Indulge in the delicate charm of a homemade Strawberry Mousse Cake, a truly delightful dessert that combines a wonderfully soft, airy white cake with a luscious, light-as-a-cloud strawberry mousse. This beautiful creation is then adorned with vibrant fresh strawberries, making it an irresistible treat for any strawberry enthusiast. It’s not just a cake; it’s an experience – a symphony of textures and flavors that will captivate your senses and leave a lasting impression on your taste buds. Imagine a bite where the gentle sweetness of the white cake meets the refreshing tang of real strawberries, all enveloped in a dreamy mousse. This recipe is designed to be approachable, guiding you through each step to create a dessert that looks impressive but is surprisingly simple to master. Perfect for spring gatherings, summer celebrations, or simply when you crave something extraordinary, this Strawberry Mousse Cake stands out as a true star among desserts.
For those who adore the sweet, juicy essence of strawberries, this mousse cake is an absolute dream come true. The strawberry mousse is so incredibly light and bursting with natural flavor that you might find yourself wanting to savor it straight from the bowl. This elegant cake offers all the sophistication of a grand celebration dessert without the complexity or size of a multi-tiered creation. Its inviting appearance, especially when crowned with a scattering of glistening fresh fruit, makes it a centerpiece that’s both beautiful and utterly delicious. It’s truly one of my favorite strawberry desserts, perfect for making any occasion feel a little more special, from intimate family dinners to festive parties. The balance of its components creates a harmonious dessert that feels both indulgent and wonderfully refreshing.
If you’re looking for more delightful ways to enjoy the bounty of strawberries, be sure to explore these other fantastic recipes: Strawberry Ice Cream Cheesecake, Strawberry Sheet Cake, and Strawberry Glazed Donuts.
Why This Homemade Strawberry Mousse Cake Recipe Shines
This Strawberry Mousse Cake isn’t just another dessert; it’s a carefully crafted recipe designed for maximum enjoyment and ease. Here’s what makes it an absolute must-try:
- Unrivaled Soft Texture: The foundation of this cake is a remarkably light and fluffy white cake. We use specific techniques and ingredients to ensure a tender, melt-in-your-mouth crumb that perfectly complements the creamy, airy strawberry mousse. This contrast in textures is what makes each bite so satisfying.
- Exquisite Strawberry Mousse: Our strawberry mousse isn’t just pretty; it’s packed with an intense, natural strawberry flavor. Crafted to be effortlessly light and cloud-like, it’s a simple mousse recipe that yields luxurious results. The secret lies in fresh ingredients and gentle folding, creating a mousse that’s both vibrant and delicate.
- Surprisingly Easy to Make: Don’t be intimidated by the elegant appearance of this cake. We’ve meticulously broken down the process into clear, manageable steps, ensuring that even novice bakers can achieve spectacular results on their very first attempt. From baking the perfect white cake to whipping up the airy mousse, each stage is straightforward, guaranteeing success and confidence in the kitchen.
- Visually Stunning Presentation: Beyond taste, this cake offers incredible visual appeal. The soft white cake base, topped with a delicate pink mousse and garnished with fresh, ruby-red strawberries, creates a dessert that’s as beautiful to behold as it is delicious to eat. It’s an ideal choice for special occasions when you want to impress.
- Perfect Balance of Flavors: The natural sweetness of ripe strawberries harmonizes beautifully with the subtle vanilla notes of the white cake. The mousse adds a refreshing, fruity dimension that keeps the cake from being overly sweet, making it an incredibly balanced and enjoyable treat for all palates.
Essential Ingredient Notes for Your Strawberry Mousse Cake
Understanding your ingredients is key to baking success. Here are some detailed notes on the components for this delightful strawberry mousse cake. For a comprehensive list with precise measurements, please refer to the recipe card below.
- Cake Flour: This ingredient is crucial for achieving the incredibly soft and tender crumb of our white cake. Cake flour has a lower protein content compared to all-purpose flour, which means less gluten development. This results in a lighter, more delicate texture that pairs beautifully with the fluffy mousse. Do not substitute with all-purpose flour unless you’re prepared for a slightly denser cake.
- Oil (Canola, Vegetable, or Light Olive Oil): Using oil in this cake recipe contributes to a moist and tender texture that stays fresh longer. Unlike butter, oil is 100% fat and remains liquid at room temperature, which helps keep the cake soft. Opt for a neutral-flavored oil like canola, vegetable, or a very light olive oil to avoid imparting any unwanted flavors.
- Egg Whites: For a pristine white cake and an airy texture, only egg whites are used. Ensure your egg whites are at room temperature before baking. This allows them to incorporate more easily and whip up to their maximum volume, contributing to the cake’s light structure. Pull them out of the fridge at least 2 hours before you plan to start baking.
- Unsalted Butter: Room temperature unsalted butter is vital for proper creaming with sugar, which incorporates air into the batter, leading to a light cake. Using unsalted butter gives you control over the overall saltiness of the recipe. Like the egg whites, let your butter soften at room temperature for about 2 hours prior to use.
- Sour Cream (or Full-Fat Greek Yogurt): This secret ingredient adds incredible moisture and a subtle tang to the white cake, enhancing its flavor and keeping it moist for days. Always use full-fat sour cream or a thick, full-fat Greek yogurt for the best results. Bring it to room temperature with the other dairy ingredients to ensure smooth incorporation into the batter.
- Fresh or Frozen Strawberries: The star of our mousse! Fresh, ripe strawberries offer the best flavor and vibrant color. If using frozen strawberries, make sure to thaw them completely before pureeing. Reserve some fresh strawberries for garnishing the finished cake to add visual appeal and a burst of fresh flavor.
- Unflavored Powdered Gelatin: Gelatin is essential for setting the mousse, giving it that wonderfully light yet stable structure. Be sure to use unflavored powdered gelatin, not flavored jelly powder. It needs to be properly hydrated in cold water before being gently heated and incorporated into the strawberry mixture.
- Heavy Cream: Cold heavy cream is fundamental for creating the light and fluffy mousse. It whips up best when very cold, forming stiff peaks that provide the necessary aeration and body for the mousse. Ensure both the cream and your mixing bowl/whisk attachment are well-chilled for optimal whipping.
- Ground Freeze-Dried Strawberries (Optional but Recommended): While optional, adding ground freeze-dried strawberries to the mousse intensifies the natural strawberry flavor and color without adding extra moisture. It’s a fantastic way to boost the fruitiness and create a truly vibrant mousse.
Step-By-Step Instructions: Crafting the Perfect White Cake Base
Creating the delicate white cake for your Strawberry Mousse Cake is a straightforward process when you follow these clear instructions. Precision and patience are your best tools here.
STEP 1: Prepare Your Baking Environment. Begin by preheating your oven to 350°F (175°C). Next, take a 9×9-inch square baking pan (a 9-inch round cake pan will also work beautifully if you prefer) and spray it thoroughly with a nonstick baking spray. To ensure easy removal and a clean finish, line the bottom of the pan with a sheet of parchment paper, allowing a slight overhang to act as ‘handles’ later. Spray the parchment paper again for good measure.
STEP 2: Combine Dry Ingredients. In a medium-sized mixing bowl, meticulously sift together the cake flour, baking powder, and salt. Sifting is crucial here as it removes any lumps and aerates the flour, contributing to the cake’s light texture. Once sifted, set this mixture aside.
STEP 3: Cream Butter, Sugar, and Oil. In a large mixing bowl, using an electric mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and neutral oil (canola or vegetable) on high speed for precisely 3 minutes. During this time, the mixture will transform, becoming visibly lighter in color and developing a wonderfully fluffy, aerated texture. This step is key for a tender cake.
STEP 4: Integrate Wet Ingredients. Reduce the mixer speed to medium. Gradually add the room temperature egg whites, pure vanilla extract, and room temperature sour cream (or Greek yogurt) to the butter mixture. Continue mixing until the ingredients are just combined and the batter appears smooth and homogenous. Be careful not to overmix at this stage.
STEP 5: Gently Fold in Dry Ingredients. With your mixer on the lowest speed setting, add about one-third of the dry ingredient mixture to the wet batter. Mix until the flour is just combined, being careful not to overmix. Overmixing develops gluten, which can lead to a tough cake. Stop the mixer, scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated, and then repeat this process with the remaining dry ingredients, adding them in two more additions. Mix until barely combined after each addition.
STEP 6: Transfer Batter to Pan. Carefully pour the prepared cake batter evenly into your greased and parchment-lined baking pan. Gently tap the pan a few times on the counter to release any trapped air bubbles and ensure an even layer.
STEP 7: Bake to Perfection. Place the pan in the preheated oven and bake for 35-40 minutes. The cake is perfectly done when a wooden toothpick inserted into the very center comes out clean, with no wet batter clinging to it. The top should be lightly golden and spring back when gently touched.
STEP 8: Cool Thoroughly. Once baked, remove the cake from the oven. Allow it to cool in the hot pan for a gentle 10 minutes. This helps the cake firm up before it’s moved. After 10 minutes, carefully use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely. It is absolutely essential that the cake is entirely cooled to room temperature before you attempt to assemble it with the mousse; otherwise, the mousse will melt.
Step-By-Step Instructions: Preparing the Irresistible Strawberry Mousse
The star of this dessert, the strawberry mousse, is surprisingly easy to create. Follow these steps for a light, flavorful, and perfectly set mousse.
STEP 1: Puree the Strawberries. Begin by washing and hulling your fresh strawberries (if using frozen, ensure they are fully thawed). Place the strawberries into a blender or food processor and blend until you achieve a smooth, thin puree. For the silkiest mousse, push the strawberry puree through a fine-mesh sieve to remove all the tiny seeds. Discard the separated seeds.
STEP 2: Cook the Strawberry Mixture. Transfer the seedless strawberry puree to a medium saucepan. Add the granulated sugar and vanilla extract. Place the saucepan over medium heat, stirring occasionally. Once the mixture begins to simmer gently, reduce the heat to medium-low and continue to cook for 3-5 minutes. During this time, the puree will slightly thicken and deepen in color, concentrating its delicious strawberry flavor. While this is cooking, proceed to Step 3.
STEP 3: Bloom and Dissolve Gelatin. In a very small, separate bowl, combine the unflavored powdered gelatin with cold water. Stir them together and let the mixture sit for 5-10 minutes (this is often called “blooming” the gelatin) while your strawberry puree cooks. Once the strawberry mixture has thickened slightly on the stove, remove it from the heat and stir in the bloomed gelatin mixture. Return the saucepan to very low heat briefly, stirring constantly, until the gelatin is completely dissolved and no granules remain. Do not boil.
STEP 4: Chill the Strawberry Mixture. Pour the warm strawberry-gelatin mixture into a clean bowl or shallow dish. Transfer it to the refrigerator to cool completely. This step is crucial; the mixture must be thoroughly chilled before combining with the whipped cream. To expedite the cooling process, you can place it in the freezer, stirring every 10-15 minutes, until it’s cold but not frozen solid. Also, for optimal whipping, place a metal mixing bowl and your whisk attachment (for your electric mixer) into the freezer for about 10 minutes to chill.
STEP 5: Whip the Heavy Cream. Retrieve your chilled metal bowl and whisk attachment from the freezer. Pour the very cold heavy cream into the bowl. Using an electric mixer on high speed, beat the heavy cream until stiff peaks form. This means when you lift the whisk, the peaks of cream stand tall and hold their shape firmly. Be careful not to over-whip, which can turn it grainy.
STEP 6: Gently Incorporate Strawberry. If using, gently fold the ground freeze-dried strawberries into the whipped cream using a rubber spatula. Then, take half of your thoroughly cooled strawberry-gelatin mixture and carefully fold it into the whipped cream until it’s almost fully combined. Add the remaining strawberry mixture and continue to fold very gently until everything is just combined and you see no streaks of white cream. The key here is to be extremely gentle to avoid deflating the air from the whipped cream, which is essential for the mousse’s light and fluffy texture.
Step-By-Step Instructions: Assembling Your Delicious Strawberry Mousse Cake
Bringing all the components together to create your show-stopping strawberry mousse cake is the final and most rewarding stage. Follow these steps for a beautifully layered dessert.
STEP 1: Prepare the Pan for Assembly. Ensure your original cake pan is clean and dry. Spray it generously with nonstick baking spray. Now, line the pan with fresh parchment paper, making sure to leave enough overhang on all sides to create “handles.” This will be essential for effortlessly lifting the finished cake out of the pan. Spray the parchment paper again. This double layer of nonstick and parchment ensures your cake will release perfectly.
STEP 2: Place the Cake Base. Carefully transfer your completely cooled white cake layer back into the prepared pan. Make sure it sits flat and evenly at the bottom.
STEP 3: Layer with Strawberry Mousse. Gently pour the prepared strawberry mousse over the white cake layer in the pan. Using an offset spatula or the back of a spoon, carefully spread the mousse into an even, smooth layer, extending all the way to the edges of the cake.
STEP 4: Chill to Set. Once the mousse is spread, cover the cake pan loosely with plastic wrap. Transfer the pan to the refrigerator and chill for a minimum of 4 hours. This chilling time is critical to allow the gelatin in the mousse to fully set, giving it its firm yet tender texture. For best results and easier slicing, an overnight chill is ideal.
STEP 5: Serve and Garnish. When the cake is thoroughly chilled and the mousse is set, use the parchment paper handles to carefully lift the entire cake out of the pan. Place it on a cutting board or serving platter. Using a sharp knife, cut the cake into desired slices. For a beautiful finish and an extra burst of fresh flavor, top each slice with freshly sliced or whole strawberries just before serving.
Expert Tips for Strawberry Mousse Cake Success
Achieving the perfect Strawberry Mousse Cake is easy with a few expert tips:
- Room Temperature Ingredients: For the white cake, ensure butter, egg whites, and sour cream are at room temperature. This allows them to emulsify correctly, creating a smooth batter and a light, even crumb.
- Don’t Overmix the Cake Batter: Mix the dry ingredients into the wet ingredients only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake.
- Chill Your Mousse Bowl and Whisk: For the best whipped cream, place your metal mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the heavy cream. Cold tools help the cream whip up faster and hold stiff peaks better.
- Gently Fold the Mousse: When combining the strawberry mixture with the whipped cream, use a rubber spatula and a gentle folding motion. This preserves the air in the whipped cream, which is crucial for the mousse’s light and airy texture.
- Ensure Mousse Mixture is Fully Chilled: Before folding into the whipped cream, the cooked strawberry-gelatin mixture must be completely cooled. If it’s warm, it will melt the whipped cream and result in a runny mousse that won’t set properly.
- Adequate Chilling Time for the Cake: The final chill time for the assembled cake is essential. A minimum of 4 hours, or preferably overnight, allows the mousse to fully set, ensuring clean slices and a stable structure.
- Clean Slices: To get neat slices, use a sharp, thin-bladed knife. For extra clean cuts, wipe the knife with a hot, damp cloth between each slice.
Frequently Asked Questions (FAQ) About Strawberry Mousse Cake
Absolutely! After cooking the strawberry puree with the gelatin, it can be refrigerated in an airtight container for up to 2-3 days. However, before folding it into the whipped cream for the mousse, ensure you gently warm it to a liquid state. It cannot be cold and solidified when mixed, as it won’t incorporate smoothly and may create lumps or deflate the whipped cream. You can gently warm it in a saucepan over low heat or in short bursts in the microwave, stirring until smooth and liquid again, then let it cool slightly (but not solidify) before use.
Mousse gets its signature fluffy texture from the volume of air incorporated into the whipped cream. If the heavy cream was not whipped to stiff peaks, or if too much air was deflated during the folding process, your mousse will likely be flat or runny. The strawberry puree mixture also needs to be completely cooled (but still liquid) when added; if it’s warm, it will melt the whipped cream. Always be very gentle when folding the strawberry mixture into the whipped cream to maintain its airy volume.
Yes, the white cake layer can certainly be prepared in advance! Once the cake layer has completely cooled, wrap it tightly in several layers of plastic wrap to prevent it from drying out. You can then store it at room temperature for up to 1-2 days, or freeze it for up to 30 days. If frozen, transfer it to the refrigerator the night before you plan to assemble the cake, or pull it out onto the counter about an hour before decorating to allow it to thaw.
Yes, you can! This recipe is adaptable. You can substitute strawberries with other berries like raspberries, blueberries, or even peaches. Just ensure you adjust the sugar content based on the sweetness of your chosen fruit. Also, remember to puree and strain the fruit (especially berries with small seeds) for the smoothest mousse texture.
Fresh strawberries are the classic and most beautiful garnish for this cake. You can slice them, halve them, or leave them whole. A dusting of powdered sugar, a few fresh mint leaves, or a drizzle of melted white chocolate can also add an extra touch of elegance and flavor. Consider adding a few dollops of extra whipped cream for an even more decadent look.
Storing and Freezing Your Strawberry Mousse Cake
To keep your delicious strawberry mousse cake fresh and enjoyable for as long as possible, proper storage is key.
Storage: This cake must be stored in the refrigerator due to its delicate mousse layer. Place the entire cake (or individual slices) in an airtight container, such as a cake carrier, to protect it from drying out and absorbing other odors from the fridge. When stored correctly, the strawberry mousse cake will remain fresh and delightful for up to 5 days. For best flavor and texture, allow it to sit at room temperature for about 10-15 minutes before serving.
Freezing Instructions
If you wish to extend the life of your strawberry mousse cake, it freezes beautifully. It’s best to freeze it in individual slices.
- Prepare Slices: Cut the chilled cake into individual servings.
- Flash Freeze: Place the slices on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze for 1-2 hours, or until solid. This “flash freezing” prevents them from sticking together.
- Wrap and Store: Once solid, wrap each individual slice tightly in plastic wrap, then an additional layer of aluminum foil. This double wrapping protects against freezer burn.
- Airtight Container: Place the wrapped slices in a freezer-safe airtight container or a heavy-duty freezer bag.
- Freezer Life: Store in the freezer for up to 30 days.
- Thawing: To enjoy, simply unwrap a slice and let it thaw in the refrigerator overnight, or at room temperature for about 1-2 hours.
Other Fruity Cake Recipes To Try
If you’ve fallen in love with the fresh, fruity flavors of this mousse cake, you’ll definitely want to explore more delightful recipes that celebrate the sweetness of fruit in baked goods. From vibrant berry tarts to tangy citrus cakes, there’s a whole world of fruity desserts waiting to be discovered. Expand your baking repertoire and bring more sunshine to your kitchen with other fantastic fruit-inspired creations!
Strawberry Mousse Cake
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Ingredients
White Cake
- ▢ 2 cups Cake flour
- ▢ 3/4 TBSP Baking powder
- ▢ 3/4 tsp Salt
- ▢ 10 TBSP Unsalted butter, room temperature
- ▢ 1 cup White granulated sugar
- ▢ 3 TBSP Oil, canola or vegetable oil
- ▢ 4 Egg whites, room temperature
- ▢ 2 tsp Pure vanilla extract
- ▢ 1 1/4 cups Sour cream, or greek yogurt room temperature
Strawberry Mousse
- ▢ 16 oz Strawberries, fresh or frozen
- ▢ 1/2 cup White granulated sugar
- ▢ 2 tsp Pure vanilla extract
- ▢ 2 1/4 tsp Powdered gelatin, 1 packet
- ▢ 2 TBSP Water, cold
- ▢ 1 1/2 cups Heavy cream, cold
- ▢ 1 oz Ground freeze dried strawberries
- ▢ Fresh strawberries , for decoration
Instructions
White Cake
- Preheat the oven to 350°F (175°C). Spray a 9×9-inch square or 9-inch round pan with baking nonstick spray. Line the bottom with parchment paper and spray again.
- In a medium bowl, sift the cake flour, baking powder, and salt. Set aside.2 cups Cake flour, 3/4 TBSP Baking powder, 3/4 tsp Salt
- Using an electric mixer, beat the room temperature butter, granulated sugar, and oil on high speed for 3 minutes until fluffy and light in color.10 TBSP Unsalted butter, 1 cup White granulated sugar, 3 TBSP Oil
- Next, add the room temperature egg whites, vanilla extract, and sour cream. Mix on medium speed until smooth.4 Egg whites, 2 tsp Pure vanilla extract, 1 1/4 cups Sour cream
- Add 1/3 of the dry ingredients at a time and mix on low speed until just combined. Scrape the sides of the bowl after each addition to ensure all ingredients are mixed.
- Pour the cake batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the hot pan for 10 minutes before transferring it to a wire rack to cool completely. The cake must be completely cooled before assembly.
Strawberry Mousse
- Using a blender or food processor, blend the strawberries into a thin puree. (If using frozen strawberries, thaw them first.) Pass the puree through a fine-mesh sieve to remove seeds. Discard seeds.16 oz Strawberries
- In a medium saucepan, combine the strawberry puree, sugar, and vanilla. Heat on medium heat until it begins to simmer. Reduce heat to medium-low and cook for 3-5 minutes, until it thickens slightly and deepens in color.1/2 cup White granulated sugar, 2 tsp Pure vanilla extract
- While the strawberries cook, mix the cold water and powdered gelatin in a very small bowl. Let it sit for 5-10 minutes to bloom. Once the strawberry mixture has thickened, remove from heat and stir in the bloomed gelatin until completely dissolved.2 1/4 tsp Powdered gelatin, 2 TBSP Water
- Pour the strawberry mixture into a clean bowl and chill in the fridge until completely cool. (Using the freezer can speed this process up; stir occasionally to prevent freezing).
- Place a metal mixing bowl and whisk attachment in the freezer for 10 minutes. Then, beat the cold heavy cream on high speed until stiff peaks form.1 1/2 cups Heavy cream
- Remove the bowl from the mixer. Gently fold the ground freeze-dried strawberries (if using) into the whipped cream using a rubber spatula.1 oz Ground freeze dried strawberries
- Then, add half of the cooled strawberry mixture and gently fold it in until almost combined. Add the rest of the strawberry mixture and fold very gently until just combined. Be extremely careful not to deflate the whipped cream.
- Clean the 9×9-inch pan and spray it again with baking spray. Line the pan with fresh parchment paper, leaving an overhang for easy removal, and spray the parchment paper.
- Place the cooled white cake back into the prepared pan. Pour the strawberry mousse over the cake and spread it into an even layer. Chill the cake in the refrigerator for at least 4 hours (preferably overnight) to allow the mousse to set completely.
- Once set, use the parchment paper overhang to lift the cake out of the pan. Cut into slices and top with fresh strawberries before serving.Fresh strawberries
Notes
High Altitude Baking: If you are baking at a high altitude, you may need to make slight adjustments. A common adjustment is to add an extra 2 tablespoons of cake flour to the recipe to help stabilize the cake structure.
Room Temperature Dairy: Always remember to pull out dairy ingredients (butter, eggs, sour cream) about 2 hours before you plan to start baking. This ensures they are at room temperature, which is crucial for proper emulsification and achieving the ideal cake texture.