Introduction to Strawberry Cloud Bowl Cake
Ah, summer! The season of sunshine, laughter, and, of course, delightful desserts. If you’re like me, you crave something light and refreshing during those warm days. That’s where my Strawberry Cloud Bowl Cake comes in! This dessert is not just a feast for the eyes; it’s a quick solution for busy afternoons or a charming way to impress your loved ones at gatherings. With layers of fluffy sponge cake, fresh strawberries, and a cloud-like cream, it’s a treat that brings joy with every bite. Trust me, this cake will become your go-to summer indulgence!
Why You’ll Love This Strawberry Cloud Bowl Cake
This Strawberry Cloud Bowl Cake is a dream come true for anyone who loves desserts but hates complicated recipes. It’s incredibly easy to whip up, making it perfect for those last-minute gatherings or lazy summer afternoons. The taste? Oh, it’s a delightful symphony of flavors! The lightness of the cloud cream paired with the sweetness of fresh strawberries creates a refreshing treat that’s hard to resist. You’ll find yourself making this again and again!
Ingredients for Strawberry Cloud Bowl Cake
Gathering the right ingredients is the first step to creating your Strawberry Cloud Bowl Cake. Here’s what you’ll need:
- Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
- Sugar: Sweetness is key! It helps the cake rise and adds that delightful flavor.
- Cake flour: This gives the cake a tender crumb. All-purpose flour works too, but cake flour is lighter.
- Milk: A splash of milk adds moisture and richness to the batter.
- Vegetable oil: This keeps the cake moist and adds a subtle richness.
- Vanilla extract: A must for flavor! It enhances the sweetness and adds warmth.
- Heavy cream: The star of the cloud cream! It whips up beautifully for that light, airy texture.
- Powdered sugar: This sweetens the cream and helps it hold its shape.
- Mascarpone or cream cheese (optional): These add stability to the cream, making it even more luscious.
- Fresh strawberries: The highlight of this dessert! Their natural sweetness and juiciness are simply irresistible.
- Strawberry jam: A drizzle of this adds an extra layer of strawberry goodness.
- Powdered sugar (for dusting): A light dusting adds a touch of elegance to your finished cake.
- Fresh mint leaves (for garnish): These not only look pretty but also add a refreshing hint of flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Cloud Bowl Cake
Step 1: Prepare the Sponge Cake
Let’s kick things off by preheating your oven to 350°F (175°C). While it warms up, grab a large mixing bowl and beat the eggs and sugar together. I usually go for about 5 to 7 minutes until the mixture turns pale and thick, like a fluffy cloud. Next, gently fold in the cake flour, being careful not to deflate that lovely air you just whipped in. Then, mix in the milk, vegetable oil, and vanilla extract. This adds moisture and flavor! Pour the batter into a lined baking sheet and bake for 10 to 12 minutes. You want it light and springy to the touch. Once baked, let it cool completely before cutting it into even slices or squares. This sponge cake is the foundation of your Strawberry Cloud Bowl Cake, so take your time with it!
Step 2: Whip the Cloud Cream
Now, let’s make that dreamy cloud cream! Start with a chilled bowl and pour in the heavy cream, powdered sugar, and vanilla extract. Whip it all together until soft peaks form. This is where the magic happens! If you want a little extra stability, fold in the mascarpone or cream cheese. Whipping until firm peaks form will give you that thick, airy texture that pairs perfectly with the strawberries. Trust me, this cloud cream is what makes your Strawberry Cloud Bowl Cake feel like a light summer breeze!
Step 3: Assemble the Cake
Time to layer up! Grab a medium bowl and line it with plastic wrap, letting it hang over the edges. Start by arranging the halved strawberries around the sides and bottom, cut side facing out. This creates a beautiful presentation! Next, add a thin layer of your cloud cream, followed by pieces of sponge cake. Drizzle a bit of strawberry jam over the cake for that extra burst of flavor. Repeat these layers until the bowl is filled, pressing gently to compact everything. Cover it with the overhanging plastic wrap and refrigerate for at least 2 hours. If you can wait overnight, do it! The flavors meld beautifully, making your Strawberry Cloud Bowl Cake even more delightful.
Step 4: Chill and Serve
After chilling, it’s time for the grand reveal! Invert the bowl onto a serving plate and carefully peel off the plastic wrap. Now, cover the outside with a layer of cloud cream for that finishing touch. Decorate with fresh strawberries, whipped cream rosettes, and a dusting of powdered sugar. This presentation is sure to impress! Your Strawberry Cloud Bowl Cake is now ready to be enjoyed. Slice it up and watch everyone’s faces light up with joy!
Tips for Success
- Make sure your eggs are at room temperature for better volume when whipped.
- Chill your mixing bowl and beaters before whipping the cream for quicker results.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Don’t rush the chilling process; it enhances the texture and flavor.
- Feel free to experiment with other berries for a mixed berry twist!
Equipment Needed
- Mixing bowl: A large bowl for mixing ingredients. A stand mixer works great too!
- Baking sheet: A 10×15-inch sheet for the sponge cake. A regular cake pan can be used in a pinch.
- Whisk or electric mixer: For whipping the cream. A hand whisk is fine if you’re feeling strong!
- Plastic wrap: To line the bowl. Parchment paper can work as an alternative.
Variations of Strawberry Cloud Bowl Cake
- Mixed Berry Delight: Swap out strawberries for a mix of your favorite berries like blueberries, raspberries, and blackberries for a colorful twist.
- Chocolate Lovers: Add cocoa powder to the sponge cake batter for a chocolatey base, and layer with chocolate whipped cream instead of cloud cream.
- Gluten-Free Option: Use a gluten-free cake mix or almond flour in place of regular flour to make this dessert suitable for gluten-sensitive friends.
- Vegan Version: Substitute eggs with flaxseed meal and use coconut cream for the cloud cream, ensuring a delicious plant-based treat.
- Citrus Zing: Add a splash of lemon or orange zest to the cloud cream for a refreshing citrus flavor that pairs beautifully with strawberries.
Serving Suggestions for Strawberry Cloud Bowl Cake
- Pair with a scoop of vanilla ice cream for a creamy contrast.
- Serve alongside a refreshing glass of iced tea or lemonade.
- Garnish with additional fresh strawberries and mint leaves for a pop of color.
- Consider a drizzle of chocolate sauce for an indulgent touch.
FAQs about Strawberry Cloud Bowl Cake
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the best flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your Strawberry Cloud Bowl Cake.
How long can I store the Strawberry Cloud Bowl Cake?
This delightful dessert can be stored in the refrigerator for up to 3 days. Just keep it covered to maintain its freshness. However, I recommend enjoying it within the first couple of days for the best taste and texture!
Can I make the cloud cream ahead of time?
Absolutely! You can whip the cloud cream a day in advance. Just store it in an airtight container in the fridge. When you’re ready to assemble your Strawberry Cloud Bowl Cake, give it a quick whip to restore its fluffy texture.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use coconut cream or a non-dairy whipped topping. Just keep in mind that the flavor and texture will vary slightly from the original recipe.
Is this dessert suitable for a gluten-free diet?
Yes! You can easily make a gluten-free version of the Strawberry Cloud Bowl Cake by using a gluten-free cake mix or almond flour instead of regular flour. Just ensure all other ingredients are gluten-free as well.
Final Thoughts
Creating this Strawberry Cloud Bowl Cake is more than just baking; it’s about crafting a moment of joy. Each layer tells a story, from the fluffy sponge to the sweet strawberries and airy cloud cream. It’s a dessert that brings smiles, laughter, and a sense of togetherness, perfect for summer gatherings or quiet evenings at home. I hope you find as much happiness in making and sharing this cake as I do. So, gather your loved ones, slice into this delightful treat, and let the flavors transport you to a sunny day filled with sweet memories!
Print
Strawberry Cloud Bowl Cake: A Delightful Summer Treat!
- Total Time: ~2 hours 30 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing dessert perfect for summer, featuring layers of sponge cake, fresh strawberries, and a light cloud cream.
Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150 g) sugar
- ¾ cup (95 g) cake flour (or all-purpose flour, sifted)
- 1 tbsp milk
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups (360 ml) heavy cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 3 tbsp mascarpone or cream cheese (optional for stability)
- 2 cups fresh strawberries (hulled and halved)
- 3 tbsp strawberry jam (slightly warmed)
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch (25×38 cm) baking sheet with parchment. Beat eggs and sugar for 5–7 minutes until pale and thick. Fold in flour, then gently mix in milk, oil, and vanilla. Bake for 10–12 minutes until light and springy. Cool completely, then cut into even slices or squares.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone or cream cheese, whip until firm peaks form and the cream is thick and airy.
- Line a medium bowl (6–7 inches wide) with plastic wrap, letting it hang over the edges. Arrange halved strawberries (cut side facing out) along the sides and bottom of the bowl. Add a thin layer of cloud cream, followed by sponge cake pieces. Drizzle lightly with strawberry jam, then repeat layers until the bowl is filled. Press gently to compact, then cover and refrigerate for at least 2 hours (or overnight for best results).
- Invert the bowl onto a serving plate and gently peel off the plastic wrap. Cover the outside with a layer of cloud cream. Decorate with strawberries, whipped cream rosettes, mint leaves, and a dusting of powdered sugar.
Notes
- For a quicker option, use store-bought sponge cake or ladyfingers.
- Chilling the cake overnight enhances the flavors and texture.
- Feel free to substitute other berries for a mixed berry version.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
