Introduction

This 3 Ingredient No Bake Strawberry Cloud Cake is a light, airy dessert perfect for warm days or when you want something sweet without turning on the oven. Made with fresh strawberries, unsweetened applesauce, and gelatin, it sets into a fluffy, cloud-like treat that’s easy to prepare and impresses every time.

The image shows a square slice of pink cake with two visible layers placed on a white plate. The bottom layer is a tall, fluffy pink sponge cake with a soft, airy texture, while the top layer is a thick, smooth white whipped cream. On top of the whipped cream is a whole red strawberry with green leaves. In the background, there are more slices of the same cake and three red strawberries scattered on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Line the sides and bottom of an 8 or 9 inch square pan with a large single sheet of parchment paper. This will help you lift the cake out easily once set.

Step 2: Place the chopped strawberries and applesauce in a blender and puree on high speed until the mixture is smooth and uniform in color.
Step 3: Pour the strawberry puree into a large heat-proof mixing bowl. Sprinkle the unflavored gelatin evenly over the surface and whisk until fully combined and the mixture thickens slightly.

Step 4: Using a double boiler method, gently heat the bowl over simmering water to dissolve the gelatin completely. Stir until the mixture turns thinner and more liquidy but remains warm without boiling. Remove from heat and let it cool to room temperature for about 10 minutes.
Step 5: Transfer the mixture to a stand mixer fitted with a wire whisk. Beat at the highest speed for about 15 minutes until the volume quadruples and the texture becomes light and airy, similar to whipped cream. The whisk should hold a soft peak when lifted.
Step 6: Pour the whipped mixture into the prepared pan and spread evenly with a spatula, smoothing the surface. Refrigerate for at least 1 hour to allow the cake to set properly.

Step 7: Keep the cake chilled until serving. Optionally, decorate with whipped cream or your favorite frosting before slicing with a large sharp knife. Serve chilled for the best texture and flavor.

Tips & Variations

For a more vibrant strawberry flavor, use ripe, fresh strawberries and consider adding a teaspoon of lemon juice to brighten the taste.
Swap applesauce for pear sauce or mashed banana for a different fruity twist.

If unflavored gelatin is not available, agar-agar powder can be used as a vegetarian alternative, but follow the package instructions for preparation.
Decorate with fresh strawberries or a drizzle of berry sauce to enhance presentation.

Storage

Store the cake in the refrigerator, covered, for up to 3 days. Because it contains gelatin, it is best served chilled and keeps its airy texture when cold. If needed, let the cake sit at room temperature for a few minutes before serving to soften slightly. Avoid freezing as it may affect the texture.

How to Serve

The image shows a square piece of light pink cake with a soft and fluffy texture, topped with a thick layer of white whipped cream. On top of the whipped cream sits a bright red strawberry with green leaves. The cake is placed on a round white plate resting on a white marbled surface. In the background, there are more similar cake pieces and a few scattered strawberries, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before blending to avoid a watery mixture.

What if I don’t have a stand mixer?

You can whisk the mixture by hand using a balloon whisk, but it will take longer and require more effort to achieve the same fluffy texture.