When I want a dessert that feels like a tropical vacation in a pan, I make this no-bake strawberry split cake. It’s light, fruity, and creamy, layered with crushed cookies, pineapple, strawberries, bananas, and a sweet, fluffy topping. The best part? I never have to turn on the oven. It’s perfect for warm days, potlucks, or when I need a dessert that looks impressive but takes very little effort.
Why You’ll Love This Recipe
I love this cake because it delivers all the flavors of a strawberry banana split with a tropical twist—no baking required. The combination of juicy strawberries, sweet pineapple, and fresh bananas layered with creamy filling and a cookie crust is irresistible. It’s cool, refreshing, and always gets rave reviews. Plus, I can make it ahead and let the fridge do all the work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Graham crackers or vanilla cookies (crushed for the crust)
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Unsalted butter (melted)
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Cream cheese
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Powdered sugar
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Crushed pineapple (drained)
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Fresh bananas
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Fresh strawberries (sliced)
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Whipped topping (like whipped cream or non-dairy whipped topping)
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Optional toppings: chopped nuts, shredded coconut, maraschino cherries, extra crushed cookies
Directions
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I begin by mixing the crushed graham crackers or cookies with melted butter and pressing the mixture firmly into the bottom of a 9×13-inch pan to form the crust.
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In a separate bowl, I beat the cream cheese and powdered sugar together until smooth and fluffy.
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I spread the cream cheese mixture evenly over the crust.
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Next, I layer the well-drained crushed pineapple over the cream cheese layer.
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I slice fresh bananas and place them in a single layer over the pineapple.
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I top the bananas with a layer of sliced strawberries.
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I spread a thick layer of whipped topping over the entire cake.
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For extra flavor and texture, I sometimes sprinkle chopped nuts, shredded coconut, or extra cookie crumbs on top.
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I refrigerate the cake for at least 4 hours (or overnight) before serving to let it set and the flavors blend.
Servings and timing
This recipe makes 12 to 15 servings.
Prep time takes me around 20 minutes, and I let it chill for at least 4 hours. For best results, I make it the night before.
Variations
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I swap the graham cracker crust with a chocolate cookie crust for a richer base.
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I sometimes mix a little coconut extract into the whipped topping for a stronger tropical vibe.
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I add mango or kiwi slices along with the strawberries for more variety.
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For a lighter version, I use low-fat cream cheese and a whipped topping alternative.
Storage/reheating
I store leftovers covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I serve it straight from the fridge. I don’t freeze it—the fruit can become watery and change texture after thawing.
FAQs
Can I use canned fruit instead of fresh?
Yes, I use canned pineapple as listed, and if I can’t find fresh strawberries or bananas, canned or frozen (thawed and drained) versions will work in a pinch.
How do I keep the bananas from browning?
I slice the bananas just before layering and make sure they’re covered completely by the whipped topping to minimize exposure to air.
Can I make this dessert ahead of time?
Absolutely—it’s even better when made the day before. The chilling time helps the layers set and blend together beautifully.
Is this dessert very sweet?
It’s sweet but balanced by the tartness of pineapple and strawberries. I adjust the sugar slightly if I prefer it less sweet.
Can I make it in a smaller pan?
Yes, I halve the recipe and make it in an 8×8-inch pan when I want a smaller batch.
Conclusion
This tropical no-bake strawberry split cake is one of those feel-good, crowd-pleasing desserts that I love to bring to gatherings—or just make for myself when I need something fruity and cool. With its creamy layers, fresh fruit, and buttery crust, it’s easy, beautiful, and always a hit. No oven, no fuss—just a slice of sunshine.
Print
Tropical No-Bake Strawberry Split Cake: A Fruity, Creamy Dessert Dream
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12–15 servings
- Category: Dessert, No-Bake, Summer
- Method: No-Bake, Refrigerated
- Cuisine: American, Tropical-Inspired
- Diet: Vegetarian
Description
Tropical No-Bake Strawberry Split Cake is a fruity, creamy, and refreshing dessert layered with crushed cookies, cream cheese, pineapple, bananas, strawberries, and whipped topping. This easy no-bake treat brings all the flavors of a banana split with a tropical twist—perfect for summer parties, potlucks, or make-ahead desserts.
Ingredients
- Graham crackers or vanilla cookies, crushed (for crust)
- Unsalted butter, melted
- Cream cheese
- Powdered sugar
- Crushed pineapple, well-drained
- Fresh bananas, sliced
- Fresh strawberries, sliced
- Whipped topping (e.g. whipped cream or non-dairy alternative)
- Optional toppings: chopped nuts, shredded coconut, maraschino cherries, extra crushed cookies
Instructions
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Mix crushed graham crackers or cookies with melted butter. Press into the bottom of a 9×13-inch pan to form the crust.
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Beat cream cheese and powdered sugar until light and fluffy. Spread evenly over crust.
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Layer drained crushed pineapple over cream cheese layer.
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Add a layer of banana slices, followed by sliced strawberries.
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Spread whipped topping evenly over the top.
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Optional: Sprinkle with chopped nuts, coconut, or extra cookie crumbs.
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Refrigerate for at least 4 hours (or overnight) before serving.
Notes
- Swap graham cracker crust for a chocolate cookie base for a richer flavor.
- Add mango or kiwi for a fruitier twist.
- Mix coconut extract into whipped topping for extra tropical flavor.
- Use low-fat cream cheese and light whipped topping for a lighter version.
- Best served chilled—do not freeze, as fruit may become watery.
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