Name: Tropical No-Bake Strawberry Split Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups fresh strawberries, sliced; 1 cup whipped cream (for topping); 1 cup powdered sugar; 1/2 cup unsalted butter, melted; 1 can (20 oz) crushed pineapple, drained; 2 cups graham cracker crumbs; 2 cups whipped cream (for filling); 1 package (3.4 oz) instant vanilla pudding mix; 1 teaspoon vanilla extract; 16 oz cream cheese, softened; 1 cup milk; Fresh strawberries, for garnish; 1/4 cup granulated sugar

Jump to Recipe·Print Recipe

I make this Tropical No-Bake Strawberry Split Cake when I want something creamy, fruity, and refreshing without heating up the kitchen. It has a buttery graham cracker crust, a smooth cream cheese filling, sweet sliced strawberries, and a tropical pineapple pudding layer that comes together into a chilled dessert that feels perfect for spring and summer gatherings.

Tropical No-Bake Strawberry Split Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh strawberries, sliced

1 cup whipped cream

1 cup powdered sugar

½ cup unsalted butter, melted

1 can (20 oz) crushed pineapple, drained

2 cups graham cracker crumbs

2 cups whipped cream for filling

1 package (3.4 oz) instant vanilla pudding mix

1 teaspoon vanilla extract

16 oz cream cheese, softened

1 cup milk

Fresh strawberries for garnish

¼ cup granulated sugar

Directions

I start by combining the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Once the mixture looks evenly moistened, I press it firmly into the bottom of a 9x13-inch dish to create a solid crust. Then I place the dish in the refrigerator to chill while I prepare the filling.

In a large bowl, I beat the softened cream cheese until it becomes smooth and creamy. I gradually mix in the powdered sugar and vanilla extract until everything is fully combined. After that, I gently fold in the 2 cups of whipped cream to make the filling light and fluffy. I spread this layer evenly over the chilled crust.

Next, I arrange the sliced strawberries across the cream cheese layer. I like to spread them evenly so every slice gets plenty of fruit.

In another bowl, I whisk together the instant vanilla pudding mix and milk until thickened. Then I fold in the drained crushed pineapple and mix until blended. I spread this pineapple pudding mixture evenly over the strawberry layer.

To finish, I top the dessert with whipped cream and garnish it with fresh strawberries. I refrigerate the cake for at least 4 hours, although I think it tastes even better when I let it chill overnight before serving.

Servings and timing

I get 12 servings from this recipe, which makes it great for sharing.

Prep Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 260 minutes

Servings: 12

Calories: 250 kcal per serving

Variations

I sometimes switch up this dessert depending on the occasion or what I have on hand. I can use crushed vanilla wafers instead of graham crackers for a slightly different crust flavor. When I want even more tropical flavor, I like to add a little toasted coconut on top before serving. I also enjoy using bananas along with the strawberries for a more classic split-style dessert. For a brighter finish, I sometimes add a little lemon zest to the cream cheese filling. If I want a lighter version, I use reduced-fat cream cheese and light whipped topping, and it still turns out delicious.

Storage/Reheating

I store this cake covered in the refrigerator for up to 3 days. Since it is a chilled dessert with fresh fruit and cream-based layers, I keep it cold until I am ready to serve it. I do not reheat it because this dessert is meant to be enjoyed cold. If I need to make it ahead, I prepare it the night before and let it set overnight for the best texture. I do not recommend freezing it if I want the freshest texture, because the strawberries and creamy layers can become watery after thawing.

FAQs

Can I make this dessert ahead of time?

Yes, I find this dessert ideal for making ahead. I usually prepare it several hours in advance or the night before so the layers have enough time to set properly.

Can I use frozen strawberries instead of fresh?

I prefer fresh strawberries because they hold their texture better and do not release as much liquid. If I use frozen strawberries, I thaw and drain them very well first.

What can I use instead of instant vanilla pudding?

I can use instant cheesecake pudding or coconut pudding for a fun flavor change. I make sure it is still an instant pudding mix so the layer sets correctly.

How do I keep the crust from falling apart?

I press the crust firmly into the dish and chill it before adding the filling. That helps the butter bind the crumbs together and makes the base much sturdier.

Can I use homemade whipped cream?

Yes, I can absolutely use homemade whipped cream. I just make sure it is whipped to a stable consistency so the layers stay light and fluffy without becoming runny.

Conclusion

I think this Tropical No-Bake Strawberry Split Cake is a wonderful dessert for warm-weather days, casual gatherings, and anytime I want something sweet without baking. I love the mix of creamy filling, fresh strawberries, and pineapple pudding, and I especially appreciate how easy it is to prepare ahead of time. When I want a dessert that feels both simple and special, this is one I am always happy to make.

📖 Recipe:

Tropical No-Bake Strawberry Split Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 260 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A creamy, fruity no-bake dessert featuring a buttery graham cracker crust, smooth cream cheese filling, fresh strawberries, and a tropical pineapple pudding layer. This chilled cake is refreshing, easy to assemble, and perfect for warm-weather gatherings.

Instructions

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
Press the mixture firmly into the bottom of a 9x13-inch dish to form a crust. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, mixing until fully combined.
Gently fold in 2 cups whipped cream until the mixture becomes light and fluffy.
Spread the cream cheese filling evenly over the chilled crust.
Arrange the sliced strawberries evenly over the cream cheese layer.
In another bowl, whisk together the instant vanilla pudding mix and milk until thickened.
Fold in the drained crushed pineapple and mix until combined.
Spread the pineapple pudding mixture evenly over the strawberry layer.
Top the dessert with whipped cream and garnish with fresh strawberries.
Refrigerate for at least 4 hours or overnight before slicing and serving.