3 Ingredient No Bake Strawberry Cloud Cake Recipe
This 3 Ingredient No Bake Strawberry Cloud Cake is a light, airy, and refreshing dessert perfect for warm days. Made with fresh strawberries, unsweetened applesauce, and unflavored gelatin, this no-bake cake relies on a whipped gelatin technique to create a fluffy, cloud-like texture. It’s simple to prepare, requires no oven, and serves as a healthy and low-calorie treat that can be easily customized with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Ingredients
- 1/2 cup (77 g) chopped strawberries (about 1/2 inch cubes)
- 1 1/3 cups (313 g) unsweetened applesauce
- 4 1/2 tsp (15 g) unflavored gelatin powder
Instructions
- Prepare pan: Line the sides and bottom of an 8-inch or 9-inch square pan with a large single sheet of parchment paper. This will allow you to lift the cake out of the pan easily after it sets.
- Blend strawberries and applesauce: Place the chopped strawberries and unsweetened applesauce into a blender. Blend on high speed until the strawberries are completely pureed and the mixture is uniformly colored.
- Incorporate gelatin: Pour the strawberry-applesauce puree into a large heat-proof mixing bowl. Sprinkle the unflavored gelatin powder evenly across the surface. Whisk thoroughly until the gelatin is fully incorporated, which will initially thicken the mixture and create a chunkier texture.
- Dissolve gelatin using double boiler: Set the bowl over a pot of simmering water (double boiler method) on the stovetop. Gently heat while stirring until the gelatin has completely dissolved and the mixture becomes thinner and more liquidy. The mixture should be warm to the touch but must not boil. Remove from heat and let cool at room temperature for about 10 minutes.
- Whip the mixture: Transfer the cooled mixture to the bowl of a stand mixer fitted with the wire whisk attachment. Whip on the highest speed for approximately 15 minutes until the mixture quadruples in volume and achieves an airy, whipped cream-like consistency. The whisk should be able to hold a soft peak when stopped.
- Set the cake: Pour the whipped mixture into the prepared parchment-lined pan. Use a spatula to spread it evenly and smooth the surface. Refrigerate the pan for at least 1 hour to allow the cake to set firmly.
- Serve and store: Keep the cake refrigerated until ready to serve. Optionally, decorate with whipped cream or your favorite frosting before slicing. Use a large, sharp knife to slice the cake. Best served chilled. Store any leftovers in the refrigerator.
Notes
- Ensure the gelatin does not boil during the dissolving process to maintain texture and effectiveness.
- Use a sufficiently large sheet of parchment paper to easily lift the cake out without tearing.
- The cake is delicate; slice carefully with a large, sharp knife for the best presentation.
- Can be customized by adding whipped cream or fruit toppings before serving.
- Because this cake relies on gelatin, it is not suitable for vegans but is vegetarian-friendly if the gelatin is plant-based.