Sometimes you just need a cake fast. This simple No-Bake Strawberry Cake is an old favorite from grandma’s kitchen — and once you try it, you’ll see why! All you need is four store-bought ingredients and about 10 minutes to whip up a sweet delight that looks almost as good as it tastes. Birthday party? Wedding shower? Holiday feast? This three-tiered treat is your secret weapon.
So how do you make something so simple taste so good (and look so fabulous?) Really, it’s all about layers and good ingredients:
- angel food cake
- Cool Whip®
- sugared strawberries
Yum!
A few tips to keep in mind: We recommend taking the whipped cream out of the freezer about 10 minutes before you start to soften it up so it’s spreadable. Use a serrated knife to slice the cake, as well as a delicate touch (just move the knife back and forth, don’t press). And once you start, work fast! While you want the Cool Whip® soft enough to spread, if it’s too warm it’ll be hard to work with and the cake will droop. On that note, when you’re done decorating, refrigerate your No-Bake Strawberry Cake immediately, and keep it cold until ready to serve. Have fun!
No-Bake Strawberry Cake
Course: DessertDifficulty: Easy8
servings5
minutes5
minutesIngredients
1 angel food cake
2 pounds strawberries, washed and de-stemmed
2 tablespoons powdered sugar
2 tubs Cool Whip®
Directions
- Cut 1/4 of the strawberries in half, and set them aside. Then in a large bowl, mash the other 3/4 of the berries until the mixture is (mostly) smooth.
- Place a strainer over a bowl to remove the extra juice from the mashed berries. (You can save the juice to use later in a smoothie or spritzer).
- In a small bowl, mix together the mashed berries and the powdered sugar.
- Use a serrated knife to carefully cut the angel food cake into 3 even layers.
- Spread one layer with 1/3 of the the Cool Whip® and 1/2 of the berry mix.
- Top with a layer of the cake, and repeat.
- Add the final layer of the cake. Then use a frosting spatula to cover the entire cake with Cool Whip®.
- Decorate the top and sides of the cake with the halved strawberries you prepared in Step 1. Refrigerate until ready to serve.
Notes
- Take the Cool Whip® out of the freezer 10 minutes before you start, but don’t let it get too warm.
