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!
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
