Description
A light and airy strawberry mousse cake featuring a soft sponge cake base topped with a smooth, creamy strawberry mousse and fresh strawberry garnish. Perfect for summer gatherings or as a delightful dessert to showcase fresh berries.
Ingredients
Scale
Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Strawberry Mousse
- 2 ½ cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 1 ½ cups heavy whipping cream
Topping
- 1 cup fresh strawberries, halved or sliced
- Optional whipped cream for garnish
Instructions
- Prepare the Cake Layer: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until thick and pale. Add the milk, melted butter, and vanilla extract, mixing gently. Fold in the dry ingredients until just combined. Pour the batter into the prepared pan and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Make the Strawberry Puree: In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5–7 minutes until the berries soften and the sugar dissolves. Use an immersion blender or transfer to a regular blender and puree until smooth.
- Prepare Gelatin: Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm strawberry puree until fully dissolved. Let this mixture cool to room temperature.
- Whip Cream: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the cooled strawberry mixture into the whipped cream until well combined, forming the mousse.
- Assemble the Cake: Pour the strawberry mousse over the cooled cake layer in the springform pan, smoothing the top evenly. Refrigerate the cake for at least 4 hours, or until the mousse is fully set.
- Garnish and Serve: Before serving, top the mousse cake with fresh sliced or halved strawberries and optional whipped cream. Carefully release the cake from the springform pan and slice to serve.
Notes
- For a stronger strawberry flavor, add a tablespoon of strawberry jam to the puree when blending.
- The cake can be made a day in advance and chilled overnight to make slicing easier.
- Ensure gelatin is fully dissolved to maintain smooth mousse texture.
- Use fresh, ripe strawberries for best flavor and color.
