No-Bake Strawberry Shortcake Cake

No-bake and no-cook desserts are the perfect summer solution. Take a classic strawberry shortcake dessert and transform it into this stunning, showstopping cake.

Three layer pound cake with whipped cream and strawberries


 

Strawberry Shortcake

One of the most iconic summer desserts has to be strawberry shortcake. Fresh, lush berries with cool, frothy whipped cream and light airy cake.

Both my husband and I have fond memories of our mother’s buying the little sponge cake cups and topping them with chopped fruit. Some people use Angel Food Cake, but I have always been partial to a buttery and rich pound cake.

strawberries and whipped cream on pound cake

Strawberry Shortcake is only made from these things:

  • Cake
  • Whipped Cream
  • Strawberries

No Bake Strawberry Cake

While I love my pound cake recipe (and it happens to be an award winning recipe) I generally pick up an all-butter loaf at the store. Afterall, this is a recipe I use when I am short on time.

I do, however, make my own whipped cream. The whipped toppings found at the store are commonly made with hydrogenated oil and not real cream. Most also don’t have a stabilizer to help the cream stay stiff.

pink spoon digging into strawberry shortcake cake

So if you make it ahead of time it just goes drag and saggy. Not very appealing.

Lastly, the strawberries! I use about 1 pound. The layers are quartered and dry, but the topping is made with macerated strawberries, which just means they have been tossed in sugar.

After sitting, the natural juices will dissolve your sugar so it doesn’t stay all grainy.

no bake strawberry cake using pound cake

How to Make No Bake Strawberry Shortcake Cake

Start by cutting your pound cake into 3 equal layers. It is easiest to use a long serrated bread knife or a cake slicer to get even layers.

small pound cake cut into 3 layers with pink bread knife

The exact height of each layer will depend on your cake. I used a small Entenmann’s pound cake for this one and my layers were a scant 1 inch each.

1 inch pound cake layer

Divide your strawberries and then quarter half of them and roughly chop the other half. Toss chunked strawberries with sugar and set aside, these are your macerated strawberries.

On the two bottom layers, place quartered strawberries in a criss cross fashion with the large end facing outwards so it looks pretty from all angles. Leave spaces around the strawberries for whipped cream.

fresh strawberries in a criss cross pattern

If you are using a larger pound cake you might need a line of strawberries going up the middle as well. Use your best judgement.

Next comes the whipped cream. I highly, HIGHLY recommend making your own stabilized whipped cream. It takes 3 minutes, literally. It won’t fall so your cake will stay pretty as long as it stays chilled or at a reasonably temperature.

strawberries and whipped cream for no bake cake

Fill spaces with whipped cream. I find this easiest to do using whipped cream in a piping bag or a plastic sandwich bag with one corner snipped off.

Place middle layer on to of bottom layer. Do not press down, gravity will do its job. I find that using the bread knife to center in the middle helps, the strawberries and cream are heavy and can easily break it in half without assistance.

all three layers of no bake strawberry shortcake cake

Try to trim a little off the top piece, if necessary, to make it flat, the strawberries will sit better this way. Slather a good portion of whipped cream on top.

whipped cream topping on strawberry shortcake cake

Wait until you are ready to serve, then spoon macerated strawberries on top and dust with powdered sugar. If you do this part too soon, the juices from your strawberries will melt the top whipped cream layer.

macerated strawberries on top of strawberry shortcake cake with powdered sugar

Serving your Cake

This cake is pretty amazing as-is and doesn’t need anything else to spruce it up, but if you feel the need to be “extra” as the kids say, try these ideas:

slice of strawberry shortcake cake on a white serving plate

Make Ahead & Storage

You can surely make this cake ahead of time up to 24 hours (mine from yesterday is still sitting pretty in the fridge), but only if you use stabilized whipped cream. If not, the whipped cream (or whipped topping) melts.

Also avoid hot temperatures- they taste won’t be impacted, but the whipped cream will melt.

Storage this cake covered and chilled. You can allow it to sit at room temperature for 10-15 minutes before serving.

no bake strawberry shortcake cake for pinterest

More easy dessert recipes:

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Decadent and silky, this easy Peanut Butter Pie is a no bake dessert recipe that utilizes only 8 ingredients to make the crust, filling, and toppings!
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No-Bake Strawberry Cream Cheese Pie- A no-bake pie made with graham cracker crust, a layer of sweet cream cheese, loads of fresh strawberries and a homemade strawberry jelly. All ready in less than 20 minutes! www.savoryexperiments.com

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close up of strawberry shortcake cake
no bake strawberry cake using pound cake

No-Bake Strawberry Shortcake Cake

5 from 6 votes
No-Bake Strawberry Shortcake Cake combines layers of pound cake with fresh strawberries and whipped cream topped with macerated strawberries. It can be made ahead and is perfect for parties!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8

Ingredients

Instructions

  • Quarter half of the strawberries and chop the other half into large chunks.
  • Toss chunked strawberries with sugar and set aside.
  • Place quartered strawberries in a criss cross fashion with the large end facing outwards and leaving enough room for whipped cream between each. Do this with the two bottom layers.
  • Fill spaces with whipped cream. I find this easiest to do using whipped cream in a piping bag.
  • Place middle layer on to of bottom layer. Do not press down, gravity will do its job.
  • Top with top piece. You might need to trim the top flat because the strawberries will sit better this way.
  • Slather a good portion of whipped cream on top.
  • Wait until you are ready to serve, then spoon macerated strawberries on top and dust with powdered sugar.
  • Slice and serve!
  • If you’ve tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 169 kcal, Carbohydrates: 30 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 50 mg, Sodium: 203 mg, Potassium: 146 mg, Fiber: 1 g, Sugar: 19 g, Vitamin A: 167 IU, Vitamin C: 33 mg, Calcium: 50 mg, Iron: 1 mg
Author: Chef Jessica Anne
Calories: 169
Course: Dessert
Cuisine: American
Keyword: no bake cake
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
layered strawberry shortcake cake for pinterest
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

5 from 6 votes (4 ratings without comment)

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Questions and Reviews

  1. This sounds like the perfect end of summer dessert. I’m definitely not above using store bought pound cake. I’ve been known to also use the store bought angel food cakes too!