Strawberry cloud cake

I came across this intriguing recipe a couple of weeks ago for a cake that is frozen and just had to try it out for myself, just purely for research purposes you understand…….haha x And I loved it…………Mmmmmmmm………it just melts in your mouth!! I highly recommend it to you all x


  • 150g plain sweet biscuits (I used Honey Grahams)
  • ½ cup desiccated coconut
  • 1½tsp ground cinnamon
  • 100g butter, melted


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


  1. 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.
  2. Make the base by putting the biscuits in a brown paper bag and crushing them into crumbs by beating carefully with a rolling pin. Pour the crumbs into a medium bowl and add the coconut, cinnamon and melted butter. Stir well to combine.
  3. 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. Refrigerate the base while you prepare the filling.
  4. Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer.
  5. Beat on high speed for about 6-8 minutes until the mixture is very thick and fluffy and the sugar has dissolved. To test whether it is ready, rub a bit of the mixture between your fingers. You should not feel any gritty sugar – if you do, beat a little longer.
  6. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours. Then add some decoratively cut strawberries to the top.
  7. To serve, cut cake into wedges using a knife that has been warmed in hot water.

This was me enjoying a slice along with my my first ever cup of Lady grey tea. It melts really quickly, so I had to eat it fast! Well that was my excuse and I’m still standing by it x

7 thoughts on “Strawberry cloud cake

  1. This looks a lot like Annabel Langbein’s cloud cake. It’s a favorite Christmas time dessert of ours – so good after a heavy meal, on a hot summer evening!

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