I'd suggest you do a basic bittering addition, then do a massive "flameout/cube" hopping, like 3-4oz of something pungent. Ferment with a clean yeast, and that will give you some idea of a baseline for non-dry-hopped hop aroma and flavor. I did this basically with EKG once, and it was underwhelming, but good hoppy beers are tough to nail and it could have been something else for me. I'd recommend pitching as soon as your cube comes down to pitching temps, don't wait around for a few days as this might degrade the hop aroma from the cube-hopping.
After you get the baseline for the cube-hopping, obviously you can work on extra dry-hopping to punch up the aroma.