I’m sharing one of my favorite Fresh Strawberry Recipes, a Southern no-bake classic that sandwiches fresh berries between two thick fluffy layers and includes a fun, unexpected twist.

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I never thought a no bake dessert could be this dangerously simple. I call this my Strawberry Yum Yum Recipe because it nails that sweet and bright thing strawberries do, while still feeling unexpected.

Layers of crushed vanilla wafers give a crunch that offsets the juicy fresh strawberries, and yes it looks like something you’d find at a summer potluck but tastes somehow better. I keep thinking there must be a trick, yet there isnt.

If you’re into Fresh Strawberry Desserts and want something that makes people ask for the recipe, give this a try, you might even keep it all to yourself.

Ingredients

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Crushed vanilla wafers add sweet crunch and refined carbs, low in fiber.
Butter lends richness and fat, boosts mouthfeel but adds calories.
Cream cheese gives creamy tang, some protein but mostly saturated fat.
Pudding mix thickens, adds sweetness and vanilla flavor, mostly processed starch.
Milk adds creaminess calcium and protein, also sugars so watch portions.
Whipped topping lightens texture, super sweet and airy, low real dairy.
Strawberries give fresh acidity fiber vitamin C, natural sweetness, and color.
Powdered sugar sweetens filling quickly, pure sugar, no real nutrients.

Ingredient Quantities

2 cups crushed vanilla wafers (about 40 wafers)

2 tablespoons granulated sugar

6 tablespoons unsalted butter melted

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 (3.4 ounce) package instant vanilla pudding mix

1 1/4 cups cold milk

8 ounces whipped topping thawed (about 2 cups)

4 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar optional, to sweeten berries

How to Make this

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1. In a medium bowl stir together 2 cups crushed vanilla wafers, 2 tablespoons granulated sugar and 6 tablespoons melted butter until crumbs are evenly moistened; press into the bottom of a 9×13 inch pan firmly, then chill 10 to 15 minutes so it sets.

2. Beat 8 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and spreadable; spread this cream cheese layer evenly over the chilled crust.

3. Toss 4 cups hulled, sliced strawberries with the optional 2 tablespoons granulated sugar and let sit about 10 minutes to macerate and release some juice.

4. In a bowl whisk the
3.4 ounce package instant vanilla pudding mix with 1 1/4 cups cold milk for about 2 minutes until it thickens.

5. Fold 8 ounces thawed whipped topping into the thickened pudding gently until combined and fluffy, dont overmix.

6. Drain any excess juice from the macerated strawberries by pressing them briefly in a sieve or with paper towels so the layers dont get soggy.

7. Spread the strawberries in an even layer over the cream cheese layer, pressing down lightly so they sit flat.

8. Spoon the pudding and whipped topping mixture over the strawberries and spread to cover completely, smoothing the top with a spatula.

9. Cover and chill at least 2 hours or preferably overnight to let it set and the flavors meld; slice into squares to serve and top with extra berries if you want.

Equipment Needed

1. 9×13 inch baking pan, for the crust and layers
2. Medium mixing bowl, to mix crumbs and cream cheese
3. Small mixing bowl, to whisk pudding and fold in topping
4. Electric mixer or hand whisk, to beat cream cheese smooth
5. Measuring cups and measuring spoons
6. Rubber spatula and offset spatula, for folding and smoothing
7. Fine mesh sieve or paper towels, to drain strawberry juice
8. Cutting board and sharp knife, to hull and slice strawberries
9. Microwave safe bowl or small saucepan, to melt the butter

FAQ

Q: Can I make Fresh Strawberry Yum Yum ahead of time? A: Yes. Assemble it and refrigerate for at least 2 hours, but overnight is best. The crust will soften a bit after 24-48 hours, so try to serve within two days for best texture.

Q: How do I keep the crust from getting soggy? A: Pack the crushed vanilla wafers firmly into the pan and chill it 10 to 15 minutes before adding the filling. You can also brush a thin layer of melted chocolate or warmed jam on the crust, let it set, then add the filling to form a moisture barrier.

Q: Can I use frozen strawberries? A: Yes, but thaw them first, drain off extra juice and pat dry with paper towels. If they release a lot of liquid, toss them with the optional 2 tablespoons sugar and let settle, then drain again so the filling stays creamy.

Q: What if I don’t have instant vanilla pudding or whipped topping? A: For pudding, you can cook 3 tablespoons cornstarch with 1/4 cup sugar and 1 1/4 cups milk until thick, cool, then fold in. For whipped topping, whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla; add 1 teaspoon gelatin dissolved in 2 tablespoons warm water if you want extra stability.

Q: How long should it chill before serving? A: At least 2 hours so the filling firms up. 4 hours to overnight gives the best sliceable consistency and flavor melding.

Q: Can I make this gluten free or lower the sugar? A: For gluten free, use GF vanilla cookies or GF graham crackers. To cut sugar, use powdered erythritol or another powdered sugar substitute in the filling and a sugar free instant pudding mix, but note texture and sweetness may change a little.

Fresh Strawberry Yum Yum Recipe Substitutions and Variations

2 cups crushed vanilla wafers: swap with 2 cups graham cracker crumbs, or 2 cups crushed shortbread cookies, or gluten free vanilla cookies, use the same amount of melted butter and press it the same way, it’s easy
8 ounces cream cheese: use 8 ounces mascarpone for a richer, creamier filling, or Neufchatel for a slightly lower fat option, or a dairy free vegan cream cheese if you need non dairy (soften first)
1 (3.4 ounce) instant vanilla pudding mix: make a quick stovetop thickener by whisking 3 tablespoons cornstarch + 1/3 cup sugar + a pinch salt into 1 1/4 cups cold milk, heat while stirring until thick then cool, or use a cook and serve vanilla pudding prepared and chilled
8 ounces whipped topping (about 2 cups): substitute 1 1/2 cups heavy cream whipped to soft peaks with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla, or use coconut whipped cream for a dairy free swap, for extra hold stir in 1 teaspoon instant pudding powder

Pro Tips

– Let the crust really set. Press crumbs super firm with a glass or measuring cup then chill at least 30 minutes, or pop the pan in a 350F oven for 8 to 10 minutes if you want it extra sturdy — it won’t fall apart when you slice it.
– Bring the cream cheese to room temp, it mixes way smoother and you won’t get lumps, also scrape the bowl a few times so every bit gets whipped in.
– Macerate the berries for flavor but drain them well and even pat them dry, or toss a teaspoon of cornstarch with the berries before you spread them so they dont weep into the layers and make everything soggy.
– Fold the whipped topping into the pudding gently, dont overmix or you’ll knock out the air and end up with a flat filling; chill overnight if you can, the texture and flavor get way better the next day.

Fresh Strawberry Yum Yum Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing one of my favorite Fresh Strawberry Recipes, a Southern no-bake classic that sandwiches fresh berries between two thick fluffy layers and includes a fun, unexpected twist.

Servings

servings

Calories

437

kcal

Equipment: 1. 9×13 inch baking pan, for the crust and layers
2. Medium mixing bowl, to mix crumbs and cream cheese
3. Small mixing bowl, to whisk pudding and fold in topping
4. Electric mixer or hand whisk, to beat cream cheese smooth
5. Measuring cups and measuring spoons
6. Rubber spatula and offset spatula, for folding and smoothing
7. Fine mesh sieve or paper towels, to drain strawberry juice
8. Cutting board and sharp knife, to hull and slice strawberries
9. Microwave safe bowl or small saucepan, to melt the butter

Ingredients

2 cups crushed vanilla wafers (about 40 wafers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter melted
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups cold milk
8 ounces whipped topping thawed (about 2 cups)
4 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar optional, to sweeten berries

Directions

In a medium bowl stir together 2 cups crushed vanilla wafers, 2 tablespoons granulated sugar and 6 tablespoons melted butter until crumbs are evenly moistened; press into the bottom of a 9×13 inch pan firmly, then chill 10 to 15 minutes so it sets.
Beat 8 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and spreadable; spread this cream cheese layer evenly over the chilled crust.
Toss 4 cups hulled, sliced strawberries with the optional 2 tablespoons granulated sugar and let sit about 10 minutes to macerate and release some juice.
In a bowl whisk the
4 ounce package instant vanilla pudding mix with 1 1/4 cups cold milk for about 2 minutes until it thickens.
Fold 8 ounces thawed whipped topping into the thickened pudding gently until combined and fluffy, dont overmix.
Drain any excess juice from the macerated strawberries by pressing them briefly in a sieve or with paper towels so the layers dont get soggy.
Spread the strawberries in an even layer over the cream cheese layer, pressing down lightly so they sit flat.
Spoon the pudding and whipped topping mixture over the strawberries and spread to cover completely, smoothing the top with a spatula.
Cover and chill at least 2 hours or preferably overnight to let it set and the flavors meld; slice into squares to serve and top with extra berries if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.