No Bake Patriotic Cake
Liz Gibbs • June 27, 2025
Quick and easky no bake cake that everyone will love!
Prep Time: 30 Min | Inactive Time: 2 hour | Total Time : 2 hours and 30 minutes
Ingredients
2 - 12 oz bakery pound cakes, cut into one inch cubes
1 - recipe homemade glaze (recipe below) or 2 - cups store bought strawberry glaze
1 - 16 oz container fresh strawberries, chopped and separated
1/2 - pint fresh blueberries
1/2 - pint raspberries
Homemade Strawberry Glaze
2 - cups sugar
2 - cups water
6 - tablespoons cornstarch
6 - tablespoons strawberry gelatin (Jell-O)
Cream Filling
4 - ounces cream cheese, softened
1 - 16 oz container heavy whipping cream
1 - teaspoon vanilla extract
1/2 - cup powdered sugar
Instructions:
If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze).
1) Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan.
2) Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze.
3) Prepare the whipped cream filling, by whipping the heavy cream slowly until the cream is lightly thickened and soft peaks start to form.
4) In a seperate bowl, add the softened cream cheese and whip until creamy. Add the vanilla extract and powdered sugar and mix to combine.
5) Add the cream cheese mixture to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks.
6) Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely.
7) Add the fresh blueberries, raspberries and remaining chopped strawberries.
8) Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers.
To make the Homemade Strawberry Glaze:
In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens.
You will know the mixture is thick enough when it coats the back of a spoon. Remove glaze from heat, add gelatin, and mix to combine using a wire whisk.
Cool glaze before using. To cool the glaze quickly I place the whole pot into a bowl of ice water and whisk until it cools down and thickens.
Prep Time: Cook Time: Total Time: Servings: 10 mins 6 mins 16 mins 4 Ingredients: - ¼ cup butter, softened - 1 cup freshly grated Parmigiano-Reggiano cheese - 8 slices cooked bacon - 4 slices Cheddar cheese - 8 slices sourdough bread Directions 1) Mash together butter and Parmesan cheese in a small bowl until evenly blended. 2) Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread. 3) Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally. Nutrition Facts (per serving) 510 Calories 32g Fat 30g Carbs 27g Protein
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