Name: Strawberry Cloud Cake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 16 oz fresh strawberries, hulled and sliced; 1 (8 oz) tub whipped topping (like Cool Whip), thawed; 7 oz ladyfingers (about 24 pieces)

Jump to Recipe·Print Recipe

A dreamy, no-bake dessert that comes together with just three ingredients, this Strawberry Cloud Cake is as light and airy as its name suggests. I love how it layers soft ladyfingers with pillowy whipped topping and sweet, juicy strawberries. It’s the kind of effortless treat I can put together in minutes, then let the fridge do the rest of the work. Refreshing and perfectly sweet, this is my go-to dessert for warm weather, last-minute gatherings, or when I want something light but indulgent.

Strawberry Cloud Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

16 oz fresh strawberries, hulled and sliced

1 (8 oz) tub whipped topping (like Cool Whip), thawed

7 oz ladyfingers (about 24 pieces)

Directions

I start by lining the bottom of a 9x5-inch loaf pan with ladyfingers, trimming them if needed to fit snugly.

I spread a generous layer of whipped topping over the ladyfingers and smooth it out evenly.

Then I add a layer of sliced strawberries right over the topping.

I repeat these layers—ladyfingers, whipped topping, and strawberries—until I’ve used up all my ingredients, finishing with a layer of whipped topping and a pretty top layer of strawberries.

I cover the pan tightly with plastic wrap and let it chill in the refrigerator for at least 4 hours (overnight is even better). This gives the ladyfingers time to soften and soak in all the flavors.

When I’m ready to serve, I either slice it directly from the pan or gently lift it out to display those lovely layers. Sometimes, I add a few extra fresh strawberries on top to make it even more appealing.

Servings and timing

This recipe serves 8 and takes just 15 minutes to assemble. After that, I let it chill for about 4 hours to get the perfect texture.

Prep Time: 15 minutes

Chill Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Calories per serving: 180 kcal

Variations

Sometimes I like to switch things up. Here are a few ideas I’ve tried:

Berry Mix: I mix in raspberries or blueberries with the strawberries for a mixed berry version.

Chocolate Touch: I drizzle a little melted chocolate or sprinkle mini chocolate chips between layers for a chocolate-strawberry twist.

Cream Cheese Layer: I blend some softened cream cheese into the whipped topping for a richer, cheesecake-like texture.

Liqueur-Soaked Ladyfingers: For a grown-up take, I lightly brush the ladyfingers with strawberry liqueur or a splash of Grand Marnier.

Gluten-Free Option: I substitute gluten-free ladyfingers without compromising flavor.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. It actually tastes even better the next day as the layers continue to meld. Since it’s a chilled dessert, I never reheat it. I just slice and enjoy it straight from the fridge whenever I need a sweet, cool bite.

FAQs

How do I keep the whipped topping from melting?

I always make sure the whipped topping is fully thawed but still cold before layering. Keeping the cake refrigerated until serving helps maintain its texture.

Can I use frozen strawberries instead of fresh?

I’ve tried it, but I find that frozen strawberries can release too much moisture and make the cake soggy. Fresh strawberries give a better texture and flavor.

What’s the best way to slice this cake?

I use a sharp knife and run it under hot water before each slice. It helps cut through the layers cleanly without squishing the whipped topping.

Can I make this dessert ahead of time?

Yes, I often make it the night before. It actually improves with time as the flavors meld and the ladyfingers soften perfectly.

Can I freeze the Strawberry Cloud Cake?

I don’t recommend freezing it. The texture of the whipped topping and strawberries changes too much after thawing, and it can become watery.

Conclusion

This Strawberry Cloud Cake is one of my favorite quick desserts. It’s simple, stunning, and satisfying—everything I want in a no-bake recipe. With just three ingredients and a few minutes of prep, I can create a light and luscious treat that feels special enough for any occasion. Whether it's summer or I just want something sweet without baking, this cake never disappoints.

Recipe:

Strawberry Cloud Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 4 hours 15 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A dreamy, no-bake dessert made with layers of ladyfingers, whipped topping, and fresh strawberries. Light, refreshing, and perfect for warm weather or quick entertaining.

Ingredients

16 oz fresh strawberries, hulled and sliced

1 (8 oz) tub whipped topping (like Cool Whip), thawed

7 oz ladyfingers (about 24 pieces)

Cook Mode Prevent your screen from going dark

Instructions

Line the bottom of a 9x5-inch loaf pan with ladyfingers, trimming them if needed to fit snugly.
Spread a generous layer of whipped topping over the ladyfingers and smooth it out evenly.
Add a layer of sliced strawberries over the whipped topping.
Repeat the layers—ladyfingers, whipped topping, and strawberries—until all ingredients are used, finishing with a layer of whipped topping and a top layer of strawberries.
Cover the pan tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.
To serve, slice directly from the pan or gently lift out to reveal the layers. Garnish with extra strawberries if desired.