Every time I’ve made this No Bake Strawberry Shortcake using a frozen Sara Lee pound cake, it always brings back such nostalgia from when I was a kid. My great aunts, Virgie and Ruby, would always have a frozen cake in the “icebox.” And, they’d always have “ice milk.” Does anyone remember ice milk?
This Strawberry Shortcake is one of those easy desserts you can make the night before a get together and just keepit in the fridge. You should make it at least a couple hours or so before serving, so you can pop it in the fridge before dessert time.
You can make this with homemade whipped cream or, even easier, with whipped topping like Cool Whip. I chose Cool Whip for time’s sake.
Don’t forget to defrost the Cool Whip!
I would like to remind you, however, that if you choose to use Cool Whip, put it in the fridge the day before you’re going to use it. I can’t tell you how many times I’ve forgotten that step and had frozen Cool Whip that wouldn’t spread on anything.
If you’re like me and totally forgot that step, that’s when making whipped cream is the best choice. It will take about a pint of whipping cream to make this delicious strawberry shortcake.
How do you make a No Bake Strawberry Shortcake?
First, you need a ready made cake! My personal preference is the Sara Lee frozen pound cake! Or, you can use a store bought one from the bakery department.
If you get the Sara Lee one, keep it in the freezer until you’re ready to use it. If you get one from the store bakery, I recommend putting it in the fridge or freezer, so it will be easy to slide it midway in half and decorate it without it getting all crumby.
Next, slice up about a pint of strawberries. Mix them with 1/2 cup of sugar. Set them aside for about 30 minutes to an hour. The longer you can let them sit, the more the sugar pulls the juices out of the strawberries. When they’re ready, heat up about a 1/2 cup of strawberry preserves for just 30 seconds in the microwave. Then, mix it into the strawberries.
Now take the pound cake out of the freezer and slice it in half.
Add the strawberries to the bottom half of the pound cake.
Next, add half the whipped topping over the strawberries.
Add the top of the pound cake and slather with the rest of the whipped topping and maybe a strawberry or two. The whipped topping will run down the sides a bit.
Pop it in the fridge to let the strawberries soak into the pound cake for at least 30 minutes to an hour before serving.
Then, we’re ready to eat! This is perfect for brunch or any time that’s dessert time.
More Strawberry Recipes
- Strawberry Peach Ice Cream – No Churn
- Strawberry Slab Pie
- French Strawberry Cake
- Roasted Strawberry Crostini
- Strawberry Lemonade Tea
No Bake Strawberry Shortcake
- Sara Lee All Butter Pound Cake, 16 oz.
- 1 pint of strawberries, sliced + 1 whole strawberry
- 1/2 cup sugar
- 1/2 cup strawberry preserves, heated 30 seconds
- 1 container of whipped topping
- Allow the whipped topping to defrost on the counter for around 4 hours (or make fresh whipped cream when ready to put the cake together).
- Slice the strawberries and mix with 1/2 cup of sugar.
- Set the strawberries aside to let the sugar pull the juices out for 30 minutes to an hour.
- Heat the strawberry preserves for 30 seconds and then mix 1/2 cup with the strawberries.
- Slice the frozen pound cake in half.
- Spread the strawberries over the bottom half of the pound cake.
- Spread half the whipped topping over the strawberries.
- Add the top of the pound cake back on.
- Spread the rest of the whipped topping over the top of the pound cake and let it fall down the sides just a bit.
- Garnish with fresh strawberries and allow it to sit in the fridge for an hour before serving.
If using fresh whipped cream instead of Cool Whip, use 1 pint of whipping cream + 1 tablespoon sugar and whip it until it forms soft peaks.
Amount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 47mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 1g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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