Why Make This Recipe
No-Bake Strawberry Crunch Cake is a delightful dessert that is both easy to make and perfect for any occasion. This cake combines a creamy filling with fresh strawberries and a crunchy layer, making it a hit for gatherings or simply enjoying at home. Plus, you don’t need to use the oven, making it an excellent choice for warm days when you want something sweet without heating up your kitchen.
How to Make No-Bake Strawberry Crunch Cake
Ingredients:
- 1 package graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 cup whipped cream or whipped topping
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry preserves
- 1 cup crushed nuts (optional for crunch)
Directions:
- In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9×13 inch pan to form the crust.
- In another bowl, beat together the cream cheese and powdered sugar until smooth.
- Fold in the whipped cream or whipped topping into the cream cheese mixture until well combined.
- Spread the cream cheese mixture over the graham cracker crust.
- Layer the sliced strawberries on top of the cream cheese layer.
- Drizzle the strawberry preserves over the strawberries.
- If using, sprinkle the crushed nuts on top for added crunch.
- Chill in the refrigerator for at least 4 hours before serving. Enjoy!
How to Serve No-Bake Strawberry Crunch Cake
Serve the cake chilled. You can cut it into squares or slices and place a piece on a dessert plate. For an extra touch, you may add more fresh strawberries or a dollop of whipped cream on top when serving.
How to Store No-Bake Strawberry Crunch Cake
To store the cake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It is best enjoyed within 3-5 days to keep the freshness of the strawberries and the creamy texture.
Tips to Make No-Bake Strawberry Crunch Cake
- Make sure the cream cheese is softened before mixing for a smooth filling.
- For more crunch, you can toast the nuts before sprinkling them on top.
- Feel free to mix in different fruits, like blueberries or raspberries, for variety.
Variation
You can easily change the flavor by using different fruits or jams. For example, a mixed berry version with raspberry preserves would give a nice twist to the classic strawberry flavor.
FAQs
1. Can I make this cake a day in advance?
Yes, making it a day ahead is a great idea! This allows the flavors to meld together and makes it easier for you on the day you plan to serve it.
2. Is it possible to use frozen strawberries?
You can use frozen strawberries, but be sure to thaw them completely and drain off any excess moisture to prevent a soggy cake.
3. Can I use a different type of crust?
Yes! If you prefer, you can use a pre-made graham cracker crust or even a chocolate cookie crust for a different flavor.
No-Bake Strawberry Crunch Cake
Ingredients
Crust Ingredients
- 1 package graham crackers, crushed
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened Make sure it's softened for smooth mixing.
- 1 cup whipped cream or whipped topping
Topping Ingredients
- 2 cups fresh strawberries, sliced Can substitute with other berries.
- 1/2 cup strawberry preserves Can substitute with different jams.
- 1 cup crushed nuts (optional for crunch) Toasted for added flavor.
Instructions
Preparation
- In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9×13 inch pan to form the crust.
- In another bowl, beat together the cream cheese and powdered sugar until smooth.
- Fold in the whipped cream or whipped topping into the cream cheese mixture until well combined.
- Spread the cream cheese mixture over the graham cracker crust.
- Layer the sliced strawberries on top of the cream cheese layer.
- Drizzle the strawberry preserves over the strawberries.
- If using, sprinkle the crushed nuts on top for added crunch.
- Chill in the refrigerator for at least 4 hours before serving.
