Nut-Free Strawberry Mousse Cake
Delight your taste buds with this luscious Nut-Free Strawberry Mousse Cake—an elegant dessert that’s as light as it is flavorful. Featuring a moist vanilla sponge as its base and a creamy, velvety strawberry mousse on top, this recipe is completely nut-free, making it perfect for those with nut allergies. Fresh strawberries are blended into a smooth puree, lending a natural sweetness and vibrant pink hue to the airy mousse, which is folded with whipped cream and stabilized with gelatin for a flawless finish. With a total prep and chill time that ensures the perfect set, this cake is an ideal centerpiece for celebrations or an indulgent summer treat. Garnish with juicy strawberries or extra whipped cream to elevate its wow factor, and serve chilled for maximum enjoyment. Reserve your spot as a dessert maestro with this decadent yet allergy-friendly Nut-Free Strawberry Mousse Cake!
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Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 500 grams Fresh strawberries
- 100 grams Powdered sugar
- 200 grams Cream cheese
- 500 milliliters Heavy cream
- 4 units Gelatin sheets
- 50 milliliters Water
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan. Line the bottom with parchment paper.
Step 2
In a bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3
Using a hand or stand mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Pour the batter into the prepared cake pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove the cake from the oven and let it cool completely in the pan before removing the springform ring.
Step 8
While the cake cools, prepare the strawberry mousse. Start by blending the fresh strawberries into a smooth puree and passing it through a fine sieve to remove seeds.
Step 9
In a small bowl, soak the gelatin sheets in cold water for 5 minutes. Once softened, gently heat the gelatin and 50 ml of water in a small saucepan over low heat until dissolved. Let cool slightly.
Step 10
In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the strawberry puree and mix until combined.
Step 11
Whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the strawberry-cream cheese mixture until well incorporated.
Step 12
Add the dissolved gelatin mixture into the mousse and fold gently until fully combined.
Step 13
Carefully spread the strawberry mousse over the cooled cake base, smoothing out the top with a spatula.
Step 14
Chill the cake in the refrigerator for at least 4 hours, or until the mousse is fully set.
Step 15
Once set, remove the cake from the springform pan, and garnish with fresh strawberries or whipped cream if desired.
Step 16
Slice and serve chilled. Enjoy your nut-free strawberry mousse cake!
Nutrition Facts
| Serving size | (2077.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5480.5 |
| Total Fat 343.7g | 0% |
| Saturated Fat 197.0g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 1667.4mg | 0% |
| Sodium 3234.9mg | 0% |
| Total Carbohydrate 508.1g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 331.3g | |
| Protein 70.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 434.9mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 1510.5mg | 0% |
Source of Calories