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5 Easy No-Bake Strawberry Dessert Recipes to Try This Summer

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Is it even summer if you’re not eating strawberries by the handful? 🍓

Yesterday was Canada Day, the 4th of July is just around the corner, and peak strawberry season has officially arrived here in Quebec.

So whether you’re planning a summer BBQ, chilling on the balcony, or just craving something sweet without turning on the oven—I’ve got you.

I’m always on the hunt for cute, simple recipes to try, and if they’re no-bake? Even better. I mean, life gets busy, and sometimes I just want to whip up something fast, delicious, and Instagram-worthy.

These 5 no-bake strawberry recipes are all finds I absolutely love from TikTok or Instagram. Scroll through, pick your favourite, and get ready to impress your guests (or just yourself!).

1. Chocolate Strawberry Fudge

They’re basically like chocolate-covered strawberries… but in rich, brownie-ish form. Plus, they’re gluten-free, paleo, and vegan. I’m OBSESSED!

Recipe from: @bakeritablog

Why you’ll love it: It’s fudgy, fruity, and super easy to make! 🍫

Ingredients:

  • 1 cup of diced fresh strawberries
  • ½ cup of coconut oil, refined for no coconut flavour
  • ¾ cup of cacao powder, sifted
  • ¾ cup of creamy almond butter or nut butter of choice
  • ⅓ cup of maple syrup or honey
  • 1 teaspoon of vanilla extract, optional
  • ⅛ teaspoon of salt, optional

Instructions:

  1. Line a small baking pan with foil or parchment paper. Use a 9 inches by 5 inches loaf pan for a thick fudge. Or use an 8 inch square pan if you want thinner pieces.
  2. Melt the coconut oil in a saucepan over medium-low heat, or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cacao powder and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
  3. Pour the mixture into the prepared pan, and smooth it out to an even layer. Pour the strawberries evenly on top, pressing them in slightly. Refrigerate until chilled and firm, for about 2 hours.
  4. Using a sharp knife, cut into squares. If desired, drizzle with melted dark chocolate. Store in an airtight container in the refrigerator.

2. Strawberry Ladyfinger Icebox Cake

Can you believe how impressive this strawberry ladyfinger icebox cake looks (but it’s basically assembly-only!)? I’ve made this one for birthdays, brunches, and even just because.

Recipe from: @tasteofhome

Why you’ll love it: It’s giving strawberry shortcake vibes… but with ladyfingers! 🍰

Ingredients:

  • 6 cups of fresh strawberries, sliced
  • 4 teaspoons of balsamic vinegar
  • 38 crisp ladyfinger cookies
  • 2 cartons of mascarpone cheese, softened
  • 2 cups of heavy whipping cream
  • ½ cup of sugar
  • 2 teaspoons of vanilla extract
  • 12 fresh strawberries

Instructions:

  1. In a large bowl, mix the strawberries and vinegar. Let stand 30 minutes.
  2. Line the bottom of a 9-inch, ungreased springform pan with parchment paper.
  3. Trim ½ inch off one end of each of 22 ladyfingers. Arrange the ladyfingers, rounded sides up, along sides of prepared pan. Line the bottom of the pan with 8 ladyfingers, trimming to fit if necessary.
  4. In a large bowl, beat the mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla, and beat on medium until stiff peaks form.
  5. Spread 1.5 cups of the cheese mixture evenly over the cookies.
  6. With a slotted spoon, spread half of the sliced strawberry mixture over the top. Repeat layers. Layer with the remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.
  7. Carefully cover and refrigerate for at least 8 hours, or overnight.
  8. Remove the rim from the pan, and arrange fresh strawberries over top.

3. Strawberry Matcha Cheesecake Bars

If you know me, you know I love matcha! And these bars are light, creamy, and so easy to make. The only hard part is waiting for them to chill!

Recipe from: @bitesbybianca

Why you’ll love it: You can tweak it to your taste (if you’re not a fan of matcha, you can easily skip it for a classic cheesecake), and it keeps beautifully in the freezer for MONTHS! 🍵

Ingredients for the graham cracker crust:

  • 18 of full graham cracker sheets
  • ½ cup of unsalted butter, melted and cooled
  • ¼ cup of granulated sugar

Ingredients for the matcha cheesecake filling:

  • ½ cup of heavy cream, chilled
  • 24 ounces of full-fat block cream cheese, softened
  • 14 ounces of sweetened condensed milk
  • 2 tablespoons of culinary matcha powder, sifted
  • 2 tablespoons of lemon juice
  • ¼ to ¾ cup of powdered sugar, adjust to taste

Ingredients for the strawberry whipped cream:

  • ½ cup of heavy cream, chilled
  • 1 tablespoon of freeze-dried strawberry powder or strawberry jam
  • ⅛ to ⅓ cup of powdered sugar, adjust to taste
  • ½ tablespoon of vanilla extract or paste
  • Red or pink gel food colouring

Instructions for the graham cracker crust:

  1. Line a 9 inches by 13 inches baking pan with parchment paper for easier removal and easier clean up later on.
  2. In a food processor, add 18 full graham cracker sheets. Blitz for about 10-20 seconds, until you get fine crumbs. Add ½ cup of unsalted butter and ¼ cup of granulated sugar. Pulse until the mixture resembles slightly wet sand.
  3. Transfer the entire mixture to lined baking pan, and tightly pack into the bottom of the pan. I recommend using the flat bottom of a measuring cup to push it down, then the a silicone spatula to make sure all of the edges are packed in.
  4. Let the crust set in the freezer or fridge until firm while you work on the matcha cheesecake filling.

Instructions for the matcha cheesecake filling:

  1. In a small mixing bowl, use a hand mixer to whip ½ cup heavy cream for about 2-4 minutes, until you get stiff peaks.
  2. In a large mixing bowl, add 24 ounces full-fat block cream cheese (softened), 14 ounces sweetened condensed milk, 2 tablespoons culinary matcha powder, and 2 tablespoons lemon juice. Whip on medium speed until smooth and thick, about 5-10 minutes. It will look really clumpy at first, but trust me, it will smooth out!
  3. Taste and add ¼ to ¾ cup of powdered sugar until you achieve your desired level of sweetness. Gently fold in whipped cream until fully combined.
  4. Transfer the entire mixture to your graham cracker crust. Use an offset spatula to smooth it out.
  5. Lightly cover and let set in freezer until firm, for at least 2-3 hours. The firmer it is, the easier it will be to get clean slices.

Instructions for the strawberry whipped cream:

  1. In a small mixing bowl, add ½ cup of heavy cream, 1 tablespoon of freeze-dried strawberry powder, ⅛ to ⅓ cup of powdered sugar, and ½ tablespoon of vanilla. Whip until you get stiff peaks, for about 3-5 minutes.
  2. Taste and add more powdered sugar if needed. If you prefer a more vibrant strawberry whipped cream, mix in a small drop of red or pink gel food colouring.
  3. Transfer to a piping bag. Pipe roses on top of each cheesecake bar.

4. Strawberry Mousse

To all my vegetarian readers, this eggless and gelatine-free strawberry mousse is perfect for you. Plus, it only takes 15 minutes to prepare!

Recipe from: @shivesh17

Why you’ll love it: It’s so perfectly light and fluffy that you’ll fall in love at first bite! 😍

Ingredients:

  • 1 cup of fresh strawberries, roughly chopped
  • ¼ cup of granulated sugar
  • 1 teaspoon of lemon zest
  • 5 tablespoons of water
  • 1 tablespoon of cornflour
  • 1 cup of unsweetened whipped cream, whipped to firm peaks

Instructions:

  1. In a saucepan set over medium heat, cook the strawberries and sugar. Use a wooden spoon to breakdown the strawberries to make a strawberry compote.
  2. Meanwhile, combine the water and cornflour to make a slurry. Add the mixture to the strawberry compote. Cook it for another 30 seconds and bring the mixture off heat. Mix in the lemon zest
  3. Let the strawberry compote cool completely.
  4. Once the strawberry compote has cooled completely, use a spatula to carefully fold it into the whipped cream.
  5. Transfer the mousse into a piping bag attached with a large round tip. Pipe the mousse into jars or cups. Let them set in the fridge for about 40-50 minutes.
  6. Before serving, top with fresh strawberries.

5. Strawberry Marshmallow Pie

This strawberry marshmallow pie is fluffy, smooth, and made from fresh puréed strawberries and marshmallow in a crunchy graham cracker crust.

Recipe from: @beyondfrosting

Why you’ll love it: It tastes like a strawberry milkshake! 🥤

Ingredients for the crust:

  • 2 cups of graham cracker crumbs
  • 6 tablespoons of unsalted butter, melted

Ingredients for the filling:

  • 8 ounces of fresh strawberries, puréed
  • 1 cup of heavy whipping cream, cold
  • ½ cup of powdered sugar
  • 8 ounces of full-fat cream cheese, at room temperature
  • ¼ cup of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • 1 cup of jet-puffed marshmallow cream

Ingredients for the topping:

  • ¾ cup of heavy whipping cream, cold
  • ½ cup of powdered sugar
  • Additional fresh strawberries for garnish

Instructions for the crust:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Grind the graham crackers into a fine crumb using a food processor or blender. Combine the melted butter and graham cracker crumbs, stirring until well combined.
  3. Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides of the pan to create the crust. Refrigerate the crust while preparing the filling.

Instructions for the filling:

  1. Wash and hull the strawberries. Purée them in a food processor or blender until smooth. Pour the purée through a mesh sieve, separating the liquid from the fruit. This should yield about ½ cups of puréed fruit, set aside. Discard the liquid.
  2. Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.
  3. Next beat the cream cheese until it is completely smooth, scraping down the sides of the bowl as needed. Add the granulated sugar and vanilla extract and continue beating until smooth. Then add the marshmallow creme and strawberry purée, beating until combined.
  4. Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours until it’s firm.

Instructions for the topping:

  1. Prepare another batch of whipped cream following the instructions above. Use a large piping bag to pipe the borders of the pie. Garnish with fresh fruit.

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So which one of these no-bake strawberry desserts will you try first? Let me know in the comments! 🍓

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