No Bake Strawberry Cream Bowl Cake
Indulge in the luscious layers of this No Bake Strawberry Cream Bowl Cake, a delightful dessert that requires zero oven time yet delivers maximum flavor and elegance. Featuring fresh, juicy strawberries, creamy whipped filling, and tender vanilla pound cake, this recipe is a feast for both the eyes and the palate. A tangy strawberry jam glaze and velvety cream cheese mixture elevate each layer to pure perfection, while its effortless assembly makes it an ideal treat for busy weekends or holiday celebrations. Served chilled, this no-bake masterpiece is perfect for showcasing seasonal fruit and requires just 25 minutes of prep time before it dazzles your guests. Whether it's a summer gathering or a romantic evening, this trifle-style dessert will become your new go-to for light, refreshing indulgence.
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 12 ounces Vanilla pound cake (store-bought or homemade)
- 2 cups Whipping cream
- 0.25 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.25 cups Milk
- 0.5 cups Strawberry jam
- 1 tablespoons Lemon juice
Instructions
Wash, hull, and slice the fresh strawberries. Set aside 1 cup of the prettiest slices for topping.
In a large mixing bowl, whip the whipping cream using an electric mixer until soft peaks form. Add 1/4 cup of powdered sugar and vanilla extract, then beat until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth. Gradually add the milk, 1 tablespoon at a time, until the mixture becomes silky. Fold in half of the whipped cream mixture to create a creamy filling base.
Slice the vanilla pound cake into 1-inch cubes.
In a small bowl, combine the strawberry jam with the lemon juice to create a light glaze.
Begin assembling the dessert: In a medium glass bowl (or trifle dish), layer 1/3 of the pound cake cubes. Spread a layer of the cream cheese filling over the cake cubes, then drizzle with a few spoonfuls of the strawberry glaze. Add a layer of sliced strawberries.
Repeat the layers (cake cubes, cream cheese filling, strawberry glaze, and sliced strawberries) until all the ingredients are used. End with a layer of whipped cream on top.
Garnish with the reserved sliced strawberries and a drizzle of glaze if desired.
Refrigerate for at least 2 hours to chill and set before serving.
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.1 g | 392% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 1806 mg | 78% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 223.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 502 mg | 39% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
