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I first made this strawberry lasagna on a hot summer afternoon when the oven felt like a punishment. It’s a no-bake layered dessert that tastes like an extra-easy strawberry cheesecake crossed with a trifle—sweet graham-cracker base, a tangy-sweet cream cheese layer, fresh strawberries, glossy pie filling, and a cloud of whipped topping. It’s ideal for potlucks, backyard desserts, or anytime you want an impressive dish with minimal fuss. If you like quick strawberry desserts, you might also enjoy a simple two-ingredient strawberry no-bake fudge I tested recently: two-ingredient strawberry no-bake fudge.

Why you’ll love this dish

This strawberry lasagna is one of those recipes that looks elegant but takes almost no active time. You don’t bake anything, it’s budget-friendly, and kids love the layers. It’s also very forgiving — you can swap toppings or mix-ins without breaking the texture.

“I brought this to a family picnic and everyone asked for the recipe — creamy, fruity, and so simple to make.”

When to make it:

Summer gatherings when strawberries are at their peak.
Holiday potlucks where you want a make-ahead dessert.
Weeknight treats when you want something quick and stellar-looking.

How this recipe comes together

Step-by-step overview before you start:

Make a buttery graham cracker crust and press into a 9×13 pan.
Whip up a smooth cream cheese layer sweetened with powdered sugar and folded with whipped topping.
Add a fresh strawberry layer, then spoon on strawberry pie filling for shine and extra sweetness.
Finish with remaining whipped topping, chill for at least 4 hours, then slice and serve.

This short roadmap helps you shop and plan time: most of the work is assembly, and chilling does the rest.

What you’ll need

Ingredient list (for a 9×13 inch pan):

2 cups graham cracker crumbs (about 10–12 full crackers, crushed)
1/2 cup unsalted butter, melted
1 cup powdered sugar
8 ounces cream cheese, softened (room temperature is best)
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip), divided
3 cups fresh strawberries, hulled and sliced
1 cup strawberry pie filling
1/4 cup sliced almonds (optional, for crunch and garnish)

Notes and substitutions:

For a gluten-free crust, use gluten-free graham crumbs or crushed gluten-free cookies.
If you prefer less sweetness, reduce powdered sugar to 3/4 cup.
Use full-fat cream cheese for best texture; low-fat can be softer and less creamy.
If fresh strawberries aren’t available, thawed frozen strawberries (drained) work in a pinch.

Step-by-step instructions

Strawberry lasagna layered with fresh strawberries and creamy filling

In a medium bowl, stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust. A measuring cup or the bottom of a glass helps pack it down.
In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla until smooth and creamy. Stop and scrape the sides so there are no lumps.
Gently fold in 1 cup of the whipped topping until the mixture is light and well combined.
Spread the cream cheese mixture evenly over the graham cracker crust. Smooth the top with an offset spatula or the back of a spoon.
Arrange the sliced fresh strawberries in an even layer over the cream cheese.
Spoon the strawberry pie filling over the fresh strawberries and spread gently so the berries stay in place.
Spread the remaining 1 cup of whipped topping over the pie filling, covering it completely. Smooth the surface.
If using, sprinkle sliced almonds on top for added crunch.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best slicing and flavor melding.
Slice into squares and serve chilled.

Short, clear action verbs make this easy: press, beat, fold, spread, chill, and serve.

Best ways to enjoy it

Serving suggestions:

Serve chilled on a dessert plate with a mint sprig for color.
Add a drizzle of melted dark chocolate or a dusting of powdered sugar for a fancier finish.
Pair with iced tea, sparkling lemonade, or a light rosé for warm-weather gatherings.
For individual portions, layer in small clear cups to show the pretty strata.

Presentation tip: use a knife dipped in hot water and wiped dry between slices for cleaner edges.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Store covered in the refrigerator for up to 3–4 days. Cream cheese and whipped topping are perishable, so keep chilled.
Freezing: You can freeze assembled squares in an airtight container for up to 1 month, but texture may soften slightly when thawed. Thaw overnight in the fridge.
Safe handling: Keep the dessert refrigerated until serving, and discard any portions left out at room temperature longer than two hours.

No reheating is necessary — this is best served cold.

Helpful cooking tips

Room temperature cream cheese: Let the cream cheese sit out 20–30 minutes; it mixes smoother and yields a silkier layer.
Press the crust firmly: A compact crust prevents sogginess from the filling. Use the bottom of a measuring cup to compact crumbs.
Fold gently: When you fold whipped topping into the cream cheese mixture, use a spatula and fold to keep it light and airy.
Chill time matters: At least 4 hours helps the layers set. Overnight is ideal for the cleanest slices.
Prep ahead: Assemble the day before. The flavors meld and the dessert becomes easier to slice. For another easy berry dessert option, see this quick strawberry no-bake fudge recipe I tested: quick strawberry no-bake fudge.

Creative twists

Mixed berry: Swap half the strawberries for blueberries or raspberries and use a mixed-berry pie filling.
Lemon lift: Add 1 teaspoon lemon zest to the cream cheese layer for bright acidity.
Chocolate swirl: Fold 1/4 cup melted (and slightly cooled) semi-sweet chocolate into part of the whipped topping for a marbled finish.
Nut-free: Omit the almonds and top with crushed graham crumbs or toasted coconut.
Vegan/dairy-free: Use dairy-free cream cheese and a non-dairy whipped topping; choose a vegan graham base.

For a chocolate-forward cousin, try layering like this but with a chocolate cookie crust and chocolate pudding—think of it as a riff on best-ever strawberry cake style desserts.

Common questions

Q: Can I make this ahead of time?
A: Yes — refrigerate it for at least 4 hours or overnight. Making it the day before is ideal and makes slicing easier.

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them thoroughly to avoid extra moisture. Fresh berries give the best texture and appearance.

Q: How long will leftovers keep?
A: Stored covered in the fridge, about 3–4 days. Don’t leave it at room temperature more than two hours.

Q: Can I substitute mascarpone for cream cheese?
A: You can swap half the cream cheese for mascarpone for a milder, silkier filling. All-mascarpone will be softer and might need extra chilling.

Q: Is it possible to make this sugar-free?
A: Use a sugar-free powdered sweetener and a reduced-sugar pie filling; texture and sweetness will vary, so adjust to taste.

Conclusion

If you enjoy no-bake, make-ahead desserts that look impressive with minimal effort, this strawberry lasagna is a dependable winner. For more inspiration and similar layered no-bake desserts, check out Sugar Apron’s No Bake Strawberry Cheesecake Lasagna for a strawberry-cheesecake spin, NeighborFood’s No Bake Peach Delight if you want a stone-fruit variation, and I Heart Naptime’s The Best Chocolate Lasagna to see how a chocolate version compares.