No-Bake Strawberry Split Cake
A delightful and simple dessert featuring a creamy filling and fresh strawberries, perfect for any occasion without the need for baking.
Ingredients
Crust
- 2 cups graham cracker crumbs for a crunchy base
- 1/2 cup unsalted butter, melted adds moisture and richness
- 1/4 cup granulated sugar sweetens the crust
Filling
- 16 oz softened cream cheese provides creamy texture
- 1 cup powdered sugar enhances sweetness and smoothness
- 1 tsp vanilla extract adds aromatic flavor
- 1 cup whipped cream contributes lightness and fluffiness
- 2 cups fresh strawberries, sliced thin adds freshness and color
- 1 cup strawberry jam for sweetness and binding
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9×13 inch baking dish, creating an even layer.
Filling
- Beat the softened cream cheese until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until well-combined.
- Gently fold in the whipped cream until just incorporated.
Assembly
- Spoon the cream cheese filling over the crust, spreading evenly.
- Arrange the sliced strawberries over the cream cheese layer.
- Spread the strawberry jam over the strawberries to add a glossy finish.
Chilling
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
For best results, use fresh, ripe strawberries and allow plenty of time for refrigeration. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.