1. Home
  2. Recipes
  3. No-Bake Strawberry Cake

Strawberry Cake Without Baking

Featured in Sweet Treats from My Kitchen.

Refreshing no-bake strawberry cake with cookie crust, pudding-sour cream filling and fresh strawberries. 30 minutes preparation plus 3-4 hours chilling time.
Pin it Share it Send it Print it Jump To Recipe
Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 00:47:37 GMT
No-Bake Strawberry Cake Pin it
No-Bake Strawberry Cake | magichouserecipes.com

A summery no-bake cake that combines fresh strawberries with a creamy pudding-sour cream layer and a crispy cookie base. The perfect balance of fruity freshness and velvety cream makes it the ideal dessert for warm days.

The combination of pudding and sour cream makes this cake particularly creamy. When I first prepared it for a summer party, it immediately became the star of the afternoon.

Essential Ingredients

  • Butter cookies: form the crispy base
  • Best butter: for optimal flavor
  • Whole milk: makes the pudding creamy
  • Sour cream: ensures the perfect consistency
  • Fresh strawberries: for fruity enjoyment

Path to Perfect Cake

Creating crispy base:
Crumble cookies very finely. Mix in the melted butter thoroughly. Press the base firmly for optimal stability.
Preparing cream:
Cook pudding according to instructions. Carefully fold in the sour cream. Distribute the mixture evenly.
No-Bake Strawberry Cake – Fresh, Creamy and Simple Pin it
No-Bake Strawberry Cake – Fresh, Creamy and Simple | magichouserecipes.com

Fruity Finale

Fruity finale:
Distribute the strawberries evenly. Carefully pour the cake glaze over them.

The lemon zest in the cream is my personal secret tip. It enhances the fruity flavor of the strawberries and makes the cake even more refreshing.

Creating Variations

Combine with various berries. Peaches or mangoes for an exotic note. Chocolate cookies for the base.

Decorative Garnishing

Decorate with mint leaves. Whipped cream dots around the edge. Dust with powdered sugar.

No-Bake Strawberry Cake – Quick, Fruity and Delicious Pin it
No-Bake Strawberry Cake – Quick, Fruity and Delicious | magichouserecipes.com

Optimizing Storage

Keeps in the refrigerator for up to two days. Take the cake out of the refrigerator shortly before serving.

This no-bake strawberry cake is the perfect summer cake. The combination of fresh strawberries and creamy filling makes it a refreshing dessert that requires no baking yet still impresses.

Frequently Asked Questions

→ Why does the cake need to chill so long?
The chilling time is important for the pudding mixture to set and the cookie base to soften. The longer it chills, the better the cake slices.
→ Can I use other fruits?
Yes, the cake also works well with raspberries, blueberries or a berry mix. Be sure to use the appropriate color of cake glaze.
→ Why must it be cooking pudding powder?
Only cooking pudding powder gives the right firmness. Powder for cold preparation doesn't produce a stable cream.
→ Can I prepare the cake in advance?
Yes, the cake can be prepared a day in advance. Chilling overnight actually makes it particularly firm and easy to slice.
→ Does it have to be whole milk?
Whole milk is recommended for the best consistency. Lower-fat milk also works but makes the cream slightly less rich.

No-Bake Strawberry Cake

Summery no-bake strawberry cake with crispy cookie base and creamy pudding-sour cream filling, decorated with fresh strawberries.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: European

Yield: 12 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ For the cookie crust

01 7 oz (200g) whole wheat butter cookies or graham crackers
02 7 tablespoons (100g) unsalted butter

→ For the creamy filling

03 1½ cups (350ml) whole milk, divided (¼ cup + 1 cup)
04 1 cup (250g) sour cream or crème fraîche
05 1/3 cup (75g) granulated sugar
06 2 teaspoons vanilla extract or 2 packets vanilla sugar
07 1 package (35-37g) vanilla cook-and-serve pudding mix (not instant)
08 1 teaspoon lemon zest from an unwaxed/organic lemon

→ For the topping

09 1 pound (500g) fresh strawberries
10 1 package clear red cake glaze (or 1 tablespoon cornstarch + 3 tablespoons sugar + red food coloring)

Instructions

Step 01

Crush the cookies into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Melt the butter and mix it with the cookie crumbs until evenly moistened. Press this mixture firmly into the bottom of a 10-inch (26cm) springform pan lined with parchment paper. Refrigerate while preparing the filling.

Step 02

In a bowl, whisk together ¼ cup (100ml) of milk with the pudding powder, sugar, and vanilla. In a saucepan, bring the remaining 1 cup (250ml) of milk to a boil. Whisk the hot milk into the pudding mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until it thickens (about 2 minutes). Remove from heat and stir in the sour cream and lemon zest until smooth.

Step 03

Pour the warm pudding mixture over the chilled cookie crust, smoothing the top with a spatula. Wash, hull, and halve the strawberries. Arrange them cut-side down over the cream layer in a decorative pattern.

Step 04

Prepare the cake glaze according to package instructions (or make your own by dissolving cornstarch and sugar in water with a drop of red food coloring). Pour or brush the glaze evenly over the strawberries. Refrigerate for at least 3-4 hours, but preferably overnight, to allow the dessert to set properly.

Notes

  1. Proper chilling time is essential for this dessert to set and for flavors to develop.
  2. Be sure to use cook-and-serve pudding mix, not the instant kind, for the best texture.

Tools You'll Need

  • 10-inch (26cm) springform pan
  • Parchment paper
  • Medium saucepan
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (in cookies)
  • Contains dairy products (butter, sour cream, milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 15 g
  • Total Carbohydrate: 32 g
  • Protein: 5 g