Frozen Cherry Blueberry Cloud Cake

This is a sPut those frozen blueberries and cherries to use! This is a fluffy Frozen Cherry Blueberry Cloud Cake that's light and full of flavor!

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This recipe is adapted from one that I found in a vintage cookbook published in the '80s by the Vermont Symphony Orchestra. (Yes, it's true: the decade of the '80s is officially "vintage" now.)

In this version, cherries and blueberries get center stage! They're combined with sugar and egg whites, blended together into a lovely, pinkish-purple mousse. Spread over a simple graham cracker base and after resting in the freezer, it becomes a delicious frozen cake.

Why you'll love it

While not strictly a no-bake treat, the only oven time you need is about 15 minutes to create the graham cracker base. This means you can make a decadent and fruity treat with minimal heat in your kitchen!

The recipe calls for frozen fruit, giving you the convenience of berries stashed away in your freezer - whether they're store-bought or fresh-picked while in season. It is a homey and summery treat - that can be enjoyed in any season!

🔪 How to make Frozen Cherry Blueberry Cloud Cake

Step 1: Make the crust

Grind graham crackers in a food processor or by hand. Combine the crumbs with sugar and melted butter, then press them into the bottom of a baking dish. Bake the crust, then let it cool completely.

Step 2: Make the whipped cream

Beat the cold whipping cream until it begins to thicken, then add in sugar and vanilla. Continue beating until the cream forms stiff peaks.

Step 3: Combine the fruit and egg whites

Beat together the partially thawed fruit, sugar, and egg whites until the mixture looks creamy and stiff peaks have formed.

Step 4: Fold in the whipped cream

Gently fold in the whipped cream to combine it with the fruit and egg white mixture while keeping it fluffy.

Step 5: Add the filling to the crust

Spoon the filling over the graham cracker crust, spreading it into an even layer. Cover the pan tightly with plastic wrap, then refrigerate the cake for 3 to 4 hours. Then cut the cake and serve the slices immediately.

Tips

• The easiest way to make graham cracker crumbs is with a food processor or mini chopper, but you can also do this by hand: place the crackers in a bowl and use the bottom of a heavy glass or mug to crush them. Keep crushing until they become fine crumbs.
• Homemade whipped cream is so much better than store-bought, and sometimes folks worry about over-beating the cream. Make sure your bowl and beater or whisk attachment are very cold, and that your cream is very cold, too. Keep a close watch as you beat the cream, and stop the mixer as soon as you have stiff peaks.
• This cake has the best consistency when enjoyed after about 3 to 4 hours in the freezer. The filling will be firm but still light and smooth. It will still be delicious after a longer time in the freezer, but the filling will have a more icy texture. Store the cake wrapped in the freezer for up to 3 days.

The recipe is below! Once you've had this cake, give these other cool and creamy recipes a try:

💬 How did this recipe turn out for you? Leave a comment below!

📖 Recipe