There’s something undeniably magical about strawberries and cream. This strawberry lasagna is a delightful layered dessert that combines a buttery vanilla wafer crust, a rich no-bake cheesecake filling, and a light, fruity strawberry layer. It’s creamy, refreshing, and the perfect make-ahead treat for warm days.

I first made this on a whim for a summer picnic, hoping for something easy yet impressive. What I didn’t expect was how quickly it would disappear! One bite in, and my friends were asking for the recipe. It’s been a staple ever since, and I love how easily it can be customized with different flavors and toppings.

The sweet history of dessert lasagna

Dessert lasagnas have been around for quite some time, often referred to as “lush” or “delight.” The concept is simple: alternating layers of crust, creamy filling, and a light, airy topping. The strawberry version is especially popular in spring and summer, making the most of fresh berries and light textures. While the name “lasagna” might sound odd for a dessert, it just refers to the layering technique—no pasta involved, just pure deliciousness!

Let’s talk ingredients: why each one matters

Vanilla wafers

These create the perfect buttery crust. If you’re out, graham crackers or shortbread cookies work well. Look for crisp, high-quality wafers for the best texture.

Cream cheese

The base of the no-bake cheesecake layer. Full-fat cream cheese gives the best richness, but you can use reduced-fat if needed. Always bring it to room temperature to prevent lumps.

Powdered sugar

Sweetens the cheesecake layer without a grainy texture. Regular sugar won’t dissolve as smoothly, so stick to powdered.

Sour cream

Adds a subtle tang that balances the sweetness. If you don’t have any, plain Greek yogurt works too.

Whipped topping

Lightens the cheesecake and strawberry layers. Homemade whipped cream is an option, but the store-bought version is more stable.

Strawberry gelatin

This enhances the strawberry flavor and helps the layer set. A sugar-free version can be used if you’re watching sugar intake.

Fresh strawberries

For juicy bursts of flavor! Choose ripe, sweet berries and chop them evenly so they distribute well in the filling.

Heavy cream

Adds richness to the strawberry layer. Make sure it’s at room temperature to prevent curdling when mixed with gelatin.

Kitchen tools: what you’ll need

Food processor: For crushing the vanilla wafers. If you don’t have one, a rolling pin and a zip-top bag work just fine.
9×13 baking dish: A deep one works best to hold all the layers.
Mixing bowls: You’ll need a few for different layers.
Hand or stand mixer: For a super-smooth cheesecake layer. A whisk works too, but it takes more effort.
Offset spatula: Makes spreading layers easier and cleaner.

Step-by-step: how to make strawberry lasagna

Step 1: make the crust

Spray your baking dish with nonstick spray. Crush the vanilla wafers into fine crumbs and mix with melted butter. Press this mixture into the dish firmly using the bottom of a glass. Pop it in the fridge while you prep the next layer.

Step 2: whip up the cheesecake layer

Beat the cream cheese until fluffy—this is key for a light texture. Mix in the powdered sugar, then the sour cream. Once smooth, gently fold in the whipped topping. Spread this over the chilled crust and smooth it out evenly.

Step 3: prepare the strawberry layer

Dissolve the strawberry gelatin in boiling water, then stir in ice cubes to cool it down. Once it reaches room temperature, mix in the heavy cream. Fold in the whipped topping and fresh strawberries, being careful not to deflate the mixture. Spread this over the cheesecake layer.

Step 4: chill and set

Cover with plastic wrap and refrigerate for at least 6 hours (overnight is even better). This allows all the flavors to meld and the layers to set perfectly.

Step 5: garnish and serve

Before serving, spread a final layer of whipped topping and decorate with fresh strawberries and mint leaves. Slice into squares and enjoy!

Fun variations to try

Chocolate strawberry twist: Use chocolate wafers or Oreos for the crust and drizzle melted chocolate on top.
Lemon berry lasagna: Swap strawberry gelatin for lemon and add blueberries for a citrusy touch.
Gluten-free version: Use gluten-free cookies for the crust.
Healthier option: Use light cream cheese, sugar-free gelatin, and homemade whipped cream.

How to serve it beautifully

For a pretty presentation, use a sharp knife to cut clean squares and wipe the blade between slices. Serve on chilled plates with a mint sprig on top. Pair it with a scoop of vanilla ice cream for extra indulgence.

What to drink with strawberry lasagna

A light, fruity drink pairs best. Try:

Sparkling rosé: Its subtle sweetness complements the strawberries.
Iced tea with mint: A refreshing non-alcoholic option.
Strawberry lemonade: Enhances the berry flavors.

Storing and making ahead

This dessert keeps well in the fridge for up to 3 days. Cover tightly with plastic wrap to prevent it from absorbing fridge odors. If making ahead, wait to add the final whipped topping until just before serving.

Freezing isn’t ideal, as the texture can become grainy when thawed. If you must freeze it, wrap tightly and thaw in the fridge overnight before serving.

Adjusting for different serving sizes

For a smaller batch, halve all ingredients and use an 8×8 dish.
For a larger crowd, double the recipe and assemble in two dishes.

Common issues and fixes

Crust is too crumbly: Make sure the butter is evenly mixed in and press firmly.
Cheesecake layer is lumpy: Use room-temperature cream cheese and mix well.
Strawberry layer is runny: Let the gelatin cool before adding cream, and be sure to chill the dessert long enough.

Give it a try!

This strawberry lasagna is the perfect no-bake treat—easy, delicious, and guaranteed to impress. Whether you’re making it for a party or just a sweet treat at home, I’d love to hear how it turns out. Let me know if you try any fun variations!

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess moisture.

How long does it take to set?

At least 6 hours, but overnight is best for perfect layers.

Can I make this without gelatin?

Yes! Replace it with a thick strawberry puree mixed with cornstarch for a natural set.

What’s the best way to cut clean slices?

Chill it well, use a sharp knife, and wipe between cuts.

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Just stabilize it with a little powdered sugar to keep it firm.