Elegant Strawberry Layered Pound Cake {No Bake}

 

A sweet little girl recently had a birthday. We were so excited to celebrate the special day that she joined our family, just 4 short years ago. What a blessing and gift she has been to our family, as all of our children have been.

 

I wanted to make her something pretty and feminine, just like her. And since she loves all things Strawberry Shortcake right now...I decided to make her one.

 

 

This cake was incredible easy to make {NO BAKE!} since I used a few pre-made helps. It turned out beautiful on the outside as well as on the inside.

 

 

 

Elegant Strawberry Layered Pound Cake

 

2 (16 oz.) Frozen Sara Lee Pound Cakes

2 large tubs Cool Whip

2 containers fresh strawberries

 

Frozen pound cake is SO easy to work with and is very delicious. It hardly crumbs up at all and is easy to slice. Let frozen cakes thaw in the refrigerator for 1 hour. Slice both of the cakes in half, creating 4 thin rectangles to stack on top of eachother.

 

Wash and dice the strawberries  and fold into 1 tub of cool whip. Spread over one layer of cake, add the next layer, spread more cool whip mixture, then keep layering up to the top.

 

Frost cake with the other tub of cool whip. I used a butter knife and covered the entire cake, then put some in a piping bag (ziploc bag with a cut corner works too!) and added some details on the top and along the bottom.**

 

 

**Cool whip makes a great frosting/icing, but needs to stay cold. If you pipe it on and notice that the warmth of your hand is making it run a bit, just put your icing bag in the freezer for a few minutes, along with the cake and continue in short intervals like that.

 

Keep cake refrigerated (or in the freezer) until ready to serve.

 Here is a pic of the cake to make it easier to find at the grocery store freezer section. No compensation for this post, I just really like these pound cakes.

...The fun candles were found at Target...