Strawberry Cloud Cake 3 Ingredients
Strawberry Cloud Cake 3 Ingredients! Okay, picture this: It’s a balmy Saturday afternoon, and I’m standing in my kitchen, hair in a messy bun, with a determined glint in my eye. You know how they say necessity is the mother of invention? Well, necessity and a lack of patience are the parents of this little experiment I call the Strawberry Cloud Cake.
I was rummaging through my pantry, thinking about how I really didn’t want to make a run to the store. Then I remembered that half-forgotten gelatin packet I’d bought in a fit of optimism. And the applesauce. Why do I even have so much applesauce? Is it a sign of adulthood, having a stash of applesauce for no apparent reason? Anyway, there I was, with these three ingredients and a dream. Oh, and a highly suspicious cat named Mr. Whiskers eyeing me like I was about to set the kitchen on fire. Again.
Why You’ll Love This Recipe:
- No-Bake Wonder: I don’t know about you, but turning on the oven in the summer feels like inviting Satan over for tea. This cake spares you that agony.
- Three Ingredients Only: Because who has time for a grocery list longer than the last novel I attempted to read?
- Light and Airy: It’s like eating a strawberry-scented cloud. Seriously.
- Quick to Whip Up: You’re done in 25 minutes. The waiting? Okay, that’s another story.
- Absolutely Foolproof: Trust me. If I can make this without any disasters, you can too.
A Little Story Time: That Time I Made This Cake…
So, the first time I attempted this, it was a bit of a comedy show. Imagine me, standing there with my trusty yellow spatula (I call her Spatty, and I feel like she’s my sidekick in these culinary adventures), trying to figure out how to whisk gelatin into submission. I’d sprinkled it over the applesauce and strawberries like fairy dust, but it just sat there. Doing nothing.
Cue a frantic Google search, and I learned that patience is key—let the stuff bloom, they said. Bloom? Like flowers? Anyway, I finally got it to dissolve over a pot of simmering water, and the smell was like the strawberries were having a little sauna session. The whole kitchen smelled like summer—warm, fruity, with a hint of “Melania, what are you doing now?”
What You’ll Need (And My Thoughts On…): Ingredients
- 15 g plain gelatin powder: The unsung hero of this recipe. But make sure it’s plain. Learned that the hard way when I accidentally grabbed the flavored kind once. Oops.
- 313 g no-sugar-added applesauce: Honestly, I think it’s an underrated pantry staple. It’s like the Robin to the strawberry’s Batman in this recipe.
- 77 g fresh strawberries: Chop them up like you’re a master chef on TV. Or, you know, just try not to lose any fingers.
Let’s Bake Together: Making Your “Strawberry Cloud Cake 3 Ingredients”
- Line your pan: An 8 or 9 cm square pan is your best friend here. Parchment paper is your insurance policy. Let it hang over like a superhero cape.
- Blend it up: Toss those strawberries and applesauce into a blender and pretend you’re making a smoothie. Blend until it’s smoother than a jazz saxophonist on a Friday night.
- Gelatin magic: Sprinkle the gelatin over your fruity concoction. Whisk until it’s thick and there are no dry spots. It should look like a pinkish soup.
- Heat it gently: Place the bowl over simmering water. Stir until the gelatin dissolves and the mixture is warm. It’s like giving a spa treatment to your dessert.
- Whisk away: This is where the stand mixer takes the stage. High speed for about 15 minutes until it’s fluffy and quadrupled in volume. It should look like the soft peaks of a whipped cream dream.
- Chill out: Spread the fluffy goodness into your lined pan. Smooth it out and let it chill in the fridge for at least an hour. Patience, young grasshopper.
- Slice and serve: Once it’s firm, slice with a sharp knife. Serve chilled. Maybe add whipped cream if you’re feeling fancy.
Melania’s Little Secrets (Things I’ve Learned)
- Gelatin Needs Time: Seriously, let it bloom. It’s like waiting for a grumpy cat to warm up to you. Worth it.
- Mixing Matters: Beat it like you mean it. The volume quadrupling is your victory dance.
- Chill Time: The longer it chills, the better it slices. I know, waiting is hard. But it’s worth it.
Fancy Trying Something Different? Variations
- Berry Bonanza: Swap strawberries for raspberries or blueberries. Or a wild mix of both. You do you.
- Citrus Twist: Add a splash of lemon juice to the applesauce-strawberry blend for a tangy kick.
- Herbal Infusion: A hint of mint or basil blended with the strawberries can give it a refreshing edge.
Serving it Up Nicely
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Or, be like my Aunt Carol and serve it with a side of sass and a glass of bubbly. Because why not?
Keeping it Yummy: Storage Tips
Store leftovers in the fridge in an airtight container. It should last up to three days, but if your household is anything like mine, it won’t last 24 hours. Just saying.
Quick Q&A (Things You Might Wonder)
Q: Can I use sugar-added applesauce?
A: Sure, but it might be a tad sweeter. Adjust to taste.
Q: What if I don’t have a stand mixer?
A: A hand mixer works too. Just channel your inner Rocky and get whisking.
Q: Can I freeze it?
A: Not recommended. It’s all about that fresh, cloud-like texture.
Wrapping Up Our Baking Chat
So, there you have it. A whimsical, three-ingredient adventure that’s as light as a butterfly’s whisper and as simple as pie. Or cake. You get me, right? This Strawberry Cloud Cake is a testament to the magic you can create with a little imagination and a lot of determination. And maybe a messy kitchen. But hey, that’s part of the fun.
Final Thoughts From My Brain
If there’s one thing I’ve learned from this Strawberry Cloud Cake escapade, it’s that cooking doesn’t have to be complicated to be delightful. It’s about embracing the chaos, enjoying the process, and maybe laughing a little when things don’t go as planned. Like that time Mr. Whiskers decided to jump on the counter mid-whisking. But hey, life’s little surprises are what make it interesting, right? So, go ahead, give this recipe a whirl, and maybe text me at midnight with your results. I’ll probably be awake, dreaming up my next kitchen escapade. Until then, keep it quirky, keep it fun, and remember, you’re never alone in the kitchen chaos. Cheers to more delicious, slightly chaotic adventures! 🍓
Strawberry Cloud Cake 3 Ingredients
Equipment
- Blender
- Heatproof Bowl
- Stand Mixer
- 8 or 9 cm Square Pan
Ingredients
Main Ingredients
- 15 g plain gelatin powder
- 313 g no-sugar-added applesauce
- 77 g fresh strawberries chopped into cubes about 1.25 cm
Instructions
- Line an 8 or 9 cm square pan with parchment paper, letting it hang over the edges for easy removal later.
- In a blender, combine chopped strawberries and applesauce until smooth and well blended.
- Transfer the strawberry-applesauce mixture to a heatproof bowl and sprinkle gelatin over the top. Whisk until thickened and no dry spots remain.
- Place the bowl over a pot of simmering water, stirring gently until the gelatin dissolves and the mixture is warm. Remove from heat and let it cool for 10 minutes.
- Using a stand mixer with a whisk attachment, beat the mixture on high speed for about 15 minutes until it has quadrupled in volume and resembles whipped cream with soft peaks.
- Spread the fluffy mixture into the lined pan, smoothing out the top with a spatula. Chill in the fridge for at least an hour to set.
- Once firm, slice the cake using a sharp knife and serve chilled. Add whipped cream or frosting of your choice if desired. Store any leftovers in the refrigerator.
