Nut-Free Strawberry Mousse Cake
Indulge in the delightful elegance of this Nut-Free Strawberry Mousse Cake, a stunning dessert perfect for any occasion. This recipe features a soft and tender vanilla sponge cake base, topped with a luscious layer of strawberry mousse made from fresh strawberries, cream cheese, and whipped heavy cream. Infused with vibrant strawberry flavors and set to perfection using gelatin, this dessert offers a refreshing take on mousse cakes—completely nut-free for those with allergies or dietary preferences. With its smooth, airy texture and naturally sweet fruit flavor, this cake is as beautiful as it is delicious, especially when garnished with fresh strawberries. Easy to prepare and guaranteed to impress, this chilled treat is ideal for celebrating birthdays, summer gatherings, or simply savoring a slice of indulgence. A must-try for strawberry lovers and perfect for those seeking nut-free dessert ideas!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 500 grams Fresh strawberries
- 100 grams Powdered sugar
- 200 grams Cream cheese
- 500 milliliters Heavy cream
- 4 units Gelatin sheets
- 50 milliliters Water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan. Line the bottom with parchment paper.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
Using a hand or stand mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan before removing the springform ring.
While the cake cools, prepare the strawberry mousse. Start by blending the fresh strawberries into a smooth puree and passing it through a fine sieve to remove seeds.
In a small bowl, soak the gelatin sheets in cold water for 5 minutes. Once softened, gently heat the gelatin and 50 ml of water in a small saucepan over low heat until dissolved. Let cool slightly.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the strawberry puree and mix until combined.
Whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the strawberry-cream cheese mixture until well incorporated.
Add the dissolved gelatin mixture into the mousse and fold gently until fully combined.
Carefully spread the strawberry mousse over the cooled cake base, smoothing out the top with a spatula.
Chill the cake in the refrigerator for at least 4 hours, or until the mousse is fully set.
Once set, remove the cake from the springform pan, and garnish with fresh strawberries or whipped cream if desired.
Slice and serve chilled. Enjoy your nut-free strawberry mousse cake!
Nutrition Facts
Calories |
5480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.7 g | 441% | |
| Saturated Fat | 197.0 g | 985% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1667 mg | 556% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 508.1 g | 185% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 331.3 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 435 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
