Here’s a delicious recipe for a No-Bake Unicorn Strawberry Split Cake that’s perfect for a fun dessert!
Ingredients
For the Cake Layer:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cream Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip)
For the Strawberry Layer:
- 2 cups fresh strawberries, sliced
- 1 tablespoon sugar
- 1 tablespoon lemon juice
For the Toppings:
- Rainbow sprinkles
- Whipped topping (for serving)
- Additional sliced strawberries (optional)
Instructions
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch round cake pan or a springform pan. Set aside.
- Make the Cream Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Gently fold in the whipped topping until well combined.
- Layer the Cake:
- Spread half of the cream mixture over the graham cracker crust evenly.
- Add a layer of sliced strawberries on top of the cream layer.
- Spread the remaining cream mixture over the strawberries.
- Add another layer of sliced strawberries on top of the cream layer.
- Chill:
- Cover the cake with plastic wrap and refrigerate for at least 4 hours or until set (overnight is best).
- Serve:
- Before serving, sprinkle rainbow sprinkles on top of the cake for a unicorn touch.
- Serve with additional whipped topping and sliced strawberries, if desired.
Tips
- You can customize the cake by using other fruits like blueberries or bananas for a colorful twist.
- For a more vibrant look, use colored whipped toppings or add food coloring to the cream layer before spreading it on the cake.
Enjoy your delightful No-Bake Unicorn Strawberry Split Cake!