This unique no bake strawberry cloud cake is very light, fluffy, and melts in your mouth. The cake does not require any baking. It is just 3 ingredients and doesn’t need any flour, eggs, added sugar, butter or oil. It is a very light and refreshing dessert.
This strawberry cloud cake is a fun dessert to serve. It looks like a fluffy cake, but when you bite in you realize it isn’t like your typical cake. It is a light, airy and low-calorie dessert that feels like you are eating a cloud.
- Unsweetened applesauce
- Unflavored gelatin powder
Strawberries: This recipe uses fresh ripe strawberries. Try to use sweet strawberries because the cake does not have any added sugar. I don’t recommend using frozen strawberries because they will make the batter too watery.
Unsweetened applesauce: Make sure you use unsweetened applesauce. This recipe will not work with sweetened applesauce. The added sugar will prevent the batter from turning light and fluffy. Applesauce is key to helping this cake work. I’ve tried making this recipe with many other fruit purees but it works best with applesauce. When mixed with the strawberries, you don’t really taste the applesauce.
Unflavored gelatin powder: This recipe needs unflavored gelatin powder. I have not found a substitute for gelatin powder.
How to Make Strawberry Cloud Cake
The strawberries and applesauce are pureed together. The gelatin powder is then mixed in. The mixture is then brought to low heat so that the gelatin fully dissolves. The mixture is then beaten on high speed with a mixer until it quadruples in volume and is very light and fluffy, looking like whipped cream. The batter is then poured into a cake pan and placed into the fridge to set.
Cloud Cake Texture
This dessert is called a cake because it looks like a cake, but the texture is very different from traditional cake. The texture is very light. When you eat it, it will be very airy and melt on your tongue and will then taste like strawberries and apples. You won’t taste the gelatin. I like to serve the cake with whipped cream frosting. The frosting helps add some texture and adds more flavor to the cake. The cake is also very low in sugar. It is only lightly sweetened. Adding the frosting will make the cake a little sweeter.
This cake is a light and refreshing dessert. It is best served straight out of the fridge. It’s a fun dessert to eat and I think it works especially well in summer when you want something cool, refreshing and not heavy.
More Cloud Cake Recipes
- 2 Ingredient Honey Cloud Cake
- 2 Ingredient Apple Cloud Cake
- 2 Ingredient Mixed Berry Cloud Cake
- 2 Ingredient Lemon Cloud Cake
3 Ingredient No Bake Strawberry Cloud Cake
- 1/2 cup (77 g) chopped strawberries chopped into 1/2 inch cubes
- 1 1/3 cups (313 g) unsweetened applesauce
- 4 1/2 tsp (15 g) unflavored gelatin powder
- Use a large sheet of parchment paper to line the sides and bottom of an 8 inch or 9 inch square pan. You want to use a single sheet so that you can lift the cake out of the pan after.
- Add strawberries and applesauce to a blender. Blend on high speed until strawberries are fully pureed and the puree is uniform in color.
- Add puree to a large heat-proof mixing bowl. Sprinkle gelatin across the surface. Whisk until gelatin is fully incorporated. The gelatin powder should make your puree thicker and chunkier.
- Using the double boiler method on the stove, dissolve the gelatin completely. When the gelatin is dissolved, your mixture should become thinner and more liquidy. The mixture should feel warm to the touch, but not hot. Be careful to not let the mixture get hot or boil. Remove bowl from stove and let it sit on the counter for about 10 minutes to cool the mixture back to room temperature.
- Pour mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should quadruple in volume and should look like airy whipped cream. When you stop your mixer, your wire whisk should be able to hold a soft peak.
- Pour mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour to set.
- Keep the cake in the fridge until ready to serve. Before serving, you can decorate the cake with whipped cream frosting or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.
- This dessert needs time to set so plan ahead when making it. I prefer to make it a day ahead of time.
- Strawberries should be chopped into 1/2 inch cubes before measuring 1/2 cup of them.
- Use fresh strawberries. Frozen strawberries have too much moisture which also prevents the batter from fluffing up.
- This cake can be made in an 8 inch or 9 inch square pan. If using an 8 inch pan, the slices will be taller. The pictures in the post are of the cake made in an 8 inch pan.
- This will not taste like your typical cake. See post for details on the texture of this dessert. I think it is a fun dessert to serve. It is a very light and refreshing dessert when you don't want anything heavy but want something a little sweet.
- This cake is very low in calories and sugar. If you prefer sweeter desserts, you can add a sweet frosting.
- Make sure to use unsweetened applesauce. This recipe will not work with sweetened. Adding sugar to the batter will prevent it from fluffing up. I used 365 by Whole Foods unsweetened applesauce.
- I have also made this cake with fresh blueberries. However, the cake doesn't come out quite as fluffy and the color of the cake is a grayish purple. If you do make the blueberry version you may want to add 1 tsp of food coloring.
- Optional Whipped Cream Frosting: Add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl and beat on highest speed until stiff peaks form. You can add more or less sugar to taste. You can substitute the sugar with stevia or other sugar substitutes. You can also use Cool Whip instead.
- Estimated nutrition does not include frosting.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.