No-Bake Strawberry Lemon Cream Layered Dessert
Prep Time
20 mins
Total Time
20 mins
You can use fresh blueberries or raspberries in place of strawberries, or try a combination.
Servings: 9 servings
Ingredients
- 2 packages 150 g / 5 oz each ladyfingers (or substitute 4 cups / 1 liter of 1 inch / 2.5 cm cake cubes)
- 1/2 cup / 125 ml lemonade
Strawberries:
- 4 cups / 1 liter fresh strawberries hulled and cut into quarters
- 1 tablespoon / 15 ml balsamic vinegar
- 1 tablespoon / 15 ml brown sugar
Lemon Cream:
- 1 package 8 oz / 225 g cream cheese
- 1 can condensed milk
- 1/2 cup / 125 ml lemon juice
- 1 cup / 250 ml whipping cream
Instructions
Strawberries:
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Toss berries with balsamic vinegar and brown sugar. Let the berries sit while you prepare the rest of the dessert.
Lemon cream:
-
With an electric mixer, beat cream cheese until softened and smooth. Add condensed milk and lemon juice and beat until well combined.
-
Add the whipping cream and beat at low speed until the cream is incorporated in the the cream cheese mixture. Increase speed to high until the mixture has increased in volume and will form soft peaks when you lift the beaters.
Assemble the dessert:
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Using half the ladyfingers, dip them briefly in lemonade and place on the bottom of a 9x9 inch / 23x23 cm dish. If you are using cake cubes, toss half the cubes lightly with half of the lemonade and place in dish.
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Pour half of the Lemon Cream over the ladyfingers, and top with half of the strawberries.
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Repeat for second layer.
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Refrigerate the dish for at least one hour before serving. It can be refrigerated for up to a day before serving. Leftovers will keep for a day or two in the fridge.
Recipe Notes
Variations:
!Blueberries: Omit balsamic vinegar and substitute 1 tablespoon / 15 ml lemon or orange juice.
!Raspberries: Omit balsamic vinegar and brown sugar.
!Mixed berries: Omit balsamic vinegar and substitute 1 tablespoon / 15 ml lemon or orange juice.