Ingredients
1¾ cups graham cracker crumbs (gluten-free optional)
3 tbsp melted unsalted butter (reduced sodium preferred)
1½ cups granulated sugar (substitute coconut sugar)
1 tsp vanilla extract (use alcohol-free if needed)
2 cups heavy cream (use plant-based alternative)
2 pints strawberries (frozen acceptable)
1 tbsp lemon juice
Instructions
Blend graham cracker crumbs in a food processor
Mix in melted butter, sugar, and vanilla extract
Press mixture into a 9″ x 13″ pan
Chill crust in refrigerator for 30 minutes
Whip cream mixture using an electric mixer
Spread whipped cream over the set crust
Wash and quarter strawberries
Mix berries with lemon juice in a bowl
Evenly distribute strawberries over the cream layer
Refrigerate dessert for 1 hour to firm
Cut into squares using unflavored dental floss
Notes
Use fully ripe strawberries for maximum flavor
Melt butter carefully to avoid burning the crust
For winter presentation, sprinkle crushed peppermint candies
Dairy-free option: substitute coconut cream and sorbet
Chill base 30 minutes for best texture
- Prep Time: 20
- Category: Summer Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 325
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 90mg