Summer desserts don’t get any better than this strawberry dream dessert! The creamy filling is dotted with fresh strawberries on top of a buttery graham cracker crust with a no-bake option included!
Why this recipe works
Sister to the famous pineapple dream dessert is our sweet strawberry dream dessert! Lush, airy, and light, it’s exactly how I love my summertime treats.
Strawberry dream dessert is really straightforward to make and comes together in around 25 minutes (plus chill time of course). Simple ingredients make it even better with powdered sugar, butter, cream cheese, Cool Whip, and fresh juicy strawberries plus a graham cracker crust. Although we typically bake the crust, we’ve included a no-bake option as well for hot summer days. Let’s get it started, shall we?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – You can use a food processor or a blender to crush up the graham crackers, but honestly, it’s just as easy to dump two sleeves of graham crackers into a gallon zipper plastic bag and crush them with a rolling pin.
STRAWBERRIES – Fresh, plump strawberries are best for this dessert. Frozen strawberries will leak too much liquid once they thaw so I would not recommend using them, unless you take the time to thaw them and pat them dry. While you might be thinking about just chopping up the strawberries, a quick whirl in the food processor or blender breaks the strawberries up and gives you just the right amount of juice and all that amazing flavor.
How to Make Strawberry Dream Dessert
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 300 F.
- Melt butter in the microwave and allow to cool. Combine the graham crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly but gently into a 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Reserve remaining crumbs for topping.
- Place strawberries in a blender or food processor and pulse a few times just to break them into chunks.
- Beat the cream cheese and butter together until creamy using an electric mixer. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so.
- Add a heaping tablespoon of the strawberry chunks and stir in with a rubber spatula. Spread the cream cheese and strawberry mixture over the crust.
- Fold the remaining strawberry chunks into the Cool Whip and spread on top of the cream cheese mixture.
- Sprinkle graham cracker crumb mixture on top (you may not use it all). Optionally top with sliced strawberries.
- Refrigerate for at least 4 hours, preferably overnight.
Frequently Asked Questions & Expert Tips
This recipe calls for a square baking pan. A metal, glass, or ceramic pan is fine, but since you’ll be serving this dessert in that same pan, a glass or ceramic pan with a lid is a nicer choice! You can double the recipe to make it in a 13×9 pan instead.
Yes, in fact, it’s suggested to make it at least four hours in advance to allow everything to set up in the fridge. However, you can prep it up to a day ahead of time and store it, covered, in the refrigerator to allow it to set up even further. When garnishing the top with sliced strawberries you might want to hold off until an hour or so before serving. Even when covered, if the dish sits in the refrigerator overnight the sliced strawberries may begin to look a little dried out.
Store your dessert covered with plastic wrap or an air-tight lid and keep in the refrigerator for up to 4 days.
You can easily freeze this strawberry dream dessert. To do so, place the dessert (in the pan, without foil or plastic wrap, so uncovered) in the freezer for a couple of hours to harden. Remove from freezer and place a layer of plastic wrap on top and press it to the dessert so it’s actually touching the top, to help keep air off it. Wrap completely with foil and freeze for up to 3 months. Thaw in the fridge overnight.
For individual pieces, flash-freeze the pieces on a baking sheet, placed just enough apart so they don’t touch. Remove from freezer and wrap each piece individually with plastic wrap. Place frozen wrapped pieces in a freezer bag if you like. To consume, remove from freezer and unwrap immediately, allow to thaw in the fridge or at room temp. Don’t wait for it to thaw to remove, or the plastic wrap may stick to the dessert.
Serving Suggestions
We kept it simple with the garnish on our strawberry dream dessert by using extra crushed graham crackers on top along with sliced strawberries. You can optionally layer the top with Cool Whip and chopped strawberries instead. Bring to potlucks or summer parties and serve chilled, enjoy!
More Strawberry Recipes
- Strawberry Lasagna
- Strawberry Icebox Cake
- Strawberry Jello Pretzel Salad
- No Bake Strawberry Cheesecake Bars
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Strawberry Dream Dessert
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
CRUST
- ½ cup unsalted butter for crust. 115g
- 2 ½ cups graham cracker crumbs 2 sleeves. 362g
FILLING
- 2 cups fresh strawberries hulled and halved. 330g
- 4 ounces cream cheese softened. 115g
- ½ cup unsalted butter softened (for filling). 115g
- 2 cups powdered sugar sifted. 300g
- 8 ounces Cool Whip 1 container
Optional Garnish
- sliced strawberries
- graham cracker crumbs
Things You’ll Need
- Square baking pan 9×9. metal, glass, or ceramic
- Food processor or blender
Before You Begin
- NO BAKE OPTION – Simply follow the instructions in the recipe, then instead of baking the crust, place it in the refrigerator. Let the crust chill for about 20 minutes. The butter will solidify and hold the crust together. The crust may not hold together as well, especially after sitting out for a while but it still tastes just as good!
- This recipe calls for a square baking pan. A metal or glass pan is fine, but since you’ll be serving this dessert in that same pan, a glass pan with a lid is a nicer choice! You can double the recipe to make it in a 13×9 pan instead.
- You can use a food processor or a blender to crush up the graham crackers, but honestly, it’s just as easy to dump two sleeves of graham crackers into a gallon zipper plastic bag and crush them with a rolling pin.
- Fresh, plump strawberries are best for this dessert. Frozen strawberries will leak too much liquid once they thaw so I would not recommend using them, unless you take the time to thaw them and pat them dry
Instructions
- Preheat oven to 300 F.
MAKE THE CRUST
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly but gently into a 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Reserve remaining crumbs for topping.1/2 cup unsalted butter, 2 1/2 cups graham cracker crumbs
MAKE THE FILLING
- Place strawberries in a blender or food processor and pulse a few times just to break them into chunks.2 cups fresh strawberries
- Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so.4 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar
- Add a heaping tablespoon of the strawberry chunks and stir in with a rubber spatula. Spread the cream cheese and strawberry mixture over the crust.
- Fold the remaining strawberry chunks into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle graham cracker crumb mixture on top (you may not use it all). Optionally top with sliced strawberries.8 ounces Cool Whip
- Refrigerate for at least 4 hours, preferably overnight.
Expert Tips & FAQs
- FREEZING – I always flash freeze first then wrap. To do so, place the dessert (in the pan, without foil or plastic wrap, so uncovered) in the freezer for a couple hours to harden. Remove from freezer and place a layer of plastic wrap on top and press it to the dessert so it’s actually touching the top, to help keep air off it. Wrap completely with foil.
- If you want to wrap individual pieces, flash freeze the pieces on a baking sheet, placed just enough apart so they don’t touch. Remove from freezer and wrap each piece individually with plastic wrap. Place frozen wrapped pieces in a freezer bag if you like.
- To consume, remove from freezer and unwrap immediately, allow to thaw in the fridge or at room temp. Don’t wait for it to thaw to remove, or the plastic wrap may stick to the dessert.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Jun 22, 2017 and has since been updated with new photos and expert tips.
Amanda Davis
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Bonnie says
The whole family loves this recipe!’ I always have trouble spreading the cream cheese mixture over the graham crust. Should I add more strawberry juice.? It doesn’t spread well for me and sticks to the crust up.
Amanda Davis says
You may not be softening your cream cheese enough. If it’s too cold, it will be hard to spread. So glad you guys love it!
AZlady says
Not a cobbler… but a great short cake style dump dessert.
Amanda Davis says
Which recipe was this from? It’s definitely not the Strawberry Dream Dessert you left this comment on, so I’m curious where you meant to put this :)
Sarah says
Made this to use strawberries up from the garden, and have made it 3 more times in a 2 week span.
My family LOVED it!
cindy says
I made this by layering it into 8 oz clear plastic cups. They were so cute. For some reason the kids love to eat out of cups so do adults.! Took a little longer but worth it. No left overs though. I guess that says it all.
Amanda Davis says
What a fun idea, so glad you all loved it!
Rebecca says
has anyone tried this in a springform pan?
kathy collins says
no, but I think I will now!
Thanks, will report back 😉
Marion Price says
I made this for my mahjong group and it was a big hit. I don’t like Cool Whip so I used stabilized whipped cream. I added a capful of strawberry extract for more flavor and additional chopped strawberries. Handed out 12 copies of recipe!
Amanda Davis says
That’s great! And thanks so much for sharing our recipe with your friends!!
Jim says
I tried this with vanilla wafers. Gave it a strawberry shortcake taste to it. Very delicious.