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This no bake graham cracker strawberry shortcake recipe is by far the best strawberry shortcake recipe you are ever going to need.
Well folks, memorial day weekend is right around the corner so what better time is there to start sharing some summer favorites.
First up has to be this summer classic for an old fashioned ice box style, strawberry shortcake made with graham crackers. I got this one from my Mom’s old recipe box. That recipe box is a treasure trove of good food! You’re definitely gonna want to make this one.
Truth be told I have thumbed over this graham cracker strawberry shortcake recipe dozens of times over the years. I’m not sure why I wasn’t inclined to share this dessert recipe sooner, but here it is.
Drum Roll please…
Ok, a drum roll might be a little dramatic, but I’m so excited to bring this shortcake recipe with you. It’s not only a delicious dessert, it’s quick to prepare and only has 5 ingredients: strawberries, graham crackers, whipping cream, vanilla extract, and powdered sugar.
Oh and don’t forget, a baking dish. I used a 7.5×12 baking dish, but an 8×8 or 9×9 works great too. Now hold onto your hats, the actual process is ridiculously simple.
STEP BY STEP
To start, rinse and hull the strawberries. Take 1/3rd of the strawberries, cut in half and set aside. These are for the top of the shortcake.
Then take the remaining strawberries, slice them into about 1/4ths and in a separate bowl, set them aside.
Next, make the whipped cream. Combine the heavy cream, confectioners sugar and vanilla extract in a mixing bowl. Set the mixer to low speed and whip ingredients together for about 3-4 minutes.
Now begin to the layer the ingredients. Start with a light layer of whipped cream spread over the bottom of the dish, then add the first layer of graham crackers, another layer of whipped cream. Top with the first layer of strawberries (about a 1/3rd of the berries will do) and then repeat the process twice more.
The final layer should be whipped cream. Finish by topping with the halved strawberries, cut side down. Use any pattern you like.
Finally, cover the strawberry shortcake with plastic wrap and refrigerate for at least 4-5 hours (or overnight).
A Few Tips
TIP 1: If strawberries are tart or out of season, you can slice them and store them in a bowl with a few tablespoons of sugar and refrigerate them for a few hours or overnight. Just be sure to drain them a bit before layering.
TIP 2: Chill your bowl and beaters for at least 15 minutes prior to whipping. This helps make for a lighter whipped cream. It also helps the cream whip faster and stay emulsified longer.
TIP 3: Save extra graham crackers to crush and use as a topping on the shortcake once it is ready to be served.
How delicious does this look! Trust me this is not just a pretty picture. This quick and simple, graham cracker strawberry shortcake, is going to become your new favorite no bake recipe for summer! Give it a try and let me know in the comments below how you like it!
If you like no bake desserts you might also like these recipes
Graham Cracker Strawberry Shortcake
- 20 Graham Crackers
- 1 qt Fresh Strawberries
- 3 Cups Heavy Whipping Cream
- 1/4 Cup Confectioners Sugar
- 1 tsp Vanilla Extract
- Hull the strawberries. Cut 2/3rds of the strawberries into 4 slices Halve the remaining strawberries.
- Place whipping cream, confectioners sugar and vanilla extract into a chilled bowl and slowly whip until thickens enough to spread.
- Spread a dollop of whipped cream on the bottom of your baking dish, then place one layer of graham crackers, spread more whipped cream on top of the graham crackers, then layer in 1/3 rd of the sliced strawberries. Repeat this 2 times, ending with a layer of whipped cream.
- Lay the strawberry halves, in any pattern you choose, over the top layer. Cover with Saran Wrap and refrigerate about 5 hours.