# The Irresistible No-Bake Strawberry Split Cake
**Introduction**
Indulge your tastebuds into a delightful sugary journey with the No-Bake Strawberry Split Cake! There is something so refreshing and inviting about fresh strawberries, particularly when they are part of a tasty dessert. Comprised of layers of buttery crust, fluffy cream filling, and topped off with juicy strawberries, this cake is bound to be a crowd-pleaser.
**Why Make No-Bake Strawberry Split Cake**
Firstly, you don’t have to conquer the daunting task of working with an oven. Secondly, the elegant presentation of this cake brings a sense of sophistication without the accompanying fuss. Lastly, the burst of freshness from the strawberries together with the richness of the creamy filling provides a balance that is out-of-this-world delicious.
**How to Make No-Bake Strawberry Split Cake**
Gather all your ingredients for the crust, filling, and topping. The process entails preparing the crust first, followed by the filling and finally the topping. The cake then needs to be chilled for a couple of hours before serving.
**Ingredients**
The ingredients needed are as follow:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup melted butter
– 2 tbsp sugar
For the filling:
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
For the topping:
– 2 cups fresh strawberries, sliced
– 1 package (3 oz) strawberry gelatin dessert
– 1 1/2 cups boiling water
**Directions**
The recipe steps provided in the original post are easy to follow. Just remember to prepare the crust initially, next prepare the filling, then arrange the topping and finally let the cake rest in the fridge for about 2 hours before serving.
**How to Serve No-Bake Strawberry Split Cake**
Being a no-bake cake, it is important to store it in the refrigerator until the time to serve. To serve the cake, carefully remove the edge of the springform pan and slice it up. Each slice will have a beautiful layer of crust, filling, and topping.
**How to Store No-Bake Strawberry Split Cake**
This cake is best stored in the fridge in an airtight container. It can hold up for about 2-3 days in the refrigerator.
**Tips to Make No-Bake Strawberry Split Cake**
– Make sure the cream cheese is at room temperature to prevent lumps in the filling.
– Whip the heavy cream until stiff peaks form for a fluffy filling.
– Allow the gelatin to cool slightly before pouring over the strawberries to prevent them from wilting.
**Variations**
If you are feeling adventurous, you can swap out strawberries for another fresh fruit of your liking.
**FAQs**
– **Can I use frozen strawberries?** Fresh strawberries are the best for this recipe. However, if you have only frozen strawberries, thaw them and pat them dry before using.
– **Can I use a different biscuit for the crust?** Yes, biscuits like Oreos or Digestives can substitute the graham crackers.
– **Can I make it without a springform pan?** Although the springform pan is best for this recipe since it is easier to remove the cake from it, you can use a pie pan or a similar dish as a substitute.