Strawberry jello cake: no-bake showstopper ready in 10 minutes

Bright, creamy and studded with fresh fruit, this Strawberry Jello Cake stitches together three beloved treats into one show-stopping dessert. A tender vanilla sponge supports a cloud-like no-bake cheesecake layer, while a glossy strawberry jello studded with ripe berries crowns the cake. It’s light, easy to assemble and built for warm-weather gatherings.

Why this strawberry jello dessert wins summer

This recipe blends three classics: strawberry shortcake, a no-bake cheesecake, and the nostalgic brightness of strawberry jello. The result is a balanced dessert that’s not overly sweet and delivers texture in every bite. Use ripe, juicy berries for the best flavor.

What you’ll need: ingredients by layer

Ingredients are grouped so you can shop and prep efficiently.

• Vanilla sponge

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • dash of salt
  • 4 Tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 large egg
  • 6 Tablespoons milk
  • 1/8 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

• No-bake cheesecake filling

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons cold water
  • 1 1/2 teaspoons gelatin

• Strawberry jello topping

  • 1 lb fresh strawberries, hulled and halved
  • 1 (6 oz) package strawberry jello
  • 2 cups boiling water

Timing and quick facts for planning

• Prep time: 20 minutes
• Cook time: 18 minutes (for the sponge)
• Total time: about 38 minutes plus chilling
• Category: Dessert
• Method: Oven + refrigeration
• Cuisine style: American

Step-by-step: bake, build and set

1. Bake a tender vanilla base

1. Preheat the oven to 350°F. Line a 9 to 9½ inch round pan with parchment and grease the sides.
2. Whisk flour, baking powder, baking soda and a pinch of salt in a bowl.
3. Melt butter and let it cool slightly. In a separate bowl, combine melted butter and sugar, then add the egg, milk, yogurt and vanilla.
4. Fold the dry mix into the wet ingredients until just combined. Pour the batter into the prepared pan.
5. Bake 18–20 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack. Once fully cool, place a 3-inch high springform ring around the cake on the serving plate.

2. Whip up the no-bake cheesecake layer

1. Sprinkle gelatin over 2 Tablespoons cold water. Let it bloom a few minutes, then warm until dissolved. Cool slightly.
2. Beat cream cheese until smooth and airy.
3. Whip heavy cream to soft peaks. Gradually add powdered sugar and continue to stiff peaks.
4. Blend in vanilla and the dissolved gelatin, then fold in the cream cheese until even.
5. Spread this cheesecake mixture over the cooled sponge and chill about 30 minutes to firm.

3. Prepare the jello and arrange the strawberries

1. Stir the strawberry jello powder into 2 cups boiling water until fully dissolved. Let it cool to room temperature.
2. Wash, hull and halve the strawberries. Arrange a ring of berries around the cheesecake edge, then build concentric rows toward the center.
3. Carefully pour the cooled jello over the fruit. Pour slowly to avoid disturbing the layers.
4. Refrigerate until the jello is firm. Run a thin knife around the springform ring, release it and slice to serve.

Tips to get perfect slices and vivid topping

• Use room-temperature jello. Too-warm liquid will soften the cheesecake layer.
• Stack strawberries slightly to create an even, decorative surface.
• Chill between layers so each component sets cleanly.
• For best flavor, choose ripe, fragrant strawberries.

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Dr. Elise Monroe

Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.