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No-Bake Strawberry Shortcake

This quick and easy No-Bake Strawberry Shortcake combines layers of light cake, fresh strawberries, and fluffy whipped cream for a delightful summer dessert.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Fresh Strawberries Rinsed, hulled, and sliced
  • 1/4 cup Granulated Sugar To macerate strawberries
  • 1 tsp Vanilla Extract For flavoring the whipped cream
  • 16 oz Pre-baked Cake Such as pound cake or angel food cake, cut into cubes
  • 2 cups Heavy Whipping Cream For the whipped topping
  • 1/2 cup Powdered Sugar To sweeten the whipped cream
  • 1 tbsp Fresh Lemon Juice To add acidity to the strawberries
  • to taste none Fresh Mint Optional garnish

Method
 

Preparation
  1. Wash the strawberries by rinsing them under cold water, hull them, and slice them evenly.
  2. Place the sliced strawberries in a medium bowl. Add granulated sugar and lemon juice, then toss gently to coat. Let them sit for 20 to 30 minutes to create syrup.
  3. Place a glass or metal bowl in the freezer for 10 minutes to chill.
  4. Pour cold heavy whipping cream into the chilled bowl. Add powdered sugar and vanilla extract. Start mixing at low speed, then increase to medium-high until stiff peaks form.
  5. Cut the pre-baked cake into 1-inch cubes.
Assembly
  1. Start with a layer of cake cubes in your serving dish and press down lightly.
  2. Spoon a portion of the macerated strawberries over the cake, syrup included. Add a generous layer of whipped cream, and repeat the layers until the dish is full.
  3. Top with a dollop of whipped cream and garnish with whole strawberries or fresh mint.
Chill
  1. Cover with plastic wrap or lids and refrigerate for at least 1 hour before serving.

Notes

Store leftovers in the fridge for up to 3 days. Do not freeze as this will affect the texture. For variations, try using blueberries or raspberries and consider a vegan version with coconut cream and a vegan cake.