Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
- 1 tsp fresh lemon juice (optional)
- 2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Pinch fine sea salt
- 14.4 oz graham crackers (3 sleeves)
- Optional garnish: extra strawberries, a few mint leaves, 1 tbsp strawberry jam thinned with 1 tsp water
Do This
- 1. Toss strawberry slices with granulated sugar and lemon; rest 15–20 minutes. Drain well and reserve 2–3 tbsp juices.
- 2. Whip cream, powdered sugar, vanilla, and salt to medium-stiff peaks.
- 3. Line a 9×13-inch pan with parchment (overhang for easy lifting).
- 4. Layer 1: Fit graham crackers to cover pan; lightly brush tops with reserved strawberry juices. Spread 1/3 of whipped cream, then 1/3 of drained berries.
- 5. Repeat two more times: crackers, light brush of juice, cream, berries.
- 6. Finish with remaining cream. Garnish with fresh berries and mint; optional jam drizzle.
- 7. Cover and chill 6–12 hours at 37–40°F (3–4°C) until sliceable. Cut with a warm knife.
Why You’ll Love This Recipe
- Dreamy layers: crisp grahams transform into tender, cake-like strata.
- Lightly sweet whipped cream keeps it airy, not heavy.
- No oven required—perfect make-ahead dessert for gatherings.
- Fresh, juicy strawberries in every bite.
Grocery List
- Produce: 2 lb strawberries, small bunch fresh mint (optional), 1 lemon (optional)
- Dairy: 2 cups heavy whipping cream
- Pantry: 14.4 oz graham crackers (3 sleeves), granulated sugar, powdered sugar, vanilla extract, fine sea salt, strawberry jam (optional)
Full Ingredients
Macerated Strawberries
- 2 lb (about 900 g) fresh strawberries, hulled and sliced 1/4-inch thick
- 3 tbsp (36 g) granulated sugar
- 1 tsp fresh lemon juice (optional, brightens flavor)
Lightly Sweet Whipped Cream
- 2 cups (480 ml) cold heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- Optional for extra stability: 2 tbsp cold mascarpone or full-fat Greek yogurt
Assembly & Garnish
- 14.4 oz box graham crackers (3 sleeves; about 45–48 cracker rectangles)
- 6–8 whole or halved strawberries for the top
- Small handful fresh mint leaves (optional)
- 1 tbsp strawberry jam thinned with 1 tsp water (optional glossy drizzle)
Step-by-Step Instructions
Step 1: Prep the pan and chill your tools
Line a 9×13-inch baking dish with parchment, leaving a 1–2 inch overhang on the long sides to lift the cake out later. Put your metal mixing bowl and whisk or beaters in the fridge for 10 minutes so the cream whips quickly and stays stable.
Step 2: Macerate the strawberries
In a large bowl, toss the sliced strawberries with granulated sugar and lemon juice (if using). Let stand 15–20 minutes, stirring once or twice, until juices collect in the bottom of the bowl. Drain the berries well in a colander set over a bowl; reserve 2–3 tablespoons of the juices. Pat the berries very lightly with a paper towel to remove excess moisture so the layers don’t get soggy.
Step 3: Whip the lightly sweet cream
In the chilled bowl, combine heavy cream, powdered sugar, vanilla, and salt (plus mascarpone or Greek yogurt if using). Whip on medium-high speed until medium-stiff peaks form—creamy, fluffy, and just holding their shape without turning grainy. Do not overwhip.
Step 4: Build the first layer
Arrange graham crackers in a snug single layer on the bottom of the pan, breaking pieces as needed to fully cover (about 15–16 crackers, depending on brand and orientation). Using a pastry brush or spoon, lightly brush the tops of the crackers with a little reserved strawberry juice—just a whisper to help them soften. Spread about one-third of the whipped cream (roughly 1 1/3 cups) over the crackers. Scatter one-third of the drained strawberries evenly on top and gently press them into the cream.
Step 5: Repeat the layers
Add another snug layer of crackers, a light brush of juice, one-third of the cream, and one-third of the strawberries. Repeat once more so you have three complete layers of crackers, cream, and berries.
Step 6: Finish and garnish
Top with the remaining whipped cream, spreading to the edges and swirling the surface for soft peaks. Garnish with halved or sliced strawberries and a few mint leaves. For a glossy finish, drizzle the thinned strawberry jam in a delicate crosshatch.
Step 7: Chill until sliceable, then serve
Cover the pan tightly and refrigerate 6–12 hours at 37–40°F (3–4°C), or overnight, until the crackers soften and the cake is set and sliceable. For the cleanest slices, place in the freezer for 15–20 minutes before cutting. Lift out using the parchment, slice with a sharp warm knife (wipe between cuts), and serve.
Pro Tips
- Keep everything cold: chilled bowl and cream whip faster and hold peaks longer.
- Drain berries thoroughly; excess liquid can make the cake weep. Brush crackers lightly—do not soak.
- Spread cream right to the edges to seal layers and prevent dry corners.
- For ultra-neat slices, freeze briefly before cutting and use a warm, dry knife.
- If transporting, assemble in a deeper dish and add garnish just before serving.
Variations
- Lemon-Mint: Add 1 tsp finely grated lemon zest to the cream and layer in a few torn mint leaves.
- Chocolate Strawberry: Sprinkle 2–3 tbsp finely grated dark chocolate between layers and on top.
- Mixed Berry: Replace 1/3 of the strawberries with raspberries or blueberries for extra color and tartness.
Storage & Make-Ahead
Refrigerate, covered, for up to 3 days. The cake slices best after at least 6 hours but reaches peak texture at 12–24 hours. For longer storage, freeze well-wrapped for up to 1 month; thaw overnight in the refrigerator. Note: freezing may slightly soften the berry texture but the cake will still be delicious.
Nutrition (per serving)
Approximate per serving (1/12 of recipe): 330 calories; 19 g fat; 41 g carbohydrates; 3 g protein; 22 g sugars; 2 g fiber; 180 mg sodium. Values are estimates and will vary by brand and portion size.
