Strawberry Mousse Cake Recipe

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There’s something magical about a strawberry mousse cake—its light, airy texture paired with the natural sweetness of fresh strawberries makes it a crowd favorite. This dessert is perfect for celebrations or as a delightful treat for any occasion. The combination of a soft sponge cake, creamy mousse, and a glossy strawberry topping creates a visually stunning and delicious experience. Whether you’re an experienced baker or trying this recipe for the first time, this step-by-step guide will help you achieve a flawless dessert. Plus, I’ve included some variations to make it even more exciting!

Ingredients

Sponge Cake:

  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) vegetable oil
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 large eggs, room temperature
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (60ml) whole milk, warmed
  • 1 tsp pure vanilla extract

Strawberry Mousse:

  • 2 1/2 tsp unflavored gelatin powder
  • 3 tbsp cold water
  • 1 tbsp fresh lemon juice
  • 1 1/4 cups (300ml) heavy cream, chilled
  • 1/2 cup (100g) granulated sugar
  • 2 cups (300g) fresh strawberries, hulled and chopped

Strawberry Jelly Topping:

  • 1/4 cup (50g) granulated sugar
  • 2 tbsp cold water
  • 2 tsp unflavored gelatin powder
  • 1 1/2 cups (225g) fresh strawberries, hulled

Instructions

Making the Sponge Cake:

  1. Preheat Oven: Set your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment paper.
  2. Prepare Dry Ingredients: Sift together the flour, baking powder, and salt in a bowl. Set aside.
  3. Whip the Eggs: In a large bowl, beat the eggs and sugar on high speed for 5-7 minutes until thick, pale, and tripled in volume.
  4. Incorporate Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.
  5. Add Wet Ingredients: Combine warm milk, oil, and vanilla extract. Gradually drizzle into the batter while folding gently.
  6. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then slice into two layers.

Making the Strawberry Mousse:

  1. Prepare Strawberry Puree: Blend the strawberries into a puree and combine with sugar and lemon juice in a saucepan. Simmer over medium heat for 5 minutes, then let it cool slightly.
  2. Dissolve Gelatin: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10 seconds to dissolve, then mix it into the strawberry puree.
  3. Whip the Cream: Beat heavy cream to soft peaks. Once the strawberry mixture is cool, fold it gently into the whipped cream until well combined.

Making the Strawberry Jelly Topping:

  1. Cook Strawberries: Blend strawberries into a puree, then combine with sugar in a saucepan. Simmer over medium heat for 5 minutes, then cool slightly.
  2. Dissolve Gelatin: Bloom gelatin in cold water and dissolve as before. Mix into the cooled strawberry puree.

Assembling the Cake:

  1. Base Layer: 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.
  2. Chill: Refrigerate the cake for 2-3 hours until the mousse is set.
  3. Add Jelly Topping: Pour the strawberry jelly over the set mousse layer and smooth evenly. Refrigerate for another 1-2 hours until fully set.
  4. Decorate and Serve: Release the cake from the springform pan and garnish with fresh strawberries and whipped cream if desired.

Sharing and Commenting is Caring

If you enjoyed this Strawberry Mousse Cake, don’t forget to share it with your friends and family! Your feedback means a lot, so let me know how your cake turned out in the comments. Have a twist on this recipe? Share your ideas—I’d love to hear them! Let’s make baking even more fun together. 🍓🎂