Description
Looking for a dessert that’s refreshing, creamy, and incredibly easy to make? This No-Bake Strawberry Lemon Split Cake is the perfect solution! Layers of tangy lemon pudding, sweet strawberries, and a buttery graham cracker crust come together in this deliciously simple no-bake treat. It’s a showstopper for any occasion, and the best part is—you don’t need to turn on the oven!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
For the Lemon Layer:
- 1 packet (3.4 oz) instant lemon pudding mix
- 2 cups cold milk
For the 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
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
For Garnish:
- Fresh strawberries, halved
Instructions
- Make the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9×13-inch baking dish. Refrigerate for 10-15 minutes. - Prepare the Cream Cheese Layer:
In a medium bowl, beat the softened cream cheese with powdered sugar until smooth. Fold in whipped cream and vanilla extract. Spread the cream cheese mixture evenly over the crust. Refrigerate for 10 minutes. - Prepare the Lemon Layer:
Whisk together the instant lemon pudding mix and cold milk until thickened. Spread the pudding over the cream cheese layer. - Make the Strawberry Layer:
Dissolve strawberry gelatin in hot water. Stir in cold water and allow to cool. Fold in fresh strawberry slices, then pour the mixture over the lemon layer. Refrigerate for 1-2 hours or until fully set. - Add Whipped Topping:
Whip the heavy cream with powdered sugar until stiff peaks form. Spread evenly over the set strawberry layer. - Garnish:
Top the cake with fresh strawberry halves before serving.
Notes
- Make-Ahead Tip: The cake can be prepared the night before and stored in the refrigerator until serving time.
- Freezing Option: You can freeze the cake for up to 1 month. Wrap tightly with plastic wrap and foil, then thaw in the fridge before serving.
- Prep Time: 30 minutes
- Chill Time: 3 hours