Tropical No-Bake Strawberry Split Cake

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Tropical No-Bake Strawberry Split Cake — A Sunny, Fruity Dessert That Comes Together in Minutes

Some desserts just feel like summer the moment you take a bite — cool, creamy, fruity, and impossibly refreshing. This No-Bake Strawberry Split Cake is exactly that kind of treat. It’s the kind of dessert you make once and suddenly everyone insists you bring it to every barbecue, potluck, or family gathering. It’s bright, lush, tropical, and layered with flavors that taste like sunshine in every forkful.

What makes it truly irresistible is its simplicity. No oven, no fuss, just delicious layers of creamy filling, juicy strawberries, bananas, pineapple, buttery graham cracker crust — and that perfect chilled texture that makes every bite feel dreamy and light. It’s the kind of dessert meant for warm days, happy gatherings, and those moments when you want something sweet without turning on the oven.

Why You’ll Love This Recipe

• No-bake convenience — perfect for hot days or quick desserts.
• Bright, tropical flavor from strawberries, pineapple, and bananas.
• Creamy, cloud-like texture thanks to the whipped topping layer.
• A buttery graham cracker crust that holds everything together beautifully.
• Crowd-pleasing and refreshing — great for parties, potlucks, or casual get-togethers.
• Easily customizable with nuts, extra fruit, or fun toppings.

Ingredients

• 2 cups fresh strawberries, sliced
• 1 large container (8 oz) whipped topping, thawed
• 1 cup powdered sugar
• 1 (20 oz) can crushed pineapple, well drained
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ½ cup chopped pecans or walnuts (optional)
• 2 large bananas, sliced (optional but recommended)

Equipment Needed

• 9×13 inch baking dish
• Mixing bowls
• Spatula
• Hand mixer or whisk
• Measuring cups
• Refrigerator space for chilling

Step-by-Step Instructions

1. Make the Crust

Stir the graham cracker crumbs and melted butter together until fully moistened.
Press firmly into the bottom of a 9×13 inch dish.
Refrigerate 15–20 minutes while preparing the filling.

2. Mix the Cream Layer

In a large bowl, gently fold the whipped topping and powdered sugar until combined.
Do not overmix — keeping it airy gives the dessert its light, dreamy texture.

3. Build the Layers

Layer in this order:

1. Spread half the whipped topping mixture over the chilled crust.
2. Evenly sprinkle drained crushed pineapple on top.
3. Add sliced bananas if using.
4. Spread the remaining whipped topping mixture evenly.
5. Arrange sliced strawberries across the top.
6. Sprinkle nuts if you want added crunch.

4. Chill Completely

Cover loosely and refrigerate at least 4 hours, ideally overnight.
This helps the layers firm up and the flavors meld beautifully.

5. Serve & Enjoy

Slice into squares, lift with a spatula, and enjoy a refreshing bite of creamy, fruity bliss.

Pro Tips for the Best Strawberry Split Cake

• Drain pineapple very well to avoid a soggy dessert.
• Use firm bananas so they hold their shape in the layers.
• Chill overnight for the cleanest slices and best texture.
• Fold gently when mixing the whipped topping to maintain fluffiness.
• Slice strawberries just before topping so they stay fresh and vibrant.

Variations & Substitutions

• Banana-Free Version: Skip bananas if you prefer a pure strawberry–pineapple combo.
• Chocolate Drizzle: Add melted chocolate over the top for a banana-split twist.
• Nut-Free: Simply omit the nuts for allergies or preference.
• Berry Mix: Add blueberries or raspberries for extra color and flavor.
• Whipped Cream Substitute: Use homemade whipped cream (stabilized) instead of Cool Whip.

Serving, Pairing & Storage

How to Serve

Serve chilled straight from the pan.
Pairs beautifully with:

• Iced tea
• Lemonade
• Coffee
• Light summer meals

Storage

Refrigerate tightly covered for up to 3 days.

Freezing

Freeze without strawberries for up to 1 month.
Add fresh berries after thawing for best texture.

Make-Ahead

This dessert is ideal to make the night before an event.

FAQ

Can I use frozen strawberries?
Fresh works best, but thawed berries can be used if well drained.

Will the bananas turn brown?
They may slightly darken but stay tucked between layers. Using firm bananas helps.

Can I use a different crust?
Yes — vanilla wafers, digestive biscuits, or Oreo crumbs all work great.

Can I halve the recipe?
Yes, simply use an 8×8 pan and cut ingredients in half.

Tropical No-Bake Strawberry Split Cake

A cool, creamy, fruity dessert layered with strawberries, pineapple, bananas, and whipped topping over a buttery graham crust — the perfect no-bake summer treat.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 cups sliced strawberries
• 1 8 oz container whipped topping, thawed
• 1 cup powdered sugar
• 1 20 oz can crushed pineapple, drained
• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• ½ cup chopped pecans or walnuts optional
• 2 sliced bananas optional

Equipment

• 9×13 dish
• mixing bowls
• spatula
• Whisk or mixer
• Refrigerator

Method

 

1. Combine graham crumbs and melted butter; press into a 9×13 dish. Chill 15–20 minutes.
2. Fold whipped topping and powdered sugar together.
3. Spread half the mixture over the crust.
4. Layer pineapple, then bananas (if using).
5. Spread remaining whipped topping mixture.
6. Arrange sliced strawberries on top and sprinkle nuts if desired.
7. Cover and chill at least 4 hours before serving.

Notes

Drain pineapple thoroughly to prevent a watery dessert.

Chill overnight for the best texture and clean slices.

Firm bananas work best to keep layers intact.

Use homemade stabilized whipped cream if you prefer not to use Cool Whip.

Add extra berries or nuts to customize flavor and texture.