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–+ servings

Strawberry Salad Recipe: Fresh Summer Dessert

A creamy, no-bake layered dessert featuring fresh strawberries, a silky custard, and a buttery pecan crust. This classic summer treat balances crunch, smoothness, and tangy berry flavor, perfect for make-ahead entertaining.
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Course: Lunch Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes
Servings: 12 servings
Calories: 420kcal
Author: Eva Stoner

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (crust)
  • 3/4 cup melted butter (unsalted)
  • 1 cup chopped pecans (crust)
  • 1/2 tsp salt
  • 4 cups fresh strawberries (hulled)
  • 2 cups whole milk
  • 1/4 tsp salt (custard)
  • 1 cup granulated sugar (custard)
  • 1/4 cup cornstarch
  • 2 tbsp arrowroot
  • 2 egg yolks (custard)
  • 1 tsp vanilla extract
  • 2 cups heavy cream
  • 2 tbsp granulated sugar (whip)
  • 1 tsp vanilla extract (whip)

Instructions

  • Preheat oven to 350°F (180°C)
  • In a bowl, mix flour, 1/2 cup sugar, melted butter, chopped pecans, and 1/2 tsp salt until crumbly
  • Press mixture into a 9-inch springform pan, forming an even crust layer
  • Bake crust for 15 minutes
  • Let crust cool completely at room temperature
  • While crust cools, whisk milk, 1/4 tsp salt, 1 cup sugar, cornstarch, and arrowroot in a saucepan over medium heat
  • Cook, stirring constantly, until mixture thickens and coats the back of a spoon
  • Remove from heat and stir in egg yolks one at a time
  • Pour into a mixing bowl and refrigerate until cold
  • Chill for 4 hours
  • In a separate bowl, whip heavy cream with 2 tbsp sugar and 1 tsp vanilla until stiff
  • Layer cold custard over cooled crust, smooth surface
  • Top with whipped cream, then arrange sliced and whole strawberries
  • Sprinkle with additional chopped pecans and refrigerate for minimum 1 hour before serving

Notes

Ensure crust is completely cooled before adding custard to prevent sogginess
Recipe can be assembled 8 hours ahead of serving
For non-dairy option: substitute heavy cream with full-fat coconut milk, use salted butter substitute
Bake crust in a 350°F (180°C) oven for 15 minutes

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 52g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 180mg | Fiber: 4g | Sugar: 34g