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Strawberry Mousse Cake Recipe
Reda

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • 9-inch Round Cake Pan
  • Wire Rack
  • Refrigerator

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a mixing bowl, beat the eggs and sugar until pale and fluffy. Add melted butter, vanilla extract, and milk, mixing well.
  3. Sift in the flour and baking powder. Gently fold until just combined.
  4. 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.
  5. Let the cake cool completely on a wire rack before adding the mousse.
  6. For the mousse, blend fresh strawberries into a smooth puree. Stir in lemon juice and sugar.
  7. In a small bowl, dissolve gelatin in warm water, then mix it into the strawberry puree.
  8. In a separate bowl, whip the cold heavy cream until soft peaks form.
  9. Gently fold the strawberry mixture into the whipped cream until well combined.
  10. Pour the mousse over the cooled cake layer. Smooth the top and refrigerate until firm.
  11. For the optional glaze, heat strawberry jam and water in a small saucepan until smooth. Stir in dissolved gelatin and mix well.
  12. Let the glaze cool slightly, then spread over the mousse layer.
  13. Decorate with fresh strawberries and whipped cream if desired.
  14. 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.