No-Bake Strawberry Lemon Split Cake

If you’re craving a dessert that’s as easy as it is delicious, look no further than this No-Bake Strawberry Lemon Split Cake. With its vibrant layers of creamy lemon and sweet strawberry, this dessert is a showstopper that requires no baking and minimal effort. It’s the perfect treat for those warm summer days when you want something cool and refreshing.

This cake combines the tangy brightness of lemon with the sweet juiciness of strawberries, creating a harmonious blend of flavors that’s sure to impress. Whether you’re hosting a summer gathering or just need a quick and satisfying dessert, this No-Bake Strawberry Lemon Split Cake is your go-to recipe.

Resume of the Recipe: This No-Bake Strawberry Lemon Split Cake is a deliciously light and refreshing dessert that combines creamy lemon and sweet strawberry flavors. With a simple no-bake preparation, it’s a perfect choice for a quick and impressive treat.

Exciting Story: One summer afternoon, I found myself longing for a dessert that was both refreshing and easy to make. After experimenting with different flavor combinations, I created this No-Bake Strawberry Lemon Split Cake. The result was a light, creamy cake that my family adored. It’s now a go-to recipe for any summer occasion, and it’s always a hit at gatherings.

Why This No-Bake Strawberry Lemon Split Cake?

• Effortless Preparation: No baking required, making it an easy dessert option.
• Refreshing Flavors: A delightful blend of creamy lemon and sweet strawberry.
• Perfect for Summer: Light and cool, ideal for warm weather entertaining.

How to Make No-Bake Strawberry Lemon Split Cake:

1. Prepare the Crust:
   • In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
   • Press the mixture into the bottom of a springform pan or a pie dish to form an even crust.
   • Refrigerate while preparing the filling.
2. Make the Lemon Layer:
   • In a mixing bowl, beat the heavy cream until stiff peaks form.
   • In another bowl, beat the cream cheese and powdered sugar until smooth.
   • Fold in the lemon curd and vanilla extract until well combined.
   • Gently fold in the whipped cream until the mixture is smooth and light.
   • Spread the lemon mixture evenly over the prepared crust.
3. Make the Strawberry Layer:
   • In a mixing bowl, beat the heavy cream until stiff peaks form.
   • In another bowl, beat the cream cheese and powdered sugar until smooth.
   • Fold in the pureed strawberries and vanilla extract until well combined.
   • Gently fold in the whipped cream until the mixture is smooth and light.
   • Spread the strawberry mixture evenly over the lemon layer.
4. Chill and Serve:
   • Cover and refrigerate the cake for at least 4 hours, or until fully set.
   • Garnish with additional strawberries or lemon zest, if desired, before serving.

Tips:

• Lemon Curd: Use store-bought lemon curd for convenience, or make your own for a fresh flavor.
• Strawberry Puree: Blend fresh strawberries until smooth for the best results.

Substitutions and Variations:

• Berry Variations: Substitute the strawberry puree with other fruit purees like raspberry or blueberry for different flavors.
• Gluten-Free: Use gluten-free graham crackers or a nut-based crust to make the dessert gluten-free.

Make a Healthier Version:

• Lower Sugar: Use less sugar or a sugar substitute to reduce sweetness.
• Light Cream Cheese: Opt for light cream cheese and reduced-fat heavy cream for a lighter version.

Closing: And there you have it! This No-Bake Strawberry Lemon Split Cake is the perfect way to cool off and satisfy your sweet tooth without turning on the oven. Let us know how your cake turns out, and don’t forget to check out our other refreshing summer desserts!

Frequently Asked Questions:

1. Can I use frozen strawberries instead of fresh?
   • Yes, thaw and puree frozen strawberries before using.
2. Can I make this cake ahead of time?
   • Absolutely! The cake can be made a day or two in advance and stored in the refrigerator.
3. How long does the cake need to chill?
   • The cake should chill for at least 4 hours to ensure it is fully set.
4. Can I use a different type of crust?
   • Yes, you can use a cookie crust or a nut-based crust if you prefer.
5. How do I store leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
6. Can I freeze this cake?
   • Yes, you can freeze the cake for up to 2 months. Thaw in the refrigerator before serving.
7. What can I use instead of graham cracker crumbs for a gluten-free option?
   • Use gluten-free graham crackers or a crushed nut mixture.
8. Can I use store-bought lemon curd?
   • Yes, store-bought lemon curd works perfectly for this recipe.
9. How do I make the lemon curd from scratch?
   • You can find lemon curd recipes online that typically include lemon juice, sugar, eggs, and butter.
10. Can I add toppings to the cake?
    • Yes, consider topping with fresh strawberries, lemon zest, or a drizzle of fruit sauce before serving.

No-Bake Strawberry Lemon Split Cake

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Lemon Layer:

• 1 cup 1 heavy cream

• 1/2 cup 1/2 powdered sugar

• 8 oz 8 cream cheese, softened

• 1/2 cup 1/2 lemon curd (store-bought or homemade)

• 1 teaspoon 1 vanilla extract

• For the Strawberry Layer:

• 1 cup 1 heavy cream

• 1/2 cup 1/2 powdered sugar

• 8 oz 8 cream cheese, softened

• 1 cup 1 fresh strawberries, pureed

• 1 teaspoon 1 vanilla extract

• For the Crust:

• 1 1/2 cups 1 1/2 graham cracker crumbs

• 1/4 cup 1/4 granulated sugar

• 1/4 cup 1/4 unsalted butter, melted

Directions

• Prepare the Crust:
• In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
• Press the mixture into the bottom of a springform pan or a pie dish to form an even crust.
• Refrigerate while preparing the filling.
• Make the Lemon Layer:
• In a mixing bowl, beat the heavy cream until stiff peaks form.
• In another bowl, beat the cream cheese and powdered sugar until smooth.
• Fold in the lemon curd and vanilla extract until well combined.
• Gently fold in the whipped cream until the mixture is smooth and light.
• Spread the lemon mixture evenly over the prepared crust.
• Make the Strawberry Layer:
• In a mixing bowl, beat the heavy cream until stiff peaks form.
• In another bowl, beat the cream cheese and powdered sugar until smooth.
• Fold in the pureed strawberries and vanilla extract until well combined.
• Gently fold in the whipped cream until the mixture is smooth and light.
• Spread the strawberry mixture evenly over the lemon layer.
• Chill and Serve:
• Cover and refrigerate the cake for at least 4 hours, or until fully set.
• Garnish with additional strawberries or lemon zest, if desired, before serving.

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