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Unicorn No-Bake Strawberry Split Cake

A delightful no-bake dessert featuring layers of creamy strawberry filling atop a graham cracker crust, topped with whipped cream and edible glitter.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: dessert, easy recipe, No-Bake, Party Cake, Strawberry Cake
Servings: 12 servings
Calories: 250kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted Adds richness and helps bind the crust.

For the filling

  • 16 oz cream cheese, softened Provides a luxurious texture.
  • 1 cup powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 cups whipped cream Lightens the filling.
  • 1 cup diced strawberries Adds flavor and color.
  • pink food coloring For color.

For the topping

  • 1 cup whipped cream For topping.
  • fresh strawberries For garnish.
  • sprinkles For decoration.
  • edible glitter For finishing touch.

Instructions

Preparation

  • Combine graham cracker crumbs with melted butter in a bowl and stir until evenly coated.
  • Press the mixture into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate to set.

Filling

  • In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
  • Gently fold in the whipped cream and add a few drops of pink food coloring until desired shade is achieved.
  • Add diced strawberries and stir gently to combine.
  • Spread the filling over the chilled crust, smoothing it evenly.

Chilling

  • Refrigerate for at least 4 hours to allow the cake to set.

Topping and Serving

  • Spread an additional layer of whipped cream on top of the set cake.
  • Decorate with fresh strawberries, sprinkles, and edible glitter.
  • Slice into squares and serve chilled.

Notes

Make ahead for better flavor. Can substitute fruits and consider making gluten-free by using gluten-free graham crackers.