This light, fruity, and naturally sweet Strawberry Applesauce Marshmallow Cake is as fluffy as a cloud!
With just three ingredients and no baking required, it’s the perfect cool and creamy dessert for spring picnics, birthdays, or anytime you want something magical but effortless.
I first made this cake on a warm afternoon when strawberries were at their peak—and it quickly became a family favorite.
It’s soft, nostalgic, and refreshingly simple.
Why You’ll Love This Recipe
No oven needed—perfect for hot days
Just 3 simple ingredients
Naturally fruity with a light marshmallow texture
Kids and adults love it!
Customizable with frosting or whipped cream
What You’ll Need (Ingredient Highlights)
Strawberries – Fresh, juicy berries provide natural sweetness and color.
Unsweetened applesauce – Adds moisture and fruit-forward flavor.
Unflavored gelatin – Sets the cake into a stable, sliceable marshmallow texture.
Pro Tips Before You Start
Use room temperature puree for best volume during whipping.
Make sure the gelatin is fully dissolved before beating—lumps will ruin the texture.
Don’t overheat the mixture—it should be warm, not hot.
A stand mixer is ideal for maximum volume and fluff.
Chill thoroughly before slicing for clean cuts.
How to Make Strawberry Applesauce Marshmallow Cake
Step 1: Prepare the pan
Line an 8 or 9-inch square pan with a large sheet of parchment paper, making sure it covers the bottom and sides for easy removal.
Step 2: Make the fruit puree
In a blender, combine chopped strawberries and applesauce.
Blend on high until completely smooth and uniform in color.
Step 3: Bloom the gelatin
Pour the fruit puree into a large heat-proof bowl.
Sprinkle the gelatin evenly over the top and whisk immediately to incorporate.
The mixture will thicken slightly.
Step 4: Gently dissolve the gelatin
Set the bowl over a pot of gently simmering water (double boiler method).
Stir constantly until the gelatin fully dissolves and the mixture becomes smooth and slightly thinner.
Do not let it boil. Remove from heat and let it cool for 10 minutes at room temperature.
Step 5: Whip the mixture
Transfer the cooled mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on high speed for 15 minutes.
It should expand significantly and become fluffy, like marshmallow cream.
The whisk should form soft peaks.
Step 6: Set the cake
Pour the whipped mixture into the prepared pan.
Use a spatula to spread it evenly and smooth the surface.
Chill in the refrigerator for at least 1 hour until set.
Step 7: Slice and serve
Lift the chilled cake from the pan using the parchment. Slice with a large, sharp knife.
Optionally, top with whipped cream, frosting, or fruit before serving.
What to Serve It With
Fresh berries or berry compote
A dollop of whipped cream
Light lemon glaze or vanilla frosting
Mint leaves or edible flowers for garnish
Variations / Substitutions
Swap strawberries with raspberries, peaches, or mango.
Use sweetened applesauce for a slightly sweeter version.
Add a few drops of vanilla extract for warmth.
Pipe whipped cream rosettes on top for a fancier finish.
Storage & Leftovers
Store covered in the refrigerator for up to 4 days.
Keep in an airtight container to prevent drying out.
Do not freeze—texture will change and become rubbery.
FAQs
Can I use frozen strawberries?
Yes, thaw completely and drain excess liquid before blending.
Can I use sweetened applesauce?
Yes! It will make the cake slightly sweeter—just reduce the optional sugar topping if you use one.
Do I need a stand mixer?
A stand mixer is best for volume, but a hand mixer on high speed can also work—just expect slightly less fluff.
How do I know if the gelatin has fully dissolved?
The mixture should be smooth and no longer gritty or thick.
Undissolved gelatin will affect the texture.
Can I make this ahead of time?
Yes, it sets beautifully overnight and can be made up to a day in advance.
Why didn’t my cake set properly?
Likely the gelatin wasn’t fully dissolved or the mixture was too hot and broke down the structure.
Final Thoughts
This Strawberry Applesauce Marshmallow Cake is pure joy in every bite—fluffy, fruity, and fuss-free.
It’s a summer treat that tastes like childhood and comes together with minimal effort.
Whether you top it with whipped cream or enjoy it as-is, this no-bake beauty is sure to bring smiles to your table.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.