1-First Step: Gather and prep everythingStart by gathering all the ingredients and a medium mixing bowl, a spoon or whisk, and an 8×8-inch dish or similar serving pan. Measure out the pudding mix, milk, vanilla extract, cookies or graham crackers, melted butter, whipped topping or fresh whipped cream, and strawberries.Wash the strawberries, hull them, slice them, and pat them dry with a paper towel. Dry berries matter here because extra moisture can make the dessert soggy. If you want to save time, you can prep the strawberries earlier in the day and keep them cold until assembly.

2-Second Step: Make the pudding fillingIn a mixing bowl, combine the 1 3.4 oz box of instant vanilla pudding mix or cheesecake flavor with 1 1/2 cups nonfat milk and 1 teaspoon vanilla extract. Whisk for about 2 minutes until smooth and slightly thickened. Instant pudding is key because it sets without any cooking.Let the mixture sit for about 5 minutes so it can firm up a bit more. If you are using a cheesecake flavor pudding, the filling will have a slight tang that works really well with strawberries. This is also a good time to taste the mixture and adjust your dessert plan based on how sweet you want the final layers to be.

3-Third Step: Mix in the whipped toppingOnce the pudding is thick, gently fold in 12 ounces of whipped topping or fresh whipped cream. Use a soft hand so the filling stays fluffy. Folding instead of stirring hard helps keep the texture light and airy.If you are using homemade whipped cream, make sure it is whipped to soft or medium peaks so it holds up well in the dessert. This creamy layer is what gives No-Bake Strawberry Shortcake its smooth, spoonable texture. For anyone watching ingredients closely, fresh whipped cream gives a richer flavor, while whipped topping is the easiest option for quick prep.

4-Fourth Step: Make the cookie layerCrush 25 vanilla flavored cookies or graham crackers into fine crumbs. You can do this with a food processor, a zip-top bag, or even a rolling pin. Mix the crumbs with 2 tablespoons melted unsalted butter until the crumbs look lightly coated.Set aside a small amount of crumbs if you want to sprinkle some on top later. The butter helps the cookie layer hold together and adds a rich flavor that balances the sweet berries. If you like a firmer base, press the crumbs down a little more firmly. For a softer texture, keep the crumb layer loose and spoonable.

5-Fifth Step: Build the layersSpread a layer of cookie crumbs in the bottom of your dish. Add a layer of the pudding mixture on top, then add sliced strawberries. Repeat the layers until you run out of ingredients, finishing with a top layer of whipped cream or pudding, depending on the look you want.For a more polished finish, arrange a few strawberry slices on top in rows or a simple fan shape. If you want a parfait-style dessert, build the layers in mason jars or clear cups so the pink berries and creamy filling show through. This is a fun option for parties, school events, or single-serve desserts.

6-Sixth Step: Chill until setCover the dessert and refrigerate it for at least 2 hours before serving. A longer chill time, around 4 hours, gives the layers more time to settle and makes the dessert easier to slice. The chill time also helps the cookie crumbs soften just enough to feel like a shortcake crust.If you are serving this for a special event, make it the morning of or the night before. That way, you are not rushing later. For best texture, keep it cold right up until serving.

7-Final Step: Slice and serveWhen ready to serve, add a few extra strawberry slices or a little cookie crumb topping if you saved some. Spoon or cut into squares and serve cold. Each bite should give you creamy filling, sweet berries, and a soft cookie layer.