Go Back

Easy No-Bake Freeze-Dried Strawberry Cake Recipe

The appeal of this type of dessert preparation lies in its simplicity and accessibility. It offers a fast and straightforward way to create a visually appealing and flavorful dessert, using familiar strawberry flavors in a new way. This approach is especially valuable for time-conscious bakers or those who prefer less intensive cooking methods, or limited access to regular baking resources.
Print Recipe
Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Servings 8 servings
Calories 350 kcal

Equipment

  • 9-inch Pie Plate or Square Baking Dish
  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Electric Mixer (handheld or stand mixer)
  • Measuring cups and spoons
  • Rubber Spatula or Spoon
  • Whisk
  • Food Processor or Ziplock Bag and Rolling Pin (for crushing graham crackers)

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup 1 stick unsalted butter, melted
  • 8 ounces cream cheese softened
  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 cup freeze-dried strawberries crushed
  • Optional: Fresh strawberry slices for garnish

Instructions
 

  • In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate or square baking dish.
  • In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk and vanilla extract until well combined.
  • In a separate chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
  • Gently fold whipped cream into the cream cheese mixture.
  • Fold in 3/4 cup of the crushed freeze-dried strawberries into the cream cheese mixture.
  • Pour the mixture over the prepared graham cracker crust.
  • Sprinkle the remaining 1/4 cup crushed freeze-dried strawberries over the top.
  • Cover and refrigerate for at least 2 hours to allow the cake to set.
  • Before serving, garnish with fresh strawberry slices, if desired.
  • Tips and Substitutions:
  • For a gluten-free option, use gluten-free graham crackers or a different type of gluten-free cookie for the crust.
  • Other freeze-dried fruits can be used in place of strawberries, such as raspberries or blueberries.
  • For a richer flavor, use a high-quality vanilla extract or vanilla bean paste.
  • The cake can be frozen for longer storage; thaw in the refrigerator before serving.

Notes

Variations

Numerous adaptations can be made to tailor the dessert to specific preferences and dietary requirements.
  • Ingredient Swaps:
    • Crust: Replace graham crackers with chocolate wafers, shortbread cookies, or gluten-free alternatives.
    • Cream Cheese: Substitute Neufchtel cheese for a slightly lighter option.
    • Freeze-Dried Fruit: Experiment with freeze-dried raspberries, blueberries, or a mixed berry blend.
    • Sweetener: Honey or maple syrup can be used in place of powdered sugar, adjusting the amount to taste.
  • Regional Twists:
    • Mexican-Inspired: Add a touch of cinnamon to the crust and a hint of lime zest to the cream cheese mixture.
    • Tropical: Incorporate coconut flakes into the crust and use freeze-dried mango or pineapple along with the strawberries.
  • Dietary Adjustments:
    • Gluten-Free: Utilize gluten-free cookies for the crust.
    • Dairy-Free: Substitute dairy-free cream cheese and whipped topping alternatives.
    • Vegan: Ensure all ingredients are vegan-friendly, including the cookie crust and cream cheese substitute.
    • Lower Sugar: Use a sugar substitute like stevia or erythritol in the cream cheese mixture and whipped topping.

Serving Suggestions

This versatile dessert is suitable for various occasions. It can be served chilled as a refreshing summer treat, or as an elegant finale to a dinner party. Consider the following serving enhancements:
  • Accompaniments: Pair the cake with fresh berries, a drizzle of chocolate sauce, or a scoop of vanilla ice cream.
  • Presentation: Garnish individual slices with a sprig of mint or a dusting of powdered sugar.
  • Occasions: Ideal for potlucks, birthday celebrations, or as a simple weeknight indulgence.

Storage Tips

Proper storage is essential to maintain the cake's freshness and texture.
  • Refrigeration: Store the assembled cake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3-4 days.
  • Freezing: For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving. Please note that freezing may slightly alter the texture of the crust and cream filling.

Frequently Asked Questions

  • Question 1: Can I use fresh strawberries instead of freeze-dried?
    Answer: While fresh strawberries can be used as a garnish, freeze-dried strawberries are recommended for the main flavor component due to their concentrated flavor and lack of added moisture. Fresh strawberries may make the cake soggy.
  • Question 2: Can I make this cake ahead of time?
    Answer: Absolutely. This cake is ideal for making ahead of time. It needs at least 2 hours to set in the refrigerator, but it can be made up to 2 days in advance.
  • Question 3: The crust is too crumbly, what can I do?
    Answer: Ensure that the graham cracker crumbs are finely ground and that they are thoroughly combined with the melted butter. If the crust is still too crumbly, add a tablespoon or two more of melted butter.
  • Question 4: Can I use a pre-made graham cracker crust?
    Answer: Yes, a pre-made graham cracker crust can be used for convenience. Adjust the filling amount slightly if the pre-made crust is a different size.
Keyword No-Bake, Spring, Summer