Strawberry Mousse Cake
Indulge in the sweet sophistication of this Strawberry Mousse Cake, a dessert that perfectly balances light, airy textures with rich, fruity flavors. Featuring a moist and tender sponge base, this recipe is topped with a luscious mousse made from freshly pureed strawberries, whipped cream, and a hint of lemon for a refreshing tang. Enhanced by the subtle sweetness of powdered sugar and the silky smoothness of gelatin, the mousse sets to perfection, creating a vibrant centerpiece for any occasion. With a make-ahead design that allows the mousse to chill and set in the fridge, this cake is as convenient as it is beautiful. Garnished with fresh strawberries for an elegant touch, this strawberries-and-cream inspired delight is ideal for birthdays, anniversaries, or any time you want to impress. Easy to assemble yet stunningly refined, this Strawberry Mousse Cake will quickly become your go-to recipe for a show-stopping dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 100 grams Granulated sugar
- 60 milliliters Whole milk
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 10 grams Gelatin powder
- 60 milliliters Water (for gelatin)
- 250 grams Strawberries
- 300 milliliters Heavy cream
- 60 grams Powdered sugar
- 1 tablespoon Lemon juice
Instructions
1. Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. To prepare the sponge base, sift together the flour, baking powder, and salt in a mixing bowl.
3. In another bowl, whisk the eggs and sugar using an electric mixer until the mixture is pale and slightly thickened.
4. Slowly add the flour mixture to the egg mixture, folding gently until just combined.
5. Heat the milk and butter in a small saucepan until the butter is melted, then add the vanilla extract.
6. Slowly add the milk mixture to the batter, folding gently until well incorporated.
7. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the base is cooling, prepare the strawberry mousse: Bloom the gelatin by sprinkling it over the 60 ml of water, allowing it to sit for about 5 minutes.
9. Puree the strawberries in a blender until smooth, then strain through a fine sieve to remove seeds.
10. Heat the strained strawberry puree and lemon juice in a saucepan over medium heat, stirring occasionally.
11. Add the bloomed gelatin to the warm strawberry mixture, stirring until the gelatin is completely dissolved. Remove from heat and let cool.
12. Whip the heavy cream and powdered sugar together until soft peaks form.
13. Gently fold the cooled strawberry mixture into the whipped cream until well combined, forming a mousse.
14. Pour the strawberry mousse over the cooled cake base in the springform pan, smoothing the top with a spatula.
15. Refrigerate the cake for at least 4 hours, or until the mousse is set.
16. Before serving, run a knife around the inside edge of the pan to loosen the mousse, then carefully remove the ring.
17. Garnish with fresh strawberries, if desired, and serve chilled.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 176.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 597 mg | 13% | |
*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.
