It’s almost time for fresh strawberries for me once again, and that means I’m starting to get excited for strawberry desserts. This is a recipe I’ve been eyeing for a while, but never quite found the right opportunity to make it until now, and now? I want to make it all the time. (Forgive the photos; it’s hard to get crisp layers when pulling it from the pan!)
What is a strawberry delight? Technically classified as a “dessert salad”, it shares a lot of DNA with things like banana pudding or ambrosia salad. I think it technically originated in Minnesota, but I’ve also heard of it being common in the south, so it’s hard to say where it first came from.
The basic idea is a layered dessert made with a simple graham cracker crust, and layers of strawberry-infused creams, starting with cream cheese, then whipped cream, and then gelatin. The result is a beautiful layered dessert with a graham crunch on the bottom, creamy and tangy berry throughout, and a topping layer of fresh berries.
I gotta say, I love this stuff. I wanted to eat way more of it than is advisable and I’m kinda of surprised it even made it through the night. I think you’ll love it too!
Since this is a no-bake recipe it’s also super easy to throw together, let set throughout the day, and have for an after-dinner treat. Or, make it for a potluck or pull it out on a hot summer day for a cool, sweet break from the heat.
Strawberry Delight
Equipment
- 9×9" Baking Dish
- Stand Mixer
- Mixing Bowls
Ingredients
For the Crust
- 1⅔ Cups Graham Cracker Crumbs
- ¼ Cup Brown Sugar
- 6 Tbsp Butter Melted
For the Filling
- 1½ Cups Heavy Cream
- 8 Oz. Cream Cheese Warmed to room temperature.
- 2 Cups Powdered Sugar
- 2 Tsp Vanilla Extract
- 3 Oz. Strawberry Jello
- ½ Cup Boiling Water
- 1 Lb Strawberries Thinly Sliced
Instructions
Make the Crust
- In a bowl, mix together the brown sugar and graham cracker crumbs with a fork. Add in the melted butter and stir to combine until it has the texture of wet sand.1⅔ Cups Graham Cracker Crumbs, ¼ Cup Brown Sugar, 6 Tbsp Butter
- Grease your baking dish with extra butter, then pour the crust mix in. Press it down into a firm layer across the bottom (but not the sides) of the baking dish, aiming for an even layer. Put this in the freezer while you prep the fillings.
Make the Fillings
- In your stand mixer, beat the heavy cream with a whisk until stiff peaks form. Transfer this to a large mixing bowl and set it aside.1½ Cups Heavy Cream
- In the mixer again, beat together the cream cheese, powdered sugar, and vanilla extract until it's all fluffy and smooth.8 Oz. Cream Cheese, 2 Cups Powdered Sugar, 2 Tsp Vanilla Extract
- Add about a third of the whipped cream to the cream cheese mix and whisk to combine by hand (careful not to over-beat and knock all the air out).
- Carefully fold the remaining whipped cream into the mixture with a rubber spatula, again trying not to knock out the air.
- Take half of your filling mix and spread it over the graham cracker crust in an even layer. Return this back to the freezer.
- In a clean bowl, add your jello to the boiling water and mix until it dissolves. Transfer ⅓ C of the Jello mix to the cream cheese mix and mix it to combine. You should be left with a pink version of the filling you had made.3 Oz. Strawberry Jello, ½ Cup Boiling Water
- Pour your new Jello mix over the cream cheese mix in the freezer and spread it evenly.
- With the remaining ⅔ C of Jello, add your strawberries and mix to coat them. Carefully spoon the strawberries and Jello over the top of your baking dish for the final layer.1 Lb Strawberries
- Chill this mix in the fridge for at least 4-5 hours to let it set, then slice and enjoy!