Strawberry Yum Yum is a creamy, chilled layered dessert that combines a buttery shortbread cookie crust, a smooth cream cheese filling, sweet strawberry pie filling, and fluffy whipped topping. I love making this easy dessert for family gatherings, potlucks, and summer celebrations because it comes together quickly and always disappears fast. The combination of rich, creamy layers and fruity strawberry flavor makes every bite irresistible.
Why You’ll Love This Recipe
I love this recipe because it is simple to prepare with just a handful of ingredients. The buttery shortbread crust adds a delicious crunch that pairs perfectly with the creamy filling and sweet strawberries. I also appreciate that it can be made ahead of time, making it ideal for parties and busy schedules. The chilled layers create a refreshing dessert that is especially enjoyable during warmer months. Best of all, I can serve a crowd with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (10-ounce) package Lorna Doone shortbread cookies
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (21-ounce) can strawberry pie filling
Directions
I preheat the oven to 350°F (175°C).
I crush the shortbread cookies and reserve about 1/2 cup of the crumbs for topping.
Then I mix the remaining cookie crumbs with the melted butter until well combined.
I press the mixture firmly into the bottom of a 9×13-inch baking dish.
I bake the crust for 5 minutes, then allow it to cool completely.
In a large bowl, I beat the softened cream cheese and powdered sugar until smooth.
I fold in one container of the whipped topping until fully incorporated.
I spread the cream cheese mixture evenly over the cooled crust.
Next I spoon dollops of strawberry pie filling over the cream cheese layer and gently spread them into an even layer.
I top everything with the remaining container of whipped topping.
Then I sprinkle the reserved cookie crumbs over the top.
I refrigerate the dessert for at least 2 hours before serving for the best texture and flavor.
Servings and Timing
Servings: 12 servings
Prep Time: 25 minutes
Cooking Time: 5 minutes
Total Time: 30 minutes
Chilling Time: 2 hours minimum
Calories: Approximately 340 kcal per serving
Variations
I sometimes swap the strawberry pie filling for cherry, blueberry, or peach pie filling for a different flavor profile.
I like adding fresh sliced strawberries between the cream cheese and pie filling layers for extra freshness.
Occasionally I use graham crackers instead of shortbread cookies when I want a slightly different crust texture.
I can add chopped toasted pecans or walnuts on top for extra crunch.
I sometimes drizzle white chocolate over the finished dessert for a more indulgent presentation.
Storage/Reheating
I store Strawberry Yum Yum covered in the refrigerator for up to 4 days. The chilled layers stay creamy and delicious when properly covered. If I need to store it longer, I freeze individual portions in airtight containers for up to 2 months. I thaw frozen portions overnight in the refrigerator before serving. Since this dessert is meant to be enjoyed cold, I do not reheat it.
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FAQs
Can I make Strawberry Yum Yum ahead of time?
Yes, I often prepare it a day in advance. The extra chilling time helps the layers set beautifully and allows the flavors to blend together.
Can I use homemade whipped cream instead of whipped topping?
Yes, I can substitute stabilized homemade whipped cream for the whipped topping if I prefer a homemade version.
What can I use instead of Lorna Doone cookies?
I can use graham crackers, vanilla wafers, or other shortbread-style cookies to create a similar crust.
How long does Strawberry Yum Yum need to chill?
I recommend chilling it for at least 2 hours, although overnight chilling provides the best texture and flavor.
Can I use fresh strawberries instead of pie filling?
Yes, I can use sweetened fresh strawberries, though the pie filling provides a thicker consistency and sweeter flavor that helps hold the layers together.
Conclusion
Strawberry Yum Yum is a wonderfully easy dessert that combines a buttery cookie crust, creamy filling, sweet strawberry topping, and fluffy whipped layers into one refreshing treat. I love serving it for holidays, potlucks, and family gatherings because it is simple to make, easy to prepare ahead, and always a crowd-pleaser. Whether I stick to the classic recipe or try one of the variations, this dessert never fails to impress.
📖 Recipe:
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Strawberry Yum Yum
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Strawberry Yum Yum is a creamy, chilled layered dessert with a buttery shortbread crust, sweet strawberry filling, and fluffy whipped topping. It is easy to prepare, perfect for gatherings, and always a crowd-pleaser.
Ingredients
1 (10-ounce) package Lorna Doone shortbread cookies, crushed
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (21-ounce) can strawberry pie filling
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the shortbread cookies and reserve about 1/2 cup of the crumbs for topping.
- Mix the remaining cookie crumbs with the melted butter until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake the crust for 5 minutes, then allow it to cool completely.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in one container of the whipped topping until fully incorporated.
- Spread the cream cheese mixture evenly over the cooled crust.
- Spoon dollops of strawberry pie filling over the cream cheese layer and gently spread into an even layer.
- Top with the remaining container of whipped topping.
- Sprinkle the reserved cookie crumbs over the top.
- Refrigerate for at least 2 hours before serving.
Notes
Substitute cherry, blueberry, or peach pie filling for a different flavor.
Add fresh sliced strawberries between the layers for extra freshness.
Graham crackers or vanilla wafers can be used in place of shortbread cookies.
Top with chopped toasted pecans or walnuts for added crunch.
Store covered in the refrigerator for up to 4 days.
Freeze individual portions for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
