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When I get a sweet tooth and want something light, I throw together this speedy strawberry cloud cake. It’s super easy—just grab a handful of simple stuff and there’s no fuss with baking. The soft, pillowy texture comes from mixing real strawberries, applesauce, and a little gelatin. If you’re after something fruity and airy, this one’s always a hit with friends on the weekend.
I took this along to a summer potluck and it was gone before everyone even got a plate People kept asking how it was so fluffy
Dreamy Ingredients
- Unflavored gelatin powder: Gives structure and helps the cake hold its loft Go for a clear, good-smelling powder
- Unsweetened applesauce: Adds gentle sweetness and makes things moist Pick a smooth one so it blends well
- Fresh strawberries, diced up: Bursts with berry flavor The riper and smellier (in a good way) the berry, the yummier your dessert
Step-by-Step Instructions
- Slice and serve
- Lift out using the parchment and cut nice slices with a sharp knife. Throw on whipped cream or a frosting you like, if you want to. Store any leftovers in the fridge.
- Set and chill
- Spoon your fluffy strawberry mix into the prepped pan. Spread it out and level off the top. Pop it in the fridge for at least an hour so it can firm up.
- Whip it up
- Move the cooled mixture into a stand mixer and use the whisk. Go on the highest speed—let it whip for maybe fifteen minutes or till you get a really soft, pale foam. The mix should puff up a lot, and the whisk should leave soft peaks.
- Dissolve the gelatin
- Carefully warm the mix up by putting the bowl over simmering water, but don’t let it touch. Stir till everything’s totally melted and runnier. Let it chill for about ten minutes off heat.
- Bloom the gelatin
- Sprinkle gelatin over the strawberry-applesauce blend in a heatproof bowl. Whisk right away so lumps don’t form. It might get thicker, but that’s what you want.
- Blend the fruit
- Toss strawberries and applesauce into your blender. Blitz till you’ve got a totally smooth, even pink mush. This means your end result is creamy, not chunky.
- Prep the pan
- Grab one big sheet of parchment for your square pan, making sure it sticks out on the sides. This way, it’s easy to pull your dessert out later.
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I always aim to snag the juiciest strawberries from the market for this. My niece calls it a pink pillow treat and now wants it for every birthday.
Keep It Fresh
Wrap leftovers and stick them in the fridge—they’re good for up to three days. Try to slice just before dishing out since the texture’s best the first day and a half. For super tidy slices, run your knife under warm water and wipe it dry every time you cut.
Ingredient Swaps
You want only fresh strawberries—don’t use frozen or you’ll get a wet mess that won’t whip up. Applesauce must be plain and unsweetened. Skip the spiced or sugary ones—they’ll ruin the taste and texture. Gelatin’s non-negotiable for the right feel. Plant-based swaps won’t set the same way.
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How to Serve It
Try a scoop of coconut whip on top for a dairy-free spin. Sprinkle over some freeze-dried strawberries or go with fresh berries if you’re feeling fancy. If you’re setting up snacks, chop into squares and layer with kiwi or banana. It also totally fits in at brunch because it’s light but feels a bit fancy.
A Quick Backstory
Gelatin treats like this one go way back—they’re kind of like old-school chiffon cakes or mousses from vintage cookbooks. Even with those retro vibes, the fresh fruit and simple list mean it’s great for today’s healthy eaters.
Recipe FAQs
- → Can I use frozen strawberries?
You’ll want to stick with fresh strawberries. If you use frozen ones, you’ll get too much water and lose all that fluffiness.
- → Why does unsweetened applesauce work best?
Pure applesauce (no sugar added) helps your cake whip up light. Sugary kinds keep it from getting fluffy like you want.
- → Do I need a stand mixer?
You’ll get the most volume and soft clouds using a stand mixer with the whisk add-on. It’s tough to do this by hand.
- → How long does the cake need to set?
Give it at least an hour in the fridge so it firms up. Overnight makes it even better!
- → Is this suitable for vegetarians or vegans?
It has regular gelatin, so nope, not veggie or vegan friendly. You could try a plant jelly if you like.
- → How should leftovers be stored?
Just cover what’s left and keep it in the fridge. That way it stays puffy and fresh.