Ingredients
4 cups fresh strawberries, rinsed and hulled
1/2 cup granulated sugar (for the strawberry filling)
1 (18 oz) pre-made sponge cake or pound cake, sliced
2 cups whipped cream (store-bought or homemade)
Instructions
In a large bowl, mash strawberries with 1/2 cup sugar until chunky; let sit for 15 minutes to release juices.
In a 9×13-inch rectangular pan, layer half the sponge cake slices to cover the bottom.
Spread half the strawberry mixture over the cake layer, then top with half the whipped cream.
Repeat with the remaining cake slices, strawberries, and whipped cream.
Cover and freeze for 2 to 3 hours until firm. Cut into 8 squares and serve chilled.
Notes
Use a serrated knife to cut the chilled cake for clean slices
Replace strawberries with raspberries or mixed berries if preferred
Sponge cake can be swapped with shortcake or ladyfingers
Store leftovers in the freezer for up to 24 hours
- Prep Time: 15
- Category: No-Bake Desserts
- Method: No-Bake
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 45g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg