Strawberry Mousse Cake: A Decadent Delight

Indulge in the exquisite Strawberry Mousse Cake, a symphony of flavors and textures that will elevate any occasion. This dessert features a light and airy mousse bursting with the fresh, vibrant taste of strawberries, nestled on a delicate cake base. Perfect for birthdays, celebrations, or simply a sweet treat to brighten your day, this cake is sure to impress.

A Taste of History and Flavor

Mousse, derived from the French word for “foam,” has a rich culinary history dating back to the 18th century. It was initially a savory dish, but the concept quickly evolved to include sweet variations, becoming a staple in French patisseries. The addition of strawberries, a beloved fruit worldwide, creates a harmonious blend of sweet and slightly tart notes. This Strawberry Mousse Cake combines classic techniques with modern flavors, resulting in a truly unforgettable dessert experience.

The flavor profile is a delightful balance of creamy, fruity, and slightly tangy. The strawberry mousse is light and airy, offering a refreshing contrast to the soft, moist cake base. A hint of vanilla enhances the overall sweetness, while a touch of lemon juice brightens the strawberry flavor, creating a vibrant and well-rounded taste.

Ingredients You’ll Need

For the Cake Base:

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract

For the Strawberry Mousse:

• 1 pound (450g) fresh strawberries, hulled
• 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons gelatin powder
• 1/4 cup (60ml) cold water
• 1 1/2 cups (360ml) heavy cream, cold

For the Optional Glaze:

• 1/2 cup (120ml) strawberry jam
• 1 tablespoon water

Step-by-Step Instructions

Part 1: Baking the Cake Base (Prep time: 20 minutes, Cook time: 25-30 minutes)

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Alternatively, line the bottom with parchment paper for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Pour and Bake: Pour the batter into the prepared springform pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Completely: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Part 2: Making the Strawberry Mousse (Prep time: 30 minutes, Chill time: 4 hours minimum)

1. Prepare Strawberries: In a food processor or blender, puree the fresh strawberries with the sugar and lemon juice until smooth.
2. Bloom Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5-10 minutes to bloom.
3. Heat Gelatin Mixture: Gently heat the gelatin mixture in the microwave or over a double boiler until the gelatin is completely dissolved. Be careful not to boil it.
4. Combine Strawberry Puree and Gelatin: Gradually whisk the dissolved gelatin into the strawberry puree.
5. Whip Heavy Cream: In a large bowl, whip the cold heavy cream until stiff peaks form.
6. Fold in Strawberry Mixture: Gently fold the strawberry mixture into the whipped cream in two additions, being careful not to deflate the cream.

Part 3: Assembling the Cake (Assembly time: 15 minutes, Chill time: 4 hours minimum)

1. Level the Cake (Optional): If the cake is uneven, use a serrated knife to level the top.
2. Place Cake in Pan: Place the cooled cake base back into the springform pan.
3. Pour Mousse: Pour the strawberry mousse over the cake base, spreading it evenly.
4. Chill: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
5. Prepare Glaze (Optional): In a small saucepan, heat the strawberry jam and water over low heat, stirring until smooth. Let it cool slightly.
6. Glaze the Cake (Optional): Once the mousse is set, gently remove the cake from the springform pan. Brush the top of the cake with the strawberry glaze, if desired.
7. Garnish (Optional): Garnish with fresh strawberries, whipped cream, or a dusting of powdered sugar.

Tips and Variations

• Berry Variations: Experiment with other berries such as raspberries, blueberries, or a mixed berry combination for a unique flavor profile.
• Chocolate Cake Base: Use a chocolate cake base instead of vanilla for a richer, more decadent dessert.
• Crumb Crust: For a no-bake option, use a graham cracker crust instead of a cake base.
• Vegan Option: Substitute the gelatin with agar-agar and use plant-based whipped cream for a vegan version.
• Liqueur Enhancement: Add a tablespoon of strawberry liqueur or Kirsch to the strawberry puree for an extra layer of flavor.
• Whipped Cream Stabilizer: Use a whipped cream stabilizer to help the whipped cream hold its shape longer.
• Serving Suggestions: Serve chilled and enjoy with a cup of coffee or tea.

Storage Instructions

Store leftover Strawberry Mousse Cake in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.

Conclusion

The Strawberry Mousse Cake is a truly delightful dessert that combines the light and airy texture of mousse with the sweet and tangy flavor of fresh strawberries. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to impress. With its easy-to-follow instructions and customizable variations, you can create a show-stopping dessert that everyone will love. Enjoy!

No ratings yet

Strawberry Mousse Cake

A light and airy strawberry mousse cake, perfect for any celebration!

Prep : 10 Total : 25 minutes

Rate Pin Rate Recipe Email Print Recipe

Ingredients

  

1x2x3x

Cake Base

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 1 large egg
• 0.5 cup milk
• 1 teaspoon vanilla extract

Strawberry Mousse

• 1 pound fresh strawberries, hulled
• 0.5 cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons gelatin powder
• 0.25 cup cold water
• 1.5 cups heavy cream, cold

Optional Glaze

• 0.5 cup strawberry jam
• 1 tablespoon water

Instructions

 

Cake Base

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• Whisk together flour, baking powder, and salt in a medium bowl.
  1.5 cups all-purpose flour
• Cream butter and sugar until light and fluffy.
  1.5 cups all-purpose flour
• Beat in egg and vanilla extract.
  1.5 cups all-purpose flour
• Gradually add dry ingredients alternating with milk, until just combined.
  1.5 cups all-purpose flour
• Pour batter into pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool completely.

Strawberry Mousse

• Puree strawberries with sugar and lemon juice until smooth.
  1.5 cups all-purpose flour
• Bloom gelatin in cold water for 5-10 minutes.
  1.5 cups all-purpose flour
• Heat gelatin mixture until dissolved.
• Gradually whisk dissolved gelatin into strawberry puree.
• Whip heavy cream until stiff peaks form.
  1.5 cups all-purpose flour
• Gently fold strawberry mixture into whipped cream.

Assembly

• Place cooled cake back into springform pan.
• Pour strawberry mousse over cake base, spreading evenly.
• Chill for at least 4 hours or overnight.
• Heat strawberry jam and water until smooth (optional glaze).
  1.5 cups all-purpose flour
• Brush top of cake with strawberry glaze (optional).
• Garnish with fresh strawberries or whipped cream (optional).

Notes

Store leftover cake in the refrigerator for up to 3 days.