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Strawberry Mousse Cake

  • Author: olivia
  • Total Time: 120 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining light mousse with rich strawberries, featuring a soft sponge layer, creamy strawberry mousse, and a bright jelly finish.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (for sponge cake)
  • 1/4 cup whole milk, warmed
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 2 cups fresh strawberries, hulled and chopped
  • 1/2 cup granulated sugar (for mousse)
  • 1 tbsp fresh lemon juice
  • 2 1/2 tsp unflavored gelatin powder
  • 3 tbsp cold water
  • 1 1/4 cups heavy cream, chilled
  • 1 1/2 cups fresh strawberries, hulled (for jelly topping)
  • 1/4 cup granulated sugar (for jelly)
  • 2 tsp unflavored gelatin powder (for jelly)
  • 2 tbsp cold water (for jelly)

Instructions

  1. Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment paper.
  2. Sift together the flour, baking powder, and salt in a bowl and set aside.
  3. In a large mixing bowl, beat the eggs and sugar on high speed until thick, pale, and tripled in volume (about 5-7 minutes).
  4. Gently fold the sifted dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.
  5. Mix the warm milk, oil, and vanilla extract. Gradually drizzle this mixture into the batter while folding gently.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then slice it into two layers.
  7. For the strawberry mousse, blend strawberries into a puree, combine with sugar and lemon juice in a saucepan, and simmer over medium heat for 5 minutes. Cool slightly.
  8. Sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10 seconds to dissolve. Mix it into the strawberry puree.
  9. Beat heavy cream to soft peaks. Fold the strawberry mixture gently into the whipped cream until well combined.
  10. To make the jelly topping, blend strawberries into a puree and combine with sugar in a saucepan. Simmer over medium heat for 5 minutes. Cool slightly.
  11. Bloom gelatin in cold water, then dissolve and mix into the cooled strawberry puree.
  12. To assemble, 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.
  13. Refrigerate the cake for 2-3 hours until the mousse is set.
  14. Pour the strawberry jelly over the set mousse layer and smooth it evenly. Refrigerate for another 1-2 hours until fully set.
  15. Carefully release the cake from the springform pan. Garnish with fresh strawberries and whipped cream if desired.

Notes

Use fresh strawberries for the best flavor. Allow the cake to cool completely before assembling. For easier cutting, use a hot knife dipped in water.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: strawberry, mousse, cake, dessert, baking

Find it online: https://sweettreatsrecipes.com/strawberry-mousse-cake-4/