Description

This 3 Ingredient No Bake Strawberry Cloud Cake is a light, airy dessert that’s both refreshing and low in calories. Made with only strawberries, unsweetened applesauce, and gelatin, it comes together quickly without the need for baking. The texture is fluffy like whipped cream, making it a delightful treat for those who crave something sweet but not heavy. It’s perfect for summer gatherings or as a simple no-fuss dessert.

Ingredients

Units Scale

Fruit Base

1/2 cup (77 g) fresh strawberries, chopped into 1/2 inch cubes
1 1/3 cups (313 g) unsweetened applesauce

Setting Agent

4 1/2 tsp (15 g) unflavored gelatin powder

Optional Whipped Cream Frosting

1 cup cold heavy cream
3 tbsp sugar (or to taste; can substitute with stevia or other sugar substitutes)

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Instructions

Prepare the Pan – Line the sides and bottom of an 8 inch or 9 inch square pan with a large sheet of parchment paper, ensuring you can lift the cake out easily after setting.
Make the Fruit Puree – Add the chopped strawberries and unsweetened applesauce to a blender. Blend on high speed until the strawberries are fully pureed and the mixture is uniform in color.
Incorporate the Gelatin – Transfer the fruit puree to a large heat-proof mixing bowl. Sprinkle the unflavored gelatin evenly over the surface and whisk until it’s fully incorporated. The mixture will begin to thicken and become chunkier.
Dissolve the Gelatin – Using the double boiler method on the stove, gently heat the mixture until all the gelatin is dissolved. Stir continuously and ensure the mixture is warm but not hot or boiling. Once dissolved, remove the bowl from the stove and let it cool to room temperature for about 10 minutes.
Whip the Mixture – Pour the cooled mixture into the bowl of a stand mixer fitted with the wire whisk attachment. Beat on the highest speed for about 15 minutes. The mixture should quadruple in volume and resemble airy whipped cream. The whisk should hold a soft peak when lifted.
Set the Cake – Pour the whipped mixture into your prepared pan. Use a spatula to spread it evenly and smooth the top. Place the pan into the refrigerator for at least 1 hour, or until the cake is fully set.
Serve – Keep the cake chilled until ready to serve. Optionally, top with whipped cream frosting or your preferred frosting before slicing with a large, sharp knife. Store any leftovers in the fridge.
Optional Whipped Cream Frosting – Add cold heavy cream and sugar to a large mixing bowl. Beat on highest speed until stiff peaks form. Adjust sweetness to taste, or substitute sugar with a sweetener of your choice. You can also use Cool Whip if desired.

Notes

This dessert requires setting time, so plan ahead. Best made a day in advance.
Use only fresh strawberries; frozen ones have too much moisture and may prevent proper fluffing.
Ensure strawberries are chopped before measuring.
Only use unsweetened applesauce; sweetened applesauce or adding sugar to the batter will prevent it from fluffing up.
Knox unflavored gelatin powder is recommended, but other brands work as well.
The cake can be made in an 8-inch or 9-inch pan (an 8-inch pan yields taller slices).
This cake has a unique light and airy texture, not like typical cakes.
The recipe is low in calories and sugar; if you want it sweeter, use sweet frosting instead of adding sugar to the batter.
You can make a blueberry version, but it will be less fluffy and have a gray-purple color; food coloring is optional.
Nutrition estimate does not include optional frosting.

Nutrition

Serving Size: 1 slice (1/12th of cake, without frosting)
Calories: 24
Sugar: 4.2g
Sodium: 4mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5.7g
Fiber: 0.7g
Protein: 1.1g
Cholesterol: 0mg