Name: Strawberry Mousse Cake Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Western
Ingredients: 3 eggs; 1/3 cup cake flour; 1/3 cup granulated sugar; 1 Tablespoon light corn syrup (optional); 1/2 Tablespoon butter, melted; 1 Tablespoon milk; 300 g strawberries; 100 ml milk; 45 g granulated sugar; 50 ml water; 4 teaspoon powdered gelatin; 1.5 Tablespoon lemon juice; 150 ml heavy whipping cream; 150 g strawberries; 15 g granulated sugar; 1 teaspoon powdered gelatin; 1 Tablespoon water; 8 nicely shaped strawberries; Sweetened whipped cream; Mint leaves for garnish (optional)

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Introduction

Strawberry Mousse Cake is a delightful dessert that combines a light sponge cake with a creamy strawberry mousse and a shiny strawberry jelly topping. Perfect for spring or summer gatherings, this cake is as beautiful as it is delicious, with fresh strawberries and sweetened whipped cream adding a festive touch.

A round cake with a smooth bright pink top layer sits on a white marbled surface. Around the edge, there are whole strawberries standing up, each topped like a little figure with a small dollop of white cream as faces and tiny black dots for eyes, making them look like little Santa hats. Between the strawberry figures are fluffy white cream swirls, with small green mint leaves adding color near some of the cream. The cake itself has two thick layers: a pale purple layer below the pink top and a thin brown crust at the very bottom, visible all around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sponge Cake:

3 eggs
1/3 cup cake flour
1/3 cup granulated sugar
1 Tablespoon light corn syrup (optional)
1/2 Tablespoon melted butter
1 Tablespoon milk

Strawberry Mousse:

300 g strawberries
100 ml milk
45 g granulated sugar
50 ml water
4 teaspoons powdered gelatin
1.5 Tablespoons lemon juice
150 ml heavy whipping cream

Strawberry Jelly:

150 g strawberries
15 g granulated sugar
1 teaspoon powdered gelatin
1 Tablespoon water

Topping:

8 nicely shaped strawberries
Sweetened whipped cream
Mint leaves for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform cake pan with parchment paper. Set aside 8 of the best strawberries for topping the cake later.
Step 2: Separate the eggs, placing the whites in a spotless medium bowl and yolks in a large bowl. Add half of the sugar to the yolks and beat until fluffy and pale yellow. Add melted butter, milk, and corn syrup (if using), beating to combine.
Step 3: In the medium bowl, beat egg whites with the remaining sugar in increments until stiff peaks form. Sift cake flour into the yolk mixture and combine gently until just mixed.
Step 4: Fold one-quarter to one-third of the egg whites into the batter to lighten it, then fold in the remaining whites carefully to keep the mixture airy.
Step 5: Pour the batter into the prepared springform pan and bake for about 15 minutes, or until lightly golden and a toothpick inserted comes out clean. Let cool to touch, then remove the springform outer ring and clean it.
Step 6: Trim about 1/2 to 1 cm from the outer edge of the cooled cake and discard or enjoy. This will allow the mousse to cover the cake completely.
Step 7: For the mousse, sprinkle gelatin over 50 ml water and let bloom for 5 minutes. Puree strawberries in a blender and place in a bowl.
Step 8: Heat milk and sugar in a small saucepan until just simmering. Remove from heat, add gelatin, and stir until dissolved. Incorporate this mixture into the strawberry puree along with lemon juice.
Step 9: Whip heavy cream until soft peaks form (about 80% whipped) and fold gently into the strawberry mixture.
Step 10: Place the springform ring back around the cake on its base, pour the mousse over the cake, smooth the top, and refrigerate for 30 minutes to set.
Step 11: For the jelly, bloom gelatin in 1 Tablespoon water. Puree strawberries, combine with sugar, and heat until just simmering. Remove from heat, stir in gelatin, strain to remove seeds, and cool slightly.
Step 12: Pour the jelly mixture over the set mousse and return the cake to the fridge to firm completely.
Step 13: Carefully remove the cake from the fridge, run a thin knife around the edges, and remove the springform ring.
Step 14: Decorate the top with sweetened whipped cream, the reserved strawberries, and optional mint leaves for a beautiful finish.
Optional Step: To create festive strawberry Santas, cut off the top third of 8 strawberries to form hats, pipe whipped cream onto the cut edges, place the hats on the bases, and add small dots of whipped cream and seeds or chocolate chips for eyes and buttons.

Tips & Variations

For a lighter mousse, fold in extra whipped cream, but be careful not to deflate the mixture.
If you can’t find cake flour, substitute with all-purpose flour plus 1 Tablespoon cornstarch per 1/3 cup flour.
Use fresh, ripe strawberries for the best flavor and a vibrant pink color.
Adjust the sugar in the mousse and jelly layers depending on the sweetness of your strawberries.
For a non-dairy option, try coconut cream whipped to soft peaks in place of heavy cream.

Storage

Store the cake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 2 days. Avoid freezing as the mousse texture may change. Before serving, let it rest at room temperature for 10–15 minutes for the best flavor and texture.

How to Serve

A slice of layered cake sits on a white plate on a white marbled surface, featuring three distinct layers: the bottom layer is a soft yellow sponge cake, the middle layer is a smooth light pink mousse with tiny specks, and the top layer is a bright red glossy jelly. On top of this slice is a fresh red strawberry with a small dollop of white cream beneath it and a bigger swirl of white whipped cream beside the strawberry. In the background, the full cake is visible, decorated with alternating whole strawberries and white whipped cream swirls around the edge, all on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. After assembling and decorating, keep it refrigerated until serving to maintain freshness and texture.

What can I use if I don’t have gelatin?

If you don’t have gelatin, you can use agar-agar as a vegetarian substitute. Use about half the amount and follow the package instructions for blooming and dissolving, as agar needs to be boiled to activate.