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!
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 this recipe
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 fruity recipes a try:
💬 How did this recipe turn out for you? Please leave a comment and leave a star rating below!
Frozen Cherry Blueberry Cloud Cake
Ingredients
- 12 graham cracker sheets, crushed to fine crumbs
- 1 cup plus 3 tablespoons granulated sugar, divided
- ½ cup butter, melted
- 1 cup whipping cream
- ½ teaspoon vanilla
- 1⅓ cups frozen cherries
- 1 cup frozen blueberries
- 2 egg whites (or roughly ⅓ cup pasteurized liquid egg whites)
Instructions
Make the crust:
- Preheat oven to 350° F. Have a 9-inch x 13-inch baking dish ready, and make sure there is room for it to go in your freezer.
- Combine the graham cracker crumbs, ¼ cup of the sugar, and the melted butter in a large bowl. Stir thoroughly until the crumbs are coated with butter. Spread the mixture in the bottom of the baking dish. Use your fingers to firmly press the mixture down into an even layer.
- Bake the crust for 12-15 minutes until it is lightly browned. Remove the pan from the oven and place it on a cooling rack. Allow the crust and pan to cool completely.
Make the filling:
- Meanwhile, place the bowl and whisk attachment of a stand mixer into the freezer for 10 minutes. Remove the cherries and blueberries from the freezer and allow them to partially thaw while you whip the cream.
- Assemble the chilled mixer bowl and whisk attachment onto the mixer. Pour the cold whipping cream into the bowl and turn the mixer on medium speed. Beat the cream until you see it just begin to thicken. Pause the machine to add ¼ cup of granulated sugar and the vanilla. Continue beating the cream until it is thick and has stiff peaks – stop beating as soon as you see this. Depending on how cold your cream and equipment are, and the speed of your mixer the cream should be ready anywhere from 2-5 minutes.
- Spoon the whipped cream into a small bowl, cover with plastic wrap and hold it aside in the fridge. Wash and dry the mixing bowl and have a beater attachment ready.
- Place the partially thawed fruit into the mixer bowl along with the remaining. sugar and the egg whites (or pasteurized liquid egg whites.) Beat these ingredients on high until stiff peaks begin to form - this can take anywhere from 5-10 minutes, so don't lose patience.
- Gently fold the whipped cream into this fruit mixture - you do this gently to try to keep air in the mixture so it stays fluffy. Fold the two together just until they are combined.
Assemble the cake:
- Spoon the filling onto the graham cracker crust, spreading it to an even layer. Cover the dish tightly with plastic wrap and place it in the freezer. Freeze the cake for about 4 hours.
- When you're ready to serve: remove the plastic wrap and use a sharp knife to cut the cake into squares. Serve them immediately.
Notes
- 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 hold but still be light and smooth. It will also delicious after a longer time in the freezer, but the filling will have an icier texture.
- Store the cake wrapped in the freezer for up to 3 days.
- The USDA states that there is a salmonella risk in consuming raw egg, especially for infants, young children, older adults, pregnant women, and people with weakened immune systems. If desired, pasteurized liquid egg whites can be used in place of the regular egg whites in this recipe.
Heidi
This looks great, Nancy!
Nancy Mock
Thanks Heidi, if you make one let me know how it comes out!
The Armchair Squid
Looks amazing! Of course, it's blueberry season and I can't help wondering if it would work with fresh ones but... I can see how that might be a bit of a mess. Then again, one could freeze fresh ones.
Nancy Mock
I would definitely recommend freezing the berries first. The recipe does call for berries that have defrosted a little, but fresh berries - as you suspected, would be too juicy. The texture could be affected. But the taste of the berries will still be amazing if you’re freezing a fresh, in-season batch. Thanks, I hope you get to try it!
The Armchair Squid
'Tis the season. I don't know many blueberry drink recipes - only one in the New York guide. So, this might be a good use for the multiple quarts that generally find their way into our house.
You know, we once paid an electrician in blueberries - true story.
Random Musings (@randommusings29)
This looks lovely. Can't wait to try it out!
Popping by on the A to Z Road Trip
Debbie
http://www.myrandommusings.blogspot.com
Nancy Mock
Debbie, thank you! I hope you get to make it someday and if you do let me know how it turns out.