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Strawberry Cloud Cake

Prep Time: 20 minutes 

Servings: 4



10-12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)

For the Basil Whipped Cream

1 cup heavy whipping cream
8 large basil leaves
2 tablespoons granulated sugar or coconut sugar


For Assembly

12 ounces strawberries, sliced thin
¾ cup strawberry preserves
Fresh strawberries, for garnish
Basil leaves, for garnish



  1. Make the basil whipped cream: Add basil and sugar to the bowl of a mini food processor. Pulse until the basil and sugar are completely ground together.
  2. To the bowl of a stand mixer fitted with the whip attachment, add whipping cream and basil sugar.
  3. Turn to medium-low speed and mix until cream begins to thicken, then increase to high and whip until stiff peaks form.
  4. Transfer to a bowl, cover, and refrigerate until ready to serve.
  5. Assemble the cake: Place a Crepini on a plate or platter. Add a very thin layer of strawberry preserves. Place a Crepini on top. Top with ⅓ cup basil whipped cream and smooth to an even layer. Top cream with a layer of sliced strawberries. Finish with another Crepini.
  6. Repeat layering process, unison all ingredients and finish the top with the basil whipped cream.
  7. Garnish the top of the cake with strawberries, and basil leaves. 
  8. Slice and serve immediately.