Kimchi & Cornbread

Strawberry Cloud Cake

I can’t wait for strawberry season just so I can make this cake. It’s definitely a must make cake for my sister and I. It does need a gentle hand to come together but it’s totally worth it and if you bring this to a summer picnic or cookout you will definitely impress people. 



  • 6 eggs, separated
  • 1 1/2 cups sugar, divided 3/4 cup each)
  • 3 tbsp lemon juice
  • 3 tbsp vegetable oil
  • 2 tbsp water
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 pint heavy whipping cream
  • 1/2 cup confectioner's sugar
  • 1 pint strawberries, diced (save four for decoration)


  1. Preheat oven to 325 F.

  2. Mix flour and salt. Set aside

  3. In a separate bowl, mix egg yolks and sugar together. Once blended add lemon juice, vegetable oil and water. Whisk until combined.

  4. Mix egg mixture into flour mixture until just combined. Set aside.

  5. In a bowl, whip the egg whites into stiff peaks. Slowly combine the egg whites into the batter beginning with a quarter of the egg whites to loosen the batter up. Slowly incorporate the egg whites into the batter, a little at a time, folding it into the batter gently.

  6. Spoon the batter into an ungreased tube pan and bake for 35-45 minutes. It's safer to over bake rather than under bake.

  7. Cool the cake by turning it up side down to keep it from collapsing on itself. When fully cooled, slice in half horizontally.

  8. Cut four strawberries in half and set aside for decoration. Dice the rest of the strawberries.

  9. Whip up the heavy cream to soft peak stage. Add confectioner's sugar and whip to hard peaks.

  10. Place bottom half of cake on cake plate. Spread some whipped cream on the bottom half and top with diced strawberries. Place top half of cake on the strawberries and spread more whipped cream on top of the cake. Use the strawberry halves to decorate.


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