Now, it’s time to assemble the lasagna! I take my prepared dish and spread a thin layer of the cream cheese mixture at the bottom. Then, I lay down a layer of graham crackers on top. The sound of the crunch when I break them to fit feels satisfying! Next, I layer half of my sliced strawberries over the crackers, followed by another layer of the cream cheese filling. Rinse and repeat until you run out of ingredients, ending with a layer of the creamy goodness on top. It looks stunning with the strawberries peeking through.
Once the layers are complete, I cover the dish with plastic wrap and pop it in the refrigerator. I usually let it chill for at least four hours, but overnight is ideal if you can wait! The anticipation builds each time I open the fridge, but it’s oh-so-worth it when I finally serve it.
Pro Tips for Best Results
When I first attempted this recipe, I wasn’t sure about the balance of flavors. I tested it multiple ways, trying different ratios of cream cheese to whipped cream, and I found that the 1:1 ratio yields the creamiest texture without being too sweet. Also, invest in good quality strawberries—they make a world of difference! I always go for ripe, fragrant berries that are in season.
One thing I’ve learned is to be careful with the graham crackers; if they sit too long in the filling, they can become mushy. I recommend assembling it close to serving time or storing some of the filling to layer in fresh crackers just before the grand reveal. This way, you keep that delightful crunch.
Finally, don’t shy away from adding a touch of lemon zest to your cream cheese filling. I’ve experimented with it a few times, and that little citrus note elevates the dish and enhances the fresh strawberry flavor!
Common Mistakes to Avoid
One common mistake I made the first time was not letting the cream cheese soften enough. If it’s too cold, it won’t blend well, and I ended up with lumps. Make sure to let it sit at room temperature for about 30 minutes before mixing; trust me, it makes the process so much smoother. (See the next page below to continue…)