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
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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Rockbie says
nice for dessert strawberry, yummy
deb says
Love it and all my taste testers loved it also….. YES it is a five Star recipe!!
Sandra Richardson says
Absolutely the best. My husband is super picky and he devoured it.
Karen Lanier says
Can u make this with peaches ?
Amanda Formaro says
I haven’t tried that, but I would think so. Let us know how it turns out if you decide to try it!
Vig says
Have you ever tried pineapple/strawberry in this recipe,,
Do you think it would work?
Amanda Formaro says
I have not tried the combination of the two fruits. But since this recipe was created from my pineapple version, I’m sure combining the two would work!
pamela K marshall says
This is simple to make and DELICIOUS !
Jasmine Perez says
Best cheesecake I have ever had!
Betsy Frost says
It is delicious!!
Lisa says
Great recipe! I used a glass 11 x 7 baking dish however as 9 x9 would have been too small. Other than that it was super delicious using fresh Ontario strawberries!
Johanna says
If strawberries out of season can you use frozen?
Amanda Formaro says
You should be able to, but I would thaw them on paper towels first and let the excess moisture drain off.
Margie Jacobs says
Would it be okay to use a readymade graham cracker crust!
Amanda Formaro says
Do you mean in a pie pan? That should be ok!
Maryanne says
I used a pre-made Graham cracker crust for the pineapple dream recipe and it worked perfectly!
Heather Pierce says
I made this recipe for the first time years ago for a BBQ in the Summer, everyone loved it & there was none left! However, I followed this recipe exactly & served it on Easter Sunday, but my crust came out so hard that I couldn’t even serve it. My Mother even asked if I had frozen it, which I hadn’t! Not sure why this happened?? I did everything step by step with no changes whatsoever. I would strongly recommend to anyone who tries this to take it out of the refrigerator at least 30 mins before serving, otherwise you’ll have rock hard bottom crust like I did. Other than that, it taste absolutely delicious & once we finally managed to take out pieces for everyone, I did receive many compliments. My Uncle even suggested it would have been even better without the graham cracker crust.
Amanda Formaro says
Did you allow the butter to cool before combining with the crumbs?
Bonnie says
Made this for my strawberry-loving father-in-laws’s birthday dinner desert earlier this month. Not only did he love it, EVERYONE loved it! So much so, in fact, that it has been unanimously requested as the Father’s Day celebration desert this year.
I do have one question….I’m assuming it’s a typo but what did you mean when you said, “A metal or glass pan is fine, but since you’ll be serving this dessert in that same pan, a blender is a nicer choice!” I can’t imagine you’re suggesting serving this in a blender. Did you have another suggestion for service?
Amanda Formaro says
Oh my gosh, that is so funny! It was meant as a follow up to the point right before it:
– 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 strawberry flavor.
– 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 blender is a nicer choice!
So what it meant was a blender is a nice choice over chopping. Sorry for the confusion and i’m so happy you guys loved it!!
Kris says
I love your recipes. Please keep them coming.
I was wondering if this one could be made with bananas? Please let me know.
Thank you
Amanda Formaro says
Oh interesting, I haven’t tried that! I’ll have to add it to my list ;)
Kathleen Sullivan says
My daughter made it for the 4th of July and it was light, creamy and delicious .
Amanda Formaro says
So glad you loved it!
Stacey says
I only have already sweetened frozen strawberries. Can I cut back on the confectioners sugar?
Amanda Formaro says
Yes!
Rachel Fowler says
Gone in 60 seconds.
Amanda Formaro says
Awesome! We love it here too :)
Tami O says
I made this but with blueberries. This is so good. I added about 3/4 a cup of blueberries to the Cool Whipamd the rest to the cream cheese mixture. The pan didn’t quite so much graham cracker base. Other than that I fixed the recipe as is.
Amanda Formaro says
Oh blueberries sounds delicious!! YUM
Mary S says
I made a strawberry pudding using pureed strawberries, but now im wondering if i could use it on a graham cracker crust? Will it thicken in refridgerater, or is cream cheese a must?
Amanda Formaro says
I’m not really sure I understand your question Mary. Did you use this recipe, just without the cream cheese? Or are you saying you made your own pudding and are wondering if you can make something similar?
Leanne says
It says to use graham crumbs I cannot get graham crumbs in my country what type of biscuit are they please
Amanda Formaro says
I’m not sure what country you are in so I can’t search a replacement for you, but you can use any sort of shortbread cookie or sweet biscuit.
Dena Holland says
Might I suggest Digestive cookies? Hobknobs in the UK? Perfect Frean brand shortcake cookies.. shortbread .. flour icing/powdered/confectioners sugar and butter cookies
Like the author suggested. Good luck 👍
Dena Holland says
“Peek” Frean brand .. cell typo
Noon says
Hi,, I loved this recipe and i would do anything to try it. But unfortunately we don’t have fresh strawberries in my country, would frozen ones do the job?
Or any fruits other than strawberries and pineapple?
Would like to try it with banana but not sure if they would look fresh when served. any tips?
Amanda Formaro says
You could try it with frozen strawberries. I’m not positive how it will work, but I think if you thaw the strawberries it should work.
Leanne says
Did you try it with frozen strawberries I would also like to try it as strawberries are out of season here at the moment
Amanda Formaro says
I haven’t tried with frozen berries, but I’m sure it would be fine. I would thaw them on paper towels first.
Fern says
I made this for Valentine’s Day dessert. I changed out the crust using chocolate wafers. This is most delicious! Would make it again. Excuse me while I go back for a second piece!
Amanda Formaro says
ohhh chocolate wafers, I bet that was awesome!
Deb says
Hi Amanda,
I just made your Strawberry Dream Dessert which I haven’t tasted yet but KNOW will be fabulous. The only thing I did differently was using a metal spring form pan instead of the 9X9 square pan. My question is this, can I freeze this dessert leaving it inside the spring form pan, and if so, for how long?
I just found out about a party in the next 2 weeks that I’d like to bring it to and need to know now if its OK to freeze it and BTW how would it be if I left it frozen, or should it be defrosted in the fridge for a couple of days?
Hope to hear back from you soon!
Thanks.
Deb
Amanda Formaro says
Hi Deb!
I cannot say for sure as I haven’t tried it, but I believe it should be fine for about a month in the freezer as long as you wrap it well. I would probably remove it from the freezer a couple days ahead. Please do let me know how it works out. Crossing my fingers!
Court says
Could you use frozen strawberries for this?
Amanda Formaro says
I haven’t tried it with frozen berries, but I would say yes as long as you thaw them first. If there’s a lot of liquid, I would drain them first.
Mel says
So the garnish, is that part of the graham crumb/butter mixture reserved? or just crumbs?
Amanda Formaro says
Hi Mel!
In the recipe instructions it states to combine all the crumbs with the butter, then press 2 cups of that into the pan and reserve the rest for topping. Hope that helps!
“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 into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Reserve remaining crumbs for topping.”