Description
Delight in this luscious Strawberry Cloud Cake, a no-bake dessert featuring a buttery graham cracker crust and a creamy, fluffy filling swirled with fresh strawberries and strawberry jam. Perfect for summer, this light yet indulgent cake is topped with extra strawberries and whipped cream for an elegant finish.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, chopped
- 1 cup strawberry jam or preserves
Toppings (Optional)
- Extra strawberries for topping
- Whipped cream for garnish
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until the crumbs are well coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place it in the refrigerator to chill while you prepare the filling.
- Whip the cream: In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form. Set aside carefully to maintain airiness.
- Make the cream cheese mixture: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and creamy, ensuring no lumps remain.
- Combine cream and cream cheese: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care to keep the mixture light and fluffy.
- Add strawberries and jam: Fold in the chopped fresh strawberries, then gently swirl in the strawberry jam or preserves. Avoid mixing completely to create a beautiful marbled effect within the filling.
- Assemble the cake: Spoon the strawberry cream cheese filling over the chilled graham cracker crust in the springform pan. Smooth the top evenly with a spatula or the back of a spoon.
- Chill to set: Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or until the filling is set and firm.
- Garnish and serve: Before serving, optionally top the cake with additional fresh strawberries and dollops of whipped cream for an extra-special presentation. Slice and enjoy chilled.
Notes
- For a lighter option, substitute part of the cream cheese with Greek yogurt or use light cream cheese.
- You can create individual portions by using mini tart pans or jars instead of one large cake.
- Ensure heavy cream is cold before whipping for best volume and texture.
- Use fresh, ripe strawberries for optimal flavor in the filling and topping.
