This Strawberry Cloud Cake is easiest cake in the world to make! Honestly!
And it couldn’t be prettier either – with a light fluffy pink cloud perched atop a chocolate biscuit base. Impressive enough to serve at a dinner party and deceptive enough that your guests will think you’ve gone to a lot of effort. While your guests ooh and ahh over your skills only you will know that this cake is so simple to make that the most difficult part was lining the cake tin!
With no baking involved, and only two simple steps this is a cake you will make again and again, if not only because of it’s simplicity but also the fact it’s the perfect way to celebrate strawberry season. However this Strawberry Cloud Cake would be flexible enough to be made with raspberries, blackberries and even blueberries.
Oh, and it’s delicious too! But I’m sure you could tell that from just looking at it. 😀
Adapted from Annabel Langbein The Free Range Cook
- 150g of sweet biscuits
- 3 tsp of cocoa
- 100g of butter, melted
- STRAWBERRY CLOUD TOPPING
- 2 egg whites, at room temperature
- 250g of sugar
- 250g of ripe strawberries, hulled and chopped
- 1 tbsp of lemon juice
- 1 vanilla bean, seeds scraped
- Line the base and sides of a 28cm spring form cake tin with baking paper.
- To make the base place the biscuits in a food processor and process until the biscuits form crumbs. Place in a bowl and mix with the cocoa. Add the melted butter and stir to combine. Pour the mixture into the base of the prepared cake tin and press down to cover the bottom of the tin. Refrigerate while you make the filling.
- Place egg whites, sugar, strawberries, lemon juice and vanilla seeds in the bowl of an electric mixer. Beat on high speed for about 6–8 minutes or until the mixture is very thick and fluffy and the sugar has dissolved. To test if the sugar has dissolved stop the mixer and rub a small amount between your fingers. If it is at all gritty the sugar hasn't dissolved so you will need to keep mixing, otherwise it's ready. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours or overnight.
- Remove from the freezer and cut into wedges to serve. Serve with fresh strawberries or strawberry coulis.
The cake will keep in an airtight container in the freezer for up to a month.
This post is part of the Berry nice to meet you – Sweet Adventures blog hop hosted by Christina from The Hungry Australian.
Don’t forget to check out the other delicious berry creations this month below.