Strawberry Mousse Cake

Hey y'all! If you're searching for a show-stopping dessert that looks as stunning as it tastes, you've got to try this Strawberry Mousse Cake. With its dreamy layers of cloud-like mousse, tender sponge, and a pop of fresh berries, it's the ultimate treat for birthdays, brunches, summer gatherings, or any day you want to impress. This Cake is both light and luxurious-let's get cooking!

Why You'll Love This Strawberry Mousse Cake

• Lusciously light and creamy layers make every bite melt in your mouth.
• A real crowd-pleaser that's perfect for celebrations or potlucks.
• Fresh strawberries bring bright, fruity flavor and natural sweetness.
• Can be made ahead, making party prep a breeze.
• It's just as pretty as it is delicious-ideal for Instagram!

Strawberry Mousse Cake Ingredients

• Sponge Cake Layer:
  • 3 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ⅔ cup (80g) all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
• Strawberry Mousse:
  • 1 ½ cups (225g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon unflavored gelatin powder
  • 2 tablespoon water
  • 1 ½ cups (360ml) heavy whipping cream, cold
• Decoration:
  • 1 cup (150g) fresh strawberries, sliced
  • Fresh mint leaves (optional)

Sponge Cake Base for Strawberry Mousse Cake

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
2. In a mixing bowl, beat eggs and granulated sugar with an electric mixer on high until pale and doubled (about 5-6 minutes).
3. Gently fold in vanilla extract, flour, and salt, taking care not to deflate the batter.
4. Pour batter into prepared pan and smooth the top. Bake for 15-18 minutes, until golden and sponge springs back when pressed.
5. Cool completely in the pan. Remove parchment paper before assembling.

How to Make Strawberry Mousse for the Cake

1. Blend strawberries with lemon juice and sugar until smooth.
2. Sprinkle gelatin over water in a small bowl; let sit 5 minutes to bloom.
3. Warm gelatin mixture in the microwave (about 10 seconds) until dissolved. Stir into blended strawberries until fully combined.
4. In a cold bowl, whip heavy cream to stiff peaks. Gently fold strawberry puree into the whipped cream until smooth, pink, and fully incorporated.

Assembling the Strawberry Mousse Cake

1. Place the cooled sponge cake back into the springform pan.
2. Spoon strawberry mousse over the base, smoothing the top with a spatula.
3. Refrigerate for at least 4 hours (or overnight) until fully set.
4. Once set, run a knife around the edge and carefully remove the pan.
5. Decorate with fresh sliced strawberries and mint leaves just before serving.

Strawberry Mousse Cake Cooking Notes

• Make sure your cream is extra cold before whipping for best volume.
• Blooming the gelatin ensures the mousse sets evenly and stays airy.
• Gently fold the mousse to keep it light and fluffy.

Variations for Strawberry Mousse Cake

• Swap strawberries for raspberries or blueberries for a berry twist.
• Add a thin layer of strawberry jam between the sponge and mousse for more flavor.
• Make it gluten-free by using your favorite GF sponge cake recipe.

Required Equipment for Strawberry Mousse Cake

• 9-inch (23cm) springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Blender or food processor
• Spatula
• Parchment paper

Strawberry Mousse Cake Storage Instructions & Shelf Life

• Store the finished cake in an airtight container in the refrigerator.
• Best enjoyed within 3 days for ultimate freshness and mousse texture.
• Avoid freezing as the mousse may separate when thawed.

Serving & Pairings for Strawberry Mousse Cake

• Serve chilled, garnished with extra berries and mint.
• Pairs beautifully with a cup of Earl Grey tea or a glass of sparkling rosé.
• Add a dollop of whipped cream or a dusting of powdered sugar for extra flair.

Pro Tips for Achieving the Best Strawberry Mousse Cake

• Line the pan well to ensure a clean release and picture-perfect edges.
• Fully chill the mousse layer so the cake cuts cleanly every time.
• Use seasonal, ripe strawberries for the best color and natural sweetness.

FAQ - Strawberry Mousse Cake

Can I make Strawberry Mousse Cake in advance?

Absolutely! You can make it the night before—just decorate right before serving for the freshest look.

What can I substitute for gelatin?

You can use agar-agar in equal amounts for a vegetarian option, but be aware the texture will be slightly firmer.

How do I get my mousse evenly pink and fluffy?

Gently fold in the strawberry mixture with the whipped cream just until combined—avoid overmixing to keep the mousse airy.

Prep Time: 30 minutes

Total Time: 4 hours 50 minutes (includes chilling)

★★★★★ 4.30 from 5 ratings

Strawberry Mousse Cake

yield: 8 servings

prep: 45 mins

cook: 20 mins

total: 50 mins

A light and airy strawberry mousse cake with a delicate sponge base, fresh strawberry mousse, and a glossy strawberry glaze. Perfect for summer desserts and special occasions.

🖨️ Print Pin Recipe

Ingredients

• 1 cup fresh strawberries, hulled and sliced
• ½ cup granulated sugar, divided
• 1 tablespoon lemon juice
• 2 teaspoons unflavored gelatin powder
• 2 tablespoons cold water
• 1 cup heavy cream
• 2 large eggs
• ¾ cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line and grease the bottom of an 8-inch springform pan.
2. 2
   Prepare the sponge base: In a mixing bowl, beat eggs and ¼ cup sugar until pale and fluffy. Gently fold in flour, salt, and vanilla extract. Pour batter into the prepared pan and bake for 18-20 minutes or until the cake springs back. Cool completely.
3. 3
   Make the strawberry puree: Blend strawberries, lemon juice, and 2 tablespoons sugar until smooth. Set aside.
4. 4
   Bloom the gelatin: Sprinkle gelatin over cold water, let sit 5 minutes. Gently heat until dissolved, then mix into the strawberry puree.
5. 5
   Whip the cream: Whip heavy cream with remaining sugar until soft peaks form. Fold whipped cream into the cooled strawberry mixture.
6. 6
   Assemble: Place sponge base in a clean springform pan. Pour strawberry mousse over the cake and smooth the top. Chill for at least 2 hours until set. Garnish with fresh strawberries before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 280 caloriescal

Protein: 5gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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