Strawberry Mousse Cake Recipe
This Strawberry Mousse Cake recipe features a velvety strawberry mousse layered on a moist sponge cake, crowned with vibrant fresh strawberries. It's an elegant dessert that's as pleasing to the eye as it is to the palate, perfect for special occasions and summertime gatherings.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pan
- Double boiler (for melting the chocolate)
- Saucepan
- Silicone spatula
- Cake decorating tools (optional)
- Measuring spoons and cups
- Refrigerator for chilling
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 17.65 oz eggs approximately 9 large eggs
- 7.25 oz milk
- 1 tsp baking powder
- Pinch of salt
For the Mousse Ganache:
- 6 oz strawberry puree
- 1.75 oz inverted sugar
- 4.75 oz heavy cream
- 21.25 oz Valrhona white chocolate melted
For the Strawberry Mousse:
- 1 ½ cups fresh strawberries pureed
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tbsp gelatin or agar-agar
- ¼ cup water
- 1 tsp vanilla extract
For the Strawberry Jelly:
- 1 cup fresh strawberries chopped
- ¼ cup water
- 3 tbsp sugar
- 1 tbsp gelatin
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the vegetable oil, eggs, and milk to the dry ingredients. Whisk everything together until smooth and well combined.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan, then remove it and place it on a wire rack to cool further.
Make the Mousse Ganache:
- In a saucepan, heat the strawberry puree, inverted sugar, and cream over medium heat until warm (but not boiling).
- Add the melted white chocolate to the mixture and stir until fully combined and smooth. Remove from heat and set aside to cool to room temperature.
Prepare the Strawberry Mousse:
- In a small bowl, combine the gelatin with water and let it bloom for 5-10 minutes. Puree the fresh strawberries in a blender until smooth. In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Heat the gelatin mixture until fully dissolved (use a microwave or a stovetop on low heat), then add it to the pureed strawberries. Mix well.
- Gently fold the strawberry mixture into the whipped cream, adding vanilla extract as you do so.
Make the Strawberry Jelly:
- In a saucepan, combine the chopped strawberries, water, and sugar. Heat until the mixture starts to simmer.
- Dissolve the gelatin in a little water, then add it to the strawberry mixture. Stir well until the gelatin dissolves completely. Let the jelly cool slightly and set it aside.
Assemble the Cake:
- Once the cake has completely cooled, slice it into two layers. Place the bottom layer of cake onto your serving plate.
- Pour the mousse ganache evenly over the cake layer and allow it to set in the fridge for about 20-30 minutes.
- Spread the strawberry mousse evenly over the mousse ganache layer, smoothing it with a spatula. Carefully pour the strawberry jelly over the mousse layer, allowing it to set.
- Refrigerate the assembled cake for at least 4 hours or overnight to allow the mousse and jelly to firm up.
Serve:
- Once the cake has set, carefully remove it from the fridge and slice into portions.
- Serve chilled and enjoy!
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.
❖ Storage: This cake keeps well in the refrigerator for up to 3 days. It’s perfect for preparing in advance for dinner parties or gatherings.