This no-bake Strawberry Cloud Cake is light, creamy, and bright with fresh berries. Soft mascarpone and whipped cream fold into a pillow-like filling. Layers of lemon-touched graham crackers add a gentle crunch. The strawberries bring a fresh, sweet-tart pop and a pretty pink top. It feels like a cloud on the tongue — cool, airy, and very satisfying.
Recipe Information
- Prep Time: 20 minutes
- Cook Time (chill time): 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (8 servings total)
- Calories per serving: 325 kcal
- Protein: 3.5 g
- Carbohydrates: 24 g
- Fat: 25 g
- Fiber: 1.5 g
- Sugar: 14 g
- Sodium: 120 mg
(Note: Values are estimates based on the listed ingredients. Actual nutrition will vary by brands and exact amounts used.)
Why Make This No Bake Strawberry Cloud Cake
This cake is perfect when you want an impressive dessert without the oven. The texture is airy and creamy, like a cloud, with tender crunch from the graham crackers. Fresh strawberries make the flavor bright and seasonal. It’s quick to assemble, chills into a firm, sliceable dessert, and looks lovely for family dinners, potlucks, or warm-weather gatherings. The lemon adds a subtle lift that keeps the sweetness balanced.
How to Make No Bake Strawberry Cloud Cake
This recipe focuses on a few simple, high-quality ingredients. Keep mascarpone at room temperature so it blends smooth. Chill the finished cake long enough so it holds its shape when sliced. Use ripe strawberries for the best flavor and texture.
Ingredients:
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of graham crackers
- 2 tablespoons lemon juice
Directions:
Step 1: Preparation
Wash and slice the strawberries and set them on paper towels to drain a little. Keep the mascarpone at room temperature for 10–15 minutes so it becomes easy to stir. Pour the lemon juice into a shallow bowl for quick dipping of graham crackers. Chill your mixing bowl and whisk for a firmer whip if your kitchen is warm.
Step 2: Mixing
In a large bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Stir the mascarpone mixture until smooth. Carefully fold the whipped cream into the mascarpone mixture with a spatula until fully blended and airy.
Step 3: Cooking
(This is a no-bake assembly step.) Dip each graham cracker briefly in the lemon juice — just a quick dip so they soften without falling apart. Layer the dipped graham crackers in the bottom of an 8×8 or similar baking dish to form the base. Spread a layer of the cream mixture over the graham crackers, then add a layer of sliced strawberries. Continue to repeat the graham cracker, cream, and strawberry layers until you use all ingredients, finishing with a smooth layer of cream on top.
Step 4: Finishing
Cover the assembled cake tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best texture and flavor melding. Serve chilled. Garnish with extra sliced strawberries or a light dusting of powdered sugar just before serving.
How to Serve No Bake Strawberry Cloud Cake
- Slice with a sharp knife dipped in hot water for clean slices.
- Serve chilled on dessert plates or small squares of parchment.
- Pair with fresh mint, a drizzle of berry coulis, or a few toasted almonds for crunch.
- Great for brunch, summer parties, or as a light dessert after a rich meal.
How to Store No Bake Strawberry Cloud Cake
- Refrigerate: Cover tightly and refrigerate up to 3 days. The crackers will soften over time but the cake stays tasty.
- Freezing: Not recommended — freezing changes the texture of the cream and strawberries. If you must freeze, freeze slices wrapped tightly for up to 1 month; thaw overnight in the fridge and expect a softer texture.
- Make-ahead: Assemble a day ahead and chill overnight for best flavor. Add fresh strawberries on top just before serving if you want a brighter look.
Expert Tips for Perfect No Bake Strawberry Cloud Cake
- Room-temperature mascarpone blends smoothly. Cold mascarpone can clump.
- Whip cream to soft peaks — overwhipping makes it grainy and hard to fold.
- Dip graham crackers quickly in lemon juice. Too long and they fall apart; too short and they stay too crunchy.
- Use ripe, fragrant strawberries for bright flavor. If strawberries are very juicy, pat them dry so layers don’t get soggy.
- If you like a lighter texture, swap half the mascarpone for whipped cream cheese or Greek yogurt (note flavor change).
- For extra stability in warm weather, fold in 1 tablespoon of powdered gelatin dissolved in 2 tablespoons warm water into the mascarpone mixture (use cautiously — this makes it firmer).
Delicious Variations
- Blueberry-Lemon Cloud: Replace strawberries with blueberries and add 1 teaspoon lemon zest to the cream.
- Chocolate Strawberry Cloud: Spread a thin layer of melted dark chocolate or chocolate spread between layers for a chocolatey twist.
- Tropical Cloud: Use sliced mango and crushed pineapple, and swap graham crackers for coconut cookies.
- Gluten-Free: Use gluten-free graham-style cookies or crushed gluten-free digestive biscuits.
- Lower-Fat Version: Use 1/2 cup mascarpone and 1/2 cup plain Greek yogurt, and use light whipped cream or stabilized whipped topping.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well and pat dry before layering. Frozen berries release more juice and can make layers soggy if not drained.
Q: What can I use instead of mascarpone?
A: Substitute with full-fat cream cheese for a similar texture and tang. For a lighter option, mix half cream cheese and half Greek yogurt. Note the flavor will be tangier with cream cheese.
Q: Why dip the graham crackers in lemon juice?
A: The lemon juice softens the crackers slightly and adds a bright note that balances the sweetness. It also helps them adhere to the cream layers.
Q: How long can I make this ahead?
A: Make it up to 1 day ahead for best texture and appearance. It keeps in the fridge up to 3 days, but the crackers soften more over time.
Q: Can I skip the refrigeration time?
A: No — chilling for at least 4 hours allows the layers to set and the cake to slice cleanly. Shorter chill time will yield a looser texture that may not hold shape.
Q: Is there a vegan version?
A: Yes. Use whipped coconut cream, a vegan cream cheese or cashew-based mascarpone, powdered sugar, and vegan cookies. Keep in mind texture and flavor shift with vegan substitutes.
Q: Can I make individual servings?
A: Absolutely. Assemble in small glasses or jars for single portions. Reduce chilling time slightly if jars are shallow, but still allow at least 2–3 hours.
Conclusion
This No Bake Strawberry Cloud Cake is an easy, elegant dessert that feels special and looks beautiful on the table. It’s perfect when you want a fresh, creamy dessert without an oven. For another simple take and inspiration, see this related recipe: 3 Ingredient No Bake Strawberry Cloud Cake (No Flour, Eggs …). Give it a try — the creamy texture, bright berries, and gentle crunch are sure to win smiles. Enjoy making and sharing this light, tasty treat!
Print
No Bake Strawberry Cloud Cake
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This light and creamy no-bake cake features layers of lemon-touched graham crackers, soft mascarpone filling, and fresh strawberries for a delightful dessert.
Ingredients
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of graham crackers
- 2 tablespoons lemon juice
Instructions
- Preparation: Wash and slice the strawberries and set them on paper towels to drain. Keep the mascarpone at room temperature for 10–15 minutes. Pour the lemon juice into a shallow bowl.
- Mixing: In a large bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract, then fold the whipped cream into the mascarpone mixture.
- Cooking: Dip each graham cracker briefly in the lemon juice. Layer them in the bottom of an 8×8 baking dish. Spread a layer of cream mixture over the graham crackers, followed by sliced strawberries. Repeat the layers, finishing with cream on top.
- Finishing: Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours. Serve chilled, garnished with extra strawberries or powdered sugar.
Notes
Use ripe strawberries for the best flavor. Chill the whisk and bowl for a firmer whip in warm kitchens. Can make a day ahead for best flavor.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 14g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 70mg
