Description
Strawberry Mousse Cake is a delightful dessert that combines light, airy mousse with a soft cake base, creating a perfect balance of sweetness and freshness. This elegant cake features layers of fluffy sponge cake and smooth, creamy strawberry mousse, making it a show-stopping treat for any occasion. The natural sweetness of fresh strawberries enhances the flavor, while the silky texture of the mousse provides a melt-in-your-mouth experience. Whether for birthdays, anniversaries, or summer gatherings, this cake is a refreshing and indulgent choice.
Ingredients
Scale
For the Sponge Cake:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 2 tablespoons unsalted butter, melted
For the Strawberry Mousse:
- 2 cups fresh strawberries, hulled and pureed
- ½ cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Topping (Optional):
- Fresh strawberries for garnish
- Whipped cream for decoration
- White chocolate shavings or powdered sugar
Ingredient Highlights
- Fresh Strawberries: The key to the bright, natural flavor in this mousse cake.
- Gelatin: Helps the mousse set to a firm yet creamy consistency.
- Whipping Cream: Adds richness and lightness to the mousse.
- Egg-Based Sponge Cake: Provides a delicate base that absorbs the flavors of the mousse.
Instructions
Prepare the Sponge Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Whip the Eggs and Sugar: In a large bowl, beat the eggs and sugar with an electric mixer on high speed until pale, thick, and fluffy (about 3-5 minutes).
- Add Vanilla and Milk: Gently mix in the vanilla extract. In a separate bowl, heat the milk and butter together until warm but not boiling. Gradually mix this into the egg mixture.
- Fold in the Dry Ingredients: Sift the dry ingredients into the wet mixture and gently fold with a spatula until just combined. Do not overmix.
- Bake: 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.
- Cool the Cake: Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Strawberry Mousse:
- Make the Strawberry Puree: Blend fresh strawberries into a smooth puree. Strain if needed to remove seeds.
- Dissolve the Gelatin: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Heat gently until fully dissolved.
- Combine with Strawberries: Stir the dissolved gelatin into the strawberry puree along with sugar and vanilla extract.
- Whip the Cream: In a separate bowl, beat heavy whipping cream until stiff peaks form.
- Fold the Mousse Together: Gently fold the whipped cream into the strawberry mixture until well combined and airy.
Assemble the Cake:
- Prepare the Cake Pan: Place the cooled sponge cake in the bottom of a springform pan.
- Add the Mousse Layer: Pour the strawberry mousse over the cake, smoothing the top with a spatula.
- Chill: Refrigerate for at least 3 hours or until the mousse is fully set.
Final Touches:
- Garnish: Once set, remove the cake from the pan and decorate with fresh strawberries, whipped cream, or white chocolate shavings.
- Serve and Enjoy! Slice and serve chilled for the best texture and flavor.
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Cook Time: 20 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g