Description
This no-bake Strawberry Yum Yum dessert features layers of strawberries, creamy filling, and a graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 4 cups (around 600g) Strawberries, sliced
- ¾ cup (150g) Granulated sugar, divided
- 2 tablespoons (30ml) Lemon juice
- 2 tablespoons (15g) Cornstarch
- 2 tablespoons (30ml) Water
- 2 cups (200g) Graham cracker crumbs
- 6 tablespoons (85g) Unsalted butter, melted
- 2 cups (480ml) Heavy whipping cream
- 11/2 teaspoon (5ml) Vanilla extract
- ⅔ cup (80g) plus 2 tablespoons (15g) Powdered sugar
- 8 oz (225g) Cream cheese, softened
- 1 non-stick spray (for greasing the pan)
Instructions
- Prepare the Crust: Start by blending the graham cracker crumbs with melted butter until it resembles wet sand. The mixture should hold together when pressed but not be greasy. This step is essential for a sturdy crust.
- Press into Pan: Take that crumb mixture and firmly press it into the greased pan so it is even and compact. Ensure there are no air pockets, as this can lead to a flimsy base.
- Bake the Crust: Bake the crust at 375 degrees F until it is lightly golden and fragrant, which should take just a few minutes. It should smell delicious and feel firm to the touch without getting too dark.
- Cool the Crust: Let the crust cool completely on a wire rack to prevent your fillings from melting into a mess.
- Prepare Strawberry Filling: While the crust cools, mix the sliced strawberries with 1/4 cup (50g) of granulated sugar, lemon juice, cornstarch, and water until well combined. The mixture should be thick enough to hold its shape.
- Layer Strawberry Mixture: Spread the strawberry filling evenly over the cooled crust, ensuring the berries are well distributed.
- Whip the Cream: In a large bowl, whip the heavy cream with the vanilla extract and remaining powdered sugar until stiff peaks form. Be careful not to over-whip.
- Top and Chill: Spoon the whipped cream over the strawberry layer and smooth it out with a spatula. Chill the dessert for at least 30 minutes to let the flavors meld.
- Slice and Serve: Once chilled, slice into pieces and serve at room temperature for easier cutting.
Notes
- Storage Tips: Store in the refrigerator, covered for up to 3 days.
- Expert Tips: Make sure to start with cold cream when whipping to ensure it holds its shape. If the whipped cream isn’t staying firm, beat until stiff peaks appear. When the strawberry filling seems too watery after cooling, you can add more cornstarch next time for a thicker filling. For a crust that holds together better, ensure you are mixing enough melted butter with the crumbs. Using non-stick spray can help the dessert come out of the pan more easily.
- Reheating Instructions: Not applicable as this is a no-bake dessert.
- Serving Suggestions: Serve with fresh mint leaves for garnish or pair with a scoop of vanilla ice cream. Cut into squares and serve on festive plates.
- Recipe Variations: You can swap strawberries for blueberries or raspberries. Adding a layer of lemon curd can provide a tangy twist.
- Ingredient Notes: When selecting strawberries, look for ones that are firm and bright red for the best flavor. You may use gluten-free graham crackers to make the crust gluten-free if needed.
Nutrition
- Serving Size: 1 piece
- Calories: 234
- Sugar: 13g
- Sodium: 82mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 47mg