Strawberry Cloud Cake Recipe
Make Strawberry Cloud Cake Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Strawberry Purée & Soak
Whipped Mascarpone Cloud
Assembly & Garnish
Method
Cake Base
- 1
Prepare oven and pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper and lightly grease the parchment.
- 2
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined.
- 3
Whisk wet ingredients
In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened (about 2–3 minutes by hand or 1 minute with a mixer). Add the vegetable oil, whole milk, and vanilla extract and whisk until smooth.
- 4
Combine batter
Fold the dry ingredients into the wet mixture in two additions using a spatula, mixing just until no streaks of flour remain. Do not overmix to keep the cake light.
- 5
Bake
Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 18–22 minutes, or until a toothpick inserted into the centers comes out clean and the tops spring back lightly.
- 6
Cool
Allow cakes to cool in pans for 10 minutes. Run a knife around the edges, invert onto cooling racks, remove parchment, and cool completely (about 45–60 minutes) before assembly.
Strawberry Purée & Soak
- 7
Make purée
Hull and chop 10 fresh strawberries. Place in a blender or food processor with powdered sugar, lemon juice, and 2 tablespoons water. Purée until smooth, then taste and adjust sweetness. Strain through a fine-mesh sieve into a small bowl to remove seeds for a silky texture (optional).
- 8
Prepare soak
Reserve 2–3 tablespoons of the purée to brush on cake layers. If purée is very thick, thin with an extra teaspoon of water to make a light soak that will gently moisten the cakes.
Whipped Mascarpone Cloud
- 9
Chill equipment
Place mixing bowl and whisk or beaters in the fridge for 10–15 minutes so the cream whips more easily.
- 10
Beat cream
Pour cold heavy cream into the chilled bowl and whip on medium speed until it begins to thicken and hold soft peaks (about 2–3 minutes).
- 11
Combine mascarpone and sugar
In a separate bowl, whisk mascarpone cheese with powdered sugar, vanilla extract, and lemon zest until smooth and slightly loose. If very stiff, fold in 1 tablespoon of the whipped cream to loosen before combining.
- 12
Fold together
Gently fold the whipped cream into the mascarpone mixture in two additions until uniform, light, and airy. Take care not to overfold; stop when mixture holds medium peaks and looks cloud-like.
Assembly & Garnish
- 13
Level cakes
If cake tops domed during baking, level each layer with a serrated knife or cake leveler so layers stack evenly.
- 14
Soak and layer
Place first cake layer on a serving plate. Brush the reserved strawberry purée lightly and evenly over the surface (about 1–1.5 tablespoons). Spread about one-third of the whipped mascarpone cloud over the layer, smoothing to the edges.
- 15
Add fruit and repeat
Arrange a thin layer of halved or sliced fresh strawberries over the mascarpone (reserve a few for garnish). Place second cake layer on top, brush with another tablespoon of purée, then spread another third of the mascarpone mixture on top and sides if desired.
- 16
Finish frosting
Use remaining mascarpone to create a light, cloud-like finish on top and sides. For a rustic cloud look, use an offset spatula to make soft swoops and peaks.
- 17
Garnish
Dust the top lightly with optional freeze-dried strawberry powder for color, arrange reserved fresh strawberries on top, and tuck in mint leaves as desired. Chill the assembled cake in the refrigerator for at least 30–45 minutes to set before serving.
- 18
Serve
Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftover cake covered in the refrigerator up to 2–3 days.