Directions:
1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until fully moistened.
2. Press the mixture firmly into the bottom of a 9×13-inch pan. Refrigerate while you make the filling.
3. In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, and continue beating until creamy.
4. Fold in whipped topping until fully combined and fluffy.
5. Spread the cream layer evenly over the chilled crust.
6. In a separate bowl, gently toss strawberries with the glaze until evenly coated.
7. Spoon the strawberries over the cream layer and spread out evenly.
8. Refrigerate for at least 2–4 hours, or until set and chilled.
9. Slice and serve cold.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 360 kcal | Servings: 12 servings
Tips & Serving Suggestions:
– Use vanilla wafers or digestive biscuits instead of graham crackers for a twist.
– Swap strawberries for blueberries, raspberries, or mixed berries.
– Garnish with mint leaves or a dusting of powdered sugar before serving.
– Best served within 2 days for maximum freshness.
Conclusion:
No-bake strawberry cream slab is a crowd-pleasing dessert with layers of buttery crust, rich cream, and juicy strawberries. It’s a fresh and fabulous option for warm-weather gatherings or anytime you crave a no-fuss sweet treat.
