Strawberry Lasagna Recipe
If you’re looking for a show-stopping, no-bake dessert that’s creamy, fruity, and downright addictive, this strawberry lasagna is it. Layers of crunchy vanilla wafer crust, fluffy cheesecake filling, and a light, strawberry-infused topping come together in a way that will have everyone coming back for seconds. It’s the perfect make-ahead treat for warm-weather gatherings or when you just want something sweet without turning on the oven.
A sweet memory in every bite
The first time I made this strawberry lasagna, I was hosting a summer barbecue for my family. I wanted something easy yet impressive, and I figured a layered dessert would do the trick. As I assembled each layer, sneaking tastes along the way (for quality control, of course), I knew this was going to be a hit. When I finally served it, my dad—who isn’t even a big dessert person—took one bite and immediately went for another slice. That’s when I knew I had found a keeper. Now, this recipe makes an appearance at every summer party, and there’s never a crumb left.
The magic behind strawberry lasagna
Strawberry lasagna is a variation of layered desserts like chocolate lasagna or banana lush, but with a bright, fruity twist. These no-bake delights have been around for decades, often appearing at potlucks and family gatherings because they’re easy to make and impossible to resist. The combination of a crunchy base, creamy middle, and light, fluffy topping is what makes these desserts so satisfying. While traditional versions use graham crackers or Oreos, this recipe features vanilla wafers, which add a buttery, slightly caramelized flavor that pairs beautifully with the strawberries.
Let’s talk ingredients: why each one matters
Vanilla wafer crust
The vanilla wafers form a buttery, slightly crunchy base that holds everything together. If you’re out of vanilla wafers, graham crackers or golden Oreos will work just as well. Make sure to press the crust down firmly so it doesn’t crumble when slicing.
Cream cheese filling
This layer is the heart of the dessert—smooth, slightly tangy, and perfectly sweet. The powdered sugar dissolves effortlessly, keeping the filling light, while the sour cream enhances the creamy texture. If you want a twist, swap the sour cream for Greek yogurt for a slightly tangier kick.
Strawberry layer
Strawberry gelatin not only adds flavor but also helps stabilize the layer. The addition of heavy cream gives it a light, almost mousse-like texture. Fresh strawberries bring natural sweetness and bursts of juicy goodness in every bite.
Whipped topping
This dessert relies on whipped topping (like Cool Whip) for its airy structure. If you prefer, you can make homemade whipped cream, but be sure to stabilize it with a bit of powdered sugar to prevent deflation.

Essential kitchen tools for stress-free prep
- Food processor – Makes crushing the vanilla wafers a breeze. If you don’t have one, place the cookies in a zip-top bag and crush them with a rolling pin.
- Mixing bowls – You’ll need a few to prepare each layer.
- Hand or stand mixer – Helps achieve a smooth, fluffy cheesecake layer.
- 9×13 baking dish – Deep enough to hold all the layers while allowing easy slicing.
Step-by-step: my foolproof method
Making the crust
Start by crushing the vanilla wafers into fine crumbs. If using a food processor, pulse until you get a sandy texture. Then, drizzle in the melted butter and pulse a few more times until everything is evenly coated. Press the mixture firmly into the bottom of your baking dish, using the back of a spoon or a flat-bottomed glass. Pop it into the fridge while you prepare the next layer.
Whipping up the cheesecake layer
Beat the cream cheese until it’s smooth and fluffy. This is key—if you rush this step, you might end up with a lumpy filling. Gradually mix in the powdered sugar, then fold in the sour cream. Once smooth, gently fold in the whipped topping until fully incorporated. Spread this creamy layer over the chilled crust and smooth it out with an offset spatula.
Preparing the strawberry layer
Dissolve the strawberry gelatin in boiling water, stirring until completely smooth. Add the ice cubes to cool it down quickly—this prevents it from melting the cheesecake layer when assembled. Once cooled, stir in the heavy cream and gently fold in the whipped topping and fresh strawberries. Carefully spread this mixture over the cheesecake layer and smooth it out.
The hardest part: waiting
Cover the dish with plastic wrap and let it chill in the fridge for at least six hours (overnight is even better). This allows the layers to set properly so you get clean slices.
The final touch
Right before serving, spread a generous layer of whipped topping over the top and garnish with fresh strawberries and mint leaves. Slice, serve, and watch it disappear!

Fun variations to try
- Chocolate strawberry twist – Swap the vanilla wafer crust for crushed chocolate cookies and drizzle the top with melted chocolate.
- Berry medley – Replace half of the strawberries with blueberries and raspberries for a mixed berry version.
- Gluten-free version – Use gluten-free cookies for the crust, and check that your gelatin is gluten-free.
- Lemon strawberry delight – Add a tablespoon of lemon zest to the cheesecake layer for a citrusy kick.
Serving and presentation ideas
For a fancy touch, serve each slice with a drizzle of strawberry sauce or a sprinkle of crushed vanilla wafers on top. A few fresh mint leaves make it look extra special. If you’re serving this at a party, try making it in individual cups for a grab-and-go dessert.
What to pair it with?
A light dessert like this pairs beautifully with a crisp, slightly sweet drink. I love serving it with:
- Sparkling rosé – Complements the strawberries perfectly.
- Iced tea with lemon – A refreshing, non-alcoholic option.
- Vanilla latte – For a cozy twist if you’re serving this at brunch.
Storing and making ahead
This dessert keeps well in the fridge for up to three days, covered tightly with plastic wrap. If you want to make it ahead, assemble everything except the final whipped topping layer. Add that just before serving to keep it fresh. Freezing isn’t recommended, as the texture may change.
Scaling the recipe up or down
For a smaller batch, halve the ingredients and use an 8×8 pan. If making for a crowd, double everything and use two 9×13 pans. Just be sure to give it extra time to chill if you make a larger batch.
Troubleshooting: common mistakes and fixes
- Crust too crumbly? Make sure the cookies are finely crushed and press firmly when packing them into the pan.
- Cheesecake layer too soft? Chill it longer or use full-fat cream cheese for better structure.
- Strawberry layer too runny? Make sure the gelatin cools properly before mixing with the other ingredients.
Ready to dig in?
I can’t wait for you to try this strawberry lasagna! It’s one of those desserts that’s easy to make yet feels extra special. Whether you follow the recipe exactly or put your own spin on it, I hope it brings as much joy to your table as it does to mine.

FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.
2. Can I make this dairy-free?
Use dairy-free cream cheese, coconut whipped topping, and a non-dairy alternative for heavy cream.
3. How long does it need to chill?
At least six hours, but overnight is best for perfect slices.
4. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Just stabilize it with powdered sugar to hold its shape.
5. What’s the best way to slice it neatly?
Use a sharp knife and wipe it clean between cuts for picture-perfect slices.

Strawberry Lasagna Recipe
This no-bake strawberry lasagna is creamy, fruity, and irresistible! A perfect make-ahead dessert for any occasion.
- Total Time: 6 hours 20 minutes
- Yield: 12 1x
Ingredients
Cookie Crust
- 11 ounces vanilla wafers
- 8 tablespoons salted butter melted
No Bake Cheesecake Layer
- 8 ounces cream cheese room temperature
- ⅔ cup powdered sugar
- ¼ cup sour cream room temperature
- 8 ounces whipped topping thawed
Strawberry Layer
- 3 ounces strawberry gelatin 1 box
- ¾ cup boiling water
- ¼ cup ice cubes
- ½ cup heavy cream room temperature
- 8 ounces whipped topping thawed
- 1 ½ cups fresh strawberries chopped
Garnish
- 8 ounces whipped topping or whipped cream
- fresh strawberries
- mint
Instructions
Making the crust
Start by crushing the vanilla wafers into fine crumbs. If using a food processor, pulse until you get a sandy texture. Then, drizzle in the melted butter and pulse a few more times until everything is evenly coated. Press the mixture firmly into the bottom of your baking dish, using the back of a spoon or a flat-bottomed glass. Pop it into the fridge while you prepare the next layer.
Whipping up the cheesecake layer
Beat the cream cheese until it’s smooth and fluffy. This is key—if you rush this step, you might end up with a lumpy filling. Gradually mix in the powdered sugar, then fold in the sour cream. Once smooth, gently fold in the whipped topping until fully incorporated. Spread this creamy layer over the chilled crust and smooth it out with an offset spatula.
Preparing the strawberry layer
Dissolve the strawberry gelatin in boiling water, stirring until completely smooth. Add the ice cubes to cool it down quickly—this prevents it from melting the cheesecake layer when assembled. Once cooled, stir in the heavy cream and gently fold in the whipped topping and fresh strawberries. Carefully spread this mixture over the cheesecake layer and smooth it out.
The hardest part: waiting
Cover the dish with plastic wrap and let it chill in the fridge for at least six hours (overnight is even better). This allows the layers to set properly so you get clean slices.
The final touch
Right before serving, spread a generous layer of whipped topping over the top and garnish with fresh strawberries and mint leaves. Slice, serve, and watch it disappear!
Notes
Serving and presentation ideas
For a fancy touch, serve each slice with a drizzle of strawberry sauce or a sprinkle of crushed vanilla wafers on top. A few fresh mint leaves make it look extra special. If you’re serving this at a party, try making it in individual cups for a grab-and-go dessert.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dessert