By Strawberry mousse cake is a light, elegant dessert that’s perfect for spring and summer gatherings. Combining the freshness of strawberries with the richness of mousse and the structure of a soft sponge or biscuit base, this cake is a showstopper in both flavor and presentation. Below is a step-by-step recipe that guides you through making this delightful treat from scratch.
Ingredients
For the Sponge Base:
- 3 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
For the Strawberry Mousse:
- 2 cups (300 g) fresh strawberries, hulled
- ½ cup (100 g) granulated sugar
- 2 tbsp lemon juice
- 2½ tsp unflavored gelatin (or 1 packet)
- 2 tbsp cold water (for blooming gelatin)
- 1½ cups (360 ml) heavy whipping cream, cold
For the Strawberry Glaze (Optional):
- 1 cup (150 g) fresh strawberries, blended
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp unflavored gelatin
- 1 tbsp water
Decoration (Optional):
- Fresh strawberries
- Mint leaves
- Whipped cream
Instructions
Step 1: Make the Sponge Base
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed until thick, pale, and tripled in volume (about 5–6 minutes).
- Add the vanilla extract and a pinch of salt.
- Gently fold in the sifted flour using a spatula, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool completely in the pan before removing. If needed, trim the top to level the cake.
Step 2: Prepare the Strawberry Mousse
- In a blender or food processor, puree the strawberries until smooth. You should have about 1½ cups of puree.
- In a small saucepan, combine the puree, sugar, and lemon juice. Cook over medium heat, stirring often, until the sugar dissolves and the mixture starts to thicken slightly (about 5–7 minutes). Remove from heat.
- In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Then microwave for 10–15 seconds until melted, or heat gently over the stove.
- Stir the melted gelatin into the warm strawberry mixture. Allow it to cool to room temperature.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Once the strawberry mixture is cool, gently fold it into the whipped cream until fully incorporated. Do not overmix.
Step 3: Assemble the Cake
- Place the cooled sponge base into the bottom of a clean springform pan or a cake ring.
- Pour the strawberry mousse over the sponge, spreading it evenly.
- Refrigerate for at least 4 hours, preferably overnight, to allow the mousse to set completely.
Step 4: Make the Strawberry Glaze (Optional)
- Blend strawberries until smooth. Combine with sugar and lemon juice in a small saucepan.
- Bloom gelatin in 1 tbsp of cold water for 5 minutes, then melt and stir into the warm strawberry mixture.
- Let the glaze cool slightly before gently pouring it over the set mousse layer.
- Refrigerate again for at least 1 hour to set the glaze.
Final Touches
Once your cake is fully set, carefully remove it from the pan. Decorate with fresh strawberries, mint leaves, or a dollop of whipped cream for a stunning finish. Slice with a warm knife for clean cuts.
Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- Make sure the strawberry mixture is completely cool before folding it into the whipped cream, or the mousse may deflate.
- If using frozen strawberries, thaw and drain them well before use.
- For added flavor, you can brush the sponge base with a little strawberry syrup or liqueur before adding the mousse.
Strawberry mousse cake is a wonderfully light and fruity dessert that’s sure to impress your guests. Its balance of soft sponge, airy mousse, and vibrant strawberry flavor makes it ideal for birthdays, garden parties, or simply when strawberries are in season. Enjoy!
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