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Strawberry Cloud Cake

This stunning frozen dessert is a piece of magic. It looks impressive with very little effort and you can get it ready in advance so you're free to relax when your friends arrive. As it is a frozen dessert it does not like to sit around at room temperature – keep it in the freezer until just before serving.

Annabel Langbein Strawberry Cloud Cake Recipe
Annabel Langbein Media
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Strawberry Cloud Cake
Base 150g plain sweet biscuits ½ cup desiccated coconut 1½ tsp ground cinnamon 100g butter, melted Filling 2 egg whites, at room temperature 1 cup sugar 250g (1 punnet) ripe strawberries, hulled and sliced 1 tbsp lemon juice 1 tsp vanilla extract Garnish (optional) fresh raspberries, strawberries or other berries Berry Syrup (optional) 3 cups raspberries, fresh or thawed from frozen ½ cup caster sugar 2 tbsp water

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/strawberry-cloud-cake/410/
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Prep time:
15 mins
Cook time:
4 hours (in the freezer)
Serves:
10-12
Base
  • 150g plain sweet biscuits
  • ½ cup desiccated coconut
  • 1½ tsp ground cinnamon
  • 100g butter, melted

Filling

  • 2 egg whites, at room temperature
  • 1 cup sugar
  • 250g (1 punnet) ripe strawberries, hulled and sliced
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

 Garnish (optional)

  • fresh raspberries, strawberries or other berries

 Berry Syrup (optional)

  • 3 cups raspberries, fresh or thawed from frozen
  • ½ cup caster sugar
  • 2 tbsp water

Line the base of a 26-28cm spring form cake tin with baking paper or waxed paper. This makes it easy to lift the cake out later.

Make the base by putting the biscuits in a clean paper bag and crushing them into crumbs with a rolling pin. Transfer to a medium bowl, add the coconut, cinnamon and melted butter and stir well to combine. Alternatively, whizz them in a food processor then pulse in the coconut, cinnamon and butter. Press firmly into the base of the prepared tin. It doesn’t need to be a thick layer – just enough to cover the bottom of the tin. Chill the base while you prepare the filling.  

To make the filling, place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer. Beat on high speed until the mixture is very thick and fluffy and the sugar has dissolved (6-8 minutes). To test whether it is ready, rub a little between your fingers – you should not feel any gritty sugar. If you do, beat a little longer.

Spoon the filling over the chilled base (it should be so thick you have to push it into the corners of the tin), smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours. It will keep in an airtight container in the freezer for up to a month.

If making Berry Syrup, put the berries in a pot and add the sugar and water. Bring to a simmer. Remove from heat and press through a sieve or mouli to extract the juice and remove the pips. Berry Syrup will keep for up to 10 days covered in the fridge.

To serve, remove Strawberry Cloud Cake from freezer and transfer to a serving platter. Garnish with fresh berries and serve immediately, cut into wedges using a knife that has been warmed in hot water. Accompany with Berry Syrup if desired.

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23 comments

Does anyone know how long you can keep this in the freezer? We only used half so I kept the rest in the freezer
Ptbabe December 28, 2018
Hi, I made this yesterday, it was in the freezer for 6 hours but didn't freeze. Where did I go wrong?
Emsbee December 26, 2018
I've made this so many times, it's a fantastic recipe, so very quick and easy, and sometimes I use a drained tin of boysenberries instead of the strawberries and I put spoonfuls of the mixture into brandy baskets, about an hour before eating, just to soften the brandy baskets a bit! It is a failproof fantastic tasting recipe!
eandjmalcolm December 13, 2017
I've made this before various times with pineapple, mango or apricots, and it was still really delicious! I think any soft fruit works well. All of the above were also delicious with passion fruit added
jacqui_bath6c December 03, 2017
Hi Annabel, I am just wondering if you baked the meringue mixture on a tray, would it turn out like a pavlova? If yes, what temperature and time should I follow?
Buster October 23, 2017
Great tip Sari - thanks for sharing about the rolled oats!
Annabel Langbein June 20, 2017
Strawberry Cloud Cake recipe is a really great recipe.I made for my friend's birthday party."This cake was so yummy! Very moist and full of flavor, plus is didn't take a lot of time to make. http://www.cakengifts.in/cake-delivery-in-lado-sarai-delhi
CakenGifts.in May 17, 2017
Dearest Annabel , I grew up in Verona, Italy and I am terribly missing what we called " risini ". They are an arborio sweet pudding tartlett.........I found a reciepe on goggle that said. ....Veronese rice tartletts but I am terribly confused by the reciepe.....PLEASE make my dream come true before I leave this earth???.....YOU ARE MY MARTHA STEWART AND THE ONLY ONE I TRUST......MUCH LOVE!!!.....ANA
ANA April 30, 2017
I didn't have any biscuits for the base so just used 150g rolled oats and whizzed them up fine. Also added 1/4 cup brown sugar (was too much for me, will add less next time). I noted that by using rolled oats, the base didn't set really hard like it does with biscuits. Made it lots easier to cut.
sari February 07, 2017
Hi annabel this looks Devine! Can you recommend a good electric mixer to buy, doesn't matter the price I just want to save up for a good one as I know some are expensive! Is it better with metal bowl or plastic?
Justinebaking December 23, 2016
Hi Hannah, We have not tried it with mango - but don't see why it wouldn't work. Let us know how you get on - we would love to hear!
Annabel Langbein December 22, 2016
Hi Gaylene, You really need an electric mixer for this recipe but you could use a handheld electric beater. It would probably need more than 6-8 minutes, but test the mixture between your fingers. We wouldn't recommend beating this one by hand - as the strawberries need to be beaten into the mix. Hope this helps!
Annabel Langbein December 22, 2016
Really cool i got it soon please let us know maker i got one from http://www.myicecreams.com/ was really amazing in sales :) <3
mushiii May 10, 2016
Hi Annabel, what's the next best thing if you don't have an electric mixer? Thanks!
Gaylene December 17, 2015
This was a fantastic recipe. I found the base a little thick so this made it difficult to cut through when serving. Next time, I'm going to put it into individual jars, and then sprinkle the topping on top.
H3ather November 21, 2015
Devine.
pennymnz May 16, 2015
This cloud cake was yet again a huge success :-)
Shazz April 08, 2015
Hi Annabel, could you substitute mango instead of strawberries? Thanks
hannahw February 11, 2015
Hi Annabel, what's the next best thing if you don't have an electric mixer? Thanks!
RebeccaR February 10, 2015
Hi, how long can this be kept in the freezer? Thanks
KKennett December 15, 2014
Very very easy and economical to make. I use only just enough butter to make the biscuit crumbs stick and press into the tin. dosn't go too hard to cut with a spoon. Oh, and i also add cocoa powder to the biscuit crumbs to make a choc base. Mmmmmm.
sari December 16, 2013
Delicious dessert! However, being a biscuit base, it freezes really hard. I'm going to try not pressing it in firmly next time to see if that helps, because it was almost impossible to eat it with a spoon before the topping melted. Definitely one for Christmas though!
vickypoole December 01, 2013
Such a stunning dessert!!! Is now a family favourite for special occassions
Shazz March 14, 2013
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