Strawberry Delight
Our strawberry delight is a creamy, layered dessert made with fresh strawberries, whipped topping, and a sweet walnut crust.
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Best Strawberry Layered Dessert
Strawberry delight is one of those layered desserts that never sticks around long at our house.
It’s a dessert recipe that my grandmother gave me. She used to swap the strawberry layer with chocolate pudding and add an extra whipped topping layer. That is actually our chocolate lasagna recipe, and it’s amazing!
John loves the strawberry version, and says it reminds him of those classic recipes that you’d see in old cookbooks. Honestly, it probably is from an old cookbook.
It’s great as a Valentine’s Day dessert, but I like to make it whenever strawberries are in season. Especially when they’re on sale and actually taste like strawberries.
This dessert is great for summer BBQs, family reunions, or church potlucks. It’s not fussy, but you do need to chill it between layers. Don’t rush it. Ask me how I know, or take a close look at the pictures and that pretty pink bottom layer that should be golden brown.
How to Make Our Easy Strawberry Delight
Before You Start: Prep the Gelatin
Before anything else, make the gelatin so it has time to cool. You don’t want it hot when it hits the cream cheese layer.
- In a bowl, stir the strawberry gelatin with 2 cups boiling water. Stir until it’s totally dissolved.
- Set it aside, and let it cool to room temperature. Don’t put it in the fridge or it might start to set.
Make the Crust
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.
- In a large bowl, combine the flour, softened butter, powdered sugar, and finely chopped walnuts.
- Use a hand mixer on low until the dough comes together. It’ll be soft, like Play-Doh.
- Press the dough evenly into the bottom of the pan. I use my hands for this because it’s easier than a spoon.
- Bake for 20–25 minutes, or until the edges just start to brown.
- Let the crust cool completely before adding the next layer. Don’t skip this part or you’ll end up with a melted mess.
Cream Cheese Layer
- In another large mixing bowl, beat the cream cheese until it’s smooth and lump-free. Use a hand mixer on medium speed.
- Add the powdered sugar and thawed whipped topping. Mix until creamy and fluffy.
- Spread the cream cheese mixture evenly over the cooled crust. Use a flexible spatula to get all the way to the edges.
- Chill for 30 minutes to an hour so it firms up a bit. If you skip this, the gelatin may seep underneath. (It’s not the end of the world, but it’ll tint your crust pink.)
Strawberry Layer
- Slice or dice your strawberries, whatever’s easier. Just keep the pieces bite-sized.
- Scatter them in an even layer over the cream cheese mixture.
- Once the gelatin has cooled but hasn’t set, carefully pour it over the strawberries. Use a spoon if needed to avoid disturbing the lower layers.
- Chill for 2–4 hours, uncovered, until completely set.
Helpful Tips
- Crust spreading: Use your fingers and press gently into the corners of the dish. You don’t need a thick layer.
- Chill time: Let each layer cool or chill before moving to the next. This helps to keep it pretty and cleanly layered. There’s always a chance that the gelatin may seep through, but giving the layers a chance to chill helps.
- Strawberries: Fresh is best. If they’re extra ripe, pat them with a paper towel so the gelatin sets properly.
- Use a food processor: If you have a food processor, use it to chop the walnuts, then add the remaining crust ingredients. Pulse until a soft dough forms.
Substitutions and Additions
- No walnuts? Try pecans or almonds. If you leave them out entirely, the dough may not have the right consistency to spread across the dish.
- Graham cracker crust: You can do a no-bake version with crushed graham crackers, melted butter, and sugar, but it may not hold up as well with the thick cream cheese layer. You’ll need to refrigerate it until it’s very firm.
- Strawberry pie filling: It’s not the same, but if you want to skip the gelatin layer, you could use canned strawberry pie filling over the cream cheese layer. Just know it’ll be sweeter and softer.
What can I use in place of strawberry gelatin?
You’ve got a few options:
- Homemade strawberry topping: Blend 1 cup of strawberries into a purée. In a saucepan, combine the purée with 1–2 tablespoons of cornstarch (mixed with a little water) and 2–3 tablespoons of sugar. Cook over medium heat for 3–5 minutes until thickened. Let it cool completely, then stir in another 6-7 cups of sliced strawberries before layering.
- Strawberry pie filling: Use 1–2 cans in place of the gelatin and fresh strawberries.
- Reduced gelatin: Use a 3 ounce strawberry gelatin packet with only ½ cup of water for a firmer, less runny topping.
Can I use frozen strawberries?
No, frozen strawberries won’t work well in this recipe. They release too much liquid as they thaw, which can make the dessert watery and prevent the gelatin from setting properly. Stick with fresh strawberries for the best texture and flavor.
How to Store Strawberry Delight
Store any leftovers covered in the fridge. You can keep it right in the baking dish. Make sure to cover it tightly with plastic wrap or foil. It’ll stay fresh for about 3 to 4 days.
If you’re making it ahead, wait to add any garnishes (like extra whipped topping or strawberries) until right before serving. The crust softens over time, but the flavor holds up well.
Freezing isn’t recommended. The texture of the cream cheese layer and gelatin can get a little weird once thawed.
More Dessert Recipes
- Strawberry Blueberry Cheesecake Parfaits
- Strawberry Champagne Cupcakes
- Strawberry Cake Mix Cookies
- Strawberry Ice Cream
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Ingredients
Crust:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup finely chopped walnuts
- ⅛ cup powdered sugar
Cream Cheese Layer:
- 8 ounce block-style cream cheese, softened
- 8 ounce whipped topping, like Cool Whip, thawed
- 1 cup powdered sugar
Strawberry Layer:
- 6 ounces strawberry gelatin, 1 standard U.S. box
- 2 cups boiling water
- 1 pound fresh strawberries, diced or sliced
Optional Toppings:
- Extra whipped topping
- Chopped walnuts
- Sliced strawberries
Instructions
- Make the gelatin: Combine the gelatin and boiling water in a bowl. Stir until dissolved, and let cool to room temperature.6 ounces strawberry gelatin2 cups boiling water
- Bake the crust: Preheat the oven to 350°F. Spray a 9×13-inch dish with nonstick spray. Mix the flour, butter, walnuts, and powdered sugar in a bowl (or food processor) until a soft dough forms. Press into the pan, and bake for 20–25 minutes. Cool completely.1½ cups all-purpose flour½ cup unsalted butter¾ cup finely chopped walnuts⅛ cup powdered sugar
- Prepare cream cheese layer: Beat the cream cheese until smooth. Add the whipped topping and powdered sugar; mix until creamy. Spread the mixture over cooled crust, and chill for 30–60 minutes.8 ounce block-style cream cheese8 ounce whipped topping1 cup powdered sugar
- Assemble strawberry layer: Arrange the strawberries evenly over cream cheese layer. Pour the cooled gelatin over top. Chill for 2–4 hours, or until set.1 pound fresh strawberries
- Serve: Slice and serve with whipped topping, extra strawberries, and walnuts if desired.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
