Strawberry Dream Dessert

This Strawberry Dream Dessert is exactly what happens when you layer something creamy, something sweet, and plenty of fresh strawberries. I make it with whipped cream and cream cheese over a graham cracker crust, then top it all off with strawberry crumbles. It is basically ready in under an hour plus a little chill time.

I love making recipes with strawberries as the star ingredient, they’ve got everything I look for when I’m creating sweet recipes. I mean, you’ve probably already seen my strawberry banana smoothie, and don’t even get me started on my strawberry tiramisu. Oh…my! I’ve made it so many weekends in a row I’ve lost count.

And today I’m sharing one of my favorites. A lot of people know it as strawberry delight, it’s that creamy southern dessert made with strawberries, cream cheese, whipped cream, and Jell-O layered over a graham cracker crust. If you plan ahead, you can prep the strawberry crumbles first and just layer everything together when it’s time to serve. Craving more strawberry treats? then try my no-bake strawberry cheesecake, it’s seriously the best I’ve ever made. Or treat yourself to a batch of my rich and creamy strawberry fudge.

Why you will love this recipe

• It’s strawberry heaven in every bite: I use fresh strawberries, whipped cream, and cream cheese to make this dessert light, creamy, and just sweet enough.
• Quick to make, easy to serve: I can put this together in less than an hour plus chill time, which is perfect when I need something sweet and I have a busy schedule.
• Great for any occasion: Whether it’s a weekend treat or a dish to bring to a gathering, everyone I’ve served this to has asked for seconds. I’ve made it for birthdays, barbecues, and even just because on a regular Tuesday.
• That crunchy and creamy combo wins: The graham cracker crust and strawberry crumble on top add the right texture. It’s soft and creamy inside, but with a little crunch. Yum!

What you will need

Strawberry crumbles topping:

• Strawberry flavored Jell-O: I use strawberry Jell-O to bring that sweet fruity flavor into the crumble topping.
• Unsalted butter: I keep the butter cold and divided so the topping bakes up nice and crumbly.
• White granulated sugar and all-purpose flour: I use sugar and flour to give the topping just the right balance of sweetness and texture.
• Vanilla extract: I always add a splash of pure vanilla.

Crust ingredients:

• Melted butter: I mix in melted unsalted butter to help bind the crust.
• Pecans: I use pecans, finely chopped to add a nutty crunch to the crust.
• Graham cracker crumbs: This is a must and it is not negotiable.

For the filling:

• Strawberry: I use Jell-O with fresh chopped strawberries to get that juicy and fruity layer everyone loves.
• Cool Whip: I use thawed Cool Whip to keep the filling light, fluffy, and creamy.
• Cream cheese and butter (softened): I blend softened cream cheese and butter to make the filling smooth and rich.
• Powdered sugar: I add powdered sugar to sweeten the creamy layer.
• Lemon juice and zest: I squeeze in fresh lemon juice and zest for a little tang to balance the sweetness.
• Vanilla: I stir in a splash of 100% pure vanilla.

How to make

Preheat the oven and start prep: First, I set my oven to 350 degrees F and line a baking sheet with parchment paper. While it heats, I stir together 1/4 cup cold butter, 1/2 cup flour, and the strawberry Jell-O in a small bowl using a fork until it’s crumbly and evenly mixed.

Make the crumbles: In another small bowl, I mix 1 teaspoon vanilla, 1/4 cup butter, 1/2 cup sugar, and 1/2 cup flour with a fork until it turns into fine vanilla crumbles. Then I spread both the strawberry and vanilla crumbles on the lined baking sheet, gently mix them with my hands, and bake for 7 to 8 minutes without stirring.

Chill: After the crumbles have cooled completely, I transfer them to an airtight container and pop them in the fridge until I’m ready to use them. I always leave them untouched so they stay crisp and crumbly.

Make the graham cracker base: I mix the graham cracker crumbs, chopped pecans, and melted butter in a bowl until it’s all combined. Then I press about two cups of it firmly into the bottom of a 9×13 dish and chill it in the fridge for 15 minutes so it sets.

Make the creamy filling: While the crust chills, I beat the softened butter and cream cheese in a stand mixer until smooth and creamy. Then I add the powdered sugar and strawberry Jell-O, mixing on low until everything’s blended, making sure to scrape down the sides. I finish by adding the vanilla, lemon juice, and zest, and once it’s all mixed, I spread the filling over the crust.

Whipped cream topping: I mix the strawberries and whipped cream in a bowl, then gently spread it over the cream cheese layer using the back of a spoon. After that, I finish it off with a generous sprinkle of those sweet strawberry crumbles.

Chill and serve: I cover the dish with plastic wrap and let it chill in the fridge for at least four hours, but overnight is even better. When it’s ready, I slice it up and serve.

Expert tip

Room temp makes mixing easy

Here’s something I always do with when I prepare this strawberry dream dessert, I make sure my cream cheese and butter are really soft before I start mixing. I just leave them out on the counter for about an hour. When they’re nice and soft, everything blends together super smooth, no lumps, and it spreads so easily over the crust.

More tips to consider:

• I save time by grabbing a store-bought graham cracker crust when I’m in a rush. It still tastes great and gets dessert on the table faster.
• If you do not have a blender or food processor, just put your graham crackers into a zipper bag and beat them with a rolling pin. Let the kids go to town with a rolling pin. It’s fun for them and less cleanup for you.
• Go ahead and make two pies and freeze one. Make sure it is completely cool first and you wrap the entire pie pan in plastic.
• Frozen strawberries are way too hard to slice, so I always let them thaw first. It makes things easier and keeps the layers nice and neat.

Recipe variations

• Strawberry pudding swap: Sometimes I use instant strawberry pudding instead of Jell-O, and it still turns out super creamy and sweet.
• Make it chocolatey: When I’m craving chocolate, I use instant chocolate pudding instead of the strawberry Jell-O. It turns into a totally different but super rich dessert.
• Add your faves: I toss in extra fruit like blackberries or blueberries when I have them on hand. It makes the dessert even more colorful and fun.
• Try a puree: Instead of lemon juice, I sometimes blend fresh strawberries into a puree. It adds a strong berry flavor that we all love.
• Go with lime: Lime juice and zest give it a totally different twist, and I add a splash of lime extract when I want that bold citrus taste.
• Switch the cheese: Mascarpone is a great option if I want something a bit sweeter than cream cheese.

Serving suggestions

This light and fluffy strawberry delight is always a favorite in our house. I usually pull it out when we’ve got friends coming over for dinner or when someone in the family starts asking for “something sweet.” One time I served it after our one-pan lemon chicken dinner, and the contrast between the citrusy chicken and the creamy strawberry layers was perfect. I’ve also topped it with my homemade strawberry sauce when I had extra berries from the farmer’s market.

On a warm weekend, I used leftovers to make fun strawberry coconut truffles for the kids and I prepared a strawberry broccoli salad for myself, so refreshing- loved it! We brought everything outside for a little backyard BBQ and served it with burgers and grilled chicken, and let me tell you, this dessert was the first thing gone. Ah…and when I make my cherry pork chops, I always pair them with this too, because strawberry and cherry together? Absolutely yes!

How to store leftovers

• Store: This delicious recipe will stay fresh for up to a week in the refrigerator in an airtight container.
• Freeze: You can also freeze this dessert, but you will need to wrap it in plastic wrap and use a freezer bag.
• Thaw: Remember to put your frozen leftovers in the fridge to defrost the night before.

Frequently asked questions

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