Effortless Strawberry Cloud Cake

Whenever I’m in the mood for something sweet but don’t want to bother with baking, this easy strawberry cloud cake is my secret weapon. It’s super soft and pillowy, thanks to a mix of fresh strawberries, applesauce, and just a little unflavored gelatin that makes it puff right up. I keep making this light, fruity gem for friends, and it’s a total hit every time.

I took this to a picnic in July and it disappeared first! Everybody raved about how soft and fluffy it tasted—couldn’t believe how light it was.

Delightful Ingredients

• Unflavored gelatin powder: Helps everything hold together without weighing it down. Go with a clear powder that smells neutral.
• Unsweetened applesauce: Adds a gentle sweetness and keeps things moist. Smooth applesauce works best here for a creamy blend.
• Fresh strawberries, diced small: Give you a burst of berry goodness. The riper and more fragrant, the better.

Step-by-Step Guide

Slice and serve

Once it’s set, grab the overhanging parchment to lift it out. Get clean slices with a sharp knife. Bonus points if you top with whipped cream or your favorite non-dairy option. Chill leftovers.

Set and chill

Scoop the fluffy mixture into your lined pan. Smooth the surface and pop it in the fridge for at least an hour till it firms up and can be cut cleanly.

Whip it up

Transfer the cooled mixture right into your stand mixer. Attach the whisk and blitz on full blast about fifteen minutes. It’ll turn pale and almost quadruple in size. When soft peaks form, it’s good to go.

Dissolve the gelatin

Rest your bowl over gently simmering water, but don’t let it touch. Stir until the gelatin melts and the mix thins out. Take it off the heat and cool it for ten minutes.

Bloom the gelatin

Move your strawberry-applesauce blend to a large heat-safe bowl. Pour the gelatin powder on evenly and whisk hard so there aren’t any clumps. It’ll start thickening up, which is what you want.

Blend the fruit

Throw your fresh strawberries and applesauce into a blender. Blend until you have a smooth, pretty pink mixture with no lumps left.

Pan prep

Put one big piece of parchment to cover your pan bottom and walls, leaving enough extra to grab and pull the cake out easy.

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If you use the juiciest farmer’s market strawberries, like I do, you’ll get the best flavor. My niece nicknamed it the "pink pillow dessert" and now always asks for it on her birthday.

Storage Advice

Keep it covered in the fridge for three days. It’s fluffiest in the first day and a half, so cut slices as you go. For super tidy pieces, use a sharp knife warmed up in water, then wipe it dry before each cut.

Swapping Ingredients

Don’t go for frozen strawberries—they’ll water everything down and keep it from whipping nicely. You’ll want plain unsweetened applesauce for the perfect balance. Skip any that are sweet or spiced. Gelatin is a must—plant-based swaps won’t give you the same light texture.

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Ways to Serve

Add a big dollop of coconut whipped cream for a dairy-free option. Scatter freeze-dried strawberry powder or slice some fresh fruit on top. If you’re serving to a big group, cut into smaller pieces and add layers of kiwi or banana for a fun mix. Try adding it to a brunch—it's sweet but won’t leave you feeling stuffed.

Bit of Background

This fluffy gelatin dessert is a new spin on old-school American chiffon and mousse sweets. With fewer ingredients and fresh fruit, it fits right in with healthy, modern treats—even though it started with those fun retro vibes.

Frequently Asked Questions

→ Can I use frozen strawberries?

Frozen berries let go of too much water and won’t whip up nice and fluffy. Stick with fresh ones for that airy bite.

→ Why does unsweetened applesauce work best?

If there’s sugar added, it might make it heavy. You want everything to whip up and stay super puffy, so pick plain applesauce.

→ Do I need a stand mixer?

You really want that whipped, cloud-like texture, so yeah, a mixer with a whisk is the way to go.

→ How long does the cake need to set?

At least an hour in the fridge—and overnight gets it even more airy and perfect.

→ Is this suitable for vegetarians or vegans?

Since there’s animal gelatin in here, it’s not veggie or vegan. You could swap in a plant-based gelatin if you need.

→ How should leftovers be stored?

Just loosely cover and keep leftovers cold in the fridge so it stays nice and fluffy.