Strawberry season wouldn’t be complete without a cloud cake ;). We’ve already baked the raspberry version (a real blog favourite!) and the banana one, so now it’s time for a no-bake strawberry version. This strawberry cloud cake is made with a crisp biscuit base, a layer of strawberry jelly with fruit, a light lemon cream, and mini meringues on top. It takes just a few moments to put together, leaving you with the pleasure of sharing a tray of this irresistible dessert. Give it a try and share your photos in the comments!
Ingredients for biscuit base:
- 150 g cocoa Petit Beurre biscuits
Line a 23 × 33 cm rectangular tin with baking paper. Arrange the biscuits in a single layer over the base.
Ingredients for strawberry jelly layer:
- 600 g strawberries (fresh or frozen)
- 3 packets strawberry jelly crystals (each for 500 ml water)
- 3½ cups boiling water
If using frozen strawberries, do not thaw them first; simply cut them into smaller pieces.
Hull the fresh strawberries and cut them into smaller pieces. Dissolve the jelly crystals in the boiling water. Leave to cool, then stir in the strawberries. Chill until the jelly begins to thicken slightly, then pour it over the biscuit base and level the surface. Return to the fridge until set.
Ingredients for lemon cream:
- 500 ml double cream, chilled
- 250 g mascarpone, chilled
- 3 tablespoons icing sugar
- finely grated zest of ½ lemon
- juice of ½ small lemon
Wash the lemon well, then finely grate the zest.
Place the double cream, mascarpone and icing sugar into the bowl of a stand mixer. Whisk (using the whisk attachment) until thick and smooth. Towards the end, add the lemon zest and juice, then whisk briefly until just combined. Prepare the cream immediately before spreading it over the cake.
To finish:
- 1 large packet (or 2 smaller packets) of mini meringues
- fresh strawberries, for decoration
Remove the cake from the fridge and spread the lemon cream evenly over the jelly layer. Arrange the mini meringues and fresh strawberries on top. Crush a few of the meringues and sprinkle the crumbs over the cake. Chill for 2 hours before serving.
The cake slices more neatly after an overnight chill, as the meringues soften slightly and are easier to cut through. Store in the fridge for up to 3 days.
Enjoy!
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