks, easily made in a baking pan so it’s portable.

Strawberry Lasagna Ingredients

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.

Substitutions and Additions

  • Create The Crust: You can make a graham cracker crust by swapping the box of cookies with a 14-ounce box of graham crackers or buying pre-made graham cracker crumbs. You can also use 1 regular package of Golden Oreo cookies for a sweeter crust. 
  • Pick Another Flavor Profile: Once you’re comfortable with this recipe, it is easy to customize with your favorite flavors. Feel free to change the flavor profile using a different fruit-flavored gelatin, such as orange, lemon, or raspberry, and the matching fruit mix-in.
  • Make With Mix-Ins: Add other mix-ins to the strawberry or cheesecake layer, such as chocolate chips, M&M’s, or chopped cookies.
  • Tasty Toppings: You can use chocolate shavings, white chocolate spirals, fresh fruit, a strawberry sauce drizzle, or any other desired topping when garnishing lasagna desserts.
eating Strawberry Lasagna using fork.

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!
Spread the crust mixture into the bottom of a pan. Spread the cream cheese mixture onto the crust. Spread the strawberry layer over the cream cheese. Spread the whipped topping.

Tips For Making Strawberry Lasagna

  • 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 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. 

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.
serving a slice of Strawberry Lasagna using a spatula.

Frequently Asked Questions

What is the best way to crush vanilla wafers?

While a food processor is the easiest and quickest way to make the crumbs for this recipe, you can also make them with a large Ziploc bag and rolling pin. Be sure to crush them as evenly and thoroughly as possible.

Can I prepare my strawberry lasagna in advance?

Yes, this is the perfect make-ahead dessert because it must be set in the refrigerator for a minimum of 4 hours to firm up the layers, especially the strawberry layer. You can also prepare this dessert ahead of time and leave it overnight in the refrigerator. Or if you are short on time, you can place it in the freezer for 1-2 hours to speed up the setting process, then transfer it to the refrigerator until ready to serve.

More Easy Dessert Lasagna Recipes

strawberry lasagna with cream cheese mixture and whipped topping.

More Easy Dessert Recipes

If you tried this Strawberry Lasagna Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 5 votes
Strawberry Lasagna on a white plate.

Strawberry Lasagna

Serves — 15
No bake Strawberry Lasagna is a creamy, cool, fruit-flavored dessert full of light and fluffy layers arranged over a cookie crust.
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes

Ingredients
  

Crust:

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

Cheesecake Layer:

  • 8 ounces package cream cheese room temperature
  • 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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  1. 5 stars
    I love that you put the amount of the ingredient in with the directions! It saves me from having to keep looking up at the list of ingredients! The best idea!