strawberry lasagna

This strawberry lasagna has 3 layers of smooth cheesecake, strawberry jello, and cool whip with the addition of chopped fresh strawberries.

Strawberry Lasagna

graham crackers (1 standard box)

butter

oz cream cheese (softened)

sugar

oz Cool Whip (three 8 oz containers)

strawberries (chopped)

oz strawberry jello mix (1 box)

water

To a large food processor add the graham crackers and pulse until a fine crumb. Add the melted butter to the food processor while at low speed.

Once combined, pour the contents into a 9x13 casserole dish and press to form an even layer. Place into the freezer while you assemble the other ingredients to firm up.

In a large bowl, whip the softened cream cheese with the powdered sugar. Fold in one container of cool whip. Spread into an even layer on top of the graham cracker crust and refrigerate for 30 minutes.

In another large bowl dissolve the Jello powder with boiling hot water.  As it begins to cool (bowl should get close to room temperature), add the cold water.* Once cooled on the counter (not in the refrigerator as you do not want the Jello to setup) and slightly thickened (about 5-10 minutes), fold with a container of cool whip. Add 3 cups of chopped strawberries, reserving about a cup for the garnish on top.** Spread into an even layer on top of the cheesecake layer. Return to the refrigerator to cool for another 30-45 minutes.

Add the last container of cool whip on top in an even layer. Garnish with more fresh strawberries. Freeze or refrigerate for a couple hours to setup all layers.

Remove and cut with a knife that has been ran under hot water for clean cuts.

https://embed.mediavine.com/videos/a4tq6yquvn09rqvlpsep

Made 100% from scratch, it features an irresistible strawberry golden Oreo crust, a creamy cheesecake layer, another fresh strawberry cheesecake layer, and a fluffy whipped topping. The result is a fresh and vibrant treat perfect for picnics, potlucks, and parties!

400 g Golden Oreos (crushed

Unsalted butter (melted but not hot)

salt

strawberries

460 g Cream Cheese (full fat (33%+) eg. Philadelphia, use it cold)

g Heavy cream (min 36% fat, use it cold)

60 g Powdered sugar (sifted)

Vanilla extract

230 g Cream Cheese (full fat (33%+) eg. Philadelphia, use it cold)

230 g Heavy cream (min 36% fat, use it cold)

150 g Mascarpone (41% fat, use it cold)

120 g Powdered sugar (sifted)

460 g Heavy cream (min 36% fat, use it cold)

Melt the butter in the microwave on low heat and then let it cool down slightly while you make the crumbs.

Make the strawberry golden Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag with the freezed dried strawberries and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.

Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.

Spread the cookie mixture in your pan neatly and tightly. You can use your fingers for this step, or a flat bottom glass or the back of a spoon.

Refrigerate while preparing the cheesecake layer.

Strawberry flavored Golden Oreo Crust

Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.

Spread the chesecake layer on top of the crust, then refrigerate while preparing the next layer.

Cheesecake layer

Place very cold heavy cream, mascarpone, and cream cheese into a mixing bowl. Add sifted powdered sugar and whip with an electric hand mixer for 2-3 minutes, until fluffy.

Then, slowly start adding the strawberry reduction in 3-4 stages and mix after each addition, but do not over whip at this point.

Spread the strawberry cheesecake layer on top of the previous layer, then refrigerate while preparing the whipped cream topping.

Strawberry cheesecake layer

Place very cold heavy cream and mascarpone into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.

To finish, pipe or spread this whipped cream layer on top of the strawberry layer.

Refrigerate for at least four hours or overnight. For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.

Decorate with fresh strawberries and freezed-dried strawberries.

Enjoy! Any leftovers can be stored refrigerated in an airtight container for 2 days.

Whipped Chantilly Cream

I LOVE that the recipe has real ingredients and even though it is a tiny bit extra work, it is still very easy and the whole family loved it. Thank you

I´ve always wanted to make my family´s favorite strawberry lasagna from scratch but did not know where to start. What a fantastic recipe! I am so happy I found it! It was so delicious, and it was really worth doing without all the additives.

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Strawberry Lasagna

Top 2 strawberry lasagna recipes from across the web

The most viewed strawberry lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Lasagna

Strawberry Lasagna

The most viewed strawberry lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine