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Strawberry Mousse Cake Recipe

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★★★★★

4.8 from 124 reviews

This Strawberry Mousse Cake is a delightful layered dessert featuring a light and airy sponge cake base topped with creamy strawberry mousse and a glossy strawberry jelly layer. Finished with fresh strawberries, sweetened whipped cream, and optional mint garnish, it offers a perfect balance of sweetness and fresh fruit flavor, making it an elegant treat for any occasion.

Ingredients

Scale

Sponge Cake

  • 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

Strawberry Mousse

  • 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

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

  1. Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C). Line the bottom of a 9-inch springform cake pan with parchment paper. Set aside the 8 best looking strawberries for topping.
  2. Make Sponge Cake Batter: Separate the eggs into two bowls: egg whites in a medium, spotless bowl, yolks in a larger bowl. Add half the sugar to the yolks and beat until pale and fluffy. Melt butter and combine with milk and light corn syrup, then mix into yolks. Sift cake flour and fold in gently.
  3. Whip Egg Whites: Gradually add remaining sugar to egg whites while beating until stiff peaks form. Fold one-quarter of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until smooth and combined.
  4. Bake Sponge Cake: Pour batter into prepared pan and bake about 15 minutes or until lightly golden and a toothpick inserted comes out clean. Let cool to touch, remove springform ring, and wash it. Once cooled, cut about 0.5 to 1 cm width off outside circumference and discard to create a smaller circle for mousse.
  5. Prepare Gelatin for Mousse: Sprinkle 4 teaspoons powdered gelatin over 50 ml water and let it bloom for 5 minutes.
  6. Make Strawberry Puree: Remove strawberry stems and puree 300 g strawberries in a blender or food processor. Transfer to a bowl.
  7. Heat Milk and Sugar: In a small saucepan, heat 100 ml milk with 45 g sugar until barely simmering. Remove from heat, add bloomed gelatin, stirring until dissolved and combined.
  8. Combine Mousse Base: Add gelatin-milk mixture to strawberry puree, stir well, then mix in 1.5 tbsp lemon juice.
  9. Whip Cream: In a separate bowl, whip 150 ml heavy whipping cream to soft peaks (around 80% whipped). Fold whipped cream gently into strawberry mixture until fully combined.
  10. Assemble Mousse Layer: Place springform ring back on cake base with sponge cake inside. Pour mousse mixture over cake evenly, smooth the top, and refrigerate for 30 minutes to set.
  11. Prepare Strawberry Jelly Gelatin: Sprinkle 1 teaspoon powdered gelatin over 1 tablespoon water and let bloom.
  12. Make Strawberry Jelly: Puree 150 g strawberries and combine with 15 g sugar in a small saucepan. Heat over medium until barely simmering. Remove from heat, stir in gelatin until dissolved. Strain through sieve to remove seeds.
  13. Set Jelly Layer: Once jelly mixture cools to lukewarm, pour over set mousse layer. Return cake to fridge to firm up.
  14. Decorate Cake: Remove cake from fridge, run a thin sharp knife around edges, remove springform ring. Decorate with sweetened whipped cream, whole strawberries, and optional mint leaves for garnish.
  15. Optional Strawberry Santas: Take 8 reserved strawberries, cut off top 1/3 as hats. Pipe whipped cream onto bottom halves and place hats on top. Use black sesame seeds, flax seeds or mini chocolate chips for eyes, pipe small cream dots as hat pom-poms and buttons.

Notes

  • Mousse recipe adapted from Cookpad (Japanese).
  • Light corn syrup is optional to help keep cake moist and add shine.
  • Ensure egg whites bowl is spotless for best volume.
  • Do not overbeat batter after adding flour to maintain light texture.
  • Use fresh, ripe strawberries for best flavor and color.
  • Gelatin blooming time is essential for smooth mousse and jelly layers.
  • Allow jelly to cool before pouring over mousse to avoid melting mousse layer.
  • Refrigerate cake well before serving to allow layers to set fully.

Keywords: strawberry mousse cake, layered cake, mousse dessert, springform cake, strawberry jelly, light cake, whipped cream topping

Find it online: https://dinewithlily.com/strawberry-mousse-cake-recipe/