Strawberry Yum Yum Cake
Dive into a slice of summer with this Strawberry Yum Yum Cake, a no-bake dessert bursting with layers of creamy goodness and vibrant strawberry flavor. This recipe combines a buttery graham cracker crust, a rich and velvety cream cheese filling folded with fluffy whipped cream, and a crown of fresh, juicy strawberries sealed under a glossy strawberry gelatin topping. Perfect for warm weather gatherings or anytime you crave a light yet indulgent treat, this dessert requires only 30 minutes of prep and a chill in the fridge to set. With its perfect balance of tangy, sweet, and fruity flavors, this Strawberry Yum Yum Cake promises to be the star of your dessert table.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 oz Cream cheese, softened
- 1.5 cups Powdered sugar
- 1 tsp Vanilla extract
- 1.5 cups Heavy whipping cream
- 3 cups Fresh strawberries, sliced
- 3 oz Strawberry gelatin mix
- 1 cups Boiling water
- 1 cups Cold water
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and mix well.
In a separate bowl, whip the heavy whipping cream to stiff peaks using a hand mixer or stand mixer on high speed.
Fold the whipped cream gently into the cream cheese mixture until fully combined. Spread half of this mixture evenly over the chilled graham cracker crust.
Arrange half of the sliced strawberries evenly over the cream cheese layer.
Repeat with the remaining cream cheese mixture, spreading it evenly, and then layer the remaining sliced strawberries on top.
In a medium bowl, dissolve the strawberry gelatin mix in the boiling water. Stir until completely dissolved, then add the cold water and mix well.
Let the gelatin cool to room temperature (but don’t let it set). Once cooled, gently pour it over the layered strawberries in the dish.
Refrigerate the dessert for at least 4 hours, or until the gelatin is fully set.
Slice into squares and serve chilled. Enjoy your delicious Strawberry Yum Yum Cake!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
