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Craving something sweet and super light? This dreamy strawberry cloud cake comes together fast using just three pantry staples and stays totally oven free. It's fluffy, pretty, and just the thing for days you want a chilled dessert without eggs or flour. You can make it ahead for get-togethers or whenever you just want a breezy, no-heat treat that will charm everyone.
Whipped this up for the first time on a scorching day when I needed something cool and fruity to close out dinner. My family couldn't get over how gorgeous and fluffy it looked, and I barely had to do anything!
Ingredients
- Unflavored gelatin powder: gives this dessert its soft, cloudlike shape—it’s key for making it stay fluffy, so go with the best quality you can find
- Unsweetened applesauce: brings a gentle hint of sweetness and keeps things moist—stick to unsweetened so your dessert holds that airy lift instead of sinking
- Fresh strawberries: chopped into little bits for juicy pinkness and fruity kick—pick out the ripest, firmest ones for max flavor
Step-by-Step Instructions
- Slice and Serve:
- Keep your cake in the fridge right up until you cut it—give it a fancy moment by adding a dollop of whipped cream or a swirly frosting if you’re in the mood, then slice and enjoy straight from the cold
- Chill to Set:
- Spoon the fluffy berry mix into your pan, spread it even, and stick it in the fridge for at least an hour until it’s firm and bouncy to the touch
- Whip the Mixture:
- Once cooled, pour it into the bowl of your stand mixer and whip it up—crank the speed high for about fifteen minutes until it’s super thick, pale, and quadrupled in size
- Dissolve Gelatin with Heat:
- Set up a double boiler over low heat and gently warm the mixture, stirring until there’s no graininess left—the mix will loosen up and get glossy, but it shouldn’t ever get hot or bubble—pull it off the heat and let it cool on the counter for around ten minutes
- Mix in the Gelatin:
- Move your puree to a big heatproof bowl, sprinkle the gelatin all across the top, then whisk like crazy so it’s blended and the mix thickens a little bit
- Blend the Fruits:
- Pop the diced strawberries and applesauce in your blender, hit blend, and let it run until you’ve got a totally smooth, rosy mixture
- Prepare the Pan:
- Take a square eight or nine-inch pan, and line the whole thing (bottom and sides) with a big sheet of parchment paper—makes lifting it out later a breeze
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The best part? Strawberries totally make this dessert thanks to their vibrant tint and that classic berry smell. I’ll never forget my youngest grinning ear to ear the first time she tried a bite on a super warm summer day.
Storage tips
Pop any leftovers in the fridge covered for up to three days. Since you’re working with fresh fruit and no baking, don’t wait too long—eat it while it’s at its best. Use a sealed container so it won’t pick up any fridge smells.
Ingredient swaps
Try this with blueberries or other fresh berries, but heads up, the fluffiness and color will change a bit. Don’t use frozen fruit—those leak way too much water and the dessert just won’t firm up. Sweetened applesauce will make the mix less airy, so always stick to unsweetened for best lift.
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How to serve
This treat stands on its own, no problem. But when you want to make it party-worthy, top with clouds of whipped cream and scatter some fresh berries. For extra sweetness, drizzle on a bit of honey or spoon a quick berry sauce on each plate.
Cultural note
Chilled, no-oven desserts like this pop up at lots of summer gatherings, especially when you’re headed outside and don’t want to heat up the house. Whipping fruit and gelatin together is old-school and pops up in nostalgic treats that always say ‘summer’ to me.
FAQs About the Recipe
- → How do I achieve a fluffy texture?
Turn the mixer up high and let it go for fifteen minutes after everything is blended. That’s how you’ll get an extra airy finish.
- → Can I use frozen strawberries?
Stick with fresh ones. Frozen strawberries drop too much juice, so things won’t get as puffy or set right.
- → What kind of applesauce should I choose?
Unsweetened works best because sugar messes with the way the dessert puffs up. Skip the sweetened stuff.
- → How can I change the flavor?
If you want to mix it up, swap in fresh blueberries instead of strawberries. Just know it won’t be quite as fluffy and the color’ll change up too.
- → How do I store this dessert?
Pop it in the fridge in the pan or a sealed box. Slices taste best when they’re nice and cold.
- → Can I make this dessert sweeter?
Sure—spread sweet whipped cream or slap on some cold frosting before serving if you love extra sweetness.