Strawberry Cloud Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment; grease parchment.

Whisk the dry ingredients together: in a medium bowl combine 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder and 1/2 tsp salt. Stir to evenly distribute.

Combine wet ingredients: in a separate bowl whisk 3 large eggs until slightly frothy, then whisk in 1/2 cup whole milk, 6 tbsp melted butter (cooled slightly) and 1 tsp vanilla until homogenous.

Combine wet and dry: make a well in the flour mixture, pour the wet mixture in and gently fold with a rubber spatula until just combined. Do not overmix — some small lumps are fine. Batter should be slightly thick but pourable; if very stiff, add 1–2 tbsp milk.

Bake: pour batter into prepared pan, smooth top. Bake in center of preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is light golden. Rotate pan halfway through for even browning if your oven is uneven.

Cool: remove cake from oven and let cool in pan for 10 minutes, then invert onto a wire rack, remove parchment and cool completely (about 45–60 minutes). Cool completely before slicing and frosting to prevent melting whipped cream.

Combine fruit and sugar: place 2 cups quartered strawberries, 3 tbsp granulated sugar and 1 tbsp lemon juice in a medium saucepan and let macerate for 10 minutes at room temperature to draw juices.

Cook: over medium heat, bring the strawberries and their juices to a gentle simmer, stirring occasionally. Simmer for 6–8 minutes until fruit has softened and released more juice.

Thicken: mix 1 tsp cornstarch with 1 tsp cold water to form a slurry. Stir the slurry into the simmering strawberries and cook 1–2 more minutes until the compote thickens slightly. Remove from heat and let cool to room temperature — it will continue to thicken as it cools. Reserve 1/3 cup compote for topping/garnish and the rest for filling.

Chill tools: place the bowl and whisk/beaters in the fridge or freezer for 10 minutes prior to whipping for best results.

If using cream cheese: beat 2 oz softened cream cheese in a medium bowl until smooth to give the whipped cream extra stability.

Whip cream: pour 2 cups chilled heavy cream into the chilled bowl. Start whipping on medium speed until it begins to thicken. Add 3 tbsp powdered sugar and 1 tsp vanilla extract and continue whipping to soft-medium peaks. If using the cream cheese, fold the whipped cream into the smoothed cream cheese until uniform. Taste and adjust sweetness if desired.

Keep chilled until assembly. The stabilized whipped cream will hold shape for a few hours at cool room temperature but is best assembled just before serving.

Level and slice cake: if the cake domed, level the top with a serrated knife. Slice the cake horizontally into two layers using a long serrated knife or cake leveler.

Layer: place the bottom cake layer on your serving plate. Spread about half of the whipped cream evenly over the bottom layer (use roughly 3/4 cup). Spoon and spread half of the cooled strawberry compote (about 1/2 cup) over the cream, leaving the very edge bare to prevent slide.

Top layer: gently place the second cake layer on top. Lightly press to adhere.

Crumb coat: spread a thin layer of whipped cream over the top and sides to catch crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frosting: apply the remaining whipped cream, smoothing the sides and top with an offset spatula or leaving it rustic for a cloud-like effect.

Garnish: spoon reserved compote (about 1/3 cup) in the center or create small pools across the top. Arrange 1 cup sliced fresh strawberries around the top and sides as desired. Dust very lightly with 1 tsp powdered sugar and tuck mint leaves if using.

Chill and serve: chill the assembled cake for at least 30 minutes to allow flavors to meld and the filling to set. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve within 24 hours for best texture; keep refrigerated.