Strawberry Mousse Cake
This strawberry mousse cake is a light, fluffy, and delicious dessert that combines a soft cake base with a creamy strawberry mousse layer, topped with a luscious strawberry glaze.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- 9-inch Round Cake Pan
- Wire Rack
- Refrigerator
Ingredients
Cake Base
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup milk
Strawberry Mousse
- 2 cups fresh strawberries, pureed
- 2 tsp lemon juice
- 1/2 cup granulated sugar
- 2 tsp unflavored gelatin powder dissolved in 2 tbsp warm water
- 1 1/2 cups heavy whipping cream cold
Strawberry Glaze (Optional)
- 1/2 cup strawberry jam or jelly
- 1 tbsp water
- 1 tsp unflavored gelatin powder dissolved in 1 tbsp warm water
For Decoration
- fresh strawberries halved or sliced
- whipped cream optional, for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a mixing bowl, beat the eggs and sugar until pale and fluffy. Add melted butter, vanilla extract, and milk, mixing well.
- Sift in the flour and baking powder. Gently fold until just combined.
- Pour the batter into the prepared cake pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before adding the mousse.
- For the mousse, blend fresh strawberries into a smooth puree. Stir in lemon juice and sugar.
- In a small bowl, dissolve gelatin in warm water, then mix it into the strawberry puree.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Gently fold the strawberry mixture into the whipped cream until well combined.
- Pour the mousse over the cooled cake layer. Smooth the top and refrigerate until firm.
- For the optional glaze, heat strawberry jam and water in a small saucepan until smooth. Stir in dissolved gelatin and mix well.
- Let the glaze cool slightly, then spread over the mousse layer.
- Decorate with fresh strawberries and whipped cream if desired.
- Slice and enjoy your delicious strawberry mousse cake!
Notes
For best results, use ripe strawberries for maximum sweetness. Store leftover cake in the refrigerator for up to 3 days, or freeze for up to 1 month.