Strawberry and raspberry cloud cake Recipe

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serves:

10-12

Skill:

easy

Total Time:

04:20

Prep:

00:20
Plus 4 hours to freeze

Cooking:

00:00

Delight your friends and family with this beautiful no-bake strawberry cake topped with fresh raspberries. It’s the perfect cake for summertime birthdays or special occasions and it only takes 20 minutes to prepare.

Ingredients

  • 150g plain sweet biscuits
  • ½ cup desiccated coconut
  • 1½tsp ground cinnamon
  • 100g butter, melted
  • To fill:
  • 2 egg whites, at room temperature
  • 1 cup sugar
  • 250g (1 punnet) ripe strawberries, hulled and sliced
  • 1tbsp lemon juice
  • 1tsp vanilla extract
  • To garnish:
  • Fresh raspberries

Method

  • 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.

  • 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.

  • 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.

  • Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer.

  • 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.

  • Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours.

  • To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh raspberries on top.

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Top Tip

The cake will keep in an airtight container in the freezer for up to a month