Description
Strawberry Cloud Cake is a light, no-bake dessert made with a cocoa biscuit base and a fluffy strawberry topping whipped from fresh strawberries and egg whites. It’s an ideal make-ahead option for busy days, warm weather, or last-minute dessert plans when you want something simple yet elegant.
Ingredients
Base
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150 g sweet biscuits
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3 teaspoon cocoa
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100 g butter, melted
Strawberry Cloud Topping
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2 egg whites, at room temperature
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250 g sugar
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250 g ripe strawberries, hulled and chopped
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1 tablespoon lemon juice
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1 vanilla bean, seeds scraped
Instructions
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Line the base and sides of a 28 cm springform cake tin with baking paper, ensuring it fits snugly.
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Place the sweet biscuits in a food processor and process until fine crumbs form.
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Transfer the biscuit crumbs to a bowl, add the cocoa, and mix until evenly combined.
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Add the melted butter and stir until the mixture is fully combined and resembles damp sand.
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Press the biscuit mixture firmly into the base of the prepared cake tin to create an even layer. Refrigerate while preparing the topping.
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In the bowl of an electric mixer, combine the egg whites, sugar, chopped strawberries, lemon juice, and vanilla bean seeds.
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Beat on high speed for 6–8 minutes, until the mixture becomes very thick, pale, and fluffy and the sugar has completely dissolved.
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Test the mixture by rubbing a small amount between your fingers. If it feels gritty, continue mixing until smooth.
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Spoon the strawberry mixture over the chilled biscuit base and smooth the top evenly.
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Cover with baking paper and freeze for at least 4 hours or overnight, until fully set.
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Remove from the freezer, release from the tin, and cut into wedges to serve. Serve with fresh strawberries or strawberry coulis if desired.
Notes
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Egg whites must be at room temperature for proper whipping and volume.
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Do not shorten the mixing time; fully dissolved sugar is essential for a smooth texture.
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Freeze until completely set before slicing to ensure clean wedges.
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Store leftovers tightly covered in the freezer for up to 1 week.