Strawberry Delight No-Bake

Ingredients

Primary ingredients and exact amounts

• For the base: 200 g (1 3/4 cups) graham cracker or digestive biscuit crumbs, 85 g (6 tbsp) unsalted butter, melted, 1 tbsp granulated sugar (optional).
• For the cream: 450 g (1 lb) cream cheese or a 200 g cream cheese + 250 g mascarpone mix, 200 ml (3/4 cup + 2 tbsp) heavy cream, 100–120 g (1/2 cup) powdered sugar, 1 tsp pure vanilla extract, zest of 1 lemon (optional).
• For the strawberry layer: 500–600 g ripe strawberries, 50–80 g (1/4–1/3 cup) granulated sugar depending on sweetness, 1 tbsp lemon juice, 1 tsp cornstarch (mixed with 1 tbsp cold water) if making a quick compote.
• Optional stabilizers: 1 tsp powdered gelatin (bloomed in 2 tbsp water) or 1 tsp agar-agar (for vegan), dissolved and added to warm cream for extra hold.
• Substitutions: For gluten-free base use 200 g ground almonds + 80 g dates or 200 g gluten-free cookies; for vegan swap butter with coconut oil and use vegan cream cheese and aquafaba-stabilized whipped cream.

Practical notes
Choose firm-but-ripe strawberries: excessively juicy berries require cooking down to avoid soggy layers. Weigh ingredients where possible for consistent results; room-temperature cream cheese integrates smoother and reduces lumps. If planning transport or warm-weather serving, include a stabilizer (gelatin or agar) and reduce fresh fruit moisture by macerating with minimal sugar or using a thickened compote.

Equipment and workspace

Essential tools and setup

• 9-inch springform pan — preferred for clean removal; use parchment on the base for easier release.
• Food processor or rolling pin — to make fine crumbs; avoid large chunks that prevent a compact base.
• Electric mixer or stand mixer — for whipping cream and smoothing cream cheese; a whisk can be used but increases effort.
• Rubber spatula and offset spatula — for gentle folding and smoothing surfaces without deflating whipped cream.
• Small saucepan and wooden spoon — to reduce strawberries into compote or to dissolve gelatin.
• Measuring cups/scale and bowls — weigh ingredients and separate bowls for wet/dry for efficient workflow.
• Fine mesh sieve — to remove seeds if a smooth glaze is desired.

Layout and workflow tips
Arrange tools and bowls in assembly-line order: base preparation first, cream ingredients next, strawberries last. Pre-chill the mixing bowl and whisk for whipping cream in hot kitchens; this speeds aeration and improves volume. Use a steady work surface and keep a small bowl of hot water to gently warm the offset spatula before smoothing layers to get a glass-like finish. If a springform pan is unavailable, line a cake ring on a parchment-lined tray and use a strip of acetate for straight sides.

Prepare strawberries (washing, hulling, macerating)

Wash and select berries
Rinse strawberries briefly under cold running water and drain in a single layer on a towel to prevent bruising. Remove the green hulls with a paring knife or strawberry huller; cut uniformly so slices set evenly in layers. Reserve the most attractive berries for garnish and slice the rest to a consistent thickness of 3–5 mm for even texture.
Decide fresh vs. compote
For a clean, bright fruit layer use raw sliced strawberries that have been macerated: toss slices with 25–40 g (2–3 tbsp) sugar and 1 tsp lemon juice, rest 20–30 minutes to draw out juices, then drain excess liquid to avoid soggy layers. For a spreadable filling make a quick compote: combine chopped strawberries with 50–80 g sugar and 1 tbsp lemon juice in a saucepan over medium heat, cook 5–8 minutes until berries release juice, then add 1 tsp cornstarch slurry and simmer 1 minute to thicken; cool completely before layering.
Controlling moisture
To prevent the cream from watering down, chill the compote to refrigerator temperature and strain out extra syrup if necessary; reserve syrup for cocktails. If using raw sliced fruit, pat slices with paper towel after maceration. For extended storage or travel, stabilize the fruit layer with a light gel: dissolve 1/2 tsp powdered gelatin in 1 tbsp warm water and mix into 100 g cooled compote, or use agar for vegan options.
Visual tips
Arrange slices with cut sides down for a neat surface and leave a narrow lip between fruit and pan edge to allow for glaze adhesion.

Make the no-bake base

Crumb mixture proportions
Use a ratio of approximately 200 g crumbs to 85 g melted butter for a 9-inch pan; this yields a firm, slightly sandy base that holds together when chilled. Pulse biscuits to a fine, even texture—no large chunks—so the butter binds uniformly. Add 1 tbsp granulated sugar if your biscuits are low in sweetness or if you prefer contrast with less-sweet filling.
Alternative bases
For nut-based crusts mix 200 g ground almonds or hazelnuts with 60–80 g dates and 20–30 g melted coconut oil, press firmly. For an Oreo base remove the filling, pulse cookies, and use 75–85 g butter due to darker cookie density. For a gluten-free crunchy base use a blend of rice crackers and almond meal to maintain texture.
Pressing technique
Transfer crumbs to the pan and press tightly with the bottom of a measuring cup or a flat spatula to form an even base and slight lip up the sides (about 0.5–1 cm). Work quickly so the butter does not solidify before pressing. Refrigerate the pan for 15–30 minutes to firm the base; for extra rigidity, blind-bake at 150°C (300°F) for 5–8 minutes and cool completely before filling—this is optional but helps when using very moist fruit layers.
Edge sealing
Run the back of a spoon to compact the edge for a neat release; if using a loose-bottom pan, place a parchment circle between base and pan for clean removal.

Prepare the cream filling

Cream texture and ratios
Combine cream cheese and mascarpone for a balance of tang and silkiness: use roughly 200 g cream cheese + 250 g mascarpone or 450 g plain cream cheese. Sweeten with 100–120 g powdered sugar, which dissolves smoothly and keeps texture even. Add 1 tsp vanilla and the zest of 1 lemon to cut richness. Whip 200 ml heavy cream to soft peaks before folding to maintain air and lightness.
Method
Beat cream cheese until fully smooth and lump-free at medium speed; stop and scrape bowl sides to prevent overbeating. Separately whip heavy cream to soft peaks with powdered sugar added near the end to stabilize. Fold whipped cream into the cream cheese mixture in three additions using a wide spatula and gentle folding motion to preserve volume. Avoid vigorous mixing which will deflate the mixture and thin the texture.
Stabilizing options
If the dessert must hold shape for hours or transport, bloom 1 tsp powdered gelatin in 2 tbsp cold water for 5 minutes, heat gently until dissolved, cool slightly, then beat a few tablespoons of the cream mixture into the gelatin to temper it before folding back into the main bowl. For vegan stabilization use 1 tsp agar-agar dissolved in 2 tbsp warm liquid and incorporate similarly, noting agar sets firmer and must be handled warm.
Texture checks
The finished filling should be thick enough to mound slightly when spooned and should not run off a tilted spatula; if too loose, refrigerate 15–20 minutes and re-check before layering.

Assemble layers and finishing touches

Layering order and spacing
Start with the chilled base to prevent mixing. Spoon about two-thirds of the cream filling into the pan and spread evenly to create a stable bed for fruit. Arrange macerated or fresh strawberry slices in a single layer, overlapping slightly to avoid gaps; reserve 6–8 slices for decoration. Add remaining cream on top and smooth with an offset spatula, leaving a small cavity if you plan a decorative fruit top.
Creating a glossy fruit top
For a shiny finish, warm 2 tbsp apricot jam with 1 tbsp water, strain, and brush lightly over arranged strawberries; this seals fruit and prevents moisture migration. If using compote, spoon a thin even layer and chill between layers for 15–30 minutes to set before adding the next cream layer to avoid sinking.
Edge and surface smoothing
Dip an offset spatula in hot water, wipe dry, and run across the surface for a smooth, professional finish. For clean sides, line pan interior with a strip of acetate before assembling; remove acetate after chilling for razor-sharp edges. If overfilled, scrape excess from the rim with a warm knife for a clean release.
Decorative tips
Pipe a small rosette border with remaining cream using a star tip, place reserved slices atop rosettes, and dust lightly with powdered sugar just before serving. For textural contrast add toasted sliced almonds or a crumble sprinkle around the base perimeter after unmolding.

Chill, set, and unmold

Chilling times and temperatures
Refrigerate the assembled dessert for at least 4–6 hours for a soft set; overnight chilling (8–12 hours) yields the best texture and easier slicing. Place on a middle shelf away from strong odors; cover loosely with plastic wrap to avoid condensation forming on the surface. If you used gelatin, the minimum chill can be 3–4 hours due to the added stability.
Fast-setting options
To speed setting, place the pan in the coldest part of the fridge and briefly transfer to the freezer for 30–60 minutes; check frequently to avoid partial freezing—once edges are firm but the center still yields slightly, return to refrigerator. Freezing for long periods is not recommended with fresh strawberries because cell rupture on thaw will create watery fruit.
Unmolding technique
Run a thin-bladed knife heated under hot water and dried around the pan edge before releasing the springform latch to ensure a clean separation. For extra-careful release, dip the knife in hot water between passes. If acetate was used, remove it by pulling vertically for crisp sides. Transfer cake to a serving platter using the base of the springform or a flat spatula; support the bottom when moving to avoid flexing.
Check readiness
The dessert is ready when the center holds shape under gentle pressure and the cream does not slough. If it still jiggles excessively after recommended chill time, return to fridge and re-check hourly.

Serving and storage; FAQs

Serving temperature and portioning
Serve chilled but not icy; remove from refrigerator 10–15 minutes before slicing for cleaner cuts. Use a hot, dry knife wiped between cuts: dip the blade in hot water, dry quickly, and slice with a single downward motion. For presentation, top each slice with a fresh mint leaf or a small spoon of reserved compote.
Storage
Store covered in the refrigerator for up to 3 days for optimal texture. If fruit becomes watery, drain excess liquid before serving and refresh with a spoon of thickened compote. For longer preservation, freeze fully set slices individually wrapped in plastic and in an airtight container for up to 4 weeks; thaw in the refrigerator for 4–6 hours and expect slight texture change in fresh fruit.
Transportation tips
Place the dessert on a flat board and keep it chilled until the last moment. Use a cooler with gel packs during travel; avoid placing heavy items on top. If transporting in hot weather, keep gelatin stabilization in the recipe to reduce slumping.
Frequently Asked Questions (FAQs)

• Q: Can I make this gluten-free?
  A: Yes — replace crumbs with ground almonds + dates or certified gluten-free cookies and press as usual; adjust butter/coconut oil to achieve the same compact texture.
• Q: How do I prevent the filling from collapsing?
  A: Ensure whipped cream is at soft peaks before folding, keep cream cheese at room temperature and smooth, and use a stabilizer (gelatin or agar) if extended hold or transport is required.
• Q: Can I use frozen strawberries?
  A: Thaw and drain frozen strawberries, then reduce to a compote and simmer to remove excess liquid before cooling; raw thawed berries are often too wet for direct layering.
• Q: What's the best way to slice for even portions?
  A: Chill until firm, use a warm sharp knife, and wipe the blade between cuts; mark cuts with a bench scraper first for uniform slices.