Why You’ll Love This Recipe
I love this cake because it’s so simple but feels special. It’s naturally sweet from the strawberries, super light thanks to the whipped topping, and takes just minutes to assemble. There’s no oven, no complicated steps, and no heavy ingredients—just a refreshing dessert that’s perfect for warm days, picnics, or whenever I need a quick, healthy-ish treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries (hulled and chopped)
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Unsweetened or lightly sweetened whipped topping (like coconut whipped cream or any dairy-free version)
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Unsweetened applesauce
Directions
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I start by pureeing the fresh strawberries in a blender or food processor until smooth.
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I add the applesauce to the strawberry puree and stir until fully combined.
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In a large mixing bowl, I gently fold the strawberry-applesauce mixture into the whipped topping until it’s fully incorporated and light pink in color.
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I pour the mixture into a lined loaf pan or springform pan, smoothing out the top.
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I freeze the cake for at least 4–6 hours or until firm enough to slice.
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When I’m ready to serve, I let it sit at room temperature for 10–15 minutes to soften slightly before slicing.
Servings and timing
This cake serves 6–8 and takes about 10 minutes to prep. It needs at least 4–6 hours in the freezer to set properly, but it’s completely hands-off from there.
Variations
Sometimes I fold in diced strawberries for texture or use raspberries or mangoes instead. I’ve also added a splash of vanilla extract or lemon zest for extra flavor. For a layered look, I freeze half the mixture, add a layer of fresh fruit, then top with the rest before freezing again.
Storage/reheating
I store this cake tightly wrapped in the freezer for up to 1 week. It keeps its texture best if I let slices thaw slightly before serving. Since it’s a no-bake frozen cake, I don’t reheat it—just let it soften a bit and enjoy.
FAQs
Can I use frozen strawberries?
Yes, I’ve used frozen strawberries when fresh aren’t available. I thaw them completely and drain any excess liquid before blending.
What kind of whipped topping works best?
I use a coconut-based whipped topping or any light, unsweetened version. It keeps the cake fluffy without adding extra sugar.
Is this cake sweet enough without added sugar?
It is! The natural sweetness of the strawberries and applesauce does the job, especially if the berries are ripe. But if I want a little more sweetness, I use a sweetened whipped topping.
Can I make this in individual servings?
Absolutely. I spoon the mixture into ramekins or silicone muffin cups and freeze. It’s a fun, portion-controlled way to enjoy it.
How do I slice it neatly?
I let the cake sit at room temperature for about 10–15 minutes, then use a sharp knife dipped in warm water and wiped clean between each cut.
Conclusion
3 Ingredient No Bake Strawberry Cloud Cake is one of the easiest desserts I’ve ever made—and one of the most refreshing. With no flour, eggs, added sugar, or butter, it’s light enough for everyday but pretty enough for sharing. Whether I’m enjoying it on a hot afternoon or after dinner with friends, this cloud cake always floats to the top of my favorites list.
Print3 Ingredient No Bake Strawberry Cloud Cake (No Flour, Eggs, Added Sugar, Butter or Oil)
A light and fluffy strawberry cloud cake made with just three simple ingredients—no baking or refined sugar needed.
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Dessert, No-Bake
- Method: No-Bake, Chilled
- Cuisine: American
Ingredients
2 cups fresh strawberries, hulled and chopped (plus extra for garnish)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 (3 oz) package strawberry-flavored gelatin mix
Instructions
Place chopped strawberries in a blender or food processor and puree until smooth.
In a large bowl, combine strawberry puree with dry gelatin mix. Stir until gelatin is dissolved into the puree.
Fold in whipped topping gently until fully combined and fluffy.
Pour mixture into an 8-inch springform pan or serving dish.
Refrigerate for at least 4 hours, or until set.
Garnish with extra strawberries before serving
Notes
You can use sugar-free gelatin for a lower-calorie version.
Frozen strawberries can be used—just thaw and drain before pureeing.
Best enjoyed within 2–3 days for the fluffiest texture.
