Dessert lovers, prepare for a sugar high with No-Bake Strawberry Delight, a rich, berry-studded treat that’ll be the talk of any gathering This oven-free masterpiece is as simple and heavenly as it is versatile, perfect for potlucks, picnics, or family dinner, no baking required. Also known as strawberry yum-yum or strawberry lush, it’s a vintage classic that’s been pleasing plates across the South and Midwest for generations. With six layers of sheer bliss, it delivers a huge punch with little effort, making any party a celebration. I first made it for a BBQ one summer, and it was gobbled up faster than I could say the word “dessert” It’s a treat, yes, but it’s also a memory-creator that will have people begging for seconds.
The trick to this dessert is its vintage charm and plain old genius. It takes you back to innocent summer afternoons as a child, maybe a picnic with grandma’s sweets arranged on a checkered tablecloth. The elements crunchy graham cracker crust, sweet strawberries, creamy cheese, and light whipped cream are a wonderful combination of textures and flavors. I was skeptical at first, thinking it was going to be another dessert, but one taste of its creamy, fruity goodness straightened me out. It’s a little burst of summer on your tongue, no matter what time of the year. It’s what I reach for when I want to impress without sweating in the kitchen.
- Sentimental Value: Evokes memories of family gatherings and days gone by.
- Layered Heaven: Six layers equal a stunning, incredible experience.
- Magic No-Bake: Ideal for hot summer days when you don’t feel like heating up.
This dessert is a testament to the power of simple ingredients coming together to create something extraordinary. It’s perfect for casual weeknights or festive celebrations, always stealing the show with its vibrant colors and flavors. I’ve served it at everything from backyard barbecues to holiday dinners, and it’s always a hit. The ease of preparation has you looking like a dessert genius, even if your everyday baking is microwave in origin. It’s a recipe that puts a smile on each bite and every mouth at the table.
The Six-Layer Symphony
No-Bake Strawberry Delight is a six-layer showstopper as beautiful as it is delicious. It starts with a buttery graham cracker crust, providing a crunchy, sweet foundation that gets the party started. Then a layer of sliced fresh strawberries in a splash of natural sweetness and gorgeous color. Next is a layer of cream cheese richness, a silky, tangy contrast, then a strawberry cream cheese layer flavored with gelatin for that classic pink hue. It’s topped with whipped cream puffed up and strawberries so each spoonful is pure heaven.
They all play into an ideal harmony of textures and flavors. The crunchy crust is balanced out by the decadent fillings, and the strawberries cut through richness with their bright juiciness. The strawberry gelatin layer offers a strong berry taste that holds everything together. I adore watching people’s eyes open wide as they behold those vibrant layers. It’s like serving a masterpiece that not only is a feast for the eyes, but is just as delightful on the palate, and it is so easy to construct
- Crispy Base: Graham crackers provide the perfect textural contrast.
- Berry Vibrancy: Fresh strawberry slices add a juicy, bright taste.
- Creamy Layers: Whipped cream and cream cheese pair for a heavenly texture.
This tiered design isn’t just for show it’s designed to tease your senses with every spoonful. The combination of crunchy, creamy, and berry makes it irrepressible, ideal for any occasion from potlucks to family gatherings. The best part? It comes together without an oven, making it a lifesaver for hot summer days. I’ve made it for countless gatherings, and it never fails to impress. It’s a dessert that feels like a celebration, whether you’re serving it to kids or foodies.
No Bake Strawberry Cheesecake
Equipment
- 1 Electric Mixer For whipping cream cheese and evaporated milk.
- 2 Large Mixing Bowls One for gelatin, one for cream cheese, and one for whipping evaporated milk.
- 1 Whisk For dissolving gelatin smoothly.
- 1 Rubber Spatula For folding mixtures gently to maintain airiness.
- 1 Baking sheet or plate For stabilizing the graham cracker crust during filling and chilling.
Ingredients
Main
- 1 3 ounce package strawberry-flavored gelatin (such as Jell-O®)
- 1 cup boiling water
- 1 8 ounce package cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 5 ounce can cold evaporated milk
- 1 9 inch prepared graham cracker crust
Instructions
- Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
- Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
- Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
- Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
Notes
Essential Ingredients for Success
The elegance of No-Bake Strawberry Delight is in its uncomplicated, high-quality ingredients. Graham crackers form the buttery crust, pulsed with 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt for a contrasting touch. You may use whole crackers or package crumbs for convenience both are acceptable. Melted unsalted butter (8 tablespoons) binds the crumbs together, a firm foundation that supports the creamy layers. I discovered that tightly pressing the crust is the trick to clean slices after a crumbly first try
Thinly sliced fresh strawberries (1 pound) are the star of the show, adding fresh flavor and color. Frozen strawberries can be used if thawed and drained thoroughly to prevent sogginess, but use fresh if possible. Two 8-ounce packages of softened cream cheese make for a rich, tangy filling, and 2 cups heavy cream whipped with 1/4 cup powdered sugar adds light, airy texture. Powdered strawberry gelatin (1/4 cup) gives the pink layer its strong flavor and color, and thus the star of the dessert.
- Graham Crackers: The crumbly foundation that keeps everything in place.
- Fresh Strawberries: Bright, fresh flavor that personifies summer.
- Strawberry Gelatin: Offers luminous color and intense berry flavor.
These come together to create a dessert that’s greater than the sum of its pieces. The graham crackers are still tender but still crispy, and strawberries and gelatin add a burst of fruitiness. The cream cheese and whipped cream keep it rich without weighing you down, perfect for any occasion. I love how something so ordinary can create something so spectacular. It’s a reminder that great desserts don’t need to be complicated, but simply well done.
Strawberry Shortcake Punch Bowl Cake
Equipment
- 1 Punch Bowl
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Spatula (for spreading)
- 1 Plastic Wrap (for chilling)
Ingredients
Main
- 2 cups milk
- 1 3 ounce package instant sugar-free vanilla pudding mix
- 2 angel food cakes sliced in half horizontally
- 3 10 ounce packages frozen sliced strawberries (such as Dole®), thawed
- 1 16 ounce package frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
- Place 1 angel food cake slice in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake.
- Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Notes
Creating the Perfect Crust
This dessert starts with a simple buttery graham cracker crust. Use 12 full-size graham crackers or 1 1/2 cups store-bought crumbs and combine with 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Pulse in a food processor until fine, or mix if using crumbs, and combine with 8 tablespoons unsalted butter melted. It should be like damp sand, and you can press it into an 8×8-inch pan. I like to use a measuring cup to make it so level and neat.
Pressing the crust down firmly is very important for a solid base that cuts neatly. Press it into corners and edges for an even layer, laying the groundwork for the creamy, fruity layers. I once did this step quickly and had a crumbly disaster lesson learned Be patient to get it just right, and you’ll have a flawless foundation. Refrigerate the crust for a few minutes to set before adding the next layer.
- Firm Pressing: Gives a firm crust that slices well.
- Butter Balance: Dances over crumbs for a deep, uniform bottom.
- Quick Option: Pre-made crumbs are fast without sacrificing flavor.
Once pressed, the crust is now ready for the first layer of strawberries, which starts the bright look and taste of the dessert. With a few minutes in the refrigerator, the firming up toughens it so it can be spread evenly with the creamy layers. This simple step is the foundation of something amazing, and it’s so satisfying to build. I feel like an expert every time I press that crust, knowing it’s the base for a dessert that’ll wow the crowds. It’s amazing how a handful of ingredients can become such delicious foundation.
Best Strawberry Cake from Scratch
Equipment
- 1 Electric Mixer Stand mixer or high-powered hand mixer recommended for creaming.
- 2 9-inch Round Cake Pans Ensure they are well-greased and floured for easy release.
- 2 Large Mixing Bowls One for wet ingredients, one for dry, and a main bowl for combining.
- 1 Fine-mesh sieve or sifter Essential for sifting cake flour and baking powder.
- 1 Wire Cooling Rack For proper air circulation to cool cakes completely.
Ingredients
Main
- 2 cups white sugar
- 1 cup butter softened
- 1 3 ounce package strawberry flavored Jell-O®
- 4 large eggs at room temperature
- 2 ¾ cups sifted cake flour
- 2 ½ teaspoons baking powder
- 1 cup whole milk room temperature
- ½ cup strawberry puree
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Dotdash Meredith Food Studios
- Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk. Dotdash Meredith Food Studios
- Blend in strawberry puree and vanilla. Dotdash Meredith Food Studios
- Divide batter evenly between the prepared pans. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Preparing the Creamy Fillings
The creamy fillings are the heart of No-Bake Strawberry Delight, starting off with a thin cream cheese mixture. Combine two softened packages of 8-ounce cream cheese, 1/2 cup powdered sugar, 2 teaspoons vanilla, and 1/4 teaspoon kosher salt. Beat on medium for 3 minutes until light and fluffy for a smooth, mousse-type texture. That’s the key to cutting the sweetness of the other layers. I love that the tangy cream cheese makes every bite irresistible.
Next, whip 2 cups of cold heavy cream with 1/4 cup of powdered sugar until stiff peaks form, 2-5 minutes. Fold half of this whipped cream into the cream cheese mixture for a light creamy filling. Fold 1/4 cup of powdered strawberry gelatin into the other half of the cream cheese mixture until bright and streak-free for the pink layer. This creates the signature strawberry taste that provides the dessert’s pop. It’s so much fun to see that layer of pink come together
- Softened Cream Cheese: Room temperature is what keeps lumps at bay and makes it smooth.
- Whipped Cream: Adds the light airy texture to the dense cream cheese.
- Strawberry Gelatin: Adds the red layer with its intense flavor and red hue.
These creamy layers are what make this dessert so memorable. The simple cream cheese layer is dense but light, and the strawberry layer is the pizzazz of berry yum They need a little TLC to spread evenly, but it’s a labor of love for the stunning effect. I feel like an artist layering these fillings, knowing they’ll impress all who get to taste it. It’s a simple process that creates sheer decadence, perfect for any meal from daily dinners to party gatherings.
Light Strawberry Layer Cake
Equipment
- 1 Electric Mixer Stand or hand-held for efficient beating of batter, filling, and frosting.
- 3 9-inch Round Cake Pans Essential for baking the individual cake layers.
- 2 Large Mixing Bowls For preparing cake batter, filling, and whipped cream frosting.
- 1 Wire Rack For cooling the cake layers completely before assembly.
- 1 Offset Spatula Ideal for spreading fillings and frosting smoothly and evenly.
Ingredients
Main
- 1 15.25 ounce package white cake mix (such as Pillsbury Moist Supreme Classic White Cake Mix)
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- 1 3 ounce package strawberry-flavored gelatin (such as Jell-O), divided
- 4 teaspoons strawberry extract divided
- 2 cups fresh strawberries
- 1 8 ounce package cream cheese, softened
- ½ cup confectioners’ sugar or more to taste
- 1 pint heavy cream
- ½ cup confectioners’ sugar or more to taste
- 2 teaspoons clear vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour ⅓ batter into 1 prepared pan. Stir ½ strawberry gelatin and 2 teaspoons strawberry extract into remaining batter; divide between remaining 2 prepared pans.
- Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; cool completely.
- Set aside 9 to 12 whole strawberries for decoration; chop remaining strawberries and pat dry with a paper towel.
- Beat cream cheese with remaining ½ strawberry gelatin; add remaining 2 teaspoons strawberry extract and ½ cup confectioners’ sugar and beat until filling is smooth. Fold in chopped strawberries.
- Place 1 pink layer on a cake plate; cover with ½ strawberry filling. Top with 1 plain cake layer; cover with remaining ½ strawberry filling. Position remaining pink layer on top.
- Beat cream, ½ cup confectioners’ sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread frosting over top and sides of cake. Place a piece of parchment paper on top; run spatula over the paper to smooth the top. Peel off the paper.
- Pipe 9 to 12 frosting swirls around cake rim; place whole strawberries on top.
Notes
Assembling the Layered Masterpiece
Constructing No-Bake Strawberry Delight is where the magic happens. Start by spreading sliced strawberries over chilled graham cracker crust for a rainbow splash of flavor and color. Cover half of the plain cream cheese-whipped cream mixture over the strawberries, covering it thinly with an offset spatula. Add on the strawberry-flavored cream cheese layer, spreading with care to preserve those separate layers. Top it all off with the reserved whipped cream, making a light, fluffy cloud-like topping.
Each layer builds upon the last, creating a stunning visual and taste profile. Spread with care to preserve the layers so each slice is as pretty as it is tasty. I enjoy the process of watching the dessert form it’s almost like constructing a tasty masterpiece. Chill for a minimum of 1 hour, or overnight, to allow the flavors to combine and the layers to firm. The chilling time is the secret to those perfect slices that wow.
- Smooth Layers: Employ an offset spatula for even, precise layers.
- Chill Time: A minimum of 1 hour provides a stiff, sliceable dessert.
- Strawberry Positioning: Place slices evenly to create a rainbow effect.
After refrigerating, garnish with extra sliced strawberries as a finishing point that screams summer. Cutting into neat squares reveals those beautiful layers, so each serving is a show-stopper. Serve chilled, and your company’s eyes will brighten with each mouthful. This dessert is so simple to prepare but tastes like a gourmet sensation. It’s my new favorite way to top off any meal with a wow, from Sunday dinner to special occasions.
Strawberry Shortcake
Equipment
- 1 8-inch Cake Pan Essential for baking the shortcake.
- 1 Pastry Blender Or two knives, for cutting in butter effectively.
- 1 Medium Mixing Bowl For preparing the shortcake batter.
- 1 Electric Mixer For whipping the heavy cream to desired consistency.
- 1 Colander For draining macerated strawberries and reserving juice.
Ingredients
Main
- 6 cups fresh strawberries
- ⅓ cup white sugar
- 2 ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter cold unsalted butter cut into ½-inch pieces
- 1 large egg lightly beaten
- ¾ cup half-and-half
- 2 teaspoons vanilla extract divided
- 1 ½ cups whipped heavy cream
- ¼ cup powdered sugar
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.
- Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside. Dotdash Meredith Food Studios
- Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix. Dotdash Meredith Food Studios
- Spoon batter evenly into prepared cake pan. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface. Dotdash Meredith Food Studios
- Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside. Dotdash Meredith Food Studios
- Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake. Dotdash Meredith Food Studios
- Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
Creative Twists to Make It Yours
The classic recipe is just fine, but you can add your own twist to make it yours. Substitute an 8-ounce tub of Cool Whip as the topping in place of homemade whipped cream to save time but still enjoy creaminess. Add blueberries and raspberries for a Berry Medley Delight, perfect for a patriotic taste I did this for a Fourth of July party, and it was a hit You can also use peach or mango for a different taste profile. The choice is endless
Go crazy with the crust try using crushed Nilla wafers for a sweet base or Oreos for a chocolate taste. Mix in 4 ounces of softened cream cheese into the whipped topping for extra richness, or spoon on some chocolate pudding for a Chocolate Strawberry Heaven. Introduce a zingy punch by adding lemon zest into the cream cheese for a Lemon Berry Bliss. These options enable you to make the dessert your way or for whatever occasion.
- Cool Whip Short-Cut: Quick and easy without losing creamy texture.
- Berry Combination: Raspberries and blueberries add color and flavor.
- Crust Options: Nilla wafers or Oreos for a fun twist.
Deck out the presentation with pretty strawberry patterns, like roses or fans, for a stunning presentation. If you lack strawberry gelatin, grind 3 tablespoons of freeze-dried strawberries for a great alternative. These adaptations transform the dessert into your own personal treat, perfect for any event. I love experimenting with these suggestions, knowing they’ll wow every time. It’s a dessert that cries out for creativity and always rewards handsomely.
Strawberry Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Medium Saucepan
- 1 Whisk
- 1 Blender
- 1 Fine-Mesh Strainer
Ingredients
Main
- 3 cups half-and-half
- 2 cups plus 2 tablespoons sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 9 large egg yolks
- 3 cups heavy cream
- 1 pound strawberries hulled, plus extra for serving
Instructions
- Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it’s hot but not simmering or boiling.
- In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
- Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
- Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it’s thick enough to coat the spoon, 2 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
- Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
- Now pour this mixture into your ice cream maker and freeze it according to the manufacturer’s directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
Notes
Pro Tips for a Perfect Dessert
To make sure your Strawberry Delight is just right, some pro tips are all you need. Soften the cream cheese to room temperature always 2-3 hours for a smooth, lump-free filling. Beat for 3 minutes for lightness and a whipped-up consistency that actually whips up wonderfully with whipped cream. I once rushed and had a lumpy filling never again Patience here ensures a creamy, dreamy result that just melts in your mouth. Be patient to get it right.
If strawberries are employed, take the freshest, but frozen, thaw and dry with a paper towel so that it is not a soggy dessert. Dry fresh strawberries on a paper towel to remove excess juice. Chill the dessert 4-6 hours or overnight for spot-on layers and flavors. Make it a day in advance, cover and chill to save time. This dessert gets better with time, so it’s a stressless wonder.
- Soft Cream Cheese: Room temperature prevents lumps and ensures smoothness.
- Dry Strawberries: Prevents additional moisture for a thick dessert.
- Long Chill Time: 4-6 hours or overnight for best setting.
For storage, refrigerate leftovers in a covered dish for up to 4 days, best eaten within 2-3 days for optimal texture. Freeze up to 3 months, excluding the fresh strawberry topping over the crust for prevention of sogginess add those as a garnish upon thawing. Wrap well in foil and plastic, and then thaw in the refrigerator overnight. These tips ensure your dessert will always be a hit, fresh or in the fridge for later. It’s as easy as it is scrumptious, perfect for any gathering.
Best Chocolate Cream Cheese Pound Cake
Equipment
- 1 Fluted Tube Pan (Bundt Pan)
- 1 Electric Mixer (Stand or Hand-held)
- 3 Mixing Bowls (Large, Medium, Small)
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- cooking spray
- 1 cup unsweetened dark cocoa powder
- ½ cup hot coffee
- ½ cup whole milk warmed
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 3 cups white sugar
- 1 ½ cups butter softened
- 1 8 ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 2 large egg yolks at room temperature
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with cooking spray.
- Mix cocoa powder and hot coffee together in a bowl until cocoa is fully dissolved. Whisk in milk to thin and cool mixture.
- Stir flour, salt, and baking powder together in a bowl.
- Cream sugar, butter, and cream cheese in a bowl with an electric mixer until white and fluffy (like frosting), about 5 minutes. Mix in vanilla. Add eggs and egg yolks, one at a time, mixing completely after each addition. Mix in 1/2 of the flour mixture until incorporated. Stir in cocoa-milk mixture, then mix in remaining flour mixture until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.
Notes
Why Strawberry Delight Will Always Be Supreme
No-Bake Strawberry Delight is more than a dessert she is a cultural gem that sparkles at any social gathering. Its versatility has it perfect for summer potlucks, barbecues, Mother’s Day, graduation, or holiday meals. In contrast to its rival, Strawberry Pretzel Salad, that contains a salty pretzel crust, this dessert contains a sweet graham cracker crust and the additional strawberry cream cheese layer. I love presenting it to family gatherings, reminiscent of childhood treats. It’s a light alternative to richer sweets, therefore a year-round favorite.
Ease and make-ahead status are the reasons it is legendary. Prepare it a day in advance, and the flavors become stronger as it chills in the fridge so you can go to the party. I prepared it for a friend’s baby shower, and the rainbow-colored layers were discussed before they even sliced into it. Its versatility to cater to any event, from casual to formal, is unmatched. It’s a dessert that’s like a cozy hug, bringing everyone together at the table.
- Trick-or-Treat Versatility: Ideal for potlucks, holidays, or weeknight indulgences.
- Overnight Magic: Is better after sitting overnight, lessening event-day stress.
- Special Layers: Differentiates it from Strawberry Pretzel Salad with its sweet crust.
Outrageously Buttery Crumb Cake
Equipment
- 1 Jellyroll Pan 12×18-inch size for optimal cake thickness.
- 1 Electric Mixer Stand or hand-held for efficient batter mixing.
- 2 Large Mixing Bowls One for cake batter, one for crumb topping.
- 1 Rubber Spatula/Scraper For ensuring all batter is transferred.
- 1 Pastry Blender (Optional) Helps achieve consistent crumbs with cold butter.
Ingredients
Main
- 1 15.25 ounce package yellow cake mix
- ⅔ cup water
- 3 large eggs
- ½ cup butter softened
- 1 ⅓ cups packed brown sugar
- 1 tablespoon ground cinnamon or to taste
- 1 tablespoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 ½ cups cold butter cubed
- 1 tablespoon confectioners’ sugar for dusting Optional
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12×18-inch jellyroll pan.
- Beat yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan. Dotdash Meredith Food Studios
- Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes. Dotdash Meredith Food Studios
- Meanwhile, make the crumb topping: Mix brown sugar, cinnamon, vanilla extract, and flour together in a large bowl. Rub in 1 ½ cups butter until the mixture forms medium crumbs. Dotdash Meredith Food Studios
- Remove cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping. Dotdash Meredith Food Studios
- Return cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and cake is cooked all the way through.
- Remove cake from the oven, and sprinkle with remaining crumb topping. Let cake cool to room temperature, and sprinkle with confectioners’ sugar. Dotdash Meredith Food Studios
Notes
This dessert is a screaming proclamation of tastiness, a witness to the magic of no-bake magic. Its cultural significance as a Southern and Midwestern staple makes it appealing, bringing back memories of holiday and dinner parties. You’ll use it to impress the kids or the foodies, with its layers of color and richness of fruits. I love how it transforms even the most basic ingredients into something special, making the event extraordinary. Experiment with the flavors, discover the secrets, and allow your kitchen genius to shine brighter than ever
