Strawberry Mousse Cake
Strawberry Mousse Cake is a delightful dessert that combines fluffy sponge cake with rich strawberry mousse and a sweet jelly topping. This layered treat is perfect for special occasions, picnics, or simply to enjoy at home. The fresh strawberries make it vibrant and flavorful, while the mousse adds a creamy texture that everyone loves.
Why Make This Recipe
Making Strawberry Mousse Cake is a rewarding experience. It showcases the deliciousness of fresh strawberries in various forms. The soft sponge cake provides a great base, while the light mousse and jelly create a perfect balance of flavors. This cake is not only beautiful on the outside but also a real treat for the taste buds. Plus, it’s a fun project in the kitchen that can impress family and friends!
How to Make Strawberry Mousse Cake
Ingredients:
For the Sponge Cake:
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar (for sponge cake)
- 1/4 cup (60ml) whole milk, warmed
- 1/4 cup (60ml) vegetable oil
- 1 tsp pure vanilla extract
For the Strawberry Mousse:
- 2 cups (300g) fresh strawberries, hulled and chopped
- 1/2 cup (100g) granulated sugar (for mousse)
- 1 tbsp fresh lemon juice
- 2 1/2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 1/4 cups (300ml) heavy cream, chilled
For the Jelly Topping:
- 1 1/2 cups (225g) fresh strawberries, hulled
- 1/4 cup (50g) granulated sugar (for jelly topping)
- 2 tsp unflavored gelatin powder
- 2 tbsp cold water
Directions:
For the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment paper.
- Sift together the flour, baking powder, and salt.
- In a large bowl, beat the eggs and sugar on high speed until thick and pale (about 5-7 minutes).
- Gently fold the dry ingredients into the egg mixture in two parts.
- Mix the warm milk, oil, and vanilla extract, then drizzle this into the batter while folding gently.
- Pour the batter into the pan and bake for 20-25 minutes. Let it cool and slice into two layers.
For the Strawberry Mousse:
- Blend strawberries into a puree. Combine with sugar and lemon juice in a saucepan, simmering for 5 minutes. Cool slightly.
- Sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10 seconds, then mix into the strawberry puree.
- Beat heavy cream to soft peaks and fold the strawberry mixture into the whipped cream.
For the Strawberry Jelly Topping:
- Blend strawberries into a puree and combine with sugar in a saucepan, simmering for 5 minutes. Cool slightly.
- Bloom gelatin in cold water and dissolve as before. Mix into the cooled strawberry puree.
Assembly:
- Place one sponge layer in the springform pan. Spread half the strawberry mousse over the top.
- Add the second sponge layer and cover with the remaining mousse.
- Refrigerate the cake for 2-3 hours until set.
- Pour the strawberry jelly over the set mousse and smooth it evenly.
- Refrigerate for another 1-2 hours until fully set.
- Carefully release the cake from the pan and garnish with fresh strawberries and whipped cream if desired.
How to Serve Strawberry Mousse Cake
Serve Strawberry Mousse Cake chilled, directly from the refrigerator. Slice it into wedges and enjoy its layers of flavor. This cake looks stunning when garnished with extra strawberries or a dollop of whipped cream. It’s an excellent dessert for parties or celebrations.
How to Store Strawberry Mousse Cake
Store any leftover cake in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container to keep it fresh. The cake can last for up to 3-4 days in the fridge, but it is best enjoyed soon after making.
Tips to Make Strawberry Mousse Cake
- Fresh Strawberries: Use the freshest strawberries you can find for the best flavor.
- Chill Your Tools: Chill your mixing bowl and beaters before whipping the cream for a fluffier mousse.
- Gelatin Precision: Make sure to fully dissolve the gelatin for a smooth mousse and jelly.
Variation
You can substitute strawberries with other fruits like raspberries, blueberries, or peaches to create different flavors of mousse. Just adjust the sugar levels as needed depending on the sweetness of the fruit you choose.
FAQs
1. Can I make this cake ahead of time?
Yes! This cake can be made a day ahead. Just be sure to store it in the refrigerator so it stays fresh.
2. Can I use frozen strawberries?
While fresh strawberries work best, you can also use frozen strawberries. Just be sure to thaw and drain any excess water before using them in the mousse or jelly.
3. What can I use instead of gelatin?
If you prefer a vegetarian option, you can use agar-agar as a substitute for gelatin. Be sure to follow the package instructions for the correct amount.