This layered strawberry pound cake is a delicious and decadent dessert. It comes together in minutes with pre-made butter pound cake, strawberries, and whipped cream!
No Bake Layered Strawberry Pound Cake
This is a cake that came together out of necessity one year. We had just moved to California and were living in temporary housing on an Air Force base until our house was ready. I didn't have cake pans or any baking supplies so I went to the store to grab a few items to make a no-bake cake for my little gal who was turning 4 years old. She like Strawberry Shortcake and received a Strawberry Shortcake doll for her birthday so I went with that theme for her cake. Instead of shortcake, I used a pound cake.
Homemade pound cake is buttery and delicious, but so is store-bought pound cake! I found two frozen pound cakes in the frozen dessert section, sliced them up, and added strawberries and whipped cream. This was such an easy cake to put together and was so pretty.
Strawberry Pound Cake Ingredients
- 2 frozen Sara Lee pound cakes (16 ounces each)
- 2 containers of Cool Whip (16 ounces each)
- 2 pounds fresh strawberries, sliced
How to Make a Layered Strawberry Pound Cake
- Let frozen cakes thaw in the refrigerator for 1 hour. Slice both of the cakes in half, creating 4 thin rectangles to stack on top of eachother.
- Wash and dice the strawberries and fold into 1 tub of cool whip. Spread over one layer of cake, add the next layer, spread more Cool Whip mixture, then keep layering up to the top.
- Frost the cake with the other tub of Cool Whip.
Tip: spread the whipped cream smooth with a butter knife or spatula. For added details, spoon some whipped cream into a Ziploc bag cut the corner off, and pipe details around the bottom of the cake.
Serve the cake immediately. Store leftover cake in the refrigerator or freezer.
Layered Strawberry Pound Cake
Layered Strawberry Pound Cake (No Bake)
This layered strawberry pound cake is a delicious and decadent dessert. It comes together in minutes with pre-made butter pound cake, strawberries, and whipped cream!
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Servings: 16
Calories: 540kcal
Ingredients
- 2 16 oz. frozen Sara Lee pound cakes
- 2 16 oz. tubs Cool Whip
- 2 pounds fresh strawberries
Instructions
- Let frozen cakes thaw in the refrigerator for 1 hour. Slice both of the cakes in half, creating 4 thin rectangles to stack on top of eachother.
- Wash and dice the strawberries and fold into 1 tub of cool whip. Spread over one layer of cake, add the next layer, spread more Cool Whip mixture, then keep layering up to the top.
- Frost the cake with the other tub of Cool Whip. Tip: spread the whipped cream smooth with a butter knife or spatula. For added details, spoon some whipped cream into a Ziploc bag cut the corner off, and pipe details around the bottom of the cake.
Notes
**Cool Whip makes a great frosting/icing, but it needs to stay cold. If you pipe it on and notice that the warmth of your hand is making it run a bit, just put your icing bag in the freezer for a few minutes, along with the cake, and continue in short intervals like that.
Nutrition
Calories: 540kcal
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Brandy says
Hi everyone! Brandy here, this is a great semi-homemade cake. Buttery, soft, and fresh with the diced strawberries. We've made this quite a few times, in different variations. Even in a trifle bowl layered with cream and fruit. Enjoy!
Regina says
nice
Marie says
Happy Birthday.
The Cake looks great
Kermanig Bakery says
Loved this yummy strawberry cake which makes my mouth watering. It looks so delicious.
Laurie @ Rookiewife520.blogspot.com says
Looks so yummy! I will totally be making this in the near future. Thanks for sharing!