Strawberry cloud cake: just the name conjures images of fluffy, pink perfection, doesn’t it? Imagine sinking your fork into a slice of ethereal cake, bursting with the sweet, summery flavor of fresh strawberries. This isn’t just dessert; it’s an experience, a light and airy dream on a plate that will have everyone begging for seconds.
While the exact origins of strawberry cloud cake are debated, similar sponge cakes have been enjoyed for centuries, often associated with celebrations and special occasions. Strawberries themselves have a rich history, symbolizing love and abundance in many cultures. Combining these elements creates a dessert that feels both familiar and utterly delightful.
What makes this cake so irresistible? It’s the perfect balance of textures: a delicate, almost weightless crumb that melts in your mouth, contrasted with the juicy, slightly tart burst of fresh strawberries. It’s also incredibly versatile. Enjoy it as a simple afternoon treat with a cup of tea, or dress it up with whipped cream and extra berries for a show-stopping centerpiece at your next gathering. Plus, it’s surprisingly easy to make, making it a winner in my book. Get ready to bake a little bit of heaven!
Ingredients:
- For the Cake:
- 2 1/4 cups (281g) cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- For the Strawberry Cloud Filling:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 2 tablespoons lemon juice
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- For the Strawberry Buttercream Frosting:
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1/4 cup (60ml) strawberry puree (from reserved strawberries from the filling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-4 tablespoons milk or cream, as needed for consistency
- Optional Garnish:
- Fresh strawberries
- Edible flowers
- Strawberry slices
Preparing the Cake Layers:
- Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. I always do this it makes removing the cakes so much easier!
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Sifting the cake flour is crucial for a light and airy cake, so don’t skip this step!
- Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want the mixture to be pale and airy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the milk, then another 1/3 of the dry ingredients, then the remaining milk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly.
Making the Strawberry Cloud Filling:
- Prepare the Strawberries: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
- Cook the Strawberries: Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. This usually takes about 10-15 minutes.
- Thicken the Filling: Continue to cook, stirring frequently, until the mixture thickens slightly and resembles a jam-like consistency. Be careful not to burn the mixture.
- Cool and Reserve: Remove from heat and let the strawberry mixture cool completely. Reserve about 1/4 cup of the strawberry mixture for the buttercream frosting. This will give it that beautiful strawberry flavor and color!
- Whip the Cream: In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
- Fold Together: Gently fold the cooled strawberry mixture into the whipped cream until just combined. Be careful not to overmix, as this will deflate the whipped cream.
Preparing the Strawberry Buttercream Frosting:
- Cream the Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy. This usually takes about 3-5 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar is important to prevent lumps in your frosting.
- Add Strawberry Puree and Vanilla: Beat in the reserved strawberry puree, vanilla extract, and salt.
- Adjust Consistency: Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be smooth and spreadable.
- Whip for Fluffiness: Whip the frosting on medium-high speed for 2-3 minutes, until light and fluffy.
Assembling the Strawberry Cloud Cake:
- Level the Cakes: If the cake layers are uneven, use a serrated knife to level them. This will ensure that your cake is stable and looks professional.
- Place First Layer: Place one cake layer on a serving plate or cake stand.
- Add Strawberry Cloud Filling: Spread the strawberry cloud filling evenly over the first cake layer. Make sure to leave a small border around the edge to prevent the filling from spilling out.
- Place Second Layer: Carefully place the second cake layer on top of the filling.
- Frost the Cake: Frost the entire cake with the strawberry buttercream frosting. You can use an offset spatula or a piping bag to create a smooth and even finish.
- Decorate (Optional): Decorate the cake with fresh strawberries, edible flowers, or strawberry slices. Get creative and have fun!
- Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together.
Tips for Success:
- Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This will help them emulsify properly and create a smooth batter.
- Don’t Overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined.
- Cool Cakes Completely: Make sure the cakes are completely cool before frosting them. Otherwise, the frosting will melt.
- Sift Your Ingredients: Sifting the cake flour and powdered sugar will help prevent lumps and create a light and airy texture.
- Taste as You Go: Taste the strawberry filling and buttercream frosting as you go and adjust the sweetness or tartness to your liking.
- Get Creative with Decorations: Don’t be afraid to get creative with your decorations! Use fresh strawberries, edible flowers, or even a drizzle of melted white chocolate.
Variations:
- Raspberry Cloud Cake: Substitute raspberries for strawberries in the filling and frosting.
- Blueberry Cloud Cake: Substitute blueberries for strawberries in the filling and frosting.
- Lemon Cloud Cake: Add lemon zest to the cake batter and lemon juice to the filling and frosting.
- Chocolate Cloud Cake: Add cocoa powder to the cake batter and chocolate shavings to the frosting.
Storage Instructions:
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Troubleshooting:
- Cake is dry: Make sure you’re not overbaking the cake. Also, make sure you’re using enough liquid in the batter.
- Cake is dense: Make sure you’re not overmixing the batter. Also, make sure your baking powder is fresh.
- Frosting is too thin: Add more powdered sugar to thicken the frosting.
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Conclusion:
This Strawberry Cloud Cake isn’t just a dessert; it’s an experience. The light, airy texture combined with the burst of fresh strawberry flavor creates a symphony of sensations that will leave you wanting more. It’s the perfect balance of sweet and tart, making it an ideal treat for any occasion, from a casual afternoon tea to a celebratory gathering. Trust me, once you take that first bite, you’ll understand why I’m so enthusiastic about this recipe.
But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to experiment and make it your own. For a richer flavor, try using a high-quality vanilla extract or adding a touch of almond extract to the batter. If you’re feeling adventurous, you could even incorporate other berries like raspberries or blueberries for a mixed berry cloud cake.
Serving suggestions are endless! A simple dusting of powdered sugar is always a classic and elegant choice. Or, for a more decadent treat, top it with a dollop of freshly whipped cream and a few extra sliced strawberries. A scoop of vanilla ice cream alongside a slice of this Strawberry Cloud Cake is pure heaven, especially on a warm summer evening. You could also drizzle it with a homemade strawberry sauce for an extra layer of flavor and visual appeal. For a brunch setting, consider serving smaller slices alongside a selection of other pastries and fruits.
Don’t be intimidated by the name “cloud cake.” While it sounds fancy, the recipe is surprisingly simple and straightforward. I’ve broken down each step to ensure even beginner bakers can achieve success. The key is to be gentle when folding in the ingredients to maintain that light and airy texture. And remember, practice makes perfect! Even if your first attempt isn’t flawless, don’t give up. Each time you bake it, you’ll learn something new and refine your technique.
I truly believe this Strawberry Cloud Cake will become a new favorite in your household. It’s a crowd-pleaser that’s sure to impress your friends and family. It’s also a wonderful way to celebrate the flavors of summer and enjoy the abundance of fresh strawberries.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I’m confident you’ll love the results. And more importantly, I’d love to hear about your experience. Did you make any variations? What did your family think? Share your photos and stories in the comments below! I can’t wait to see your creations and hear about your baking adventures. Happy baking! Let me know if you have any questions, and I’ll do my best to help. I hope you enjoy this recipe as much as I do!
Strawberry Cloud Cake: A Light & Delicious Dessert Recipe
A delightful Strawberry Cloud Cake featuring moist cake layers, a luscious strawberry cloud filling, and a creamy strawberry buttercream frosting. Perfect for any celebration!
Ingredients
- 2 1/4 cups (281g) cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 2 tablespoons lemon juice
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1/4 cup (60ml) strawberry puree (from reserved strawberries from the filling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-4 tablespoons milk or cream, as needed for consistency
- Fresh strawberries
- Edible flowers
- Strawberry slices
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and salt.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (10-15 minutes).
- Continue to cook, stirring frequently, until the mixture thickens slightly and resembles a jam-like consistency.
- Remove from heat and let the strawberry mixture cool completely. Reserve about 1/4 cup of the strawberry mixture for the buttercream frosting.
- In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the cooled strawberry mixture into the whipped cream until just combined.
- In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy (3-5 minutes).
- Gradually add the sifted powdered sugar, beating on low speed until combined.
- Beat in the reserved strawberry puree, vanilla extract, and salt.
- Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Whip the frosting on medium-high speed for 2-3 minutes, until light and fluffy.
- If the cake layers are uneven, use a serrated knife to level them.
- Place one cake layer on a serving plate or cake stand.
- Spread the strawberry cloud filling evenly over the first cake layer. Leave a small border around the edge.
- Carefully place the second cake layer on top of the filling.
- Frost the entire cake with the strawberry buttercream frosting.
- Decorate the cake with fresh strawberries, edible flowers, or strawberry slices.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cake batter.
- Cool cakes completely before frosting.
- Sift cake flour and powdered sugar to prevent lumps.
- Taste the strawberry filling and buttercream frosting as you go and adjust sweetness/tartness.
- Get creative with decorations.
- Variations: Raspberry Cloud Cake, Blueberry Cloud Cake, Lemon Cloud Cake, Chocolate Cloud Cake.
- Storage Instructions: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- Troubleshooting: Cake is dry (don’t overbake, use enough liquid). Cake is dense (don’t overmix, fresh baking powder). Frosting is too thin (add more powdered sugar).