Strawberry Stack Cake
A delightful layered dessert featuring strawberries, whipped cream, and crumbled pound cake, perfect for entertaining or a sweet treat that impresses with its vibrant flavors.
Ingredients
Instructions
- Put 3 tablespoons of strawberries in the bottom of a large, deep glass bowl.
- Cut some of the pound cake and crumble it over the strawberries.
- Cover the crumbled cake with strawberries and their juice.
- Drizzle the strawberry juice around the edges of the bowl so it shows through the glass.
- Add a layer of Cool Whip over the strawberries.
- Add another layer of crumbled cake, strawberries, and Cool Whip.
- Finish with a layer of Cool Whip on top of the bowl.
- Refrigerate overnight for best results.
- The dessert also freezes well.
Tips & Substitutions
For a lighter version, consider using a sugar-free Cool Whip and fresh strawberries instead of frozen. If you prefer a different flavor, try mixing in blueberries or raspberries. Make sure the strawberries are well-drained to prevent excess liquid from making the cake soggy. Layering quickly helps maintain the structure, so have all components ready before you start assembling. This dessert pairs beautifully with Marinated Garden Salad.
Serving Suggestions
Serve this Strawberry Stack Cake chilled for the best flavor and texture. It’s perfect for summer gatherings or as a light dessert after a hearty meal. Pair it with a refreshing drink like iced tea or lemonade for a delightful treat. Consider serving alongside a slice of Lemon Oat Lacies for a sweet finish to your meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap the bowl in plastic wrap and aluminum foil to prevent freezer burn. To serve after freezing, let it thaw in the refrigerator overnight before enjoying. Avoid refreezing once thawed to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Stack Cake contains roughly 317 calories, with 7g protein, 71g carbohydrates, and 1g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 850mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used in place of frozen ones. Just slice them and layer them as you would with the thawed frozen strawberries. This will give a fresher taste and enhanced texture to the dessert.
How long does this cake last in the fridge?
The Strawberry Stack Cake can be stored in the refrigerator for up to 3 days. After that, the layers may start to become soggy as the strawberries release more juice.
Can I make this dessert ahead of time?
Absolutely! In fact, it's best if made the night before serving. This allows the flavors to meld together and the cake to absorb the strawberry juices, resulting in a more delicious dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).