Airy Strawberry Cloud Cake

This strawberry cloud cake is a delightful treat that combines the freshness of strawberries with an incredibly airy texture. The unique gelatin-based method creates a dessert that's wonderfully light yet satisfying, perfect for when you want something sweet without feeling weighed down.

I first made this cloud cake for my daughter's birthday when she requested something "pink and fluffy like a cloud." The look on her face when she took her first bite made this recipe an instant family classic that we now serve at most spring gatherings.

Ingredients

• Strawberries: Offering fresh berry flavor and natural color
• Unsweetened applesauce: Provides moisture and structure without added sugar
• Unflavored gelatin powder: Acts as the magical ingredient that creates the cloud like texture
• Parchment paper: Essential for easy removal so select a good quality option

Step-by-Step Instructions

Prepare the Pan:

Line an 8 or 9 inch square pan with a single large sheet of parchment paper ensuring it covers the bottom and sides. The single sheet approach is crucial as it creates handles that will allow you to lift the entire cake out after setting.

Create the Strawberry Base:

Add your chopped strawberries and applesauce to a blender and process until completely smooth. The mixture should have a uniform pink color with no visible strawberry pieces remaining. This typically takes about 30 to 45 seconds on high speed.

Incorporate the Gelatin:

Transfer the strawberry puree to a large heatproof mixing bowl and sprinkle the gelatin powder evenly across the surface. Whisk immediately and thoroughly until the gelatin is fully incorporated. You will notice the mixture becoming thicker and somewhat chunkier as the gelatin begins to absorb liquid.

Dissolve the Gelatin:

Set up a double boiler by placing your mixing bowl over a pot of simmering water making sure the bottom of the bowl doesn't touch the water. Gently heat while whisking continuously until the gelatin completely dissolves. The mixture will transform from thick and chunky to smooth and liquid. Monitor the temperature carefully it should feel warm to the touch but never hot. Overheating can damage the gelatin's setting properties.

Cool the Mixture:

Remove from heat and allow the mixture to rest at room temperature for about 10 minutes. This cooling period is essential for achieving the perfect whipping consistency in the next step.

Whip to Perfection:

Transfer the cooled mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on the highest speed for approximately 15 minutes. This extended whipping time incorporates air and transforms the liquid into a voluminous cloud like texture. The mixture should quadruple in size and resemble fluffy whipped cream. When you lift the whisk it should hold a soft peak.

Set the Cake:

Pour the whipped mixture into your prepared pan using a spatula to spread it evenly and smooth the top surface. Refrigerate for at least one hour until completely set.

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This cloud cake has become my signature dessert for spring and summer gatherings. The secret is really in the whipping time do not rush this step. The first time I made it I only whipped for about 5 minutes and while still delicious it lacked that ethereal texture that makes this dessert so special.

Storage Tips

The strawberry cloud cake keeps beautifully in the refrigerator for up to three days. Always store it covered to prevent it from absorbing other flavors from your fridge. I recommend waiting to add any decoration or toppings until shortly before serving. The cake should never be left at room temperature for more than 30 minutes as the gelatin structure will begin to soften.

Flavor Variations

While strawberries create a beautiful pink cloud cake you can easily substitute other berries or fruits. Raspberries create an even more vibrant color while blueberries offer a delicate purple hue. Mango creates a sunny yellow version perfect for summer. Whatever fruit you choose ensure it's fully pureed to maintain the cloud like texture. For added flavor complexity consider incorporating a teaspoon of complementary extract like vanilla almond or lemon.

Serving Suggestions

This cloud cake pairs wonderfully with fresh berries and a light dusting of powdered sugar for a simple presentation. For special occasions I like to decorate with freshly whipped cream rosettes and mint leaves. The cake also complements a scoop of vanilla ice cream or a drizzle of white chocolate sauce. For an elegant plated dessert serve with a berry coulis creating a beautiful color contrast against the pale pink cake.

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This strawberry cloud cake is as visually stunning as it is delicious. It's the perfect addition to any special occasion or gathering.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can work, but thaw and drain them first to remove excess moisture. The flavor may be slightly less vibrant than with fresh strawberries, but the texture should remain similar.

→ What can I substitute for applesauce?

Pureed pears or peaches can work as substitutes for applesauce, though they will slightly alter the flavor profile. For a richer version, you could use yogurt, but this might affect the final texture.

→ Can I make this cake vegan?

To make a vegan version, replace the gelatin with agar-agar powder, using about half the amount. Note that the texture may be slightly different—more firm and less bouncy than with gelatin.

→ How long does Strawberry Cloud Cake stay fresh?

When stored properly in the refrigerator in an airtight container, the cake stays fresh for 3-4 days. The texture is best within the first 48 hours after preparation.

→ Can I add other flavors to this cake?

Absolutely! Consider adding a teaspoon of vanilla extract, lemon zest, or even a tablespoon of rose water for floral notes. You can also experiment with other berries like raspberries or blueberries.

→ Why does my mixture need to be whipped for 15 minutes?

The extended whipping time incorporates air into the mixture, creating the signature cloud-like texture. This process is similar to making marshmallows, where air bubbles get trapped in the gelatin structure as it cools.