Why You’ll Love This Recipe

Strawberry Cloud Cake is a unique and delightful dessert that feels like you’re eating a cloud. It’s incredibly light, making it a refreshing treat after a heavy meal. Plus, the combination of fresh strawberries and unsweetened applesauce gives the cake a natural sweetness without the need for added sugar. The best part? This cake requires no baking, making it the perfect hassle-free dessert for any time of the year.

Ingredients

1/2 cup (77g) chopped fresh strawberries (cut into 1/2-inch cubes)
1 1/3 cups (313g) unsweetened applesauce
4 1/2 tsp (15g) unflavored gelatin powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Strawberries:
Chop the strawberries into 1/2-inch cubes and set them aside.
Blend Strawberries and Applesauce:
Add the chopped strawberries and applesauce to a blender. Blend until smooth and uniform in color.
Mix Gelatin:
Pour the strawberry and applesauce puree into a large heat-proof mixing bowl. Sprinkle the gelatin powder over the mixture and whisk until the gelatin is fully incorporated. The mixture will thicken slightly.
Dissolve Gelatin:
Use the double boiler method on the stove to gently dissolve the gelatin. Stir occasionally until the mixture becomes thinner and liquid, but make sure not to let it get too hot or boil. Let the mixture cool to room temperature for about 10-15 minutes.
Whip the Mixture:
Pour the cooled mixture into the bowl of a stand mixer with the wire whisk attachment. Beat on high speed for about 15 minutes, until the mixture quadruples in volume and reaches a whipped cream-like consistency with soft peaks.
Set in Pan:
Pour the mixture into a prepared 8-inch or 9-inch square pan lined with parchment paper. Use a spatula to smooth the surface and refrigerate the cake for at least 1 hour or overnight to set.
Serve:
Slice and serve chilled. Optionally, you can decorate with whipped cream frosting, fresh berries, or enjoy as is.

Servings and timing

This recipe yields approximately 8 servings.

Preparation time: 15 minutes
Chilling time: 1 hour (or overnight)
Total time: 1 hour 15 minutes (or overnight if you prefer to prepare ahead)

Variations

Flavor variations: Add other fruits like raspberries, blueberries, or peaches to the strawberry and applesauce mixture for a different flavor twist.
Vegan option: Ensure the gelatin is plant-based (agar-agar) for a completely vegan version of this dessert.
Decoration: Top with whipped cream, chocolate shavings, or additional fresh fruit for extra flair and flavor.

Storage/Reheating

Storage: Store any leftover cloud cake in an airtight container in the fridge for up to 3 days.
Reheating: This dessert is best served chilled and doesn’t require reheating. Simply enjoy it cold from the fridge.

FAQs

1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain any excess water before blending.

2. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and stored in the fridge to allow it to set and chill.

3. Can I use a different fruit instead of strawberries?

Absolutely! You can replace strawberries with other fruits like raspberries, blueberries, or even peaches for a different flavor profile.

4. What if I don’t have a stand mixer?

You can use a hand mixer or whisk by hand, but it may take a bit more time and effort to achieve the whipped, fluffy consistency.

5. Can I substitute gelatin with agar-agar?

Yes, agar-agar can be used as a substitute for gelatin. Use about 1 tsp of agar-agar powder for every 1 tsp of gelatin.

6. Can I make this cake in a different pan size?

Yes, you can use a different pan size, but the texture may vary. If using a smaller pan, the cake will be thicker, and if using a larger pan, the cake will be thinner. Just make sure the mixture has enough space to set evenly.

7. How long will this cake last in the fridge?

This cake will stay fresh in the fridge for up to 3 days. After that, the texture may begin to soften.

8. Is this cake gluten-free?

Yes, this Strawberry Cloud Cake is naturally gluten-free since it doesn’t require any flour or gluten-containing ingredients.

9. Can I make this cake without the applesauce?

The applesauce provides sweetness and moisture to the cake, so it’s essential to the recipe. If you must substitute, consider using another fruit puree like pear or apple.

10. Can I use sugar instead of applesauce?

The applesauce adds natural sweetness to the recipe, and substituting it with sugar may change the texture and taste of the cake. If you prefer, you can try using a small amount of honey or maple syrup instead.

Conclusion

Strawberry Cloud Cake is an incredibly light, refreshing, and healthy dessert that’s perfect for any occasion. With just three ingredients, no baking, and minimal effort, it’s a great way to enjoy a sweet, airy treat without the guilt. Whether you make it for a summer gathering or as a simple indulgence, this dessert will melt in your mouth and leave you craving more.

Strawberry Cloud Cake Recipe

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The 3-Ingredient No-Bake Strawberry Cloud Cake is an ultra-light and airy dessert made with fresh strawberries, unsweetened applesauce, and unflavored gelatin, creating a refreshing treat without any baking or added sugar.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 1 hour 15 minutes (or overnight if you prefer to prepare ahead)
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

1/2 cup (77g) chopped fresh strawberries (cut into 1/2-inch cubes)

1 1/3 cups (313g) unsweetened applesauce

4 1/2 tsp (15g) unflavored gelatin powder

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Instructions

Prepare the Strawberries: Chop the strawberries into 1/2-inch cubes and set them aside.
Blend Strawberries and Applesauce: Add the chopped strawberries and applesauce to a blender. Blend until smooth and uniform in color.
Mix Gelatin: Pour the strawberry and applesauce puree into a large heat-proof mixing bowl. Sprinkle the gelatin powder over the mixture and whisk until the gelatin is fully incorporated.
Dissolve Gelatin: Use the double boiler method on the stove to gently dissolve the gelatin. Stir occasionally until the mixture becomes thinner, but do not let it boil. Let the mixture cool to room temperature for about 10-15 minutes.
Whip the Mixture: Pour the cooled mixture into the bowl of a stand mixer with the wire whisk attachment. Beat on high speed for about 15 minutes, until the mixture quadruples in volume and reaches a whipped cream-like consistency with soft peaks.
Set in Pan: Pour the mixture into a prepared 8-inch or 9-inch square pan lined with parchment paper. Use a spatula to smooth the surface and refrigerate the cake for at least 1 hour or overnight to set.
Serve: Slice and serve chilled. Optionally, decorate with whipped cream frosting, fresh berries, or enjoy as is.