There are some desserts that feel like a deep breath on a hot summer day—and this Heavenly Strawberry Cloud Cake is exactly that. Light, creamy, fruity, and totally no-bake, this is the kind of recipe you’ll turn to again and again whenever strawberries are in season (or you just need a chill, crowd-pleasing treat).
It’s layered with fluffy vanilla cream, softened crackers or graham cookies, and fresh strawberries, then finished with a drizzle of chocolate that gives each bite a subtle richness. And the best part? No oven required. Just a little mixing, layering, and chilling—and you’ve got pure strawberry bliss on your hands. 🍓☁️
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What Is Strawberry Cloud Cake?
Strawberry Cloud Cake (also called a no-bake strawberry icebox cake) is a chilled layered dessert that combines whipped cream, vanilla pudding, graham crackers or biscuits, and strawberries. As it chills, the layers meld together, the crackers soften into a cake-like texture, and the cream becomes luxuriously smooth. The result? A dessert that tastes like a cross between a strawberry shortcake and a dreamy mousse.
Why You’ll Love This Recipe
- 🍓 No baking required!
- 🍫 Creamy, fruity, and lightly chocolatey
- 🌞 Perfect for warm weather or summer gatherings
- 🧁 Feels indulgent but light
- ⏱️ Easy to prep in 20 minutes—just chill and serve
What Does It Taste Like?
Each slice is soft, fluffy, and refreshingly sweet. The whipped cream adds airiness, the pudding gives it a smooth, custardy body, and the strawberries bring brightness. The crackers melt into the filling, turning tender and cake-like. The final drizzle of chocolate pulls it all together with a subtle richness.
It’s light as air but loaded with flavor.
Ingredients
For the Cream Layers:
- 2 cups cold heavy cream (whipping cream)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
For the Pudding Mixture:
- 1 packet instant vanilla pudding mix (3.4 oz / 85g)
- 3 cups cold milk
For Assembly:
- 2 packets graham crackers or petit beurre biscuits
- 2 cups fresh strawberries, sliced
- ½ cup chocolate sauce, for drizzling
Tools You’ll Need
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- 9×13-inch baking dish
- Plastic wrap
- Small spoon or piping bag for drizzling chocolate
Optional Add-Ins & Swaps
- Make it extra chocolatey: Use chocolate pudding instead of vanilla
- Add a layer of sliced bananas for a fruit medley
- Sprinkle crushed nuts or coconut flakes between layers
- Swap strawberries for raspberries, peaches, or mango
- Make it gluten-free with GF graham crackers
Step-by-Step Instructions
1. Make the Whipped Cream
In a large bowl, whip cold heavy cream until it starts to thicken.
Add powdered sugar and vanilla, and beat until stiff peaks form. Set aside.
2. Make the Pudding Base
In another bowl, whisk together the vanilla pudding mix and cold milk for 2–3 minutes until thickened but still pourable.
3. Combine Creams
Using a spatula, gently fold the whipped cream into the pudding mixture until fully combined and smooth. This is your cloud-like filling.
Layering the Cake (9×13 inch dish)
Layer 1:
Spread a thin layer of the cream mixture on the bottom of your dish to help the crackers stick.
Layer 2:
Arrange one layer of graham crackers or biscuits, covering the base.
Layer 3:
Spread half of the cream mixture evenly over the crackers.
Layer 4:
Top with half of the sliced strawberries.
Layer 5:
Add another full layer of crackers.
Layer 6:
Spread the remaining cream mixture over the top.
Layer 7:
Finish with the remaining strawberries.
Final Touch: Drizzle Chocolate
Drizzle chocolate sauce over the top in stripes, swirls, or any pattern you like.
Chill & Set
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can.
This gives the crackers time to soften and absorb the flavors, transforming into soft, cake-like layers.
How to Serve
- Slice into squares using a sharp knife or spatula
- Serve chilled
- Optionally top with extra chocolate, fresh berries, or a dollop of whipped cream
Tips for Success
- Use cold cream and milk—it whips and thickens best when cold
- Let it rest overnight for the perfect texture
- Slice gently to keep layers clean and beautiful
- Add a thin layer of cream under the crackers to help them stay in place
Storage Instructions
- Fridge: Keeps well in the refrigerator, covered, for up to 3 days
- Freezing is not recommended—it can affect the creamy texture
- Let it sit at room temp for 10 minutes before slicing to make it easier to cut clean squares
Frequently Asked Questions (FAQ)
Can I make this a day ahead?
Yes! In fact, it’s best made at least 4 hours ahead, and overnight chilling is ideal.
Can I use Cool Whip instead of homemade whipped cream?
You can, but the texture and flavor are fresher and richer with homemade whipped cream.
Can I use other fruits?
Absolutely—this recipe works beautifully with raspberries, blueberries, peaches, or even a mixed berry blend.
Do I have to use chocolate sauce?
Nope! You can skip it, use caramel sauce, or even a dusting of cocoa powder or crushed cookies.
In Conclusion: Pure Summer Bliss in Every Bite
This Strawberry Cloud Cake is one of those no-bake treasures that feels effortless but tastes like a bakery-level dessert. Whether you’re making it for a picnic, birthday, potluck, or just because—it’s the kind of recipe that disappears fast and gets requested again and again.
🍓 Want more refreshing recipes? Try these next:
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🍓 Approximate Nutrition (per slice, based on 12 servings)
- Calories: 320
- Fat: 18g
- Carbs: 34g
- Sugar: 22g
- Protein: 4g
(Values are estimates and may vary based on ingredients and portion sizes.)
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