Description
This light and airy No Bake Strawberry Cloud Cake features just three simple ingredients: fresh strawberries, unsweetened applesauce, and unflavored gelatin. With no baking required, this low-calorie, guilt-free treat is perfect for a refreshing dessert when you’re craving something sweet but not heavy. The cake has a fluffy, mousse-like texture and can be prepared a day ahead for convenience.
Ingredients
Units
Scale
Cake
- 1/2 cup (77 g) fresh strawberries, chopped into 1/2 inch cubes
- 1 1/3 cups (313 g) unsweetened applesauce
- 4 1/2 tsp (15 g) unflavored gelatin powder
Optional Whipped Cream Frosting
- 1 cup cold heavy cream
- 3 tbsp sugar (or sugar substitutes such as stevia)
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. Use one sheet so you can lift the cake out easily after setting.
- Make the Strawberry Puree: Combine the chopped strawberries and unsweetened applesauce in a blender. Blend on high speed until the mixture is fully pureed and has a uniform color.
- Add Gelatin: Pour the puree into a large heat-proof mixing bowl. Sprinkle the gelatin powder evenly across the surface and whisk thoroughly until it is fully incorporated. The mixture will become thicker and chunkier.
- Dissolve the Gelatin: Set up a double boiler on the stovetop and gently heat the mixture until the gelatin is fully dissolved, stirring frequently. The mixture should become thinner and more liquid. Be careful not to let it get hot or boil; it should only feel warm to the touch. Remove from heat and allow it to cool at 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, until the mixture quadruples in volume and looks like airy whipped cream. Stop and check that the mixture holds soft peaks when you lift the whisk.
- Set the Cake: Pour the whipped mixture into your prepared pan. Use a spatula to spread it evenly and smooth the top. Refrigerate for at least 1 hour or until the cake is fully set.
- Serve: Keep the cake chilled until ready to serve. For serving, you may decorate with whipped cream frosting if desired. Slice with a large, sharp knife and serve cold. Store leftovers in the refrigerator.
- Optional Whipped Cream Frosting: In a large mixing bowl, beat 1 cup cold heavy cream with 3 tbsp sugar (or sugar substitutes) on high speed until stiff peaks form. Use to frost the cake as desired.
Notes
- This dessert needs at least 1 hour to set, so it’s best to plan ahead; making it a day in advance is ideal.
- Chop the strawberries into 1/2 inch cubes before measuring to ensure accuracy.
- Use fresh strawberries only. Frozen strawberries contain too much moisture and will affect the texture.
- Only unsweetened applesauce will work. Sweetened applesauce or added sugar will prevent the batter from fluffing up properly.
- The cake is best in an 8-inch or 9-inch square pan. Slices will be taller in an 8-inch pan.
- This is not a traditional cake; its texture is light, airy, and mousse-like, making it a fun and refreshing dessert.
- If you prefer a sweeter cake, you can top with the whipped cream frosting or add sugar substitute to taste.
- For a blueberry version, substitute strawberries with fresh blueberries, though the texture will be less fluffy and color may vary.
- Estimated nutrition does not include frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 21
- Sugar: 3g
- Sodium: 4mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg
