Lisa's White Chocolate Strawberry Mousse Cake
Indulge in the decadence of Lisa's White Chocolate Strawberry Mousse Cake, a show-stopping dessert that marries the creamy richness of white chocolate mousse with the vibrant freshness of strawberries. This elegant cake features a light vanilla sponge as the base, layered with a glossy strawberry jam and fresh strawberries, topped with a luscious cloud of white chocolate mousse. The combination of airy whipped cream, velvety chocolate, and bright berry flavors creates a harmonious balance that’s both refreshing and indulgent. Perfect for celebrations or a luxurious treat, this no-fuss mousse cake is easy to prepare and can be made ahead, ensuring both convenience and sophistication. Whether you’re hosting a dinner party or simply satisfying a sweet tooth, this strawberry white chocolate mousse cake is guaranteed to impress.
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Ingredients
- 120 grams all-purpose flour
- 100 grams granulated sugar
- 2 large eggs
- 60 grams unsalted butter
- 60 ml whole milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 200 grams white chocolate
- 400 ml heavy cream (cold)
- 1 tablespoon powdered gelatin
- 3 tablespoons cold water
- 300 grams fresh strawberries
- 50 grams strawberry jam
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line the base of a 20 cm (8-inch) round cake pan with parchment paper.
Step 2
In a mixing bowl, whisk together the flour and baking powder. Set aside.
Step 3
In another bowl, beat the eggs and sugar using an electric mixer until the mixture becomes pale and fluffy, about 3-5 minutes.
Step 4
Melt the butter and combine it with milk and vanilla extract. Gradually fold this mixture into the egg mixture.
Step 5
Gently fold the dry ingredients into the wet ingredients until just combined, ensuring not to overmix.
Step 6
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely before assembling.
Step 7
To make the mousse, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes.
Step 8
Melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave in short 15-second bursts, stirring after each interval.
Step 9
Heat the bloomed gelatin gently until fully dissolved (do not boil). Mix it into the melted white chocolate and stir until combined.
Step 10
Whip 300 ml of heavy cream to soft peaks. Fold the whipped cream into the white chocolate mixture in three additions until smooth and fluffy. Refrigerate for 20 minutes to slightly thicken.
Step 11
Slice the strawberries in half. Spread the strawberry jam evenly over the cooled sponge cake and arrange the sliced strawberries on top.
Step 12
Spread half of the white chocolate mousse over the strawberries, ensuring an even layer. Refrigerate for 10 minutes to set slightly.
Step 13
Spread the remaining mousse over the top, smoothing it out. Refrigerate the cake for at least 4 hours or overnight for the mousse to fully set.
Step 14
Before serving, whip the remaining 100 ml of heavy cream and use it to decorate the cake along with any additional fresh strawberries you desire.
Step 15
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1454.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4195.2 |
| Total Fat 273.0g | 0% |
| Saturated Fat 163.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1011.6mg | 0% |
| Sodium 901.6mg | 0% |
| Total Carbohydrate 384.5g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 277.4g | |
| Protein 57.4g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 873.8mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1522.2mg | 0% |
Source of Calories