Strawberry Lasagna

5 from 5 votes

Made 100% from scratch, it features an irresistible strawberry golden Oreo crust, a creamy cheesecake layer, another fresh strawberry cheesecake layer, and a fluffy whipped topping. The result is a fresh and vibrant treat perfect for picnics, potlucks, and parties!

Prep Time30

Chilling time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 788kcal

Author: Katalin Nagy

Equipment

Ingredients

Strawberry flavored Golden Oreo Crust

400 g Golden Oreos crushed with the Freezed dried strawberries
114 g Unsalted butter melted but not hot
Pinch of salt
20 g Freezed dried strawberries crushed with the Golden Oreos

Cheesecake Layer

460 g Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
150 g Heavy cream min 36% fat, use it cold
60 g Powdered sugar sifted
1 teaspoon Vanilla extract

Strawberry Cheesecake Layer

230 g Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
230 g Heavy cream min 36% fat, use it cold
150 g Mascarpone 41% fat, use it cold
120 g Powdered sugar sifted
250 g Strawberry reduction thick, jam texture sauce without the fruit pulp, see notes below on how to make it yourself

Whipped Chantilly Cream

460 g Heavy cream min 36% fat, use it cold
150 g Mascarpone 41% fat, use it cold
60 g Powdered sugar sifted

Metric - US Customary

Instructions

Strawberry flavored Golden Oreo Crust

Melt the butter in the microwave on low heat and then let it cool down slightly while you make the crumbs.
Make the strawberry golden Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag with the freezed dried strawberries and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.
Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.
Spread the cookie mixture in your pan neatly and tightly. You can use your fingers for this step, or a flat bottom glass or the back of a spoon.
Refrigerate while preparing the cheesecake layer.

Cheesecake layer

Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
Spread the chesecake layer on top of the crust, then refrigerate while preparing the next layer.

Strawberry cheesecake layer

Place very cold heavy cream, mascarpone, and cream cheese into a mixing bowl. Add sifted powdered sugar and whip with an electric hand mixer for 2-3 minutes, until fluffy.
Then, slowly start adding the strawberry reduction in 3-4 stages and mix after each addition, but do not over whip at this point.
Spread the strawberry cheesecake layer on top of the previous layer, then refrigerate while preparing the whipped cream topping.

Whipped Chantilly Cream

Place very cold heavy cream and mascarpone into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
To finish, pipe or spread this whipped cream layer on top of the strawberry layer.
Refrigerate for at least four hours or overnight. For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.
Decorate with fresh strawberries and freezed-dried strawberries.
Enjoy! Any leftovers can be stored refrigerated in an airtight container for 2 days.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
It is very imporant that the dairy products (mascarpone, heavy cream, cream cheese) are high in fat. The low-fat versions won't whip up correctly because they contain more water.
To make the strawberry reduction, start with 2 times more fruit than needed for the reduction (500 g=3 cups). Puree the fresh or defrosted frozen strawberries, then cook the puree over medium heat with 70g (⅓ cup) sugar for about 10-15 minutes, or until it thickens into a jam-like, thick texture. Measure the reduced puree after this process. Use it at room temperature. Alternatively, use store-bought thick strawberry jam (be sure that it has real strawberries and sugar and not a bunch of other ingredients).

Technique notes:

All these layers, using real dairy products as opposed to cool whip, can be easily overwhipped. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.
You will need to chill the dessert in between building up the layers. While placing one layer after the other, do it carefully, so the layers won't mix together.
Make sure to chill the dessert at the end as well! Let it sit in the fridge for a minimum of 4 hours for the layers to set.
For a clean cut, cut with a knife that has been run under hot water.
Don’t let the dessert sit out too long, or it might start to get soft.

Nutrition