Strawberry Mousse Cake Recipe is a layered dessert made from soft sponge cake, smooth strawberry jelly, and rich mousse, bringing fresh flavors and texture together in one beautiful slice.
Creating this Strawberry Mousse Cake Recipe and exploring new ideas in the kitchen is my real passion. The purpose behind this Strawberry Mousse Cake Recipe is to craft something refreshing, light, and satisfying for dessert lovers who enjoy fruit-forward treats.
Originally inspired by European mousse cakes, it combines elegance and comfort. Now I will guide you through making this cake step by step, including serving ideas, tips, health benefits, variations, preservation methods, and common answers.
Experience With Strawberry Mousse Cake Recipe
Making the Strawberry Mousse Cake Recipe has been a creative and satisfying journey. From blending the fresh strawberry puree to carefully layering the sponge and jelly, every step felt meaningful and enjoyable.
The lightness of the mousse combined with the soft cake and fruity jelly creates a refreshing bite that stands out from heavier desserts. Watching friends and family enjoy each slice made all the effort worthwhile.
This Strawberry Mousse Cake Recipe has brought both confidence and inspiration into my kitchen, encouraging me to explore more desserts that celebrate fresh flavors and thoughtful preparation.
Recipe Details And Preparation
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hours 5 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- 8- or 9-inch springform cake pan
- Saucepan
- Sieve
- Baking paper
- Cooling rack
- Offset spatula (optional but helpful)
- Blender or food processor
Ingredients
For the Base:
- 1 ½ cups (240 g) Golden Oreo cookie crumbs (about 24 cookies)
- ¼ cup (59 g) unsalted butter, melted
For the Strawberry Mousse Sponge Cake:
- 10.75 oz (305 g) cake flour
- 5 oz (140 g) vegetable oil
- 17.65 oz (500 g) eggs (about 9 large eggs)
- 13.25 oz (375 g) granulated sugar
- 3 ½ teaspoons baking powder
- 7.25 oz (205 g) milk
For the Strawberry Jelly Layer:
- 17.65 oz (500 g) strawberry puree
- 4 gelatin sheets
- 3.5 oz (100 g) granulated sugar
How To Make Strawberry Mousse Cake Recipe
Step 1: Prepare the base crust
Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix with melted butter until combined. Press the mixture firmly into the bottom of a lined springform pan. Chill in the refrigerator while you prepare the sponge.
Step 2: Preheat and prep for sponge cake
Preheat your oven to 350°F (175°C). Line the bottom of a round cake pan with parchment paper (do not grease the sides for a proper sponge rise). Sift together cake flour and baking powder in a bowl and set aside.
Step 3: Make the egg mixture
In a large mixing bowl, whisk the eggs and sugar together with an electric mixer for about 8–10 minutes until pale, thick, and tripled in volume. You’re looking for the batter to form ribbons when lifted.
Step 4: Fold and combine dry ingredients
Sift the flour mixture again over the whipped eggs in two additions. Gently fold it in using a spatula to avoid deflating the batter. Be patient and slow—no harsh stirring.
Step 5: Add milk and oil
In a separate bowl, warm the milk and oil just until lukewarm. Take a few tablespoons of the cake batter and mix it into the milk-oil mixture to temper. Then fold this mixture back into the main batter gently until fully incorporated.
Step 6: Bake the sponge cake
Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan, then remove and slice horizontally into two even layers.
Step 7: Prepare the strawberry jelly
Soak the gelatin sheets in cold water for about 5–7 minutes to soften. Meanwhile, heat the strawberry puree with sugar in a saucepan over medium heat until the sugar dissolves. Remove from heat, squeeze excess water from gelatin, and stir the gelatin into the warm puree until dissolved. Pour into a round mold lined with plastic wrap (same size as cake) and freeze until firm.
Step 8: Assemble the mousse cake base
Place one layer of sponge over the chilled Oreo base inside the springform pan. Ensure it fits snugly. Then place the frozen strawberry jelly layer on top of the sponge.
Step 9: Add second sponge and prepare mousse (optional extension)
At this point, you can place the second sponge layer over the jelly and finish with a strawberry mousse if you wish (not included in original ingredients). Otherwise, continue by chilling the entire assembled cake for several hours or overnight to set.
Step 10: Serve and enjoy
Carefully release the springform ring, and if desired, decorate the top with whipped cream or fresh strawberries. Slice with a hot knife for clean cuts. Serve chilled for best texture.
Special Notes
❖ Gelatin: If you’re vegan or prefer a plant-based alternative, agar-agar can be used as a substitute for gelatin. Just follow the instructions on the agar-agar packet for the correct substitution.
❖ Flavor Variations: You can experiment with different fruits like raspberries, blueberries, or mango for a unique twist on this mousse cake.
Nutrition Statement Strawberry Mousse Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 25g |
| Carbohydrates | 30g |
| Protein | 4g |
My Favorite Ways To Serve It Up
One of my favorite ways to serve the Strawberry Mousse Cake Recipe is chilled straight from the fridge, cut into clean slices using a warm knife for smooth edges.
I like to top each slice with a few fresh strawberry halves or thin slices fanned out for a simple, elegant finish. A small dollop of whipped cream on the side adds a nice creamy touch.
For extra color and freshness, I sometimes add mint leaves or a drizzle of strawberry sauce. During warmer months, serving it alongside a scoop of vanilla bean or strawberry ice cream makes it even more satisfying.
Tips and Variations
1. Make Ahead: This Strawberry Mousse Cake Recipe can be made a day in advance and kept in the refrigerator until ready to serve.
2. Flavor Variations: Substitute strawberries with raspberries or blueberries for a different berry flavor.
3. Gelatin-Free Option: For a vegetarian version, use agar-agar instead of gelatin, adjusting the quantity according to package instructions.
4. Graham Cracker Substitute: Use digestive biscuits or oreo crumbs for the crust if you prefer a different base flavor.
Why This Recipe Works
This Strawberry Mousse Cake Recipe works because it carefully combines textures and flavors that complement each other perfectly.
The buttery cookie base provides a sturdy foundation and a subtle crunch, while the light sponge cake adds softness and structure.
The strawberry jelly layer brings a natural sweetness and vibrant fruit flavor that balances the richness of the cake. Using gelatin helps the jelly set firmly, ensuring clean layers.
Each element is prepared with attention to detail, creating a harmonious dessert that holds together well and offers a refreshing, satisfying bite every time.
Make Strawberry Mousse Cake Even More Delicious
1. Add a Layer of Chocolate Ganache:
Enhance the richness of your strawberry mousse cake by adding a layer of smooth chocolate ganache. Simply melt high-quality dark chocolate with heavy cream and pour it over the chilled mousse before adding the final strawberry topping.
The combination of chocolate and strawberry creates a decadent flavor profile that’s hard to resist.
2. Incorporate Fresh Mint:
Infuse your cake with a refreshing twist by adding finely chopped fresh mint leaves to the strawberry puree.
The mint adds a burst of freshness that complements the sweetness of the strawberries, making each bite more invigorating and balanced. You can also garnish the cake with whole mint leaves for an extra touch of elegance.
3. Use a Nutty Crust:
Upgrade the traditional graham cracker crust by mixing in finely chopped nuts, such as almonds or pecans.
The nuts add a delightful crunch and a deeper flavor to the base of the cake, providing a nice contrast to the smooth and creamy mousse. Toasting the nuts before incorporating them will enhance their flavor even further.
4. Layer with Lemon Curd:
Add a tangy surprise by incorporating a layer of homemade or store-bought lemon curd between the crust and the mousse.
The bright, citrusy flavor of the lemon curd cuts through the sweetness of the mousse and adds a zesty dimension to the dessert, making it more complex and delicious.
5. Top with Balsamic Glaze:
Drizzle a balsamic reduction over the strawberries on top of the cake for a sophisticated flavor enhancement.
The balsamic glaze adds a subtle tartness and a hint of sweetness that pairs beautifully with the strawberries, elevating the overall taste of the dessert.
This unexpected addition will make your strawberry mousse cake stand out and impress your guests.
Storage Instructions
To keep the Strawberry Mousse Cake Recipe fresh and maintain its texture, store it in the refrigerator. Cover the cake lightly using plastic wrap or place it in an airtight container to prevent it from absorbing other odors.
Strawberry Mousse Cake Recipe will stay fresh for up to 3 to 4 days. Always keep it chilled, as the mousse and jelly layers can soften if left at room temperature too long.
If you plan to make it ahead, you can prepare the sponge and jelly layers a day before and assemble the full cake the next day for the best structure and flavor
Conclusion
This Strawberry Mousse Cake Recipe has been a delicious idea to make and enjoy from start to finish. The balance of flavors, the soft sponge, smooth mousse, and fruity jelly create a refreshing dessert worth every step.
After making and enjoying Strawberry Mousse Cake Recipe, I’m excited to share this recipe for everyone who loves creating something special at home.
I truly hope you make it, enjoy the process, and share it with your loved ones. There’s something joyful about homemade treats, and this one brings that feeling beautifully.
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Frequently Asked Questions (FAQs)
Can I make strawberry mousse cake without gelatin?
Yes, you can make strawberry mousse without gelatin by using agar-agar as a vegetarian alternative. Agar-agar needs to be boiled to activate its gelling properties, unlike gelatin which just needs to be dissolved in warm water.
What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper or a plastic wrap with overhangs. This setup makes it easier to lift the cake out once it’s set.
How long does strawberry mousse cake need to set in the refrigerator?
Strawberry mousse cake typically needs to set for at least 2 to 4 hours in the refrigerator. For best results, letting it set overnight ensures that the mousse is firm and holds its shape when sliced.
Can I use frozen strawberries instead of fresh for the mousse?
Yes, frozen strawberries can be used for making mousse, especially when fresh strawberries are out of season. Ensure they are thawed and any excess liquid is drained to avoid watering down the mousse.
How can I ensure my mousse is smooth and not grainy?
To ensure a smooth mousse, make sure the gelatin is completely dissolved and the strawberry puree is well-blended without any lumps. Additionally, when combining with the whipped cream, fold gently to maintain the airy texture while ensuring everything is evenly mixed.
Strawberry Mousse Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- 8- or 9-inch springform cake pan
- Saucepan
- Sieve
- Baking paper
- Cooling rack
- Offset spatula (optional but helpful)
- Blender or food processor
Ingredients
For the Base:
- 1 ½ cups 240 g Golden Oreo cookie crumbs (about 24 cookies)
- ¼ cup 59 g unsalted butter, melted
For the Strawberry Mousse Sponge Cake:
- 10.75 oz 305 g cake flour
- 5 oz 140 g vegetable oil
- 17.65 oz 500 g eggs (about 9 large eggs)
- 13.25 oz 375 g granulated sugar
- 3 ½ teaspoons baking powder
- 7.25 oz 205 g milk
For the Strawberry Jelly Layer:
- 17.65 oz 500 g strawberry puree
- 4 gelatin sheets
- 3.5 oz 100 g granulated sugar
Instructions
Step 1: Prepare the base crust
- Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix with melted butter until combined. Press the mixture firmly into the bottom of a lined springform pan. Chill in the refrigerator while you prepare the sponge.
Step 2: Preheat and prep for sponge cake
- Preheat your oven to 350°F (175°C). Line the bottom of a round cake pan with parchment paper (do not grease the sides for a proper sponge rise). Sift together cake flour and baking powder in a bowl and set aside.
Step 3: Make the egg mixture
- In a large mixing bowl, whisk the eggs and sugar together with an electric mixer for about 8–10 minutes until pale, thick, and tripled in volume. You’re looking for the batter to form ribbons when lifted.
Step 4: Fold and combine dry ingredients
- Sift the flour mixture again over the whipped eggs in two additions. Gently fold it in using a spatula to avoid deflating the batter. Be patient and slow—no harsh stirring.
Step 5: Add milk and oil
- In a separate bowl, warm the milk and oil just until lukewarm. Take a few tablespoons of the cake batter and mix it into the milk-oil mixture to temper. Then fold this mixture back into the main batter gently until fully incorporated.
Step 6: Bake the sponge cake
- Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan, then remove and slice horizontally into two even layers.
Step 7: Prepare the strawberry jelly
- Soak the gelatin sheets in cold water for about 5–7 minutes to soften. Meanwhile, heat the strawberry puree with sugar in a saucepan over medium heat until the sugar dissolves. Remove from heat, squeeze excess water from gelatin, and stir the gelatin into the warm puree until dissolved. Pour into a round mold lined with plastic wrap (same size as cake) and freeze until firm.
Step 8: Assemble the mousse cake base
- Place one layer of sponge over the chilled Oreo base inside the springform pan. Ensure it fits snugly. Then place the frozen strawberry jelly layer on top of the sponge.
Step 9: Add second sponge and prepare mousse (optional extension)
- At this point, you can place the second sponge layer over the jelly and finish with a strawberry mousse if you wish (not included in original ingredients). Otherwise, continue by chilling the entire assembled cake for several hours or overnight to set.
Step 10: Serve and enjoy
- Carefully release the springform ring, and if desired, decorate the top with whipped cream or fresh strawberries. Slice with a hot knife for clean cuts. Serve chilled for best texture.