This ethereal, light-as-air Strawberry Cloud Cake requires just three simple ingredients and no baking. The result is a delightfully fluffy, naturally pink dessert that’s perfect for warm weather, special occasions, or anytime you crave something sweet without the heaviness of traditional cake.
Why You’ll Love This Recipe
This Strawberry Cloud Cake is a game-changer for several reasons. First, with only three ingredients, it’s incredibly economical and straightforward. There’s no need to turn on the oven, making it perfect for hot summer days or when you’re short on time. The texture is uniquely light and airy—similar to a mousse but with more structure—and it offers a delicate strawberry flavor that isn’t overly sweet. It’s also naturally gluten-free and dairy-free, making it suitable for many dietary preferences. Plus, the pretty pink color makes it an eye-catching dessert that looks much more complicated than it actually is.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries provide the star flavor in this cloud cake. They bring natural sweetness and that beautiful pink color that makes this dessert so appealing. When selecting strawberries, look for bright red berries with a fresh, sweet aroma. If strawberries aren’t in season, frozen and thawed berries will work just as well.
Unsweetened applesauce acts as the base for this recipe, providing structure, moisture, and subtle sweetness without adding fat. The natural pectin in applesauce also helps with the setting process, working alongside the gelatin. If you prefer, homemade applesauce can be substituted, just make sure it’s smooth in texture.
Unflavored gelatin powder is the magic ingredient that transforms the fruit mixture into a cloud-like texture when whipped. It provides structure without heaviness, allowing the dessert to hold its shape while maintaining an incredibly light consistency. Make sure to use unflavored gelatin rather than flavored gelatin dessert mixes, which contain sugar and other additives.
Directions
- Line the bottom and sides of an 8 or 9-inch square pan with a large sheet of parchment paper, making it easy to lift the cake out once set.
- In a blender, combine chopped strawberries and applesauce. Blend on high until smooth and uniformly pink.
- Pour the strawberry mixture into a heat-proof mixing bowl. Sprinkle the gelatin evenly across the surface and whisk until fully incorporated. The mixture will thicken slightly.
- Dissolve the gelatin using a double boiler on the stove. Stir frequently until the gelatin is fully dissolved and the mixture becomes thinner. The mixture should be warm, not hot. Remove from heat and let cool at room temperature for 10 minutes.
- Transfer the cooled mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for about 15 minutes, or until the mixture quadruples in volume and forms soft peaks.
- Pour the fluffy mixture into the prepared pan and smooth the top with a spatula. Refrigerate for at least 1 hour until fully set.
- Keep chilled until ready to serve. Slice with a sharp knife. Optional: top with whipped cream or frosting before serving. Store leftovers in the refrigerator.
Servings and Timing
This Strawberry Cloud Cake yields approximately 12 servings, making it perfect for family gatherings or small parties. Each slice contains about 60 calories, making it a relatively light dessert option.
The preparation takes about 25 minutes, with no baking time required. You’ll need at least 1 hour of refrigeration time for the cake to set properly, though allowing it to chill for 2-3 hours or even overnight will result in the best texture and flavor development. The total active time is just 25 minutes, with additional chilling time.
Variations
Berry Medley Cloud Cake: Substitute a mix of berries (raspberries, blueberries, blackberries) for the strawberries to create a mixed berry version.
Tropical Cloud Cake: Replace strawberries with an equal amount of mango or pineapple for a tropical twist.
Chocolate Cloud Cake: Add 2 tablespoons of unsweetened cocoa powder to the mixture before whipping for a chocolate version.
Layered Cloud Cake: Make two separate batches with different fruit flavors and layer them in the pan for a striking two-tone effect.
Citrus Cloud Cake: Add 1 tablespoon of lemon or lime zest to the mixture for a refreshing citrus note.
Almond Flavored: Add 1/2 teaspoon of almond extract to complement the strawberry flavor.
Coconut Version: Replace half the applesauce with coconut cream for a tropical coconut-strawberry combination.
Storage/Reheating
The Strawberry Cloud Cake is best stored in the refrigerator, tightly covered to prevent it from absorbing other odors. The cake will keep well for up to 3-4 days. For the best texture, store it in the original pan if possible, or transfer slices to an airtight container.
This dessert is not suitable for freezing, as the delicate texture will be compromised upon thawing, potentially becoming watery or grainy.
No reheating is required or recommended for this dessert, as it’s designed to be enjoyed cold. In fact, the cloud-like texture is at its best when served directly from the refrigerator.
If you’ve added a topping like whipped cream, it’s best to add it just before serving rather than storing the cake with the topping.
FAQs
Why didn’t my cloud cake whip up properly?
The most common reason is temperature issues. If the gelatin mixture was too hot when you started whipping, it wouldn’t incorporate enough air. Conversely, if it was too cool, the gelatin might have started setting prematurely. Aim for a lukewarm temperature. Also, ensure you’re using a powerful mixer and giving it enough time (the full 15 minutes) to whip.
Can I use flavored gelatin or Jell-O instead of unflavored gelatin?
It’s not recommended for this recipe. Flavored gelatin contains sugar and artificial flavors that will alter the delicate balance of ingredients. Stick with unflavored gelatin for the best results.
Is this recipe actually healthy?
While not a health food per se, this cloud cake is relatively light at about 60 calories per serving. It contains real fruit and no added refined sugar or fat. It’s a lighter alternative to traditional cakes, but still should be enjoyed as a treat.
My cake didn’t set properly. What went wrong?
Insufficient gelatin or improper dissolving of the gelatin are the most likely culprits. Ensure you’re measuring the gelatin precisely and that it’s completely dissolved in the warm mixture before whipping. Also, make sure the cake has enough time to chill thoroughly.
Can I make this recipe vegan?
Yes, you can substitute the gelatin with agar-agar powder, though you’ll need to adjust the quantities (typically a 1:1 substitution) and follow the specific preparation instructions for agar-agar, which usually requires boiling to activate.
How can I tell when the mixture is whipped enough?
The mixture should quadruple in volume and form soft peaks when the whisk is lifted. It will look similar to whipped egg whites or a marshmallow fluff, and the color will become a lighter shade of pink due to the incorporated air.
My cake is too firm. What did I do wrong?
You may have used too much gelatin or let it set for too long. Next time, measure the gelatin carefully and check the cake after the minimum setting time of one hour.
Can I make this recipe without a stand mixer?
Yes, but it will be challenging. A hand mixer will work, but you’ll need to whip for longer to achieve the same volume. It’s also quite tiring to hold a hand mixer for 15+ minutes. A stand mixer is strongly recommended for best results.
Why does my cake have lumps in it?
Lumps typically occur when the gelatin doesn’t dissolve properly. Make sure to sprinkle the gelatin evenly over the mixture and dissolve it completely in the double boiler before proceeding to the whipping stage.
Can I add other flavorings to this recipe?
Absolutely! Vanilla extract, almond extract, or even a splash of rose water can complement the strawberry flavor beautifully. Add about 1/2 teaspoon of your chosen flavoring to the mixture before whipping.
Conclusion
The 3 Ingredient No-Bake Strawberry Cloud Cake is a testament to how simplicity can often yield the most impressive results. With just strawberries, applesauce, and gelatin, you can create a dessert that’s visually stunning, delightfully light, and bursting with fresh fruit flavor.
What makes this recipe truly special is its versatility—suitable for everything from casual family dinners to elegant dinner parties, adaptable to various dietary needs, and perfect for warm weather when you don’t want to heat up the kitchen. The cloud-like texture provides a unique eating experience that’s different from traditional cakes or mousses.
Whether you’re a novice baker looking for an easy win or an experienced dessert maker seeking something different, this Strawberry Cloud Cake delivers satisfaction without complexity. Try it once, and it may well become a staple in your dessert repertoire—proof that sometimes the most magical culinary creations are also the simplest.
Print
3 Ingredient No Bake Strawberry Cloud Cake
- Total Time: 25 minutes
- Yield: 12 slices
- Diet: Low Calorie
Description
A light and fluffy no-bake strawberry cloud cake made with just 3 ingredients. Perfect as a healthy dessert option.
Ingredients
- 1/2 cup (77 g) chopped strawberries (cut into 1/2 inch cubes)
- 1 1/3 cups (313 g) unsweetened applesauce
- 4 1/2 tsp (15 g) unflavored gelatin powder
Instructions
- Line the bottom and sides of an 8 or 9-inch square pan with a large sheet of parchment paper, making it easy to lift the cake out once set.
- In a blender, combine chopped strawberries and applesauce. Blend on high until smooth and uniformly pink.
- Pour the strawberry mixture into a heat-proof mixing bowl. Sprinkle the gelatin evenly across the surface and whisk until fully incorporated. The mixture will thicken slightly.
- Dissolve the gelatin using a double boiler on the stove. Stir frequently until the gelatin is fully dissolved and the mixture becomes thinner. The mixture should be warm, not hot. Remove from heat and let cool at room temperature for 10 minutes.
- Transfer the cooled mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for about 15 minutes, or until the mixture quadruples in volume and forms soft peaks.
- Pour the fluffy mixture into the prepared pan and smooth the top with a spatula. Refrigerate for at least 1 hour until fully set.
- Keep chilled until ready to serve. Slice with a sharp knife. Optional: top with whipped cream or frosting before serving. Store leftovers in the refrigerator.
Notes
- Make sure the gelatin is fully dissolved before whipping the mixture for optimal texture.
- Optional toppings like whipped cream or frosting can be added for extra indulgence.
- Store leftovers in the refrigerator to maintain the cake’s structure.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 60
- Sugar: Unknown
- Sodium: Unknown
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
