This No-Bake Strawberry Lasagna is the dessert you make when you want something pretty, creamy, and guaranteed to slice well. With a sturdy crust, a smooth cheesecake layer, and a strawberry filling that actually sets, it's a make-ahead treat built for clean serving.
Love Strawberry recipes? Try Strawberry Glazed Donuts and Strawberry Mini Cheesecakes next.
If you've ever made a layered chilled dessert that turned into a soft, messy scoop, this strawberry lasagna is for you. This version is designed to hold its shape, cut neatly, and still taste light, creamy, and fresh, making it perfect for summer gatherings, potlucks, and easy entertaining!
Made completely from scratch with 4 distinct layers, this strawberry jello dessert is the queen of all no bake desserts. I originally created this recipe as a make-ahead potluck dessert that stays firm in the fridge for hours, because no one wants a soggy crust or layers that slide apart the second it hits the table.
For even more chill-and-serve ideas, don't miss my roundup of Most Indulgent No Bake Cheesecakes, Pies and Desserts.
Why You'll Love This Recipe
- Slices cleanly every time: The layers are designed to set properly, so you get neat, picture-perfect squares instead of a runny dessert.
- Make-ahead friendly: This is a dependable dessert you can prepare in advance and keep chilled until serving time. If you like strawberry make-ahead desserts, try Strawberry Crumb Bars and Strawberry Crinkle Cookies next.
- Crowd-pleasing flavor: Creamy filling, fresh strawberry flavor, and a sturdy crust make every bite feel balanced and satisfying.
- No oven required: It's an easy no-bake dessert that saves time while still looking impressive on the table.
Strawberry Lasagna Ingredients
There are four layers to the strawberry lasagna: cookie crust, cheesecake layer, jello and cool whip layer with fresh strawberries, and finally the whipped cream layer with more cookie crumbs and juicy strawberries.
- Strawberries: Make sure your strawberries are dry after washing before adding them to the strawberry layer.
- Heavy cream: You will need a total of 3 ½ cups of heavy cream for this recipe
- Gelatin: Sugar free gelatin will work just as well as gelatin with sugar.
- Salted butter: If you use unsalted butter, add ¼ teaspoon salt to your cookie crust.
- Cream cheese: You can use full fat or low-fat cream cheese.
- Graham Cracker crumbs: Easy way to make the base of the strawberry lasagna.
How to Make Strawberry Lasagna
1. Make Graham Cracker Crust
Add the graham cracker crumbs and melted butter to a mixing bowl and mix together.
Press the graham cracker mixture into the bottom of your dish and set aside.
2. Make Cheesecake Layer
Whip the cream cheese and sour cream together until very smooth with an electric hand mixer.
Add 2 cups of the previously made whipped cream to the cream cheese mixture and gently fold together with a rubber spatula. Layer this mixture over top of the graham cracker crust layer.
3. Make Strawberry Layer
Prepare Gelatin by adding water (1 cup) and gelatin box powder; and then add 2 cups of the previously made whipped cream along with the chopped strawberries and mix together again until completely combined. Chill in the bowl for 20 minutes in the fridge.
Add the strawberry gelatin mixture on top of the cheesecake layer. Be careful not to combine the 2 layers while spooning the mixture on top
4. Add Whipped Cream Layer
Just before serving, gently add the remaining whipped cream on top of the strawberry layer and smooth so the top is level.
Sprinkle the remaining graham cracker crust mixture over the top along with sliced strawberries. Slice and serve with a spatula.
No-Bake Strawberry Lasagna That Slices Cleanly Every Time
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Equipment
- 9x13 rectangular dish I used a white ceramic dish for my strawberry lasagna
- Bowls You will need 3 bowls to mix various layers: cream cheese, gelatin, strawberries, etc.
- Electric mixer To whip the whipped cream
- spatula To layer each layer for the lasagna.
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- 10 tablespoon salted butter melted
Whipped Cream
- 3 ¼ cups heavy cream cold
- 1 cup powdered sugar
Cheesecake Layer
- 8 oz cream cheese softened
- ¼ cup sour cream
Strawberry Layer
- 3 oz strawberry gelatin box
- ¾ cup boiling water
- ¼ cup cold water
- ¼ cup heavy cream
- 1 ½ cup strawberries sliced
Topping
- ½ cup strawberries chopped, for garnish
Instructions
Crust
- Add the graham cracker crumbs and melted butter to a mixing bowl and mix together.Remove ¼ cup of the topping to a small bowl and set aside. Press the remaining topping into the bottom of a 9x13 dish. Set aside.
Whipped Cream
- In the bowl of a stand mixer or in a large bowl using a hand mixer, whip the heavy cream and powdered sugar together until stiff peaks. Cover and refrigerate between uses in the recipe.
Cheesecake Layer
- Whip the cream cheese and sour cream together until very smooth with an electric hand mixer. Add 2 cups of the previously made whipped cream and gently fold together with a rubber spatula.Layer this mixture over top of the graham cracker crust layer. Cover with plastic wrap and refrigerate the dish while you continue.
Strawberry Layer
- Add ¾ cup boiling water to a bowl with the gelatin packet. Stir for 2 minutes, until dissolved fully. Add ¼ cup ice cold water and stir an additional 2 minutes to help cool it down faster. Let it sit out until it cools to room temperature.Once the mixture has cooled to room temperature, add the heavy cream and mix to combine. Add 2 cups of the previously made whipped cream along with the chopped strawberries and mix together again until completely combined.
- Chill in the bowl for 20 minutes in the fridge.
- Remove the refrigerated dish from the fridge and add the strawberry layer on top of the cheesecake layer. Be careful not to combine the 2 layers while spooning the mixture on top. Cover with plastic wrap and return to the fridge for at least 3 hours or up to 2 days.
Whipped Cream Layer
- Just before serving, gently add the remaining whipped cream on top of the strawberry layer and smooth so the top is level.
Topping
- Sprinkle the remaining graham cracker crust mixture over the top along with sliced strawberries. Slice and serve with a spatula.
Tips for a Clean-Slicing Strawberry Lasagna
- Follow the specific water amounts in the recipe card and ignore the back-of-box instructions. Over-diluting the jello is a common cause of a runny strawberry layer.
- Use the ice-cold water: I like to have a liquid measuring cup full of ice cubes and fill it with water. Let the water sit in the ice starting from the beginning of making the recipe. Then measure out ¼ cup of the water when adding it to the gelatin (after adding hot water).
- For stiffer whipped cream, put the bowl you are going to use to whip the heavy cream in, in the freezer for 15-20 minutes before you whip. (without the cream in it)
- Refrigerate each layer: When you make cream cheese layer, place your dish in the fridge while making the strawberry layer, etc.
How to Keep the Layers from Sliding
The secret to a strawberry lasagna that slices cleanly is giving each layer enough structure before you add the next one. I like to start with a firmly packed crust, then spread the filling in an even layer all the way to the edges so there are no weak spots for the dessert to slump into later. The strawberry layer especially needs to be properly thickened and fully cooled before assembling, because a warm or loose filling is the fastest way to end up with a messy slice.
Chilling time matters just as much as the recipe itself. I let the assembled dessert sit in the fridge until it's fully set, not just "cold," because that extra time helps the layers lock together. If I'm making it ahead, I also keep the topping off until the last minute if the recipe uses whipped cream or extra fruit, so the surface stays neat and the layers stay defined.
Why is my strawberry lasagna runny?
A strawberry lasagna usually turns runny when one of the layers doesn't have enough structure. In my experience, the most common culprits are a strawberry filling that's too loose, a cream layer that hasn't been stabilized enough, or not giving the dessert enough time to chill fully before slicing. If I want clean slices, I make sure the strawberry layer is thick before assembly and I never cut into it while it's still soft in the center.
How long does strawberry lasagna need to chill?
I like to chill strawberry lasagna for at least 4 to 6 hours, but overnight is even better if I want the cleanest slices. The dessert needs time for the layers to set together, not just time to get cold. If I rush it, the filling can shift and the slices won't hold their shape as well.
Can I make strawberry lasagna the day before?
Yes. Strawberry lasagna is one of the best make-ahead desserts for that exact reason. Making it the day before gives the layers time to firm up, which usually means better structure and cleaner slices when it's time to serve.
How do I keep the crust from getting soggy?
The best way to keep the crust from getting soggy is to make sure it's packed tightly and fully set before adding the filling. I also avoid adding overly wet layers directly onto the crust, because excess moisture can seep in and soften it fast. If I'm using a cookie or crumb crust, I press it firmly into the pan and chill it well before assembling the rest of the dessert.
Variations and Substitutions
- Crust substitutions: Vanilla wafers, Golden Oreos, shortbread, or graham crackers all work as a cookie crust base; keep the crumb volume and butter ratio similar.
- Cool Whip vs whipped cream: You can usually substitute homemade whipped cream if the recipe notes allow it, but the dessert may be softer and should be eaten sooner.
- Cream cheese substitutions: Full-fat block cream cheese gives the firmest structure; low-fat versions make a softer set. For a tangier or lighter option, swap part of the cream cheese for Greek yogurt or sour cream as some recipes suggest.
- Gelatin / jello substitutes: Strawberry jello provides both flavor and structure; some recipes use unflavored gelatin plus strawberry juice instead. If avoiding pork gelatin, look for gelatin-free or plant-based strawberry gelatin mixes.
Storage and Make Ahead Tips
Strawberry Lasagna can be made up to 2 days before serving. Do not cut or serve until it's been refrigerated at least 3 hours or the gelatin will not have had enough time to set up properly and slices won't cut cleanly.
Can I freeze strawberry lasagna? Yes! Add fresh strawberries on top after thawing so they stay bright and firm.
Audra says
I’ve made this recipe before but I used strawberry pudding instant kind and mixed it with 1 cup of milk and omg so good!!!
Cat says
Can I use frozen strawberries?
Olya Shepard says
Yes, but they must be thawed and thoroughly drained first to prevent a watery, soupy lasagna.
Deeana says
Made this in a small square glass dish. I forgot about water and used milk instead for the strawberry jello. It came out marvelous! Use milk!
Karen says
Made this lasagna two week ago with fresh strawberries, planning on adding freeze dried strawberries to the topping when I make it again this weekend.