Strawberry Cloud Dessert

by Dorothy Reinhold on July 12, 2018

Print This Post Print This Post STRAWBERRY CLOUD DESSERT: A light, refreshing, creamy yet fruity fluff ball of a dessert with fresh strawberries, toasted angel food cake and whipped cream makes everyone happy!

STRAWBERRY CLOUD DESSERT: A light, refreshing, creamy yet fruity fluff ball of a dessert with fresh strawberries, toasted angel food cake and whipped cream makes everyone happy!

This is one of my most requested recipes, and once you taste it, you’ll see why. I have made it for a potluck in April (as soon as strawberries are abundant in the stores), Mother’s Day in May, a pool party in June and a July 4th celebration (red, white and blueberries, get it?). My daughter asked for it as her birthday dessert in August, too, so this lovely sweet thing will take you through the entire season.

Put it together in the morning to serve after dinner, or better yet, make it the day before. Just wire the lid shut or you’ll go to serve it and the pan will be empty from little fingers that wanted “just a little taste”!

How to make Strawberry Cloud Dessert

Ingredients for Strawberry Cloud Dessert on a white board on ShockinglyDelicious.comGather your ingredients.

4 pieces of angel food cake toasting in a copper-colored air fryer basketToast the angel food cake slices. I did them in the air fryer, but you could also use the oven broiler.

10 pieces of toasted angel food cake lined up with 1 piece cut into cubes on a white boardCut the cake into bite-size chunks. I find a serrated bread knife works well for this task.

Dollops of cream cheese layer on top of diced cake cubes in a glass dishPut the cake cubes in your dish. I’m using a 9- by 13-inch glass baking dish. Dollop on the white layer. Try not to eat too much of it while you are working. 😉

Spreading whipped cream layer over the diced cake cubes using an offset spatula An offset spatula is helpful in spreading out the white layer to cover the cake cubes.

Whipped cream layer completely covers the cake layer in a glass dish on a white boardes on ShockinglyDelicious.comIt looks good enough to eat right now, doesn’t it?

Strawberry blueberry layer on top in a glass dish on a white boardLayer on the strawberry filling.

Strawberries and blueberries in a juicy layerDoesn’t this look fantastic? I put on some blueberries because I was making it for July 4 and I wanted the red, white and blue situation.

Strawberries, blueberries, cake cubes and whipped cream in a glass bowl with a spoon alongside on a marble counteromWhen you see fresh strawberries in the store, you know it’s time to make Strawberry Cloud Dessert.

Let’s go!

Strawberry Cloud Dessert

Prep Time: 40 minutes

Total Time: 4 hours, 40 minutes

Yield: Serves 8-10

Strawberry Cloud Dessert

STRAWBERRY CLOUD DESSERT: A light, refreshing, creamy yet fruity fluff ball of a dessert with fresh strawberries, toasted angel food cake and whipped cream makes everyone happy!


  • Strawberry Filling
  • 6 cups fresh strawberries (about 2 pounds)
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • Red food coloring (optional), or use 1/4 teaspoon Strawberry Extract, which will also amp up the red color a bit
  • .
  • 1 medium-sized rectangular (10 ounces or so) angel food cake
  • 1 cup powdered sugar
  • 1 (8-ounce) package low-fat cream cheese (or use regular)
  • 1/2 teaspoon almond extract
  • 1 1/2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • .
  • Garnish: Thinly sliced strawberries and fresh blueberries (if you are going for the red, white and blue effect)


  1. Make Strawberry Filling first: Wash and remove caps from strawberries. Finely chop 1 cup of the berries. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and mix until smooth. Add the 1 cup chopped berries and a couple of drops of food coloring (optional) or Strawberry Extract.
  2. Cook and stir over medium heat until it begins to thicken, becomes clear and comes to a boil. Boil for 1 minute, then remove pan from heat. Set mixture aside to cool completely.
  3. While mixture cools, slice remaining berries in half or quarters (or eighths, if they are gargantuan). When mixture is cool, fold in sliced berries, stirring gently to coat them well.
  4. While berries are cooling: Slice angel food cake and toast the slices. I did it in an air fryer (400 degrees, 4-ish minutes), or you could line up all the slices on a baking sheet and toast them under the broiler. Watch carefully because if you go away to check your email, they will burn! Toast both sides for best flavor and effect. Remove from oven and allow to cool.
  5. Assemble the dessert: Break or cut angel food cake into small bite-sized pieces, placing cake pieces evenly in an ungreased 13- by 9-inch pan (use one with a lid if you have it). Using an electric mixer, beat powdered sugar, cream cheese, almond and vanilla extracts together until smooth. In a separate bowl, whip the cream until it has firm peaks. Add whipped cream to the cream cheese mixture, stirring by hand so you don't deflate the whipped cream. Blend thoroughly. Spoon the white cream mixture evenly on top of the cake layer, and stir it around in the dish to make sure the cake pieces are coated.
  6. Spoon the cooled Strawberry Filling evenly into the pan, covering the white cream layer. Cover and refrigerate until ready to serve; should be refrigerated at least 4 hours for best results (cream mixture will soak into the cake a bit). Can be made the day before, and some people believe it is better made at least 24 hours in advance.
  7. When ready to serve, garnish with thinly sliced strawberries, and a handful of blueberries (especially if you are going for the red, white and blue idea).
  8. Serves 8-10.


Recipe source: Dorothy Reinhold | Shockingly Delicious.

Substitution: You may substitute an 8-ounce container of non-dairy whipped topping, thawed (such as Cool Whip), for the whipped cream and vanilla in the recipe, if you need to. The dessert will be sweeter.

Fancy: For a fancier presentation, you could certainly layer this in a large clear trifle bowl. If doing so, start with a layer of cake, then creamy filling, then strawberry filling, then repeat, ending with strawberry filling. Cover and refrigerate as directed.

areyoupinningPin the image below for Strawberry Cloud Dessert to your Pinterest board to save this recipe

Pinterest collage image for No-Bake Strawberry Cloud Dessert on

Young boy in a blue shirt eating Strawberry Cloud Dessert in a front of a white lattice fence

Strawberry Cloud Dessert in a glass bowl with a colorful napkin underneath

This recipe was first published on Shockingly Delicious on May 31, 2010. I have refreshed and republished it today with new photos and copy.

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{ 23 comments… read them below or add one }

Sandra | A Dash of Sanity July 4, 2019 at 11:20 am

Everyone will be impressed with this dessert! So good!


Des July 3, 2019 at 12:38 pm

A great dessert to serve on the 4th. Festive, delicious, and refreshing with the use of all the fresh summer berries!


Jacquelyn Hastert July 3, 2019 at 12:37 pm

What a great way to use up fresh berries! I can’t wait to give this a try.


Catalina July 3, 2019 at 8:21 am

I am drooling over this dessert! How good this looks!


Beth Pierce July 3, 2019 at 7:05 am

What an awesome fruit recipe for summer! This will be perfect for the 4th of July!


Kimberly July 2, 2019 at 10:16 pm

This looks so yummy and so fun to assemble!


Toni | Boulder Locavore April 4, 2019 at 11:43 pm

This is such an amazing dessert!


electric man 2 July 20, 2018 at 4:11 am

It sounds so easy to make, Thank you for sharing the recipe!


Dorothy Reinhold July 22, 2018 at 9:57 am

Electric Man,
It is! Get some fresh berries and try it!


Amy July 16, 2018 at 10:15 am

This dessert looks so good! Love all those berries!


Erin | Dinners,Dishes and Dessert July 14, 2018 at 10:11 pm

This needs to happen at my house very soon!!


Renee - Kudos Kitchen July 14, 2018 at 8:36 am

Strawberry cloud dessert looks like a dream come true! 😉


Sabrina July 14, 2018 at 7:04 am

What a fantastic dessert! It looks amazing!


Patricia @ Grab a Plate July 14, 2018 at 4:55 am

Mmm! Love that whipped cream — always great with a fresh fruit mixture! Lovely!


ellen beck July 13, 2018 at 10:57 pm

I think of all cakes angel food is one of my favorites. This look so good. You know I have never thought to toast the angel food and that makes perfect sense.


Jamielyn July 13, 2018 at 7:12 pm

Yum, great idea!


Lisa V. July 13, 2018 at 5:52 pm

My favorite summer dessert is homemade cherry pie.


Tina July 13, 2018 at 9:35 am

Looks so good! I will make it this weekend.


Meghan July 13, 2018 at 7:56 am

The toasted pound cake in this recipe is GENIUS.


Dorothy Reinhold July 13, 2018 at 12:16 pm

Thanks! It really makes a difference, I think!


Erin Vasicek July 13, 2018 at 6:09 am

Oh my gosh toasted pound cake? I love this!


sippitysup June 1, 2010 at 9:34 am

The strawberries seem extra good this year so I appreciate a new way to serve them. GREG


dorothy June 1, 2010 at 9:38 am

I agree, Greg. Must have been something about the weather this year…more flavor, more naturally sweet. It seems that every week I buy a flat off the truck from Camarillo. This begins my favorite time of the year — a fruit orgy!


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