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This Strawberry Dessert is the easiest strawberry shortcake for a crowd you’ll ever make. It’s got layers of pudding, whipped cream, and strawberries. It’s such a great spring and summer dessert!
BEST Strawberry Shortcake Dessert Recipe
This strawberry shortcake version of no-bake dessert is one of my favorites yet. Vanilla pudding, whipped topping, Golden Oreos, and strawberries. Lots and lots of fresh berries! Desserts like this one have so many different names from No Bake Layered Dessert, to Dream Dessert, lasagna, or lush.
Whatever you want to call it, it truly is one of the best strawberry desserts out there and I know you will love it just as much as I did.
What’s in Strawberry Shortcake Dessert
- Vanilla Instant Pudding: You can use cheesecake flavor if you want too.
- Milk: Any kind of dairy milk will work.
- Golden Oreos: Other vanilla flavored cookies/graham crackers will work great too!
- Cool Whip Topping: If you want to make your own whipped cream to substitute this–you can!
- Strawberries: Fresh strawberries and the best and tastiest in this recipe!
How to make an easy No Bake Strawberry Shortcake Dessert:
- The shortcake comes from crushed Golden Oreos. Shortbread would also be amazing. Crush the cookies and line the pan with them.
- Mix up some instant vanilla pudding in a large bowl. You could use sugar-free if you want, or use lemon or cheesecake flavor. Fold in some whipped topping. Layer that mixture with a pound of fresh strawberries.
- Then top the whole thing with more whipped topping and more crushed cookies.
Expert Tips
- This is best within 24 hours – the strawberries will weep after awhile in the refrigerator.
- If you prefer, make fresh whipped cream or whipped cream frosting with cream cheese!
FAQs
You can store it in an airtight container for up to 2 days.
No Bake Strawberry Shortcake Dessert Recipe
Recipe Video
Ingredients
- 1 3.4 oz/96g box vanilla instant pudding
- 1 ½ cups (266ml) nonfat milk
- 1 teaspoon vanilla extract
- 25 Golden Oreos or another vanilla flavored cookie/graham cracker
- 2 tablespoons (28g) unsalted butter, melted
- 12 ounces (510g) Cool Whip Topping (see note about using fresh whipped cream)
- 1 pound fresh strawberries hulled and sliced and patted dry
Instructions
- Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
- Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs. Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9” square baking dish. The crust won’t be solid, it’ll stay crumbly.
- Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.
- Chill for at least 4 hours before serving.
Hi. I was wondering if I could make this the night before. I have made no bake chocolate eclair and it actually tastes better if I make it the day before. Was wondering if that would be the case for this recipe, or if it would be best to make it the day of.
I think day of because the berries will weep
Has anybody made this in a 9×13 cake pan? Just wondering how to adjust the ingredients.
You can double it for a 9×13 pan
Seems unfair how delicious this is compared to how easy it is to make. My family wants to EVERY weekend.
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