Oh you are going to LOVE me for sharing this. This is seriously one of the nicest, most refreshing summer desserts you will ever eat. And what people won’t realise, is how amazingly easy it is to make.
As delicious as this is, there are two other, no, make that three other things that propel this into legendary status. The first is that you can make it ahead. So if you’re hosting an event, you can make this a week or two ahead, and feel pretty smug that dessert is handled! Secondly, it’s so unbelievably easy. And thirdly, it’s so unbelievably delicious. You will get sooooo many comments. I know this already, because every time I serve this I do too.Jump to Recipe
In fact, this recipe is a winner on so many fronts. It is;
You can see why I LOVE it, and know you will too.
I have adapted the recipe from Annabel Langbein‘s Strawberry Cloud Cake. I wanted to mix up the berries so I had more a ‘4th July’ cake, so I’ve done a half and half (strawberry and blueberry). I also found the base on the original recipe is too thick – because the cake is frozen, it makes it very hard to cut through. So I’ve made it a little lighter for you.
It’s the most perfect summer dessert. So yep, if I was still in the States, it would be an Independence Day staple. Or anytime you’re hosting a summer bar-b-que. Here downunder, this always features as part of our Christmas day buffet. I also often make it for tennis days. It’s such a refreshing and light dessert to have when you come off the court and you’re stinkin’ hot and tired.
Without further ado, here we go;
Berry Cloud Cake
- electric mixer
- 4 1/4 ounces graham crackers (or similar)
- 3 ounces butter, melted
- 2 egg whites
- 1 cup sugar
- 4 1/2 ounces strawberries, hulled and sliced
- 4 1/2 ounces blueberries
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Line the base of a 10-11" spring form cake tin with baking paper. This will help you get your cake out later.
- Put your graham crackers into a food processor / blender and blend until it's small crumbs.
- Add the melted butter, and blend for a couple of seconds until it starts to come together.
- Press firmly into the base of the prepared tin. You don't want it to be a thick layer, you just want it to cover the bottom of the tin. Pop in the fridge while you make the topping.
- Place one egg white, 1/2 cup sugar, sliced strawberries, 1 1/2 tsp lemon juice and 1/2 teaspoon vanilla extract 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. The beating should increase the volume of the mix, and dissolve the sugar. Check if it is ready by rubbing a bit of the mix between your fingers. If you can't feel the sugar crystals, it's ready. If you can, beat a little longer.
- Spoon the filling over the chilled base, smooth the top and pop in the freezer while you make the next layer.
- Clean and dry your mixing bowl.
- This time add the blueberries, and the remainder of the ingredients. (ie. same as in step 5). Repeat step 5 beating until you've got great volume out of the mix, and the sugar is dissolved.
- Spoon over the chilled base and strawberry layer, smooth the top, and cover with a sheet of baking paper. Freeze for at least 4 hours. (This can keep in the freezer in an airtight container for up to a month.)
- To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh strawberries and blueberries.
Here’s a few tips for when you make this;
- The base – you could use a pre-made graham cracker pie base, but you may find it quite hard to cut through when it’s frozen, as it will be thicker than this. As well as sometimes using graham crackers, sometimes I will also a ‘chocolate thin’ (in NZ). I can’t see any harm in adding a little chocolate into it right?!! I think it would be quite lovely with Biscoff cookies too!
- When you put your egg white mix into your mixer, you will probably look at it with a little disbelief, that this is going to turn into a delicious dessert. But TRUST me! It will. You just do need to ensure you’re beating for the full time.
- If you’re in a metric country, you need about 120g biscuits, and 80g melted butter. (The rest of the ingredients/measurements should be good for you.)
And there you have it.
A super simple, super yummy, make ahead, dessert winner.
Who’s going to make it as their star summer dessert this year?
I would love to hear how much of a rock star it makes you!
PS. Don’t forget to pin the image above, so you can find it easily.