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
- Prepare sponge cake: Preheat oven to 325°F (160°C). Line two 8-inch (20 cm) round pans with parchment and grease sides.
- 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.
- 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.
- 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.
- 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.
- Whip cream: In a chilled bowl whip cold heavy cream to soft peaks.
- 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.
- Chill mousse briefly: Refrigerate mousse 15–30 minutes until slightly thickened so it holds shape for stacking.
- 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.
- Chill to set: Cover and refrigerate at least 2–4 hours (ideally overnight) until mousse is fully set.
- 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.
- 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