Tropical No-Bake Strawberry Split Cake

I make this Tropical No-Bake Strawberry Split Cake when I want a refreshing, easy dessert that combines layers of creamy fillings, fresh strawberries, and tropical flavors—all without turning on the oven.

Why I’ll Love This Recipe

What I love about this cake is how effortlessly it comes together with no baking required. The combination of sweet strawberries, tropical fruits, and light creamy layers makes it taste like a mini vacation in every bite. It’s perfect for warm weather or when I want a crowd-pleasing dessert that’s as beautiful as it is delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• fresh strawberries, sliced
• crushed pineapple, drained
• whipped cream or whipped topping
• cream cheese, softened
• sugar
• vanilla extract
• ladyfinger cookies or graham crackers
• shredded coconut (optional)
• tropical fruit chunks (mango or banana, optional)

directions

I start by whipping the cream cheese with sugar and vanilla until smooth, then gently fold in whipped cream to create a light, creamy filling. I layer ladyfinger cookies or graham crackers at the bottom of a dish, spoon on some of the cream mixture, then add sliced strawberries and crushed pineapple. I repeat the layers, finishing with a topping of strawberries and a sprinkle of shredded coconut or tropical fruit chunks if I have them. I chill the cake for at least 4 hours or overnight so the layers set and flavors meld.

Servings and timing

This recipe serves about 8 people. Prep time is roughly 20 minutes, plus at least 4 hours chilling.

Variations

I sometimes add layers of sliced bananas or mango for extra tropical flair. Using flavored whipped cream or adding a splash of coconut extract enhances the tropical vibe. For a lighter version, I use Greek yogurt mixed with the cream cheese.

storage/reheating

I store the cake covered in the fridge for up to 2 days. Since it’s a no-bake dessert, it’s best served chilled and not reheated.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries for texture, but thawed frozen ones work if drained well.

How do I keep the ladyfingers from getting soggy?

I layer them carefully and make sure the cream isn’t too watery. Chilling helps firm everything up.

Can I make this cake vegan?

I substitute dairy ingredients with vegan cream cheese and whipped topping alternatives.

Can I prepare this cake a day ahead?

Yes, I find it tastes even better after resting overnight.

Can I use other cookies instead of ladyfingers?

Graham crackers or vanilla wafers make great alternatives.

Conclusion

Tropical No-Bake Strawberry Split Cake is one of my favorite easy desserts when I want fresh, fruity flavors without the fuss of baking. It’s creamy, bright, and perfect for sharing with friends and family on warm days.

Print