3‑Ingredient No Bake Strawberry Cloud Cake

I created this delightful, airy dessert that tastes like a fluffy cloud. It’s an easy, no‑bake cake made with just strawberries, applesauce, and gelatin—no flour, eggs, butter, or oil required.

Why You’ll Love This Recipe

I love how light and refreshing this cake feels—perfect for a spring or summer treat. It requires minimal prep and no baking, and yet yields an impressive, airy dessert that rivals whipped cream in texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup (77 g) strawberries, chopped into ½ inch cubes

• 1⅓ cups (313 g) unsweetened applesauce

• 4½ tsp (15 g) unflavored gelatin powder

directions

1. Line an 8‑ or 9‑inch square pan with a single large sheet of parchment paper so I can lift the cake out easily.

2. Blend strawberries and applesauce on high until completely pureed and uniformly colored.

3. Pour the puree into a heat‑proof bowl, sprinkle gelatin over the surface, and whisk until it thickens slightly.

4. Use a double boiler to gently dissolve the gelatin—keep it warm but not hot or boiling.

5. Let the mixture cool at room temperature for about 10 minutes.

6. Transfer to the bowl of a stand mixer with a wire whisk, and beat on high for roughly 15 minutes until it quadruples in volume and forms soft peaks.

7. Scrape the fluffy mixture into the prepared pan, level the top, and chill in the fridge for at least 1 hour until set.

8. Optionally top with whipped cream or frosting, then slice with a large sharp knife and serve chilled.

Servings and timing

This cake makes 12 slices. Total prep time is about 25 minutes (plus at least 1 hour chilling). I often make it a day ahead so it’s perfectly set and ready when I need it.

variations

• I sometimes substitute raspberries for strawberries for a different berry flavor.

• I’ve added a teaspoon of lemon juice to brighten the sweetness.

• A drop of vanilla extract gives it a subtle warm note.

• For a fun twist, I’ve layered this cloud cake with a berry compote.

• To make mini versions, I’ve used 4‑inch pans or silicone molds—it’s perfect for individual servings.

storage/reheating

I store any leftovers in the fridge, covered, where it stays fresh for up to 3 days. Because it’s a chilled no‑bake dessert, reheating isn’t applicable. Just slice and enjoy cold!

FAQs

### Can I use frozen strawberries instead of fresh?

I don’t recommend it—frozen strawberries release extra moisture, which prevents the mixture from whipping up into fluffy clouds.

### What if I don’t have a stand mixer?

I’ve tried it with a hand mixer—it works, but it takes about 5–7 minutes longer to whip to soft peaks.

### Can I use flavored gelatin instead of unflavored?

I’ve only used unflavored gelatin. Flavored gelatin might make the taste overly sweet or give an artificial flavor, and it may affect the texture.

### How can I tell when it’s whipped enough?

I know it’s ready when the mixture holds a soft peak—if I lift the whisk, the peak gently flops over without melting back into the bowl.

### Can I make this dairy‑free and vegan?

This recipe is dairy‑free. For a vegan version, I haven’t tested it, but I suspect a plant‑based gelatin substitute like agar‑agar might work—though the texture may vary.

Conclusion

This 3‑ingredient strawberry cloud cake is one of my favorite effortless desserts. It’s light, refreshing, and surprisingly elegant despite its simplicity. With minimal ingredients and no bake time, it’s a fun recipe to whip up for guests—or just to treat myself.