This Strawberry Cloud Cake with Mascarpone Cream has the structural integrity of an actual cloud. It’s impossibly light and fluffy, layered with softly whipped mascarpone cream and juicy macerated strawberries. The sponge itself contains no butter or oil. Instead, it gets its richness from egg yolks and its cloud-like texture from whipped egg whites.
It’s the sort of cake that feels made for the last warm days of summer. The sponge is delicate. The mascarpone cream is softly whipped rather than overly sweet. And the strawberries are macerated with lemon zest until they release their natural juices, creating a syrup that’s every bit as good as the fruit itself. Whether you serve it as a simple dessert or build it into a show-stopping layer cake, this Strawberry Cloud Cake is guaranteed to impress.
Why You’ll Love This Strawberry Cloud Cake
- Incredibly light and airy. Whipped egg whites give the sponge its signature cloud-like texture, while egg yolks provide richness without the need for butter or oil.
- Perfectly balanced. The mascarpone cream is rich enough to feel indulgent without overpowering the delicate sponge or fresh strawberries.
- A brilliant summer dessert. Macerated strawberries create their own vibrant syrup, making every slice even more delicious.
- A surprisingly simple bake. While there are a few techniques worth knowing, none of them are difficult, and I’ll guide you through every step.
- Ideal for entertaining. Assemble it just before serving for a dessert that looks every bit as impressive as it tastes.
Cloud Cake vs Sponge Cake: What’s the Difference?
If you’re American, you might be wondering why I’m calling this a Strawberry Cloud Cake rather than a sponge cake. Technically speaking, it is a type of sponge cake. But as a Brit, “sponge cake” means something quite different to me – something more like a Victoria sponge that’s made with butter.
This Strawberry Cloud Cake is much closer to an American sponge cake. Like a chiffon cake, its lightness comes from whipped egg whites, but unlike a chiffon it contains no oil. Instead, the richness comes entirely from egg yolks, giving the cake an incredibly delicate crumb that’s light without feeling dry.
So why call it a Strawberry Cloud Cake? Because that’s exactly how it eats! It’s impossibly soft, wonderfully airy and so light that the name felt far more fitting than trying to squeeze it into a traditional baking category.
Why This Strawberry Cloud Cake Is So Light
Every ingredient in this Strawberry Cloud Cake recipe has been chosen with one goal in mind: creating the lightest, fluffiest cake possible.
Unlike many cakes, this one contains no butter or oil. Instead, the richness comes from the egg yolks, while the whipped egg whites provide almost all of the structure and lift. As they bake, the tiny air bubbles trapped inside the whites expand, giving the sponge its remarkable height and delicate texture.
The way the batter is mixed is just as important. Rather than folding all of the egg whites into the batter at once, you first fold a small amount into the egg yolk mixture to lighten it. This makes it much easier to incorporate the remaining egg whites without knocking out all the air you’ve worked so hard to create. When folding, think of it as persuading the egg whites into the batter rather than stirring them in. A gentle hand makes all the difference.
I can’t take full credit for this Strawberry Cloud Cake sponge. It’s adapted from a wonderful recipe by Joy of Baking, but I’ve made a few tweaks along the way and paired it with mascarpone cream and macerated strawberries to create the dessert you see here.
Why You Should Never Grease the Tin
Greasing a cake tin is second nature for most bakers, which is exactly why this step feels so wrong. For this Strawberry Cloud Cake recipe, the batter needs to cling to the sides of the tin as it rises. If the tin is greased, the batter can’t grip the sides properly, making it harder for the cake to achieve its signature height and airy texture.
Cooling the cakes upside down is just as important. Fresh from the oven, the sponge is incredibly delicate and still setting. Inverting the tins allows the cake to cool without collapsing under its own weight, helping it keep all of that wonderful volume.
If the inverted tins leave the sponge resting against your work surface or cooling rack, simply prop them up on the handles of two wooden spoons or something similar so the sponge hangs freely. It feels completely wrong the first time you do it, but trust me – this simple trick helps preserve that beautifully light, cloud-like texture you’ve worked so hard to achieve.
The Secret to Macerated Strawberries
The macerated strawberries are one of my favourite parts of this Strawberry Cloud Cake. They don’t just add freshness and sweetness – they also create a beautifully glossy syrup that soaks into the sponge and ties the whole dessert together. Here’s what’s happening:
- Rub the lemon zest into the sugar first. It only takes a minute, but rubbing the zest into the sugar releases the lemon’s essential oils, giving the sugar a much brighter citrus flavour than simply stirring the zest through.
- Sugar draws out the strawberries’ natural juices. Through a process called osmosis, the sugar gently pulls moisture from the fruit, creating a beautifully glossy syrup while intensifying the strawberries’ flavour.
- Don’t throw away the syrup. It’s one of the best parts of this Strawberry Cloud Cak recipe. Spoon it generously over each slice just before serving, where it soaks into the sponge and ties everything together.
Why Mascarpone Cream Works So Well
Mascarpone cream is the perfect partner for this Strawberry Cloud Cake. It’s rich enough to complement the delicate sponge, but light enough to let its cloud-like texture remain the star of the show. Whipped cream would certainly work, but I think mascarpone makes it even better.
Mascarpone adds richness and just a hint of tang, balancing the sweetness of the strawberries without making the cake feel heavy. It also creates a much more stable filling than whipped cream alone, helping the layers hold their shape without feeling overly firm.
The trick is not to over-whisk it. I always whip the cream first until it reaches soft peaks, then add the mascarpone and whisk only until the mixture holds its shape. Any longer and the mascarpone can become grainy.
The result is a cream that’s silky, light and just rich enough to complement the delicate Strawberry Cloud Cake sponge rather than compete with it.
Making Strawberry Cloud Cake Ahead of Time
This Strawberry Cloud Cake is a great dessert for entertaining because most of the components can be prepared in advance. I actually recommend assembling the cake just before serving, as it keeps the sponge as light as possible, but here’s how you can get ahead:
- The sponge: Bake it up to 1 day ahead and store it in an airtight container at room temperature once completely cool.
- The strawberries: Macerate them up to 24 hours ahead and store them in the fridge. They’ll continue to soften slightly as they sit, but the flavour only gets better.
- The mascarpone cream: Prepare it up to 24 hours ahead and keep it covered in the fridge. Thanks to the mascarpone, it holds its shape beautifully. If needed, give it a gentle stir before assembling the cake.
- Assemble just before serving. This keeps the Strawberry Cloud Cake beautifully light and prevents it from absorbing too much of the strawberry syrup.
Frequently Asked Questions
Can I use frozen strawberries for this Strawberry Cloud Cake?
No, I don’t recommend it. Frozen strawberries release far too much liquid as they thaw and become too soft to layer into the cake. Fresh strawberries are essential here for both their texture and flavour.
Can I use other berries?
Absolutely. Raspberries, blackberries and a mixture of summer berries all work beautifully. Just bear in mind that softer berries, such as raspberries, don’t need as long to macerate.
Why do my eggs need to be at room temperature?
Room-temperature eggs whip to a much greater volume than cold eggs, trapping more air in the batter. That extra air is what gives the sponge its wonderfully light texture.
Can I make this gluten-free?
I haven’t tested it with gluten-free flour, so I can’t say for certain how well it would work. Because the sponge relies so heavily on its delicate structure, I’d recommend following the recipe as written.
More Summer Baking Recipes You’ll Love
If you love this Strawberry Cloud Cake and you’re making the most of strawberry season, here are a few more summer bakes and desserts I think you’ll love:
- Strawberry & Ricotta Tart – A beautifully simple tart with a crisp pastry case, creamy ricotta filling and plenty of fresh strawberries.
- Strawberry & Elderflower Galette – Sweet strawberries and fragrant elderflower wrapped in buttery, flaky pastry. It’s wonderfully rustic and perfect for summer.
- Strawberry Tiramisu – My summery twist on the Italian classic, layered with juicy strawberries and mascarpone cream.
Strawberry Cloud Cake with Mascarpone Cream
This Strawberry Cloud Cake with Mascarpone Cream has the structural integrity of an actual cloud. It’s impossibly light and fluffy, layered with softly whipped mascarpone cream and juicy macerated strawberries. The sponge itself contains no butter or oil, getting its richness from egg yolks and its cloud-like texture from whipped egg whites. It’s light, fresh and just sweet enough – the kind of dessert that feels made for the last warm days of summer.
Serve it simply with a dollop of mascarpone cream and plenty of strawberries, or sandwich everything together into one beautiful layer cake for sharing.
- Prep Time: 35 minutes
- Total Time: 2 hours 15 minutes (including cooling time)
- Yield: 8–10 1x
Ingredients
For the cake:
- 6 large eggs, separated (room temperature – this is important)
- 200g caster sugar
- 1 tsp vanilla extract
- 100g self-raising flour
- ½ tsp baking powder
- ¼ tsp salt
For the macerated strawberries:
- 600g fresh strawberries
- 4 tbsp caster sugar
- 2 lemons, zest only
For the mascarpone cream:
- 300ml double cream
- 50g icing sugar
- 1 tsp vanilla bean paste or vanilla extract
- 250g mascarpone
Instructions
- Heat your oven to 180°C/160°C fan.
- Place the egg yolks and 150g of the caster sugar in a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on high speed for 4 to 5 minutes, or until the mixture is pale, thick and fluffy. When you lift the beaters out, the mixture should fall back into the bowl in a slow ribbon.
- In a separate large mixing bowl, whisk the egg whites on low speed until soft peaks form. Gradually add the remaining 50g caster sugar, then increase the speed to medium and continue whisking until the egg whites are glossy and hold stiff peaks.
- Sift the self-raising flour, baking powder and salt over the egg yolk mixture and gently fold until no dry streaks remain. Fold a third of the whipped egg whites into the mixture to lighten it, then gently fold the batter back into the remaining whipped egg whites until just combined. Take care not to knock out too much air, as this is what gives the sponge its wonderfully light texture.
- Divide the batter evenly between two ungreased 20cm springform cake tins. Alternatively, pour it into one ungreased 23cm springform cake tin if you plan to slice it in half later. Don’t grease the tins – the batter needs to cling to the sides as it rises, helping the sponge achieve its signature cloud-like texture.
- Bake on the middle rack of your oven for 25 to 30 minutes, or until the tops spring back lightly when pressed and a skewer inserted into the centre comes out clean.
- As soon as the cakes come out of the oven, invert the tins and leave them upside down until completely cool, around 1 hour. If needed, prop the tins up on the handles of two wooden spoons (or something similar) so the sponge is suspended and doesn’t rest against the work surface or cooling rack. Cooling the cakes upside down helps prevent the delicate sponge from collapsing under its own weight.
- Meanwhile, make the macerated strawberries. Place the caster sugar and lemon zest in a medium mixing bowl and rub them together with your fingertips until fragrant. This releases the lemon’s essential oils, giving the sugar a much brighter citrus flavour.
- Hull and halve the strawberries (or quarter any particularly large ones), then add them to the lemon sugar and toss well to coat. Refrigerate for at least 30 minutes, or until you’re ready to serve. As they sit, the sugar will draw out the strawberries’ natural juices, creating a delicious syrup.
- To make the mascarpone cream, place the double cream, icing sugar and vanilla in a large mixing bowl. Whisk until the cream reaches soft peaks, then add the mascarpone and whisk again until the mixture is just thick enough to hold its shape. Be careful not to over-whisk, as the mascarpone can become grainy.
- To remove the cakes from the tins, run a thin knife or offset spatula around the inside edge of each tin before releasing the springform clasp. Carefully slide a spatula underneath each sponge to release it from the base.
- To serve the sponge as a simple dessert, cut it into wedges and top each serving with a generous dollop of mascarpone cream and plenty of the macerated strawberries.
- Alternatively, turn it into a layer cake. Drain the strawberries, reserving the syrup for serving. If you baked one large sponge, slice it in half horizontally. Spread half of the mascarpone cream over one sponge, top with half of the strawberries, then sandwich with the second sponge. Finish with the remaining mascarpone cream and strawberries, and serve with the reserved strawberry syrup on the side for drizzling.
Notes
- The sponge recipe is adapted from a wonderful recipe by Joy of Baking, with a handful of tweaks to the recipe itself
- Room-temperature eggs are essential. They whip to a much greater volume than cold eggs, giving the sponge its incredibly light texture.
- Don’t grease the tins. The batter needs to grip the sides of the tins as it rises. Greasing them can prevent the sponge from climbing properly and result in a flatter cake.
- Fold gently. The whipped egg whites provide all of the sponge’s lift, so take your time when folding them into the batter.
- The sponge is best assembled just before serving. You can make all the components in advance, but layering the cake at the last minute keeps the sponge as light as possible.
