How long will strawberry lasagna last?
This strawberry lasagna should be enjoyed within three to four days for the best taste and texture. As time goes on, the texture of the fillings will begin to deteriorate, and the graham cracker crust may become soggy.
Can you freeze strawberry lasagna?
Yes! Think of this strawberry lasagna as a layered no-bake cheesecake. You can freeze cheesecake, wrapped tightly with storage wrap and aluminum foil, for up to three months. Defrost it overnight in the refrigerator before serving it (or enjoy it partially frozen as an icebox cake).
Strawberry Lasagna Tips
Can you use whipped cream instead of whipped topping?
Yes. You can use homemade whipped cream as a substitute for the whipped topping in this recipe if desired. Just make sure to whip the cream to very stiff peaks or the fillings may not set properly.
How do you make a clean slice of strawberry lasagna?
No matter what type of lasagna you make, getting a clean, stable slice—particularly the first slice from the pan—can prove difficult. For best results, use a sharp knife and wipe it clean after each slice. Making a small, sacrificial slice (eat it while no one is looking) from one corner of the pan can give you better access to lift larger pieces with a spatula.
Why didn’t the layers set?
As mentioned, patience is key for this layered dessert. If your fillings have not fully set, then they may need more time. If they are still loose after the lasagna has chilled overnight (or for eight or more hours), it’s likely that an ingredient wasn’t measured accurately.
For instance, fresh strawberries release their juices when mixed with sugar. Adding too many to the strawberry filling can result in excess liquid that may prevent the dessert from setting. Additionally, not using enough gelatin or skimping on the cream cheese can make the fillings softer.
Can you use frozen strawberries?
To use frozen berries, first thaw them completely and pulse them roughly in a food processor until they resemble a chunky jam. Drain off some of the juice to ensure the filling sets properly.
Ingredients
2 cups graham cracker crumbs
1/2 cup confectioners’ sugar
8 tablespoons butter, melted
filling:
3 packages (8 ounces each) cream cheese, softened
1 cup confectioners’ sugar
2 teaspoons vanilla extract
1 tub (16 ounces) frozen whipped topping, thawed, divided
3/4 cup strawberry preserves
1 package (3 ounces) strawberry gelatin
1/3 cup boiling water
1 cup chopped fresh strawberries, plus more for garnish
Directions
1
In a large mixing bowl, combine graham cracker crumbs, confectioners’ sugar and melted butter. Press into the bottom of a 13×9-in. baking dish.
2
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar and vanilla extract until smooth, 2-3 minutes. Fold in 1/2 of the whipping topping; spread half of the filling over the crust. Set the remaining filling and whipped topping aside.
3
Spread the strawberry preserves over the cheesecake layer.
4
In a small glass measuring cup, whisk the strawberry gelatin and boiling water until dissolved. Add to the bowl with the reserved filling; beat until smooth. Fold in the strawberries.
5
Spread the strawberry filling over the layer of strawberry preserves in the pan. Spread the remaining whipped topping into an even layer. Cover; refrigerate at least 4 hours or overnight.
6
To serve, decorate the top of the lasagna with chopped strawberries. Cut into squares to serve.
Nutrition Facts
1 serving: 573 calories, 35g fat (23g saturated fat), 78mg cholesterol, 343mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 5g protein.
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