Strawberry Cloud Cake
This Strawberry Cloud Cake is extra moist, fluffy, creamy, and almost ridiculously easy to make. The strawberry pie filling creates a soft, flavorful cake while the stabilized whipped cream adds the perfect light finish.
Yield: 12
Calories: 376kcal
Materials
Cake:
- 3 large eggs
- 21 oz. can strawberry pie filling
- 15.25 oz. box white cake mix (or vanilla, French vanilla, yellow, etc.)
Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 3 Tbsp. cheesecake flavored instant pudding
- 1 tsp. vanilla extract
- OPTIONAL: fresh strawberries for garnish
Instructions
- Preheat oven to 350°F and grease 2 8-inch cake pans.
Cake:
- Mix eggs and pie filling together. Add cake mix and stir just until combined. Pour evenly into prepared cake pans. Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean or with tiny crumbs. Let cool in pans for a few minutes, then remove and transfer to wire racks to cool completely. Once cool, level layers if rounded on top.
Whipped Cream:
- Chill bowl and beaters in freezer for 15 minutes. Add cold whipped cream, powdered sugar, instant pudding, and vanilla to bowl. Beat on low until combined, then increase speed to high until stiff peaks form.
Assemble Cake:
- Place bottom layer on cake plate. Spread half whipped cream over top. Place top cake layer on top, then spread remaining whipped cream over top.OPTIONAL: pipe whipped cream on with Wilton's 1M tip, and/or garnish with fresh strawberries. Keep covered and refrigerated. Enjoy!
Notes
For Bundt cake, bake +/- 37 minutes.
For cupcakes, bake +/- 20 minutes.
Nutrition
Calories: 376kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 341mg | Potassium: 78mg | Fiber: 1g | Sugar: 32g | Vitamin A: 651IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 1mg