Sometimes, all it takes is three ingredients to create something truly magical. This 3 Ingredient No Bake Strawberry Cloud Cake is a dreamy, light-as-air dessert that’s as fun to eat as it is simple to make. With no flour, eggs, butter, or oil, this cake proves that you don’t need a full pantry to whip up a show-stopping treat.
This recipe was inspired by the American love for chilled, fruity desserts — those nostalgic recipes often found in handwritten family cookbooks or shared at potlucks. This version puts a modern twist on that tradition, using just strawberries, applesauce, and gelatin. It’s naturally low in calories, totally egg-free, and requires no baking.
Why You’ll Love This 3 Ingredient No Bake Strawberry Cloud Cake
- No Oven Needed: Ideal for summer when you want dessert without heating up the kitchen.
- Minimal Ingredients: Just three ingredients you likely have on hand.
- Fluffy Texture: Whipped into a cloud-like consistency, it’s incredibly light.
- Customizable: Perfect as-is, or dress it up with whipped cream or fruit toppings.
- Dairy-Free & Egg-Free: Great for those with dietary restrictions.
Ingredients (Serves 6)
- ½ cup (77 g) fresh strawberries, chopped into ½ inch cubes
- 1⅓ cups (313 g) unsweetened applesauce
- 4½ tsp (15 g) unflavored gelatin powder
How to Make Strawberry Cloud Cake
1. Prepare Your Pan
Line an 8-inch or 9-inch square pan with one large sheet of parchment paper. Make sure the sheet covers the bottom and all sides — this makes lifting the set cake out much easier.
2. Blend the Fruit
Add the chopped strawberries and applesauce to a blender. Blend on high until the mixture is completely smooth and a uniform pink color.
3. Mix in the Gelatin
Pour the puree into a large heatproof mixing bowl. Sprinkle the gelatin evenly over the surface. Whisk well until fully incorporated. The mixture should begin to thicken slightly — that’s the gelatin starting to absorb moisture.
4. Gently Heat the Mixture
Place the bowl over a pot of simmering water (double boiler method). Stir the mixture gently but continuously until the gelatin is fully dissolved. Be careful not to let the mixture boil or get too hot. Once dissolved, the puree will appear smoother and slightly more fluid.
5. Cool the Mixture
Remove the bowl from the heat and let it sit at room temperature for about 10 minutes to cool.
6. Whip It into a Cloud
Transfer the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 15 minutes. The mixture will triple or quadruple in volume and take on a fluffy, mousse-like texture. When the whisk is lifted, it should hold soft peaks.
7. Set the Cake
Pour the whipped mixture into your prepared pan. Use a spatula to smooth the surface evenly. Refrigerate for at least 1 hour or until fully set.
8. Serve and Enjoy
Once chilled, lift the cake out of the pan using the parchment paper. Slice with a large, sharp knife. Serve as-is or top with whipped cream, sliced berries, or a dusting of powdered sugar.
Tips and Variations
Add a Topping
For a more elegant presentation, frost with stabilized whipped cream or dairy-free whipped topping. You can also layer thinly sliced strawberries on top.
Make It Vegan
Use agar agar powder instead of gelatin for a vegan version. Adjust the ratio and cooking time according to package instructions.
Flavor Twist
Try swapping strawberries for raspberries, mango, or blueberries. Just make sure the fruit is fully pureed before mixing.
Bite-Sized Version
Pour the whipped mixture into silicone molds or cupcake liners for mini cloud cakes — perfect for parties or meal prep.
Why Gelatin Works So Well
Gelatin is what gives this cake its signature bounce and “cloud” texture. When dissolved and then whipped with air, gelatin traps bubbles and stabilizes the airy structure — no baking required. It’s a brilliant base for light, mousse-style desserts like this one.
Storing the Cloud Cake
- Refrigerate: Store the cake covered in the fridge for up to 3 days.
- Serving Tip: Always serve chilled. This dessert will lose its shape if left out at room temperature for too long.
- Freezing Not Recommended: Due to the airy texture, freezing and thawing may cause it to collapse.
Final Thoughts
This 3 Ingredient No Bake Strawberry Cloud Cake is more than just a dessert — it’s a conversation piece. Its pastel pink hue, whipped texture, and barely-there sweetness make it a standout at any gathering. Whether you’re hosting a summer brunch, looking for a guilt-free treat, or need a no-bake dessert for the holidays, this cloud cake checks all the boxes.
It’s proof that sometimes, simplicity really is best — and that even with just three ingredients, you can create a dessert that feels truly special.
3 Ingredient No Bake Strawberry Cloud Cake
Ingredients
- ½ cup 77 g fresh strawberries, chopped into ½ inch cubes
- 1⅓ cups 313 g unsweetened applesauce
- 4½ tsp 15 g unflavored gelatin powder
Instructions
Prepare Your Pan
- Line an 8-inch or 9-inch square pan with one large sheet of parchment paper. Make sure the sheet covers the bottom and all sides — this makes lifting the set cake out much easier.
Blend the Fruit
- Add the chopped strawberries and applesauce to a blender. Blend on high until the mixture is completely smooth and a uniform pink color.
Mix in the Gelatin
- Pour the puree into a large heatproof mixing bowl. Sprinkle the gelatin evenly over the surface. Whisk well until fully incorporated. The mixture should begin to thicken slightly — that’s the gelatin starting to absorb moisture.
Gently Heat the Mixture
- Place the bowl over a pot of simmering water (double boiler method). Stir the mixture gently but continuously until the gelatin is fully dissolved. Be careful not to let the mixture boil or get too hot. Once dissolved, the puree will appear smoother and slightly more fluid.
Cool the Mixture
- Remove the bowl from the heat and let it sit at room temperature for about 10 minutes to cool.
Whip It into a Cloud
- Transfer the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 15 minutes. The mixture will triple or quadruple in volume and take on a fluffy, mousse-like texture. When the whisk is lifted, it should hold soft peaks.
Set the Cake
- Pour the whipped mixture into your prepared pan. Use a spatula to smooth the surface evenly. Refrigerate for at least 1 hour or until fully set.
Serve and Enjoy
- Once chilled, lift the cake out of the pan using the parchment paper. Slice with a large, sharp knife. Serve as-is or top with whipped cream, sliced berries, or a dusting of powdered sugar.
Leave a Comment