Description
Looking for a light, creamy, and absolutely delicious dessert? This No-Bake Strawberry Split Cake is the perfect treat for any occasion! With layers of sweet cream cheese, fresh strawberries, and a buttery shortbread crust, it’s a no-bake dessert that’s sure to impress. Plus, it’s super easy to make and doesn’t require an oven!
Ingredients
Scale
2 cups crushed shortbread cookies (or graham crackers)
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 box (3 oz) strawberry Jell-O mix
16 oz whipped topping (such as Cool Whip), divided
2 cups fresh strawberries, sliced
Extra strawberries for garnish
Instructions
- Prepare the Crust:
In a medium bowl, mix the crushed shortbread cookies with melted butter. Press the mixture firmly into the bottom of a 9×13-inch dish. Chill the crust in the fridge while you prepare the filling. - Make the Strawberry Filling:
In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth. Stir in the strawberry Jell-O mix and fold in 1/2 of the whipped topping. Gently fold in 1 cup of sliced strawberries. - Assemble the Cake:
Spread the strawberry cream mixture evenly over the chilled crust. Then, gently spread the remaining whipped topping over the top layer. - Chill:
Cover the cake with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, until the layers are firm. - Garnish and Serve:
Before serving, garnish the cake with the remaining fresh strawberry slices. Cut into squares and enjoy!
Notes
- For best results, chill the cake overnight for maximum flavor and firmness.
- You can substitute graham crackers for the shortbread cookies if preferred.
- The cake can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Chill Time: 4 hours