Strawberry Ritz Cake

Strawberry Ritz Cake
This no-bake Strawberry Ritz Cake is the perfect balance of sweet, salty, crunchy and creamy.
  • 1 lb. fresh strawberries, trimmed, rinsed, and patted dry
  • 8 oz. cream cheese, softened
  • 2 c. heavy cream
  • ½ c. powdered sugar
  • 1 sleeve (about 38) butter crackers (such as Ritz)
  1. In a food processor or blender, purée half of the strawberries until smooth. Finely chop remaining strawberries. Set both aside.
  2. In a large bowl, beat cream cheese, heavy cream and powdered sugar until stiff peaks form. Gently fold in strawberry purée.
  3. In a 9" springform pan, add a single layer of Ritz crackers, breaking some if necessary to fill the bottom. Top with a layer of strawberries, then spread on ⅓ of the strawberry cream mixture. Repeat this process two more times, ending with strawberry cream. Top cake with a ring of whole Ritz crackers and more chopped strawberries.
  4. Refrigerate overnight to set.