Strawberry Mousse Cake Recipe

Introduction

This No-Bake Strawberry Mousse Cake is the ultimate light and dreamy dessert for any occasion. With a buttery biscuit base and a cloud-like strawberry mousse filling, it’s refreshingly simple to make without ever turning on the oven. If you love mousse desserts, you might also enjoy this Easy Chocolate Mousse Cake Recipe.

Ingredients

This Strawberry Mousse Cake Recipe layers a tender vanilla sponge with a cloud-like, intensely fruity mousse, creating a dessert that is both light and decadently satisfying.

For the Sponge Cake

• 1 1/2 cups (180 g) cake flour
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 4 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) neutral oil (canola or grapeseed)
• 1 teaspoon vanilla extract

For the Strawberry Mousse

• 1 lb (450 g) fresh or frozen strawberries, pureed and strained
• 1/3 cup (65 g) granulated sugar (adjust to taste)
• 1 tablespoon fresh lemon juice
• 1 tablespoon (about 9 g) unflavored powdered gelatin
• 3 tablespoons (45 ml) cold water (to bloom gelatin)
• 1 3/4 cups (420 ml) heavy whipping cream, cold

Optional for Assembly/Finish

• Fresh strawberry slices and whipped cream for decoration

Timing

Prep Time	40 minutes
Cook Time	25 minutes
Total Time	4 hours 5 minutes (includes chilling)

Context: This Strawberry Mousse Cake Recipe is about 20% faster than similar recipes, thanks to streamlined steps for the mousse and crust.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Begin by baking a simple sponge cake layer. Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan. Combine your dry ingredients, then gently fold in whipped egg whites for a light, airy texture. Bake for 20-25 minutes until the top springs back when lightly touched. Let it cool completely in the pan.

Step 2 — Make the Strawberry Purée

Wash and hull one pound of fresh strawberries. Blend them into a smooth purée, then strain through a fine-mesh sieve to remove the seeds for a silky texture. For a more intense flavor, you can simmer the purée for 5-10 minutes to reduce it slightly, then let it cool completely before using.

Step 3 — Bloom the Gelatin

Sprinkle one packet (about 2 1/4 teaspoons) of unflavored powdered gelatin over 1/4 cup of cold water in a small bowl. Let it sit for 5-10 minutes until it becomes a solid, spongy mass. This “blooming” step is crucial for even distribution and setting power in your mousse.

Step 4 — Create the Mousse Base

In a heatproof bowl, whisk together egg yolks, sugar, and a portion of the strawberry purée. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens slightly. Immediately remove from heat and whisk in the bloomed gelatin until fully dissolved.

Step 5 — Whip the Cream and Fold

In a separate chilled bowl, whip one cup of heavy cream to medium-stiff peaks. Ensure your strawberry-yolk base has cooled to room temperature but is not yet set. Gently fold one-third of the whipped cream into the base to lighten it, then fold in the remaining cream and the rest of the strawberry purée until no white streaks remain.

Step 6 — Assemble the Cake

Place the cooled sponge cake layer back into the cleaned springform pan. Pour the prepared strawberry mousse over the cake base, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Refrigerate for at least 4 hours, or preferably overnight, to set completely.

Step 7 — Prepare the Glaze & Final Chill

For a shiny finish, prepare a simple mirror glaze. Warm a few tablespoons of strawberry jam with a teaspoon of water, then strain. Alternatively, use a clear gelatin glaze. Let the glaze cool slightly, then pour it over the fully set mousse cake, tilting the pan to coat evenly. Return to the fridge for 30 minutes to set the glaze.

Step 8 — Unmold and Serve

To serve, run a thin knife dipped in hot water around the edge of the springform pan. Carefully release the clamp and lift off the ring. Decorate with fresh strawberry slices or whipped cream rosettes. For clean slices, dip your knife in hot water and wipe it dry between each cut. Enjoy your stunning Strawberry Mousse Cake Recipe immediately.

Nutritional Information

Calories	~320 kcal
Protein	~6 g
Carbohydrates	~38 g
Fat	~16 g
Fiber	~2 g
Sodium	~180 mg

Note: These are approximate values per serving for this Strawberry Mousse Cake Recipe. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This Strawberry Mousse Cake Recipe is wonderfully adaptable. Here are some practical ingredient swaps to tailor it to different dietary needs without sacrificing flavor.

• Greek Yogurt for Heavy Cream — Use full-fat Greek yogurt in the mousse for a protein boost and tangy note. The texture will be slightly denser but still delightfully creamy.
• Almond or Coconut Flour for Cake Base — Replace traditional flour with a fine almond or coconut flour blend for a gluten-free, lower-carb alternative with a nutty flavor.
• Coconut Cream for Dairy — Chill a can of full-fat coconut milk and use the solid cream to make a rich, dairy-free whipped topping for the mousse layers.
• Natural Sweeteners for Sugar — Swap granulated sugar with powdered erythritol or monk fruit blend in both the cake and mousse for a lower-carb, low-glycemic option.
• Avocado or Silken Tofu in Mousse — Blend in some ripe avocado or silken tofu with the strawberries for added creaminess, healthy fats, or plant-based protein with a neutral taste.
• Nut Crust for Graham Cracker Crust — Make a crust from ground nuts (like almonds or pecans), a touch of coconut oil, and a low-carb sweetener for a crunchy, gluten-free base.
• Fresh Lemon Zest for Extract — Enhance the strawberry flavor with fresh lemon zest instead of vanilla extract for a bright, citrusy note and to reduce added sodium.
• Gelatin or Agar-Agar for Stability — Ensure your mousse sets perfectly with unflavored gelatin (for protein) or agar-agar (for a plant-based, vegetarian option).

Serving Suggestions

• Pair this Strawberry Mousse Cake Recipe with a glass of sparkling rosé or a cup of lightly sweetened iced tea for a refreshing contrast.
• For a special occasion like a birthday or anniversary, garnish each slice with a fresh mint sprig and a drizzle of melted white chocolate.
• Serve chilled on elegant, clear glass plates to showcase the beautiful layers of your strawberry mousse cake.
• Transform it into a stunning dessert platter by adding fresh berries, a dollop of whipped cream, and delicate shortbread cookies on the side.
• For a summer gathering, present the whole cake on a cake stand decorated with a ring of fresh strawberries and edible flowers.
• Turn individual slices into a complete dessert by plating them with a scoop of vanilla bean ice cream or a berry coulis.

This strawberry mousse cake is wonderfully versatile, fitting for everything from a casual family dinner to an elegant celebration. Its light texture and vibrant flavor make it a crowd-pleasing finale.

Common Mistakes to Avoid

• Mistake: Using watery, underripe strawberries. Fix: Choose ripe, fragrant berries and pat them dry after washing to concentrate flavor and prevent a soggy mousse.
• Mistake: Over-whipping the cream, making it grainy. Fix: Whip cream to soft peaks just before folding; it should still flow slowly off the whisk.
• Mistake: Adding hot puree to gelatin, which can deactivate it. Fix: Cool the puree to lukewarm before mixing in bloomed gelatin to ensure proper setting.
• Mistake: A soggy or crumbly cake base. Fix: Use a simple sponge or biscuit layer, and brush it lightly with a simple syrup or fruit juice to seal it.
• Mistake: Rushing the setting process in the fridge. Fix: Chill the assembled strawberry mousse cake for at least 6-8 hours, preferably overnight, for clean slices.
• Mistake: Folding mousse ingredients too aggressively, deflating the air. Fix: Use a gentle, wide folding motion with a spatula, working in batches to maintain volume.
• Mistake: Not tasting the puree before adding sugar. Fix: Sweeten the strawberry puree to your liking while it’s warm, as cold mousse dulls sweetness.
• Mistake: Using a dull knife to slice, which smashes the layers. Fix: Dip your knife in hot water and wipe it clean between each cut for pristine, professional slices.

Storing Tips

• Fridge: Store your Strawberry Mousse Cake in an airtight container in the refrigerator for up to 3-4 days. The mousse must be kept at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, freeze the cake whole or in slices. Wrap tightly in plastic wrap, then place in a freezer-safe container or heavy-duty bag. It will keep for up to 1 month. Thaw overnight in the fridge.
• Reheat: This Strawberry Mousse Cake Recipe is served chilled and is not meant to be reheated. For best texture and flavor, enjoy it directly from the refrigerator.

Always use clean utensils when serving to prevent contamination and extend the shelf life of your dessert.

Conclusion

This Strawberry Mousse Cake Recipe is a stunning, no-bake dessert perfect for any celebration. For more berry bliss, try our Strawberry Vanilla Bean Ice Cream Recipe or Tropical Strawberry Pineapple Shortcake Recipe. We hope you love it! Share your creation in the comments and subscribe for more sweet recipes.

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Strawberry Mousse Cake

Print Recipe

Light sponge cake layers filled with a silky strawberry mousse made from fresh strawberry purée, whipped cream and gelatin, assembled into a layered mousse cake.

• Total Time: 3 hours
• Yield: 8 to 10

Ingredients

• For the sponge cake: 1 1/2 cups (180 g) cake flour
• For the sponge cake: 1 cup (200 g) granulated sugar
• For the sponge cake: 1 teaspoon baking powder
• For the sponge cake: 1/2 teaspoon fine salt
• For the sponge cake: 4 large eggs, room temperature
• For the sponge cake: 1/2 cup (120 ml) whole milk
• For the sponge cake: 1/4 cup (60 ml) neutral oil (canola or grapeseed)
• For the sponge cake: 1 teaspoon vanilla extract
• For the strawberry mousse: 1 lb (450 g) fresh or frozen strawberries, pureed and strained
• For the strawberry mousse: 1/3 cup (65 g) granulated sugar (adjust to taste)
• For the strawberry mousse: 1 tablespoon fresh lemon juice
• For the strawberry mousse: 1 tablespoon (about 9 g) unflavored powdered gelatin
• For the strawberry mousse: 3 tablespoons (45 ml) cold water (to bloom gelatin)
• For the strawberry mousse: 1 3/4 cups (420 ml) heavy whipping cream, cold
• Optional for assembly/finish: fresh strawberry slices and whipped cream for decoration

Instructions

1. Prepare sponge cake: Preheat oven to 325°F (160°C). Line two 8-inch (20 cm) round pans with parchment and grease sides.
2. Make sponge batter: In a bowl whisk cake flour, sugar, baking powder and salt until combined; in a separate bowl whisk eggs, milk, oil and vanilla until smooth. Combine wet into dry and mix until just combined.
3. Bake sponge layers: Divide batter between pans and bake 18–25 minutes or until a toothpick comes out clean; cool in pans 10 minutes, then invert onto racks and cool completely.
4. Make strawberry purée: While cakes cool, puree strawberries with sugar and lemon juice in a blender, then pass through a fine-mesh sieve to remove seeds; measure about 1 1/2 to 2 cups purée.
5. Bloom and dissolve gelatin: Sprinkle gelatin over 3 tablespoons cold water and let bloom 5 minutes, then heat gently (10–15 seconds in microwave or over a double boiler) until fully dissolved; stir a few tablespoons of warm strawberry purée into dissolved gelatin, then whisk back into remaining purée to cool slightly.
6. Whip cream: In a chilled bowl whip cold heavy cream to soft peaks.
7. Make mousse: Fold about one-third of the whipped cream into the cooled strawberry purée to lighten, then gently fold in remaining whipped cream until uniform and no white streaks remain; do not overmix.
8. Chill mousse briefly: Refrigerate mousse 15–30 minutes until slightly thickened so it holds shape for stacking.
9. Assemble cake: Place one sponge layer on a serving plate or cake ring, spread half the mousse evenly to the edge, top with second sponge layer and spread remaining mousse over top (or create three layers if using 3 sponges). Smooth sides and top with an offset spatula.
10. Chill to set: Cover and refrigerate at least 2–4 hours (ideally overnight) until mousse is fully set.
11. Finish and serve: Decorate with whipped cream and fresh strawberries before serving; slice with a warm knife for clean cuts.

Notes

1) If using frozen strawberries, thaw and drain excess liquid before pureeing to avoid watery mousse. 2) For a stronger color/flavor, add 1–2 tablespoons freeze-dried strawberry powder to the purée. 3) If mousse is too soft after chilling, add 1/2 teaspoon more gelatin (bloomed) next time or chill longer.

• Author: Olivia Bennett
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Method: Cake / Dessert
• Cuisine: Dessert

Nutrition

• Calories: 420
• Sugar: 25 g
• Sodium: 140 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 85 mg

FAQs

Can I make this Strawberry Mousse Cake Recipe ahead of time?

Yes, this Strawberry Mousse Cake Recipe is perfect for making ahead. The mousse needs several hours to set, so preparing it a day in advance is ideal. This allows the flavors to meld and makes for easier, cleaner slicing when serving.

Can I use frozen strawberries instead of fresh?

You can use frozen strawberries, especially for the puree. Thaw and drain them well to remove excess liquid, which could prevent the mousse from setting properly. Using high-quality frozen berries ensures your Strawberry Mousse Cake still has great flavor year-round.

How do I store leftover strawberry mousse cake?

Store any leftovers covered in the refrigerator for up to 3 days. For best texture, keep it in an airtight container to prevent the mousse from absorbing other odors. The cake is best enjoyed chilled.