Photo of Chocolate cloud bread strawberry shortcakes by WW

Chocolate cloud bread strawberry shortcakes

Points® value
Total Time
45 min
20 min
25 min
Sweet cloud bread—a mixture of stiffly beaten egg whites, sugar, and cornstarch—gets extra yumminess by going in a chocolate direction with the addition of cocoa powder. Once split and filled with berries and whipped topping, they make for a fun twist on strawberry shortcake. Be sure to use a serrated knife to cut the soft, tender cloud bread; a straight-edged knife might tear the bread. If you make the cloud bread on a humid day, they will likely be very sticky on the outside; they’ll still be delicious, though.


Egg whites

4 serving(s), large

Table salt



3 tbsp(s), divided


2 tbsp(s)

Unsweetened cocoa powder

1 tbsp(s)

Vanilla extract

¼ tsp(s)


2 cup(s), sliced

Lite whipped topping

½ cup(s)


  1. Preheat oven to 300°F. Line a large sheet pan with parchment paper. In a large bowl, beat egg whites and salt at medium-high speed until foamy, about 30 seconds. Beating at medium-high speed, gradually add 2 tbsp plus 2 tsp sugar, and beat until medium peaks form. Sift cornstarch and cocoa over mixture; beat at high speed until very stiff peaks form, about 2 to 3 minutes. Beat in vanilla.
  2. Divide mixture into 4 equal portions on prepared pan; using a rubber spatula or offset spatula, shape each into a smooth dome. Bake at 350°F until set and slightly dry to the touch, 25 to 30 minutes. Remove from oven and cool completely on pan; carefully peel bread off parchment paper.
  3. In a medium bowl, combine strawberries and remaining 1 tsp sugar. Let stand at least 15 minutes. Using a serrated knife, cut each cloud bread in half. Fill each with ½ cup strawberries and 2 tbsp whipped topping.
  4. Serving size: 1 shortcake