Are you looking for a delicious dessert that is perfect for any occasion? Look no further! The Strawberry Mousse Cake is a delightful treat that combines light, fluffy layers with sweet strawberry flavors. It’s a dessert that everyone will love, and it’s easier to make than you might think!
Why make this recipe
This Strawberry Mousse Cake is perfect for special events or simply to brighten up a regular day. It’s a light and refreshing dessert that makes a great centerpiece for any dinner table. Plus, it’s wonderful for sharing with family and friends during gatherings or celebrations. Trust me, once you serve this cake, the compliments will flow!
How to make Strawberry Mousse Cake
Making this Strawberry Mousse Cake is simpler than you think! Follow the steps below to create a beautiful dessert that tastes just as good as it looks.
Ingredients :
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs (room temperature)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) whole milk (warmed)
- 1/4 cup (60ml) vegetable oil
- 1 tsp pure vanilla extract
- 2 cups (300g) fresh strawberries (hulled and chopped)
- 1/2 cup (100g) granulated sugar (for mousse)
- 1 tbsp fresh lemon juice
- 2 1/2 tsp unflavored gelatin powder (for mousse)
- 3 tbsp cold water (for mousse)
- 1 1/4 cups (300ml) heavy cream (chilled)
- 1 1/2 cups (225g) fresh strawberries (hulled, for jelly topping)
- 1/4 cup (50g) granulated sugar (for jelly topping)
- 2 tsp unflavored gelatin powder (for jelly topping)
- 2 tbsp cold water (for jelly topping)
Directions :
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment paper.
- Sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar on high speed until thick and pale (about 5-7 minutes).
- Gently fold the sifted dry ingredients into the egg mixture in two additions.
- Gradually drizzle in the milk, oil, and vanilla extract while folding gently.
- Bake the batter in the prepared pan for 20-25 minutes or until a toothpick comes out clean. Let cool and slice into two layers.
- For the mousse, blend the strawberries into a puree, combine with sugar and lemon juice, and simmer for 5 minutes.
- Bloom the gelatin in cold water, then microwave briefly to dissolve and mix into the strawberry puree.
- Whip the cream to soft peaks and fold into the cooled strawberry mixture.
- For the jelly topping, blend the strawberries into a puree, combine with sugar, and simmer for 5 minutes.
- Bloom the gelatin, dissolve it, and mix into the cooled strawberry puree.
- Assemble the cake by layering the sponge layers with mousse, chilling until set.
- Pour the jelly topping over the mousse and refrigerate until fully set.
- Decorate and serve.
How to serve Strawberry Mousse Cake
To serve, gently remove the sides of the springform pan. Cut the cake into slices and serve it chilled. You can garnish each slice with fresh strawberries or a dollop of whipped cream for an extra touch.
How to store Strawberry Mousse Cake
Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It’s best enjoyed within a couple of days.
Tips to make Strawberry Mousse Cake
- Make sure your eggs are at room temperature for better volume when whipped.
- Use fresh strawberries for the best flavor and sweetness.
- Don’t rush the chilling process; it helps the mousse and jelly set perfectly.
Variation (if any)
Feel free to swap strawberries with other fruits like raspberries or blueberries. You can also add a layer of chocolate mousse for a delightful twist!
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance and store it in the refrigerator.
2. Is it possible to use frozen strawberries?
Yes, just make sure to thaw and drain them before using in the recipe for the best texture.
3. Can I use a different type of sweetener?
Yes, you can use alternatives like honey or agave syrup, but adjust the amount based on sweetness preferences.