Description

This tropical no-bake strawberry split cake is a refreshing, easy summer dessert featuring layers of fresh strawberries, pineapple, creamy filling, and a crunchy cookie base. Perfect for parties, it requires no oven and can be made ahead for stress-free entertaining.

Ingredients

Scale

2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar (optional)
1 1/2 cups fresh strawberries, sliced
1 can (20 oz) crushed pineapple, drained
1 tablespoon fresh lemon juice
2 tablespoons granulated sugar
1 package (8 oz) cream cheese, softened
1/2 cup coconut cream (or heavy cream)
1 cup whipped topping or homemade whipped cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream (for topping)
1/2 cup toasted coconut flakes (optional)
Additional sliced strawberries and pineapple chunks for garnish

Instructions

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until moistened and crumbly. Press firmly into the bottom of a 9×13 inch pan. Chill in the fridge for about 10 minutes.
Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for 10 minutes to macerate. Drain pineapple well.
In another bowl, beat softened cream cheese with coconut cream (or heavy cream), powdered sugar, and vanilla extract until smooth and fluffy (2-3 minutes). Fold in whipped topping gently until evenly combined.
Spread half the macerated strawberries evenly over the chilled crust. Spoon the drained pineapple over the strawberries. Reserve a few strawberry slices for garnish.
Dollop the cream cheese mixture over the fruit and gently smooth out with a spatula.
Spread whipped topping over the creamy layer. Sprinkle with toasted coconut flakes (if using) and arrange reserved strawberry slices and pineapple chunks on top.
Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours (overnight is best) to set the layers.
Slice and serve chilled, using a sharp knife dipped in hot water for clean slices.

Notes

Chill the cake overnight for best texture and flavor. Drain pineapple thoroughly to avoid a soggy base. For gluten-free, use gluten-free graham crackers or almond flour. You can substitute coconut cream with heavy cream. Add chopped mango or kiwi for a twist. Clean your mixer and spatula immediately after use for easy cleanup.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 24
Sodium: 210
Fat: 18
Saturated Fat: 11
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: no-bake cake, strawberry split cake, summer dessert, party dessert, tropical cake, easy dessert, pineapple, cream cheese, graham cracker crust