Strawberry Mousse Cake

Delightfully light and bursting with fresh fruit flavor, this Strawberry Mousse Cake is a show-stopping dessert perfect for any occasion. Featuring a tender, homemade sponge cake base topped with a silky strawberry mousse made from real, juicy strawberries, this cake truly captivates with its balance of sweetness and tartness. A hint of lemon juice enhances the fruity notes, while the airy whipped cream folded into the mousse creates a luscious, melt-in-your-mouth texture. The dessert is finished with a stunning garnish of fresh strawberries, making it as visually appealing as it is delicious. Ready in just over an hour (plus chilling time), this no-fuss recipe is ideal for entertaining or as the centerpiece at summer celebrations. Serve it chilled and watch it disappear slice by slice!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 100 grams All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 large Eggs
• 100 grams Granulated sugar
• 60 milliliters Whole milk
• 50 grams Unsalted butter
• 1 teaspoon Vanilla extract
• 10 grams Gelatin powder
• 60 milliliters Water (for gelatin)
• 250 grams Strawberries
• 300 milliliters Heavy cream
• 60 grams Powdered sugar
• 1 tablespoon Lemon juice

Directions

Step 1

1. Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper.

Step 2

2. To prepare the sponge base, sift together the flour, baking powder, and salt in a mixing bowl.

Step 3

3. In another bowl, whisk the eggs and sugar using an electric mixer until the mixture is pale and slightly thickened.

Step 4

4. Slowly add the flour mixture to the egg mixture, folding gently until just combined.

Step 5

5. Heat the milk and butter in a small saucepan until the butter is melted, then add the vanilla extract.

Step 6

6. Slowly add the milk mixture to the batter, folding gently until well incorporated.

Step 7

7. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

8. While the base is cooling, prepare the strawberry mousse: Bloom the gelatin by sprinkling it over the 60 ml of water, allowing it to sit for about 5 minutes.

Step 9

9. Puree the strawberries in a blender until smooth, then strain through a fine sieve to remove seeds.

Step 10

10. Heat the strained strawberry puree and lemon juice in a saucepan over medium heat, stirring occasionally.

Step 11

11. Add the bloomed gelatin to the warm strawberry mixture, stirring until the gelatin is completely dissolved. Remove from heat and let cool.

Step 12

12. Whip the heavy cream and powdered sugar together until soft peaks form.

Step 13

13. Gently fold the cooled strawberry mixture into the whipped cream until well combined, forming a mousse.

Step 14

14. Pour the strawberry mousse over the cooled cake base in the springform pan, smoothing the top with a spatula.

Step 15

15. Refrigerate the cake for at least 4 hours, or until the mousse is set.

Step 16

16. Before serving, run a knife around the inside edge of the pan to loosen the mousse, then carefully remove the ring.

Step 17

17. Garnish with fresh strawberries, if desired, and serve chilled.

Nutrition Facts

Serving size	(1118.0g)

Amount per serving	% Daily Value*
Calories	2667.5

Total Fat 155.9g	0%
Saturated Fat 89.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 790.1mg	0%
Sodium 1357.5mg	0%
Total Carbohydrate 262.5g	0%
Dietary Fiber 7.3g	0%
Total Sugars 176.5g
Protein 35.5g	0%

Vitamin D 109.2IU	0%
Calcium 188.5mg	0%
Iron 7.1mg	0%
Potassium 596.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 5.5%

Carbs: 40.5%