At my niece’s birthday last weekend, she asked for “something pink, sparkly, and creamy—not a cake-cake, but something like a cloud.” She’s six, so naturally, the request came with a hand-drawn sketch that looked part dessert, part fairy tale. Challenge accepted. I opened the fridge, saw a few strawberries, some cream cheese, and whipped cream, and the plan started coming together. No baking. No stress. Just layers of sweet softness with a touch of glitter.
When I brought it out, her eyes went wide. The pink cream, the sprinkles, the edible glitter—it checked every box on her dream dessert list. But what surprised me most was how the adults kept sneaking second slices. It wasn’t just pretty; it had that cool, creamy bite that works after a heavy meal, especially on a warm day.
Some guests thought it was from a bakery. Others kept asking what I put in it. That’s when I knew this dessert wasn’t just a kid’s party treat—it had the kind of appeal that brings out everyone’s inner sweet tooth. The graham cracker crust adds a buttery contrast to the silky filling, and the fresh strawberries balance the richness with just the right pop of brightness.
Now, it’s the go-to request for any gathering. It’s easy to prep, even easier to love, and the sparkle? Well, that just makes everyone smile a little more.
Short Description
This Unicorn No-Bake Strawberry Split Cake is a light, fluffy dessert made with layers of sweet cream cheese filling, fresh strawberries, and a buttery graham cracker crust. Topped with whipped cream, sprinkles, and edible glitter, it’s an easy, no-bake treat that’s perfect for celebrations.
Key Ingredients
- 2 cups whipped cream
- 1 cup fresh strawberries, diced
- 16 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 2 cups graham cracker crumbs
- 1 teaspoon vanilla extract
- Pink food coloring (to desired shade)
- Whipped cream (for topping)
- Fresh strawberries, sliced (for topping)
- Sprinkles (for topping)
- Edible glitter (for topping)
Tools Needed
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap
Cooking Instructions
Step 1: Make the Crust
Mix graham cracker crumbs and melted butter in a bowl until it feels like damp sand. Press evenly into the bottom of a 9×13-inch dish. Chill in the refrigerator while preparing the filling.
Step 2: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and creamy.
Step 3: Add Sugar and Vanilla
Gradually mix in the powdered sugar and vanilla extract. Continue beating until the mixture is light and well-blended.
Step 4: Fold in Whipped Cream and Color
Using a rubber spatula, gently fold in the whipped cream. Add a few drops of pink food coloring and stir just until the color is evenly blended.
Step 5: Add Strawberries
Stir in diced fresh strawberries, making sure they’re evenly spread throughout the mixture.
Step 6: Layer the Filling
Remove the crust from the fridge. Spoon the creamy strawberry mixture over the crust and smooth it out into an even layer with a spatula.
Step 7: Chill to Set
Cover with plastic wrap and refrigerate for at least 4 hours, or until the cake is set and firm to the touch.
Step 8: Decorate and Serve
Top with swirls of whipped cream, sliced strawberries, sprinkles, and a generous dusting of edible glitter. Slice and serve cold.
Why You’ll Love This Recipe
– No baking required—perfect for warm days
– Light, fruity, and creamy all in one bite
– Customizable toppings for fun or elegance
– Crowd-pleasing and kid-approved
– Uses simple, accessible ingredients
– Great for birthdays, picnics, or potlucks
Mistakes to Avoid & Solutions
Crust too crumbly? You may need a bit more melted butter. Add a tablespoon at a time until the crumbs hold together when pressed.
Filling too runny? Be sure the whipped cream is stiff enough before folding it in. If needed, chill the mixture briefly to firm it up.
Filling isn’t smooth? Always start with room temperature cream cheese to avoid lumps.
Fruit bleeding into the mixture? Pat diced strawberries dry with a paper towel to reduce excess juice.
Cake won’t set? Ensure you refrigerate for a full 4 hours, or overnight for best results.
Serving and Pairing Suggestions
– Serve chilled on small plates with forks or dessert spoons
– Garnish with fresh mint for a pop of color
– Pair with sparkling lemonade, pink champagne, or fruity tea
– Great as part of a dessert table or brunch spread
– Works well for buffet-style service—pre-cut into squares
Storage and Reheating Tips
To store: Cover tightly with plastic wrap and keep in the refrigerator for up to 3 days.
To freeze: Wrap individual portions and freeze for up to 1 month. Thaw in the fridge overnight.
To refresh texture: Top with fresh whipped cream and strawberries before serving again.
Avoid reheating: This dessert is best enjoyed cold.
FAQs
1. Can I make this cake ahead of time?
Yes! It’s even better after chilling overnight, making it perfect for prepping in advance.
2. Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for texture, but if using frozen, thaw and drain well to avoid soggy results.
3. Is there a dairy-free version of this recipe?
You can swap in dairy-free cream cheese, whipped topping, and plant-based butter to create a lactose-free version.
4. How do I prevent the crust from sticking to the dish?
You can line the dish with parchment paper or lightly spray with non-stick cooking spray before adding the crust.
5. Can I double this recipe for a crowd?
Absolutely—just use two 9×13 dishes or one large catering tray and increase ingredients accordingly.
Tips & Tricks
– Use gel food coloring for more vibrant pinks without watering down the mixture.
– Let your cream cheese fully soften before beating—it makes a huge difference in texture.
– Dice strawberries small so they blend smoothly into the creamy base.
– Chill your mixing bowl and beaters before whipping cream for the fluffiest result.
– Use a warm knife (dip in hot water and wipe) for cleaner slices.
Recipe Variations
Berry Bliss Version:
Swap the strawberries with a mix of raspberries and blueberries for a red, white, and blue theme. Everything else stays the same—just adjust the berry quantity as needed.
Chocolate Dream Cake:
Omit the pink coloring and add 2 tablespoons of cocoa powder to the cream cheese filling. Use chocolate graham crackers for the crust and top with mini chocolate chips.
Tropical Unicorn Cake:
Add ½ cup crushed pineapple (drained) and swap pink food coloring for a swirl of pastel blues and purples. Top with coconut flakes and a drizzle of mango sauce.
Mini Cup Versions:
Use cupcake liners and press a spoonful of crust into each, then layer with filling. Chill and top individually with sprinkles and glitter for adorable single-serve portions.
Vegan Magic Slice:
Use vegan cream cheese, plant-based whipped topping, dairy-free butter, and maple syrup in place of powdered sugar. The texture will be slightly softer but still delicious.
Final Thoughts
This cake doesn’t just sit on the table—it draws people in. It’s the kind of dessert that gets talked about long after the last slice is gone. Kids love the colors and sprinkles, and adults secretly appreciate how light it feels after dinner. It chills while you get everything else ready, and when it hits the table, it feels like a centerpiece you didn’t have to fuss over.
Watching people’s reactions, especially that moment of surprise at the first bite, is part of the fun. It’s playful, nostalgic, and sweet in every way. You make it once, and suddenly it’s requested for birthdays, brunches, and just-because days.
Unicorn No-Bake Strawberry Split Cake
Ingredients
- 2 cups whipped cream
- 1 cup fresh strawberries diced
- 16 oz cream cheese softened
- ½ cup unsalted butter melted
- 1 cup powdered sugar
- 2 cups graham cracker crumbs
- 1 teaspoon vanilla extract
- Pink food coloring to desired shade
- Whipped cream for topping
- Fresh strawberries sliced (for topping)
- Sprinkles for topping
- Edible glitter for topping
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until it resembles damp sand. Press the mixture firmly into the bottom of a 9x13-inch dish. Chill in the fridge while making the filling.
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy with no lumps.
- Gradually mix in powdered sugar and vanilla extract. Keep beating until the mixture is light and fully combined.
- Gently fold in whipped cream using a rubber spatula. Add a few drops of pink food coloring and stir until evenly tinted.
- Stir in the diced strawberries, making sure they’re evenly distributed throughout the creamy mixture.
- Take the crust out of the fridge. Spread the strawberry filling evenly over the crust and smooth the top with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours until the cake is firm and set.
- Top with whipped cream swirls, sliced strawberries, sprinkles, and edible glitter. Slice and serve chilled.
