Strawberry Delight
There’s a reason this no-bake dessert has been a potluck favorite for decades.
By Sarah Holden
Jump to recipe
Yields:
9 - 12 serving(s)
Prep Time:
40 mins
Total Time:
5 hrs 40 mins
Strawberry delight has been making the rounds at church potlucks, family gatherings, and spring celebrations for generations—and for good reason. With a buttery graham cracker crust, luscious layered cream cheese filling, and glossy strawberry topping, it's easily one of the best no-bake desserts out there.
Strawberry gelatin pulls double duty in this recipe, giving the pink layer it's vibrant color and berry sweetness, and glazing the fresh strawberries that go on top. Once chilled, this dessert transforms into a light, creamy, and crowd-pleasing masterpiece that slices like a dream—perfect for sunny celebrations or anytime you’re longing for a sweet, nostalgic treat. Here are more strawberry desserts to try next!
Can this be made with frozen strawberries?
Fresh strawberries are best for flavor and appearance, but frozen sliced strawberries can work in a pinch. Just be sure to thaw and drain them well to avoid adding extra liquid to the topping.
What’s the difference between strawberry delight and strawberry pretzel salad?
They’re similar in spirit, but the crust sets them apart. Strawberry pretzel salad has a salty, crunchy pretzel base, while strawberry delight is made with a sweeter graham cracker crust. Strawberry delight also includes an extra layer of strawberry-infused cream cheese filling.
Can I make this ahead of time?
Strawberry delight needs time to set in the fridge, so it’s perfect for making ahead. The crust can be made and frozen for up to 2 days before adding the filling. The entire dessert should be assembled at least 4 hours and up to 1 day in advance and stored in the fridge. If you're chilling it longer than 4 hours, be sure to cover the baking dish with plastic so it doesn't take on the odors of the other food in the fridge.
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Ingredients
For the Crust:
- 12
graham cracker sheets (about 6 ½ ounces)
- 1/4 cup
light brown sugar
- 6 Tbsp.
salted butter, melted
Nonstick cooking spray, for the baking dish
For the Filling:
- 1 1/2 cups
heavy cream
- 2
(8-ounce) packages cream cheese, at room temperature
- 2 cups
powdered sugar
- 2 tsp.
vanilla extract
- 1
(3-ounce) package strawberry gelatin
- 1/2 cup
boiling water
- 1 lb.
strawberries, hulled and thinly sliced
Directions
- Step 1For the crust: Process the graham crackers and brown sugar in a food processor until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.
- Step 2Spray a 9-by-9-inch square baking dish with cooking spray. Transfer the graham cracker mixture to the dish and press the mixture into the bottom, using the flat bottom of a measuring cup to make an even layer (press firmly). Freeze for at least 20 minutes and up to 2 days.
- Step 3For the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.
- Step 4Combine the cream cheese, powdered sugar, and vanilla in the same bowl used to beat the heavy cream (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 3 minutes. Remove from the mixer and whisk in a third of the whipped cream by hand, then gently fold in the rest using a rubber spatula. Spread half of the cream cheese mixture over the graham cracker crust in an even layer.
- Step 5In a medium bowl, stir together the strawberry gelatin and 1/2 cup boiling water until dissolved, about 2 minutes.
- Step 6Beat 1/3 cup of the strawberry gelatin into the remaining cream cheese mixture until fully incorporated. Spread over the top of the plain cream cheese layer.
- Step 7Toss the sliced strawberries in the remaining strawberry gelatin to fully coat. Spoon the strawberries over the cream cheese in an even layer. Chill until set, at least 4 hours and up to 12 hours. (If chilling longer than 4 hours, cover with plastic.)
Tip: Strawberry delight can be made up to 1 day in advance; cover and refrigerate until ready to serve. Leftovers will keep for up to 3 days.
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