Strawberry Cloud Cake

Strawberry Cloud Cake is one of those dangerously easy desserts that looks impressive without requiring a full emotional support team in the kitchen. The strawberry pie filling makes the cake incredibly moist, soft, and packed with flavor, while the stabilized whipped cream keeps everything light, fluffy, and bakery-worthy without sliding off the sides five minutes later.

This is the kind of cake that works for birthdays, spring gatherings, baby showers, or anytime you need a dessert that tastes homemade but doesn’t demand three hours of your life and a sink full of dishes.

Why You’ll Love This Recipe

• Extra moist cake thanks to the strawberry pie filling
• Only a few simple ingredients
• Light, fluffy stabilized whipped cream frosting
• Easy enough for beginner bakers
• Looks beautiful with minimal effort
• Perfect for holidays, birthdays, and summer desserts
• Inspired by my Chocolate Cherry Cupcakes, which also uses only 3 ingredients

Making a Strawberry Cloud Cake

Step 1: Make the Cake Batter

Preheat oven to 350°F, and grease two 8-inch cake pans.

Then, in a large bowl, mix together the eggs and strawberry pie filling. Stir in the cake mix until combined, but don’t overmix unless dense cake is part of your dessert goals.

Divide batter evenly between prepared pans.

Step 2: Bake

Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean or with a few tiny crumbs.

Using a Bundt pan instead? Bake for about 37 minutes.

Let cakes cool in the pans for several minutes before transferring to a wire rack to cool completely.

Step 3: Make the Stabilized Whipped Cream

Place your mixing bowl and beaters in the freezer for 15 minutes first.

Add heavy cream, powdered sugar, vanilla, and cheesecake pudding mix to the chilled bowl.

Beat on low speed until frothy, then increase to high speed and beat until stiff peaks form.

Step 4: Assemble the Cake

First, level the cake layers if domed (rounded on top). Using a cake leveler is easiest, but a good long serrated knife works, too.

Spread half the whipped cream over the bottom cake layer, then add the second layer and top with the remaining whipped cream. Store covered in the refrigerator for up to 3 days.

For a bakery-style look, pipe the whipped cream using a 1M Wilton tip and garnish with fresh strawberries.

Pro Tips for Success

• Don’t overmix the batter or the cake can become dense.
• Make sure the cake layers are completely cool before frosting.
• Chilling the bowl and beaters helps the whipped cream whip up faster and fluffier.
• The cheesecake pudding mix helps stabilize the whipped cream so it holds its shape longer.

How To Customize This Cake

• Use chocolate cake mix for a chocolate-covered strawberry version.
• Mix up the flavors by using a French vanilla, vanilla, or yellow cake mix.
• Add thinly sliced strawberries between the layers.
• Swap vanilla extract for almond extract for a slightly different flavor.
• Turn the recipe into cupcakes by baking for about 18–22 minutes.
• Try different flavors of instant pudding in the whipped cream.

More Recipes like this Strawberry Cloud Cake

Looking for more easy dessert recipes? Search the site by ingredient or recipe name to find more cakes, fruit desserts, and simple crowd-pleasing sweets. For instance, try strawberry, easy, or desserts.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Strawberry Cloud Cake

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