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You may find this No Bake Strawberry Lemon Cake Recipe even better than a baked one! It’s cute, filled with fresh lemon whipped cream and strawberries. This is like a shortcake lasagna or layered lush but with lemon cakes and fresh berries!
NO BAKE Strawberry Lemon Cake
Easy to enjoy this half strawberry lemon cake but it’s easier to make. All it takes is a few quick and simple layers, 1 hour of refrigerating and done! It’s a favorite delicate and delicious treat that is refreshing and creamy.
This easy dessert is similar to a layered lush recipe or a strawberry lemon icebox cake. It couldn’t be easier to make with fresh strawberries, homemade whipped cream, and Madeleines.
Why you’ll love this recipe
- This is like my no bake strawberry shortcake but made with cake, so it’s softer.
- Lemon and strawberry with whipped cream for a burst of citrus deliciousness
- Madeleines make the perfect base for this cake recipe
- Creamy, cool and ultra refreshing
How to make easy strawberry lemon cake
- Beat whipping cream in a large bowl. While mixing, add the powdered sugar and vanilla. Beat until whipped cream forms.
- Line the bottom of a pan with 12 madeleines. Top with half the whipped cream. Add half the strawberries and the other 12 madeleines. Top with the rest of the lemon whipped cream and the rest of the strawberries.
- Cover and chill at least 1 hour before serving.
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Tip From Dorothy
Expert tips
- Want more lemon flavor? Add in some lemon juice or lemon zest to the whipped cream.
- I buy boxes of madeleines at Costco because they come in bulk. If you can’t find them, use pound cake or and cakes or cookies you find! Check the bakery section of your local grocery store.
- Because this uses fresh whipped cream I recommend making it the day it’s being served. To make it ahead of time, you can use 2 containers of whipped topping.
FAQs
Use your favorite tea cakes or cookies for this! You can also crush your cookies with butter to make a no bake pie crust layer in place of the madeleines.
Yes! To freeze your strawberry lemon cake you should store it in an airtight container and freeze it for up to 1 month.
Make this recipe up to 1 day in advance, but I would recommend eating it the day it’s made.
No Bake Strawberry Lemon Cake Recipe
Ingredients
- 2 cups heaving whipping cream
- 2 tablespoons (14g) powdered sugar
- 1 teaspoon vanilla extract
- Zest from 1/2 lemon
- 24 Lemon Madeleines
- 1 pound fresh strawberries hulled and chopped
Instructions
- Beat whipping cream in a large bowl with a hand or a stand mixer. While mixing, add the powdered sugar and vanilla. Beat until whipped cream forms.
- Line the bottom of an 8×8” pan with 12 madeleines. Top with half the whipped cream. Add half the strawberries and the other 12 madeleines. Top with the rest of the whipped cream and the rest of the strawberries. Cover and chill at least 1 hour before serving. Best eaten the day it’s made.
Recipe Notes
- Want more lemon flavor? Add in some lemon juice or lemon zest to the whipped cream.
- I buy boxes of madeleines at Costco because they come in bulk. If you can’t find them, use pound cake or and cakes or cookies you find! Check the bakery section of your local grocery store.
- Because this uses fresh whipped cream I recommend making it the day it’s being served. To make it ahead of time, you can use 2 containers of whipped topping.
hey girl- this cake looks amazing!