Strawberry Mousse Cake
This Strawberry Mousse Cake is a light and airy dessert that’s bursting with fresh strawberry flavor! With layers of fluffy vanilla sponge cake, a creamy strawberry mousse, and a beautiful strawberry glaze on top, each slice is like a bite of summer sunshine. Perfect for special occasions or when you want to impress, this cake is a delightful combination of elegance and deliciousness!
Ingredients:
• For the Vanilla Sponge Cake:
o 1 cup all-purpose flour
o 1/2 cup granulated sugar
o 4 large eggs, room temperature
o 1/4 cup unsalted butter, melted and cooled
o 1 tsp vanilla extract
o 1/4 tsp salt
For the Strawberry Mousse:
o 1 cup fresh or frozen strawberries (thawed if frozen)
o 1/4 cup granulated sugar
o 2 tbsp water
o 1 tbsp lemon juice
o 1 tbsp unflavored gelatin
o 1 1/2 cups heavy whipping cream, cold
o 1/4 cup powdered sugar
• For the Strawberry Glaze:
o 1/2 cup fresh or frozen strawberries (thawed if frozen)
o 1/4 cup granulated sugar
o 1 tbsp lemon juice
o 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• For Garnish (optional):
o Fresh strawberry slices
o Mint leaves
o Whipped cream
Directions:
1. Preheat the Oven and Prepare the Cake Pan:
o Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
2. Make the Vanilla Sponge Cake:
o In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5-7 minutes, or until the mixture is pale, thick, and triples in volume.
o Gently fold in the flour and salt, being careful not to deflate the mixture.
o Add the melted butter and vanilla extract, folding until just combined.
o Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
o Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
3. Make the Strawberry Mousse:
o In a small saucepan, combine the strawberries, granulated sugar, water, and lemon juice. Cook over medium heat for 5-7 minutes, or until the strawberries break down and the mixture thickens slightly.
o Use an immersion blender or transfer to a regular blender to puree the strawberry mixture until smooth.
o In a small bowl, dissolve the gelatin in 2 tablespoons of water. Let it sit for 5 minutes to bloom. Microwave for 10 seconds until the gelatin is fully melted.
o Stir the melted gelatin into the strawberry puree and set aside to cool to room temperature.
o In a separate mixing bowl, whip the cold heavy cream and powdered sugar until stiff peaks form. Gently fold the cooled strawberry puree into the whipped cream until well combined and fluffy.
4. Assemble the Cake:
o Slice the cooled vanilla sponge cake in half horizontally to create two layers.
o Place the bottom layer of the cake into a 9-inch springform pan. Spread a generous layer of strawberry mousse over the cake.
o Top with the second layer of cake and spread the remaining mousse evenly over the top. Smooth the surface with a spatula. Refrigerate for at least 2 hours to set.
5. Make the Strawberry Glaze:
o In a small saucepan, combine the strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture begins to simmer.
o Stir in the cornstarch slurry and cook for another 2-3 minutes until the glaze thickens. Remove from heat and let cool to room temperature.
6. Top and Garnish:
o Remove the chilled cake from the refrigerator and pour the strawberry glaze over the top, spreading it evenly. Refrigerate for another 30 minutes to let the glaze set.
o Garnish with fresh strawberry slices, mint leaves, or whipped cream as desired.
7. Serve and Enjoy:
o Once the cake is fully set, remove it from the springform pan and place it on a serving plate. Slice and enjoy this elegant, fruity, and creamy Strawberry Mousse Cake!
Prep Time: 30 mins | Cooking Time: 25 mins | Chill Time: 2.5 hrs | Total Time: 3 hrs 25 mins | Servings: 12 | Calories: 280 kcal per slice
