There’s something timeless about the combination of strawberries and cream. It’s light yet indulgent, fruity yet creamy, and always a crowd-pleaser. This no-bake strawberry cream layer cake captures that perfect harmony with soft layers of whipped cream, smooth cream cheese filling, and fresh strawberries all nestled into a buttery graham cracker crust. Unlike traditional baked cakes, this dessert requires no oven time, making it an ideal summer recipe or an elegant treat for days when you want something special but simple to prepare.
What makes this cake shine is its layered beauty—each bite offers the soft richness of cream cheese whipped with heavy cream, contrasted with juicy fresh strawberries and a delicate cookie base. The result is a chilled, sliceable dessert that holds its shape, delivers flavor, and presents beautifully. Whether you’re making this for a family celebration, a summer party, or just as a personal reward, it’s a showstopper that doesn’t demand expert baking skills.
The recipe begins with a classic graham cracker crust that’s pressed into the bottom of a springform pan. After a brief chill, the crust is topped with layers of cream filling and sliced strawberries. The structure is repeated several times to create a tall, creamy dessert bursting with flavor and freshness. Topped with whipped cream rosettes, more strawberries, and a sprinkle of reserved crust crumbs, it’s an effortless yet refined cake that looks as good as it tastes.
Ingredients
For the crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the filling
3 cups cold heavy whipping cream
16 ounces cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
For the strawberry layers
3 to 4 cups fresh strawberries, sliced thin
For the topping
Extra whipped cream for piping
Whole and sliced strawberries for garnish
Reserved crumb topping from the crust
Instructions
Make the crust
Begin by preparing your crust base. In a mixing bowl, combine graham cracker crumbs with the sugar and pour in the melted butter. Mix well until all the crumbs are coated and the mixture resembles wet sand.
Transfer the crust mixture into a 9-inch springform pan. Press the crumbs firmly into the bottom and slightly up the sides using the back of a spoon or the bottom of a glass. This will create a sturdy foundation for your cream layers.
Place the crust in the refrigerator to chill for at least 30 minutes. This step helps the crust firm up and prevents it from crumbling when you slice the finished cake.
Make the cream filling
In a large mixing bowl, beat the softened cream cheese using an electric hand mixer or stand mixer fitted with the paddle attachment. Mix until the cream cheese is completely smooth and no lumps remain.
Add in the powdered sugar and vanilla extract. Continue beating until the mixture is creamy and well combined.
In a separate bowl, pour in the cold heavy cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form. This may take 3 to 5 minutes depending on your mixer and the temperature of the cream.
Carefully fold the whipped cream into the cream cheese mixture in three parts. Use a spatula and work slowly to avoid deflating the whipped cream. Continue folding until everything is well incorporated and you have a fluffy, smooth filling.
Assemble the cake
Remove the chilled crust from the refrigerator. Spread a layer of the cream filling over the base using an offset spatula or the back of a spoon. Smooth it out evenly to the edges.
Next, add a layer of sliced strawberries over the cream. Arrange them in a single layer so that every slice of the finished cake includes fresh strawberries.
Spread another layer of the cream filling over the strawberries, covering them completely. Repeat the process by adding more sliced strawberries and another cream layer. Depending on the size of your springform pan and the thickness of each layer, you can repeat this pattern two to three times.
Finish with a final smooth layer of the cream mixture on top. Use a spatula to level the surface and neaten the edges. Place the cake in the refrigerator and let it chill for at least 4 to 6 hours, or overnight for best results. This resting time allows the layers to firm up and the flavors to meld.
Decorate the cake
Once the cake has fully set, it’s time to decorate. Carefully run a knife along the edge of the springform pan before unclipping the sides to release the cake.
Using a piping bag fitted with a star tip, pipe rosettes or swirls of whipped cream along the top edge of the cake. You can also spread whipped cream across the top surface if you prefer a simpler look.
Decorate with whole strawberries, sliced strawberries, or a mix of both. You can create a central arrangement or scatter them casually for a natural effect.
Finally, sprinkle the top with a bit of the reserved graham cracker crumb mixture. This adds texture and a lovely golden finish.
Serving suggestions
Use a clean sharp knife to slice the cake. For clean slices, wipe the knife with a warm, damp cloth between each cut. Serve the cake chilled. It pairs wonderfully with tea, iced coffee, or even a glass of sparkling lemonade.
If you want to elevate it even further, drizzle the plate with a bit of strawberry syrup or white chocolate before placing the slice. The presentation possibilities are endless with this dessert, and it’s a joy to customize it according to your event or mood.
Tips for success
Use ripe, sweet strawberries for the best flavor. Slightly underripe strawberries can be tart and won’t offer the same juicy balance.
Be sure to chill the heavy cream before whipping. Cold cream whips faster and holds shape better.
If your cream cheese is too cold, it may result in a lumpy filling. Let it soften at room temperature for about 30 minutes before starting.
Layer the strawberries close together to avoid air pockets. This keeps the layers even and helps the cake slice cleanly.
Make sure to let the cake chill long enough. Rushing this step may cause the layers to be too soft and unstable when serving.
Storage and leftovers
Store the cake in the refrigerator, covered, for up to three days. Use a cake dome or plastic wrap to prevent the cream from drying out. Because it’s a dairy-based dessert, it should not be left at room temperature for extended periods.
You can make the cake a day ahead, which makes it ideal for parties and gatherings. The crust will stay firm and the cream will hold its shape if kept cold.
Freezing is not recommended for this recipe, as the texture of the whipped cream and strawberries may change once thawed. If you want to prep parts ahead, you can make the crust and filling separately and assemble the cake the night before.
Variations and add-ons
While the strawberry cream combination is a classic, there are many ways to adapt this cake to your taste or the season.
Berry mix: Use a combination of raspberries, blueberries, and blackberries along with strawberries for a mixed berry version.
Chocolate crust: Replace the graham cracker crumbs with crushed chocolate cookies for a richer flavor.
Lemon zest: Add a teaspoon of lemon zest to the cream filling for a subtle citrus brightness.
Nut topping: Sprinkle chopped pistachios or almonds on top for added texture and color contrast.
Jam swirl: Add thin layers of strawberry jam between the cream layers for an extra burst of strawberry flavor.
Lighter alternatives
To create a lighter version of this cake, substitute some or all of the cream cheese with Greek yogurt. You can also use a lower-fat whipped topping instead of heavy cream, though the texture will be slightly different.
For a reduced-sugar option, use less powdered sugar in the filling and skip the extra crumb topping. The natural sweetness of the strawberries will still carry the dessert beautifully.
Why this recipe works
This no-bake cake is a celebration of simplicity. It doesn’t rely on complex baking techniques or rare ingredients. Instead, it brings together a few reliable components—cream, cheese, berries, and a cookie base—to create something both elegant and satisfying.
Because it’s assembled rather than baked, you have full control over the look and size of the layers. Whether you go for three layers or four, the result is always pleasing. Each component complements the others: the crust gives a buttery crunch, the cream offers a rich yet light filling, and the strawberries bring freshness and color.
What also sets this cake apart is how forgiving it is. You can adjust the sweetness, the fruit, and even the shape if you like. Make it in a loaf pan, individual jars, or a rectangular mold for a different presentation. It’s the kind of recipe that welcomes creativity while remaining easy to follow.
Conclusion
Strawberry cream layer cake in a no-bake format is everything a good dessert should be—easy to prepare, visually stunning, and full of flavor. It’s the kind of treat that feels luxurious without being heavy, refreshing yet indulgent. With minimal effort and no oven required, you get a chilled cake that slices cleanly, holds together beautifully, and delivers creamy, fruity satisfaction in every bite.
Perfect for spring and summer but loved all year round, this cake is a go-to dessert for anyone who loves strawberries and cream. Its layered structure, vibrant color, and luscious texture make it ideal for birthdays, brunches, garden parties, or just a quiet weekend indulgence.
Once you try it, you’ll see why this strawberry cream layer cake deserves a permanent spot in your favorite recipe collection. It’s a testament to how a few good ingredients, treated with care, can create something truly special.