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This Strawberry Lasagna is the dessert I pull out every summer when I want something no fuss yet absolutely gorgeous. The layers are light and creamy with fresh strawberry flavor and you never have to turn on your oven. It is always a showstopper at potlucks and family barbecues and no one can ever eat just one piece.
I made this first for a family reunion and my aunt asked me for the recipe before she even finished her first serving. It quickly became a tradition any time strawberries are in season.
Ingredients
- Vanilla wafers: gives you a sweet buttery base that holds up well and does not get soggy fast Choose fresh for crispness
- Salted butter: brings out the richness in the crust Always melt it fully for even texture
- Cream cheese: makes the creamy filling tangy and smooth Go for full fat and let it fully soften
- Powdered sugar: sweetens the filling without graininess Sift for the smoothest result
- Sour cream: adds just enough tang and makes the filling extra silky Use room temperature for easy mixing
- Whipped topping: lightens up the cheesecake layer and gives the dessert its airy texture Thaw your whipped topping for best results
- Strawberry gelatin: boosts color and strawberry flavor Pick name brand for best set and flavor
- Heavy cream: adds extra richness and helps the strawberry layer hold shape
- Fresh strawberries: give this dessert sweet freshness Choose deeply colored and ripe berries
- Mint leaves: make a pretty garnish and add a little aroma Use only fresh leaves
Step-by-Step Instructions
- Prepare the Pan:
- Get out a deep nine by thirteen baking dish and spray with nonstick spray so nothing sticks when serving
- Make the Cookie Crust:
- Pulse vanilla wafers in the food processor until crumbled then add melted butter and pulse to combine Dump crumbs into pan and press firmly into an even layer using the bottom of a glass for a flat crust
- Whip the Cheesecake Layer:
- Beat cream cheese in a large bowl until light and fluffy for maximum smoothness Scrape the bowl often Mix in powdered sugar until combined then sour cream until smooth Fold in thawed whipped topping with a spatula so no streaks remain Spread this mixture over the crust in an even layer
- Mix the Strawberry Layer:
- Dissolve strawberry gelatin in boiling water by whisking until crystals disappear Add ice cubes and stir so the gelatin cools but does not set Stir in heavy cream then fold in more whipped topping plus chopped strawberries Gently spread this pink mixture evenly over the cheesecake layer
- Chill to Set:
- Cover the dessert with plastic wrap and refrigerate at least four hours or overnight for best set and flavor
- Finish and Garnish:
- Spread more whipped topping or fresh whipped cream on top to finish Garnish with fresh strawberries and mint if you like Slice into squares and serve cold for the prettiest presentation
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The strawberries are hands down my favorite part I remember running outside with a bowl to pick the ripest ones from the garden with my kids then folding them right into the dessert It always tasted a little sweeter
Storage Tips
For best texture keep strawberry lasagna tightly covered in the refrigerator and eat within three days If you plan to freeze use a sturdy container and wrap tightly to lock out air After thawing eat within one day for freshest taste The crust will soften a touch but the creamy layers stay delicious
Ingredient Substitutions
Graham crackers work instead of vanilla wafers if needed and Greek yogurt can stand in for sour cream though the filling will be a bit tangier If you use real whipped cream instead of whipped topping only add it just before serving for the best structure and taste
Serving Suggestions
Top each piece with a few extra sliced strawberries and a leaf of mint for a little color I love serving it in clear glasses for a parfait look at brunches or just sliced for a picnic in the yard It is lovely with a cup of tea or a cold lemonade
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Frequently Asked Questions
- → Can I use graham crackers instead of vanilla wafers for the crust?
Yes, graham crackers can be used in place of vanilla wafers, offering a slightly different texture and flavor.
- → How long does the dessert need to chill before serving?
Let it chill at least 4 hours, or overnight, for the layers to set fully and flavors to meld beautifully.
- → Is it possible to make this dessert ahead of time?
Absolutely! Prepare it 2-3 days in advance and keep it covered in the refrigerator until ready to serve.
- → Can I freeze the dessert for later?
Yes, freeze tightly wrapped portions for up to 3 months. Thaw overnight in the refrigerator for best results.
- → What can I use instead of sour cream in the filling?
Plain Greek yogurt can be substituted for a similar tang and creamy consistency in the filling.
- → How do I keep the layers distinct when assembling?
Spread each layer gently and evenly, using an offset spatula, and allow the dessert enough time to chill between layers if needed.