Strawberry Cloud Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Strawberry Cloud Cake delivers airy strawberry gelatin whipped into ethereal pink fluff over chocolate biscuit base.

This no-bake wonder sets in freezer creating jiggly cloud texture serves 12 in 20 minutes prep.

Why This Recipe Works

• Egg white magic: Whipped with sugar + strawberries creates stable cloud structure.
• Meringue power: High-speed beating dissolves sugar into glossy perfection.
• Chocolate base contrast: Rich crumb anchors light strawberry cloud.
• Freezer set: Creates perfect jiggly texture without sogginess.
• Lemon brightness: Balances sweetness with fresh strawberry tang.

Ingredients & Prep

Chocolate Base:
1½ cups chocolate biscuits or graham crackers, crushed
¼ cup melted butter
2 tbsp cocoa powder
Cloud Filling:
2 egg whites, room temperature
1 cup granulated sugar
2½ cups fresh strawberries, hulled + chopped
1 tbsp lemon juice
1 tsp vanilla extract

Step-by-Step Instructions

1. Mix crushed biscuits, cocoa, melted butter. Press firmly into 9″ springform pan. Chill.
2. Combine egg whites, sugar, strawberries, lemon juice, vanilla in clean mixer bowl.
3. Beat high speed 8 minutes until thick, glossy, tripled in volume (no sugar grit).
4. Test by rubbing between fingers smooth means sugar dissolved.
5. Pour immediately over chilled base; smooth top. Cover; freeze 4+ hours.
6. Soft-release 10 minutes before slicing. Garnish fresh strawberries.

Flavor Variations

Storage Tips

Freeze airtight 1 month; excellent make-ahead dessert. Thaw 15 minutes at room temp before serving. Refrigerate leftovers 3 days.

FAQs

Not fluffy enough? Egg whites must be room temp + bowl grease-free + beat full 8 minutes.
Sugar gritty? Beat longer test between fingers until perfectly smooth.
Base soggy? Chill base 15+ minutes before adding cloud filling.

Conclusion

Strawberry Cloud Cake transforms simple ingredients into frozen pink perfection light, jiggly, strawberry bliss.

Strawberry Cloud Cake Recipe

Print Recipe

Copycat Crumbl Salted Caramel Cheesecake Cookies feature a giant soft graham cracker cookie base topped with creamy cheesecake frosting, salted caramel drizzle, and sea salt flakes. Perfect indulgent dessert recreating the viral Crumbl bakery treat with nostalgic cheesecake flavors.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 1 hr
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Graham Cracker Cookie:
• 1½ cups (333g) salted butter, softened
• ¾ cup (173g) granulated sugar
• 1½ cups (369g) packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3¾ cups (570g) all-purpose flour
• 2 sleeves (300g) graham crackers, crushed (approx 2½ cups crumbs)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• Cheesecake Frosting:
• 16 oz (454g) cream cheese, room temperature
• 7 oz (198g) marshmallow creme
• 2 cups (214g) powdered sugar
• Toppings:
• ⅓ cup (98g) caramel dip
• Coarse sea salt

Instructions

• 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• 2. Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla; mix until combined.
• 3. Combine flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add dry ingredients to wet mixture; mix until just combined.
• 4. Portion dough into ½ cup balls (makes 12 large cookies). Roll in additional graham cracker crumbs if desired, place on sheets, and gently flatten to 1-inch thick. Bake 12-15 minutes until golden brown. Cool on pan 5 minutes, then transfer to wire rack.
• 5. For frosting: Whip cream cheese until smooth. Gradually add powdered sugar, then marshmallow creme; mix until fluffy.
• 6. Pipe or spread frosting in spirals on cooled cookies. Drizzle with caramel dip in zigzag pattern and sprinkle with sea salt. Serve warm or chilled.

Notes

• Use caramel dip (thicker) not sauce to prevent sliding off.
• Room temperature ingredients ensure smooth dough and frosting.
• Chill frosted cookies for Crumbl-style texture; store in fridge up to 5 days.
• Freeze baked cookies up to 2 months; thaw at room temp.
• Makes 12 giant cookies; halve dough for smaller sizes and adjust bake time.

Nutrition

• Serving Size: 1 cookie
• Calories: 385
• Sugar: 35g
• Sodium: 360mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 1g
• Carbohydrates: 53g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Keywords: crumbl salted caramel cheesecake cookies, copycat crumbl cookies, graham cracker cheesecake cookies