Strawberry Mousse Cake
A light and airy strawberry mousse cake, perfect for any celebration!
Prep
: 10
Total
: 25 minutes
Ingredients
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.