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This no bake strawberry cloud cake is the ultimate fuss free dessert for hot days or last minute gatherings when you want something sweet yet light as air. With only three ingredients and zero oven time it is the silky fluffy treat that always surprises friends because of its playful texture and refreshing fruit flavor.
I was amazed by how this simple method whipped up into a creamy pink cloud the first time I served this on a summer evening my nieces thought it looked like strawberry mousse from a fancy bakery
Ingredients
- Chopped fresh strawberries: They bring bright color juicy flavor and natural sweetness Look for berries that are deep red and smell fragrant for the best taste
- Unsweetened applesauce: Acts as a gentle sweet base and gives structure to the cake Choose pure applesauce with no added sugar or flavors for the perfect texture
- Unflavored gelatin powder: This is the magic that transforms everything into a fluffy cake shape Make sure the powder is fresh and clump free for smooth results
Step-by-Step Instructions
- Prepare Pan:
- Line the bottom and sides of an 8 inch or 9 inch square pan using one sheet of parchment paper This will help you lift the chilled cake out neatly later on
- Puree Fruit:
- Place chopped strawberries and unsweetened applesauce in a blender Blend on high speed until the mixture is completely smooth and pink with no berry pieces left
- Incorporate Gelatin:
- Transfer the fruit puree to a large heat proof mixing bowl Sprinkle gelatin powder over the surface and whisk in evenly The mixture will start to thicken and look somewhat chunky as the gelatin absorbs
- Dissolve Gelatin:
- Set up a double boiler on the stove and place the mixing bowl on top Gently heat while stirring until the gelatin dissolves fully The mixture should loosen up and feel warm not hot Be careful not to overheat or let it boil Let it sit at room temperature for 10 minutes to cool back down
- Whip to Fluffy Volume:
- Pour the cooled gelatin fruit mixture into a stand mixer bowl fitted with the whisk attachment Beat on high speed about 15 minutes or until it becomes a pale airy foam that holds soft peaks This step gives the cake its cloudlike lift
- Set in Pan:
- Pour the whipped mixture into your lined pan Smooth the top with a spatula Chill in the refrigerator for at least 1 hour until firm
- Serve:
- Keep the cake cold until ready to eat Slice with a big sharp knife for the cleanest pieces If you want decorate with whipped cream or fresh berries right before serving
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Strawberries always remind me of Sunday mornings on my grandparents farm The smell alone brings back memories so using them here always feels extra special and a bit nostalgic
Storage tips
Store leftover strawberry cloud cake in the refrigerator tightly covered to keep it from drying out The cake keeps its best texture for up to three days Chilling is a must since it will get soft if left out at room temperature and the whipped structure might collapse
Ingredient substitutions
You can swap fresh strawberries with other summer berries like raspberries or even peaches but always use fresh fruit not frozen since extra moisture will prevent the cake from setting Applesauce is hard to substitute here since it helps with both structure and moisture If you need a vegetarian version try a plant based gelatin alternative just follow the package directions for best results
Serving suggestions
Top each slice with a spoonful of whipped cream or pile on extra fresh berries for a pretty presentation Some people also love a dollop of Greek yogurt on the side for a creamy tang You can even layer the whipped mixture into parfait glasses for personal sized clouds
Cultural context
Gelatin fruit desserts have been beloved in American kitchens since the early 1900s for their whimsy and light texture This cake plays off those vintage recipes with a modern twist by skipping the boxed mixes and using real fruit If you like Jello salads at family picnics this one will feel both familiar and fresh
Frequently Asked Questions
- → How do I get the best texture for this cake?
Thoroughly whip the cooled strawberry and gelatin mixture until quadrupled in volume to achieve a light, airy texture.
- → Can I use frozen strawberries?
Fresh strawberries are recommended as frozen strawberries add too much moisture, which prevents the cake from fluffing up properly.
- → Is there an ideal pan size for this dessert?
Both 8-inch and 9-inch square pans work well, but using an 8-inch pan results in taller slices.
- → Can I make this cake ahead of time?
Yes, making it a day in advance allows it to set fully and develop its cloud-like texture.
- → What can I use for decoration?
Top with whipped cream frosting or fruit slices for a simple, elegant finish. Cool Whip is an easy alternative.
- → Does sweetened applesauce work in this dessert?
Unsweetened applesauce is necessary to maintain the light, fluffy consistency, as added sugar interferes with volume.