No-Bake Strawberry Lemon Split Cake

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This delightful No-Bake Strawberry Lemon Split Cake combines layers of creamy, tangy lemon with sweet strawberries, making it the perfect dessert for any occasion. The contrasting flavors of strawberries and lemon blend beautifully, while the no-bake aspect ensures it’s both simple and stress-free to prepare. Whether you’re hosting a party or simply craving a sweet treat, this cake is sure to impress.

Sweet, Creamy, and Tangy in Every Bite

No-bake desserts are a dream when you want something delicious without the hassle of turning on the oven. This strawberry lemon cake strikes the perfect balance of fresh fruit, creamy textures, and buttery crumbly crust. Every bite brings a medley of flavors that will have everyone coming back for more.

This cake also makes a fantastic summer dessert—light, refreshing, and full of seasonal flavor. Plus, it’s easy to prepare ahead, making it the ideal choice for family gatherings, picnics, or just when you want a special treat without the fuss.

Why You’ll Love This Cake

• No Oven Needed: This is perfect for warmer days or when you want to save time and energy.
• Layers of Deliciousness: A smooth lemon-flavored layer contrasts with the sweet, juicy strawberry cream, and it’s all held together by a buttery, biscuit crust.
• Stunning Presentation: Garnished with fresh strawberries, this cake looks as good as it tastes.
• Perfect for Any Occasion: Whether for a celebration or just because, this cake fits every mood and event.

Ingredients for No-Bake Strawberry Lemon Split Cake

To create this refreshing and creamy No-Bake Strawberry Lemon Split Cake, you’ll need a mix of simple, yet flavorful ingredients. Each one adds its own unique element to build the delicious layers of this dessert, resulting in a perfectly balanced sweet and tangy treat.

• Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • The buttery graham cracker crust serves as the foundation for this cake, adding a sweet and crunchy texture that complements the creamy filling.
• Cream Cheese Layer:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped
  • This layer adds a rich, tangy contrast to the cake, combining the lightness of whipped cream with the smoothness of cream cheese.
• Lemon Layer:
  • 1 packet (3.4 oz) instant lemon pudding mix
  • 2 cups cold milk
  • Bright and zesty, the lemon layer is tangy and balances out the sweetness of the strawberries.
• Strawberry Layer:
  • 1 1/2 cups fresh strawberries, sliced
  • 1/2 cup strawberry gelatin powder
  • 1/2 cup hot water
  • 1/2 cup cold water
  • This layer provides a fresh, fruity burst. The strawberries mixed with gelatin create a vibrant, sweet layer that pairs beautifully with the lemon filling.
• Whipped Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Fluffy and light, this whipped topping finishes the cake, adding an airy touch that perfectly complements the creamy and fruity layers.
• Garnish:
  • Fresh strawberries, halved
  • For a beautiful and fresh presentation, top the cake with bright, juicy strawberries.

How to Assemble No-Bake Strawberry Lemon Split Cake

The beauty of this cake lies in its simple layering process. Follow these easy steps to create this no-bake dessert that’s both visually stunning and deliciously indulgent.

1. Prepare the Crust:

• In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
• Press the mixture into the bottom of a 9×13-inch baking dish, creating an even layer. Place in the refrigerator to set while you prepare the other layers.

2. Make the Cream Cheese Layer:

• In a medium-sized bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• Fold in whipped heavy cream and vanilla extract until well combined.
• Spread the cream cheese mixture over the chilled graham cracker crust.

3. Prepare the Lemon Layer:

• In another bowl, whisk together the instant lemon pudding mix and cold milk until thickened.
• Pour the lemon mixture over the cream cheese layer, smoothing it out evenly.

4. Create the Strawberry Layer:

• Dissolve the strawberry gelatin in hot water, then add cold water and stir until combined. Allow the mixture to cool slightly.
• Fold the fresh strawberry slices into the cooled gelatin mixture, then carefully pour it over the lemon layer.
• Place the cake back in the refrigerator to set for at least 1-2 hours.

5. Add the Whipped Topping:

• Once the strawberry layer has set, whip the heavy cream with powdered sugar until stiff peaks form.
• Spread the whipped cream evenly on top of the cake.

6. Garnish and Serve:

• Decorate the top of the cake with fresh halved strawberries before serving.

How Long to Prepare and Chill No-Bake Strawberry Lemon Split Cake

The key to making the perfect No-Bake Strawberry Lemon Split Cake is giving each layer enough time to set and chill properly. This ensures the flavors meld together beautifully, and the cake holds its shape when sliced. Here’s a breakdown of how long it takes to prepare and chill this delightful dessert.

Preparation Time

Total Prep Time: 30 minutes
While the cake is no-bake, the preparation involves mixing and layering the ingredients, which takes approximately 30 minutes. It’s an easy and quick process with minimal steps but rewarding results.

Chill Time for Each Layer

Crust Chill Time:

Once you press the graham cracker crust into the pan, allow it to chill in the refrigerator for about 10-15 minutes to firm up before adding the cream cheese layer.

Cream Cheese Layer Set Time:

After spreading the cream cheese mixture over the crust, it’s important to chill the cake again for about 10 minutes. This helps the cream cheese layer firm up slightly before adding the lemon pudding layer.

Strawberry Layer Chill Time:

• Once you’ve added the strawberry gelatin mixture over the lemon layer, refrigerate the cake for at least 1-2 hours. This gives the gelatin time to set fully before adding the final whipped cream topping.

Total Chill Time

• Overall Chill Time: 2-3 hours
• For best results, allow the cake to chill for a minimum of 2 hours, but overnight chilling is ideal. This ensures that all layers are fully set, and the cake is easy to slice.

Storage Tips for No-Bake Cake

• Refrigeration:
  Once prepared, the cake can be stored in the fridge for up to 3 days. Be sure to cover the dish with plastic wrap or an airtight lid to keep it fresh.
• Freezing:
  You can also freeze the cake if you’d like to enjoy it later. Simply cover the cake tightly with plastic wrap, then foil, and store it in the freezer for up to 1 month. Allow it to thaw in the fridge before serving.

Serving Tips

Rest Before Serving: For the cleanest slices, let the cake sit at room temperature for about 10 minutes after removing it from the fridge. This allows the layers to soften slightly, making it easier to cut through the creamy layers.

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