I’m sharing one of my favorite Fresh Strawberry Recipes: a Southern no-bake Strawberry Yum Yum with fresh berries tucked between two unexpected layers that begs a closer look.
I chase seasons for berries, and this Fresh Strawberry Yum Yum hooks me every time. It hides a silky layer of cream cheese under a mound of fresh strawberries so bright they almost glow.
I love how this Strawberry Yum Yum Recipe feels fancy but is kind of lazy, which I totally appreciate on a weeknight. You get a tang that surprises you, and a fluffy top that makes you pause and wonder how something this dreamy is no bake.
I keep thinking about other Fresh Strawberry Recipes I havent tried, yet this one keeps pulling me back.
Ingredients
- Crunchy base, mostly carbs from refined flour and sugar, adds sweet buttery cookie flavor.
- Rich in fat and calories, gives creaminess and helps crust bind, small vitamin A.
- Smooth, tangy, mostly fat and protein, makes filling rich slightly savory and sweet.
- Finely milled sugar, adds quick sweetness and silky texture, no fiber or protein.
- Light airy texture, mostly water and sugar, keeps filling fluffy without heavy cream.
- High in vitamin C and fiber, tangy sweet, brightens flavor and adds fresh color.
- Adds zippy acidity, cuts sweetness, provides vitamin C and a sharper finish.
- Warm aromatic notes, no real nutrition boost, makes everything taste fuller and richer.
Ingredient Quantities
- 2 cups crushed vanilla wafers (about 1 7.5 ounce box)
- 6 tablespoons unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice (optional)
How to Make this
1. Line an 8×8 or 9×9 pan with parchment for easy removal, or just grease it if you dont have parchment.
2. Crush 2 cups vanilla wafers in a zip bag with a rolling pin or pulse in a food processor, mix with 6 tablespoons melted butter until it looks like wet sand. Press firmly into the bottom of the pan to make the crust, then chill 10 minutes to set.
3. Soften the 8 ounce cream cheese (leave at room temp 20-30 minutes or microwave 8-10 seconds if you forgot), then beat it with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and lump free.
4. Gently fold in the 8 ounces thawed whipped topping until the mixture is light and fluffy, dont overmix or it will deflate.
5. Spread about half of that creamy mixture evenly over the chilled crust, smoothing with a spatula.
6. Slice 2 cups fresh strawberries and toss with 2 tablespoons granulated sugar and 1 tablespoon lemon juice if using, let them macerate 10-15 minutes until they release some juice. If there’s a lot of liquid drain a little off so the layers dont get soggy, but keep a bit of juice for flavor.
7. Spoon the strawberries and a little of their juices over the first cream layer in an even layer.
8. Spread the remaining cream mixture over the berries, smoothing the top. If you want a prettier top save a few strawberry slices to arrange after it chills.
9. Chill at least 2-4 hours or overnight until firm. When ready slice with a sharp knife dipped in hot water for cleaner cuts, serve chilled.
Equipment Needed
1. 8×8 or 9×9 baking pan (line with parchment or just grease it)
2. Parchment paper or nonstick spray (or extra butter for greasing)
3. Zip-top bag and rolling pin, or a food processor to crush the vanilla wafers
4. Mixing bowls (one large for the filling, one small for the crust mix)
5. Measuring cups and spoons
6. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
7. Rubber spatula and an offset or straight spatula for smoothing the layers
8. Cutting board and a sharp knife for slicing strawberries
9. Small strainer or slotted spoon to drain excess berry juice and a microwave or small saucepan to melt butter/soften cream cheese if needed
FAQ
Fresh Strawberry Yum Yum Recipe Substitutions and Variations
- Vanilla wafer crumbs: try graham cracker crumbs (use the same amount), crushed shortbread cookies, crushed digestive biscuits, or gluten free cookie crumbs; press and bake a minute or two for a firmer crust, works great.
- Melted butter: swap with melted coconut oil (same volume), melted vegan butter, or light olive oil if you want less dairy; if using oil the crust may be a little crumblier but still tasty.
- Cream cheese: substitute mascarpone or Neufchatel for almost the same texture and amount, or blend ricotta with a little heavy cream to get creamy results; for dairy free use silken tofu plus a bit more powdered sugar to taste.
- Frozen whipped topping: use freshly whipped heavy cream whipped to soft peaks, stabilized whipped cream (whip with a bit of powdered sugar or cream of tartar to hold shape), coconut whipped cream for a dairy free version, or fold in strained Greek yogurt for a tangier, thicker filling.
Pro Tips
1) Press the crust down really firmly with the bottom of a measuring cup or a flat glass and chill it longer, like 20 to 30 minutes, so it sets up better. If you want an even sturdier base bake it at 350 F for about 7 to 8 minutes then cool it before you add anything, trust me it helps keep the bars from falling apart.
2) Make sure the cream cheese is super soft or youll get little lumps. If you forgot to set it out zap it for 6 to 8 seconds in the microwave, then beat it with powdered sugar thats been sifted so it stays silky. A tiny pinch of salt also brightens the whole thing.
3) Fold the whipped topping in gently using a cut and lift motion and do it in two batches so it stays airy. If you need the filling to hold up longer add 1 teaspoon unflavored gelatin that you bloomed in 2 tablespoons cold water then warmed to dissolve, cool it a bit and fold in; that helps stop weeping.
4) For the berries, macerate them but if they release too much juice drain most of it and keep a tablespoon to brush back for flavor. If you want a glossy thicker berry layer mix a little cornstarch with the juices, heat just until it thickens, cool, then toss with the berries so the layers dont get soggy and it looks nicer.
Fresh Strawberry Yum Yum Recipe
I’m sharing one of my favorite Fresh Strawberry Recipes: a Southern no-bake Strawberry Yum Yum with fresh berries tucked between two unexpected layers that begs a closer look.
8
servings
435
kcal
Equipment: 1. 8×8 or 9×9 baking pan (line with parchment or just grease it)
2. Parchment paper or nonstick spray (or extra butter for greasing)
3. Zip-top bag and rolling pin, or a food processor to crush the vanilla wafers
4. Mixing bowls (one large for the filling, one small for the crust mix)
5. Measuring cups and spoons
6. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
7. Rubber spatula and an offset or straight spatula for smoothing the layers
8. Cutting board and a sharp knife for slicing strawberries
9. Small strainer or slotted spoon to drain excess berry juice and a microwave or small saucepan to melt butter/soften cream cheese if needed
Ingredients
2 cups crushed vanilla wafers (about 1 7.5 ounce box)
6 tablespoons unsalted butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces frozen whipped topping, thawed
2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice (optional)
Directions
- Line an 8×8 or 9×9 pan with parchment for easy removal, or just grease it if you dont have parchment.
- Crush 2 cups vanilla wafers in a zip bag with a rolling pin or pulse in a food processor, mix with 6 tablespoons melted butter until it looks like wet sand. Press firmly into the bottom of the pan to make the crust, then chill 10 minutes to set.
- Soften the 8 ounce cream cheese (leave at room temp 20-30 minutes or microwave 8-10 seconds if you forgot), then beat it with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and lump free.
- Gently fold in the 8 ounces thawed whipped topping until the mixture is light and fluffy, dont overmix or it will deflate.
- Spread about half of that creamy mixture evenly over the chilled crust, smoothing with a spatula.
- Slice 2 cups fresh strawberries and toss with 2 tablespoons granulated sugar and 1 tablespoon lemon juice if using, let them macerate 10-15 minutes until they release some juice. If there's a lot of liquid drain a little off so the layers dont get soggy, but keep a bit of juice for flavor.
- Spoon the strawberries and a little of their juices over the first cream layer in an even layer.
- Spread the remaining cream mixture over the berries, smoothing the top. If you want a prettier top save a few strawberry slices to arrange after it chills.
- Chill at least 2-4 hours or overnight until firm. When ready slice with a sharp knife dipped in hot water for cleaner cuts, serve chilled.
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.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 8
- Calories: 435kcal
- Fat: 26.1g
- Saturated Fat: 14.8g
- Trans Fat: 0.7g
- Polyunsaturated: 1.3g
- Monounsaturated: 5.6g
- Cholesterol: 51mg
- Sodium: 200mg
- Potassium: 106mg
- Carbohydrates: 46.3g
- Fiber: 1.5g
- Sugar: 33.2g
- Protein: 3.5g
- Vitamin A: 600IU
- Vitamin C: 22mg
- Calcium: 41mg
- Iron: 0.6mg
