Description
A no-bake layered dessert combining tender cake, juicy strawberries, and stabilized whipped cream for a refreshing, homemade treat. Macerated strawberries add a vibrant, syrupy base, while light cream and tangy lemon create a balanced, summery flavor. Perfect for quick potlucks or heatless kitchen days.
Ingredients
2 pounds fresh strawberries, hulled and halved
1/4 cup granulated sugar (adjust to taste)
1 teaspoon pure vanilla extract
16 ounces pre-baked pound or angel food cake (store-bought or homemade)
2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
Fresh mint leaves (optional, for garnish)
Instructions
In a large bowl, combine strawberries with granulated sugar and lemon juice. Stir well and let sit for 20-30 minutes to create a syrup.
Slice the pre-baked cake into 1/2-inch thick pieces using a bread knife.
In a separate bowl, whip chilled heavy cream with powdered sugar and lemon juice until stiff peaks form.
Layer cake slices in a serving dish, top with macerated strawberries and syrup, then spread whipped cream over each layer.
Repeat layers for a second or third tier, finishing with a cream and strawberry topping.
Chill refrigerated dessert for at least 30 minutes before serving. Garnish with fresh mint just before serving.
Notes
Use plump, mottled stem strawberries for optimal juiciness. For a vegan version, substitute vegan banana cake and coconut whipping cream made with full-fat coconut milk.
Dessert can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg