Strawberry Mousse Cake Recipe

Introduction

This recipe for the Perfect Strawberry Mousse Cake delivers a stunning, no-bake dessert with easy, layered construction. Featuring a buttery biscuit base, a light and fruity mousse, and a glossy strawberry topping, it’s an impressive yet simple treat. For another delightful no-bake dessert, try this Strawberry Cheesecake Banana Pudding Recipe or explore a different mousse variation with this Easy Chocolate Mousse Cake Recipe.

Ingredients

This Strawberry Mousse Cake Recipe combines a tender vanilla sponge with a cloud-like, vibrant mousse for a dessert that’s as light and airy as it is bursting with fresh berry flavor.

For the Sponge Cake

• 1 1/2 cups (190 g) cake flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup (120 ml) whole milk
• 1 teaspoon vanilla extract

For the Strawberry Mousse

• 2 cups (450 g) fresh strawberries, hulled and pureed
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon (about 10 g) unflavored powdered gelatin
• 1/4 cup (60 ml) cold water
• 1 1/2 cups (360 ml) heavy whipping cream, cold

Optional for Assembly

• Fresh strawberry slices to garnish

Timing

Prep Time	45 minutes
Cook Time	25 minutes
Total Time	1 hour 10 minutes (plus chilling)

Context: This Strawberry Mousse Cake Recipe is about 20% faster than similar recipes due to its streamlined assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Bake a simple vanilla or sponge cake layer in an 8-inch springform pan. Let it cool completely in the pan. This thin base will provide a stable foundation for your Strawberry Mousse Cake Recipe.

Step 2 — Make the Strawberry Purée

Blend 2 cups of fresh or frozen strawberries until completely smooth. For a seed-free mousse, strain the purée through a fine-mesh sieve. Gently warm half of the purée to dissolve gelatin later.

Tip: Using ripe, in-season berries will give your mousse the most vibrant flavor and color.

Step 3 — Bloom and Melt the Gelatin

Sprinkle 2 teaspoons of unflavored powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes until it becomes spongy. Then, gently melt the bloomed gelatin by placing the bowl over a pot of simmering water or microwaving in 5-second bursts.

Step 4 — Create the Mousse Base

Whisk the melted gelatin into the warmed strawberry purée. Then, combine this mixture with the remaining fresh purée. In a separate bowl, whip 1 ½ cups of heavy cream to soft peaks. Be careful not to overwhip.

Doneness cue: The cream should hold a soft peak that gently folds over when you lift the whisk.

Step 5 — Fold Everything Together

Gently fold the strawberry-gelatin mixture into the whipped cream in two or three additions. Use a large spatula and a light hand to maintain the mousse’s airy texture. Stop as soon as no white streaks remain.

Step 6 — Assemble and Chill

Pour the strawberry mousse over the cooled cake base in the springform pan. Smooth the top with an offset spatula. Tap the pan lightly on the counter to remove any large air bubbles. Refrigerate for at least 6 hours, or preferably overnight, until completely set.

Step 7 — Prepare the Glaze & Garnish

For a simple mirror glaze, warm a few tablespoons of strawberry jam with a teaspoon of water until fluid. Let it cool slightly, then pour a thin layer over the set mousse. Return the cake to the fridge for 30 minutes to set the glaze.

Step 8 — Unmold and Serve

Run a thin, hot knife around the edge of the springform pan before releasing the clamp. Carefully lift off the ring. For clean slices, dip your knife in hot water and wipe it dry between each cut. Garnish with fresh strawberries just before serving.

Tip: Serve this Strawberry Mousse Cake Recipe chilled directly from the refrigerator for the best texture.

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 brands and ingredient measurements used.

Healthier Alternatives

This Strawberry Mousse Cake Recipe is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs without sacrificing the light, fruity flavor.

• Greek Yogurt for Heavy Cream — Use full-fat Greek yogurt for a protein boost. The mousse will be tangier and slightly denser but still delightfully creamy.
• Almond Flour for Cake Layers — A 1:1 swap with almond flour creates a gluten-free, lower-carb base with a pleasant nutty note that complements the strawberries.
• Coconut Cream for Dairy — Chill a can of full-fat coconut milk and use the solid cream to whip for a rich, dairy-free mousse with a subtle tropical hint.
• Natural Sweeteners for Sugar — Replace granulated sugar in the mousse with powdered erythritol or monk fruit for a lower-carb, low-glycemic option.
• Silken Tofu for Part of the Cream — Blend silken tofu into the strawberry puree for a high-protein, lower-fat mousse that remains incredibly smooth.
• Reduced-Sodium Ingredients — Opt for unsalted butter in the cake and ensure your baking powder is low-sodium to easily cut down on salt without affecting texture.
• Chia or Flax Gel as Binder — For an egg-free cake layer, use a chia or flax egg to bind the batter, maintaining structure for a gluten-free version.
• Fresh vs. Frozen Berries — While fresh are ideal, unsweetened frozen strawberries work perfectly for the puree and can make this Strawberry Mousse Cake Recipe more budget-friendly year-round.

Serving Suggestions

• Pair with a glass of sparkling rosé or a cup of lightly brewed Earl Grey tea for a sophisticated afternoon treat.
• Serve as a stunning finale to a spring or summer dinner party, especially for occasions like Mother’s Day, bridal showers, or birthdays.
• For a festive touch, garnish each slice with a mint sprig and a few whole fresh strawberries just before serving.
• Create a dessert platter by pairing slices with lighter options like lemon sorbet or fresh berry salad.
• For elegant plating, use a warm, dry knife to slice cleanly and serve on a simple white plate with a drizzle of strawberry coulis.
• This Strawberry Mousse Cake Recipe is perfect for making ahead; chill it fully overnight for the cleanest slices and best texture.

Whether presented as a whole showstopper or as individual plated portions, this cake is sure to impress with its beautiful layers and fresh flavor.

Common Mistakes to Avoid

• Mistake: Using watery, underripe strawberries. Fix: Choose ripe, fragrant berries for a more intense, natural strawberry mousse cake flavor.
• Mistake: Not straining the strawberry puree. Fix: Always strain to remove seeds and pulp for a perfectly smooth mousse texture.
• Mistake: Over-whipping the cream before folding. Fix: Whip cream to soft peaks only; over-whipped cream makes the mousse grainy and dense.
• Mistake: Adding gelatin to hot puree. Fix: Bloom gelatin in cold water first, then dissolve in slightly warm puree to prevent clumps.
• Mistake: Rushing the setting process. Fix: Chill the assembled strawberry mousse cake for at least 6 hours, preferably overnight, for clean slices.
• Mistake: A soggy or crumbly cake base. Fix: Brush the base with a simple syrup or thin fruit glaze to add moisture and stability.
• Mistake: Folding mousse ingredients when too warm or too cold. Fix: Fold when the gelatin-puree mix is cool but still fluid, similar to the cream’s texture.
• Mistake: Skipping a water bath for the gelatin. Fix: Always melt bloomed gelatin gently over simmering water for even distribution.
• Mistake: Not tasting the puree before finalizing. Fix: Adjust sweetness and acidity after pureeing, as berry sweetness varies greatly.

Storing Tips

• Fridge: Store your Strawberry Mousse Cake in an airtight container in the refrigerator for up to 3 days. Ensure it is kept at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: This Strawberry Mousse Cake Recipe is best served chilled and is not typically reheated. If you have a baked component like the base, you can briefly warm individual slices in a microwave for 10-15 seconds, but the mousse will soften.

Always use clean utensils when serving to prevent contamination and maximize the freshness of your dessert.

Conclusion

This Strawberry Mousse Cake Recipe is a stunning, no-bake dessert perfect for any celebration. For more delicious strawberry treats, try our Strawberry Cream Cheese Icebox Cake Recipe. We hope you love this cake! Please leave a comment with your review and subscribe for more sweet recipes.

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FAQs

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

Yes, this Strawberry Mousse Cake Recipe is excellent for making ahead. The mousse needs time to set, so prepare it at least 6 hours in advance or, ideally, overnight. This allows the flavors to meld and makes for cleaner slices when serving.

Can I use frozen strawberries instead of fresh?

You can use frozen strawberries, especially when fresh are not in season. Thaw and drain them thoroughly to remove excess liquid, which could prevent the mousse from setting properly. The puree may be slightly less vibrant, but the cake will still be delicious.

How do I store leftover strawberry mousse cake?

Store any leftover cake covered in the refrigerator for up to 3 days. For best texture, let individual slices sit at room temperature for about 10 minutes before serving again. This Strawberry Mousse Cake Recipe does not freeze well due to the delicate mousse texture.