No Bake Strawberry Dessert

About this Recipe

This is a no-bake treat that is sure to be a favorite, and it can be made dairy free and gluten free if you like depending on the ingredients you use. For the dairy-free option use coconut milk instead of heavy cream like we show in the recipe below, and for gluten free use gluten free graham style crackers. Depending on the ingredients you use, this can be one of the healthiest dessert recipes you make. Have more strawberries than you know what to do with? This no-bake treat is just one of the ways to use fresh strawberries, but you if you still find yourself with more than you can use, freeze them, it's a great way to avoid waste, and you'll have strawberries to enjoy later.

Grandmother's Tips on No Bake Strawberry Dessert:

1. We made this version with coconut whipped cream. It is not quite as fluffy as with dairy whipped cream.

2. Be sure to buy canned coconut milk, not coconut water. It is the cream you will be using from the canned coconut milk. Different brands have different amounts of cream and texture to them. It will take 2-4 cans to get enough cream to make 2 cups of coconut cream. Refrigerate the coconut milk before you open the can and the cream will separate from the coconut water so you can scoop it out.

3. To freeze fresh strawberries, you'll want to wash them and let them drain for a few minutes in a colander. Slice the green tops off the fresh strawberries and hull them so you can preserve as much of the fruit as possible. Leave the smaller strawberries whole and cut the larger fresh strawberries in half or into quarters. Then spread the clean, fresh strawberries into a single layer onto a plate or parchment lined baking sheet. Place the fresh strawberries in the freezer, uncovered, for about two hours. This simple step will keep the fresh strawberries from freezing together into one clump. Once the strawberries are frozen transfer them into freezer bags or containers. Label and date the containers or bags. Strawberries can be stored in the freezer for up to six months, after that their quality starts to fade.


Ingredients

(Print)

Makes: 1 - 9x9 cake

Serves: 18

2 cups heavy cream to make Homemade Whipped Cream Recipe

-OR you can substitute 3 cans coconut milk, to make Vegan Coconut Whipped Cream

1/2 cup confectioners' sugar - we used an organic brand)

1 teaspoon pure vanilla extract

1 pound fresh strawberries, sliced (Reserve 12 to cut into halves to garnish the top of the dessert)

1 1/2 packs graham crackers - we used S’moreables Gluten Free Graham style crackers from Kinnikinnick Foods

Directions

1. Have ready a 9x9 cake pan.

2. Prepare the fresh strawberries by washing them in cold water. Cut the stems off as you remove from the water. Place the berries in a colander lined with a paper towel and set aside.

3. Make the whipped cream:

I As we used coconut cream it took 3 cans to get 2 cups worth. When you use canned coconut milk, choose a good brand that says coconut milk (not water) and refrigerate the cans. This will force the thick coconut cream to the top and make it cold for whipping. Open the cans, spoon out the cream and put into a bowl. You will not be using the coconut water in this recipe so just pour into a jar with a lid, refrigerate and use in a smoothie or a recipe calling for coconut water.

4. Pre-chill your bowl and beater in the freezer for 15 minutes as you would for making any whipped cream.

5. When chilled pour the coconut cream into the bowl along with the icing sugar and vanilla.

6. Whip the cream until it forms stiff peaks. The whipping cream will have a different texture than made from dairy whipped cream. It does not get as fluffy but if you cannot eat dairy and you love the taste of coconut, you are going to really enjoy this whipped cream!

7. Meanwhile slice the strawberries.

8. When the whipped cream is ready, spoon a layer onto the bottom of the 9x9 dish.

9. Put a layer of graham crackers.

10. Put another thin layer of whipped cream onto the graham crackers.

11. Put a layer of sliced strawberries next.

12. Next a second layer of graham crackers, followed by a thin layer of whipped cream.

13 Next is a third layer of graham crackers on the whipped cream layer which is topped by another thin layer of whipped cream.

14. Put the remaining strawberries on the next layer.

15. Dollop the remaining whipped cream on top the strawberry layer.

16. Place the final layer of halved strawberries on the top in a nice pattern.

17. Wipe the edges of the plate with a clean paper towel to clean up any messy bits of cream.

18. Cover the dessert with saran wrap and place into the refrigerator.

19. Let sit at least 4 hours before cutting and serving. This will give time for the cream to infuse into the graham cracker and for the flavors to penetrate through the dessert plus give it the texture you want when you cut into it.

20. Cut into pieces and serve.

ENJOY!

Return to this No Bake Strawberry Dessert recipe or check out more recipes at Grandmother's Kitchen

When it comes to using fresh strawberries in your no-bake treats and dessert recipes, it's always best to use organic if you can. Strawberries are number one on EWG's Dirty Dozen Shoppers Guide to Pesticides in Produce.(1) One strawberry sample contained 22 pesticide residues. One-third of all of the conventional strawberry samples contained 10 or more pesticides. After buying fresh strawberries, you want to store them properly. The best way to store fresh strawberries depends on when you are planning to use them. Fresh strawberries are soft and delicate, so you want to treat them with care.

When storing fresh strawberries, you want to wash them as you go. Wash fresh strawberries only before you eat them. This is because fresh strawberries are like little sponges, so once they are wet, they will soak up any moisture, which makes them get mushy and spoil much faster. Also, wet fresh strawberries are more likely to get moldy. Leave the stems on fresh strawberries as long as possible, as keeping the stems on them until you are about to eat them will prolong their shelf life. Don't let one fresh strawberry spoil the whole bunch. If you notice any moldy strawberries in the container, make sure to remove them immediately. Mold spreads quickly, so it's best to remove any spoiled fresh strawberries before they ruin the whole bunch.

Frozen strawberries are just as good when it comes to the dessert recipes you can try. And the best part about frozen strawberries is when they are frozen they retain all of their healthy nutrients to include antioxidants and polyphenols, vitamins and minerals. There are a variety of ways to enjoy frozen strawberries, add them to smoothies for a healthy morning drink. Use frozen strawberries for jam, strawberry sauce for pancakes and so much more. So next time when you know you have more fresh strawberries than you can use, throw them in the freezer, you'll be glad you did.

References: (1) Dirty Dozen, EWG's 2018 Shopper's Guide to Pesticides in Produce™ (2017), Retrieved from https://www.ewg.org/foodnews/dirty-dozen.php



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