When I want a dessert that feels like a celebration but doesn’t require turning on the oven, I reach for layers. There’s something quietly magical about stacking creamy, fruity, and buttery components and watching them become one dreamy slice after a long chill. That’s exactly what this Strawberry Shortcake “Lasagna” does: a graham cracker crust, a fluffy cheesecake layer, a strawberry-jello-and-cream layer packed with fresh berries, and a soft whipped topping finish. It’s the kind of pan that disappears at showers and cookouts—sweet, chilled, and nostalgic in the best way.
Why this Strawberry Shortcake Lasagna is a crowd-pleaser
You get four distinct layers that hold together beautifully—so every slice looks bakery-pretty with minimal effort. It’s cool, creamy, and somehow tastes like strawberry shortcake’s more dramatic cousin.
If you’re putting together a party dessert table, this pairs perfectly with something cute and celebratory like a Bento Cake and something light and airy like Meringue Kisses so you’ve got options for every kind of sweet tooth.
Ingredients and layers
This dessert has four layers: cookie crust → cheesecake fluff → strawberry layer → whipped topping + garnish.
Key ingredients (and why they matter):
- Graham cracker crumbs + melted butter: the classic press-in base.
- Cream cheese + sour cream: makes the cheesecake layer rich but not heavy.
- Heavy cream: you’ll whip it for structure (and that melt-in-your-mouth feel).
- Strawberry gelatin (Jell-O): adds flavor and helps the strawberry layer set (ignore the box directions—use the recipe’s liquid amounts).
- Fresh strawberries: pat them dry so they don’t water down your layers.
For more strawberry inspiration, check out Dubai Chocolate Covered Strawberries (they’re a total showstopper) or keep it bright-and-fruity with Watermelon Cake for summer gatherings.
How to make Strawberry Lasagna
1) Press the crust
Mix graham crumbs with melted butter, then press firmly into your dish (a 9×13 works great). Chill while you prep the filling so it sets up and stays crisp.
2) Make the cheesecake layer
Beat cream cheese and sour cream until completely smooth. Separately whip heavy cream to soft peaks, then gently fold some of that whipped cream into the cream cheese mixture. Spread over the chilled crust, keeping the layer even.
3) Make the strawberry layer (the “set” layer)
Dissolve strawberry gelatin with the exact hot water amount in the recipe (not the box). Then “shock” it with ice-cold water so it starts setting faster. Fold in whipped cream and chopped, dry strawberries. Spoon it gently over the cheesecake layer so the layers stay distinct.
4) Finish and garnish
Chill until the strawberry layer wobbles but doesn’t slosh when you tilt the pan (at least 2–3 hours). Right before serving, spread the remaining whipped cream on top, then sprinkle extra crumbs and add sliced strawberries.
If you love chilled, creamy desserts, this is also amazing alongside Blueberry Cheesecake Rolls for brunch-y gatherings, or serve slices with a scoop of Dulce de Leche Ice Cream for a caramel-strawberry twist.
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Strawberry Shortcake “Lasagna” (Layered Dessert)
- Total Time: 3hours 40 minutes
- Yield: 12 slices 1x
Description
This no bake dessert is absolutely delicious and refreshing. It’s not overly sweet so it feels perfect for a light summer dessert. Combine in season strawberries with a cookie crust layer, cheesecake layer, a creamy strawberry layer, and topped with a whipped cream layer, this dessert has so many yummy flavors and textures.
Ingredients
Crust
2 ½ cups graham cracker crumbs
10 tablespoon salted butter melted
Whipped Cream
3 ¼ cups heavy cream cold
1 cup powdered sugar
Cheesecake Layer
8 oz cream cheese softened
¼ cup sour cream
Strawberry Layer
3 oz strawberry gelatin box
¾ cup boiling water
¼ cup cold water
¼ cup heavy cream
1 ½ cup strawberries sliced
Topping
½ cup strawberries chopped, for garnish
Instructions
Crust
1. Add the graham cracker crumbs and melted butter to a mixing bowl and mix together.
Remove ¼ cup of the topping to a small bowl and set aside. Press the remaining topping into the bottom of a 9×13 dish. Set aside.
Whipped Cream
1. In the bowl of a stand mixer or in a large bowl using a hand mixer, whip the heavy cream and powdered sugar together until stiff peaks. 4. Cover and refrigerate between uses in the recipe.
Cheesecake Layer
1. Whip the cream cheese and sour cream together until very smooth with an electric hand mixer. Add 2 cups of the previously made whipped cream and gently fold together with a rubber spatula.
Layer this mixture over top of the graham cracker crust layer. Cover with plastic wrap and refrigerate the dish while you continue.
Strawberry Layer
1. Add ¾ cup boiling water to a bowl with the gelatin packet. Stir for 2 minutes, until dissolved fully. Add ¼ cup ice cold water and stir an additional 2 minutes to help cool it down faster. Let it sit out until it cools to room temperature.
Once the mixture has cooled to room temperature, add the heavy cream and mix to combine. Add 2 cups of the previously made whipped cream along with the chopped strawberries and mix together again until completely combined.
Remove the refrigerated dish from the fridge and add the strawberry layer on top of the cheesecake layer. Be careful not to combine the 2 layers while spooning the mixture on top. Cover with plastic wrap and return to the fridge for at least 3 hours or up to 2 days.
Whipped Cream Layer
1. Just before serving, gently add the remaining whipped cream on top of the strawberry layer and smooth so the top is level.
Topping
1. Sprinkle the remaining graham cracker crust mixture over the top along with sliced strawberries. Slice and serve with a spatula.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
Tips, fixes, and make-ahead notes
- Runny strawberry layer? Most often it’s too much liquid from following the gelatin box. Use the recipe’s water amounts only, and chill long enough for a clean set.
- Crust falls apart? Use fine crumbs, enough butter, press firmly, and chill before adding fillings. If needed, add 1–2 extra tablespoons melted butter.
- Cheesecake layer is lumpy? Start with room-temp cream cheese and beat until totally smooth before folding in whipped cream.
- Strawberries made it watery? Dry them well after washing. Avoid frozen berries inside the layers unless your recipe is designed for it.
- Make-ahead: You can make this up to 2 days ahead—just don’t garnish with fresh strawberries until closer to serving.
- Freezing: Yes—freeze without the fresh strawberry topping, then thaw in the fridge and add berries after thawing.
Strawberry Shortcake “Lasagna” Recipe (Layered Dessert)
Pan: 9×13-inch dish
Chill time: at least 3 hours (overnight is even better)
Layer outline
- Crust: graham crumbs + melted butter, pressed and chilled
- Cheesecake layer: cream cheese + sour cream + folded whipped cream
- Strawberry layer: strawberry gelatin (recipe liquid amounts) + whipped cream + chopped strawberries
- Top: whipped cream + crumbs + sliced strawberries