Ingredients
Scale
For the crust/layer base:
- 1 (9 oz) box ladyfingers (or 1½ cups graham cracker crumbs + 3 tbsp melted butter, pressed into pan)
For the cream cheese filling:
- 8 oz (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
For the strawberry layer:
- 2½–3 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Optional garnish:
- Extra whole strawberries
- Mint leaves
- Drizzle of melted white chocolate
Instructions
- Prep pan: Line a 9×9″ square dish or trifle bowl with parchment paper (for easy removal).
- Prep strawberries: Toss sliced strawberries with sugar and lemon juice. Let sit 10 minutes to release juices. Drain excess liquid if very juicy.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped topping until no streaks remain.
- Assemble layers:
- Option A (Ladyfingers): Line bottom of dish with ladyfingers (trim to fit).
- Option B (Graham Crust): Press crumb mixture into bottom; chill 15 min.
- Spread half the cream cheese filling evenly over base.
- Arrange half the strawberries over filling.
- Repeat layers once more.
- Chill: Cover and refrigerate at least 4–6 hours, preferably overnight, until firm and sliceable.
- Serve: Garnish with whole strawberries and mint. Slice with a warm knife for clean edges.
💡 Pro Tips:
– Use ripe but firm strawberries to avoid excess moisture.
– For gluten-free: Use GF ladyfingers or cookie crumbs.
– Make it dairy-free: Use dairy-free cream cheese and whipped topping.
Prep Time & Nutrition (per serving, serves 9):
Prep Time: 20 min (+ chilling) | Total Time: 4 hr 20 min
Servings: 9 | Calories: 210 | Net Carbs: 18g | Fats: 14g | Protein: 4g
Servings: 9 | Calories: 210 | Net Carbs: 18g | Fats: 14g | Protein: 4g