Layered Strawberry Shortcake Dessert

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 8

Total Time: 38

Servings: servings

Calories: 460kcal

Author: Lord Byron's Kitchen

A no-bake dessert that is best prepared in advance and refrigerated overnight, this delicious Layered Strawberry Shortcake Dessert uses homemade strawberry shortcake crumbs, chocolate chip cookies, and a cream cheese-based cream topping. Serve with fresh strawberries!

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Ingredients

1 1/2 cups strawberry shortcake crumbs
8 ounces cream cheese
2 cups cream, whipping cream or heavy cream
1/2 cup confectioner's sugar
30 chocolate chunk cookies, homemade or storebought
1 cup whole milk
1 pint strawberries, for garnish

Instructions

Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the filling.
To start, beat the cream cheese, cream, and confectioners’ sugar on medium-high speed until stiff peaks are formed.
Working one chocolate chunk cookie at a time, submerge it quickly into the milk and lay it into a 9x13 baking dish or a 9-inch springform cake pan. Cover the entire bottom of the pan. You do not need to fill in the gaps between the cookies.
Spread one-third of the cream cheese mixture over the cookie layer and top that with a half cup of the Strawberry Shortcake Crumbs.
Repeat these layers one or two more times, depending on how large you would like your desserts to be, or how much your serving glasses can accomodate.
Cover loosely but fully and refrigerate for at least 12 hours and up to 2 days.
Top with strawberries before serving.

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