Strawberry Mousse Cake

Description

Strawberry Mousse Cake is a light and airy dessert featuring layers of soft sponge cake and velvety strawberry mousse. It’s a refreshing, elegant treat perfect for special occasions or as a sweet summer delight. The combination of fresh strawberries, whipped cream, and a delicate cake base makes this a must-try dessert for berry lovers!

Origin

Inspired by French pâtisserie, mousse cakes are known for their delicate textures and balanced flavors. This strawberry version combines classic mousse techniques with a tender sponge cake, creating a harmonious blend of fruity and creamy goodness.

Ingredients Quantity

For the Sponge Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup unsalted butter, melted
• ¼ cup milk

For the Strawberry Mousse:

• 2 cups fresh strawberries, pureed
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 ½ teaspoons gelatin powder
• 2 tablespoons cold water
• 1 ½ cups heavy whipping cream, chilled

For the Strawberry Glaze (Optional):

• ½ cup strawberry puree
• ¼ cup water
• 1 tablespoon sugar
• 1 teaspoon gelatin powder

Ingredients Optional

• ½ cup chopped fresh strawberries (for layering)
• ½ teaspoon almond extract (for added depth)
• White chocolate shavings (for garnish)

Instructions

For the Sponge Cake:

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Whip Eggs & Sugar: In a separate bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
4. Incorporate Dry & Wet: Gently fold in the dry ingredients, then add melted butter and milk, mixing until just combined.
5. Bake: Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

For the Strawberry Mousse:

1. Prepare Gelatin: Sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
2. Heat Strawberry Puree: In a saucepan, heat strawberry puree, sugar, and lemon juice until warm. Add the bloomed gelatin and stir until dissolved. Let cool to room temperature.
3. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form.
4. Fold & Combine: Gently fold the whipped cream into the cooled strawberry mixture until smooth.

Assembling the Cake:

1. Layer the Cake: Slice the sponge cake in half horizontally. Place one layer in a cake ring or springform pan.
2. Add Mousse: Spread half of the mousse over the cake, then add the second cake layer. Top with the remaining mousse.
3. Chill: Refrigerate for at least 4 hours, or until set.

For the Strawberry Glaze (Optional):

1. Heat strawberry puree, water, and sugar in a saucepan.
2. Dissolve gelatin in the warm mixture and let cool slightly.
3. Pour over the chilled cake and refrigerate for another 30 minutes.

Tips for Success

• Use ripe, sweet strawberries for the best flavor.
• Be gentle when folding whipped cream into the mousse to keep it light and airy.
• Let the mousse fully set before slicing for clean layers.

Recommendations

• Garnish with fresh strawberries, mint leaves, or white chocolate shavings.
• Serve with a side of berry compote or a drizzle of strawberry sauce.
• Pair with a glass of sparkling wine or herbal tea.

Nutrition (Per Slice, Approximate)

• Calories: 320
• Carbohydrates: 40g
• Protein: 5g
• Fat: 15g
• Sugar: 25g
• Fiber: 2g

Would you like a no-bake version or a chocolate variation?