Ingredients
- For the sponge: 1 1/2 cups (190 g) cake flour
- For the sponge: 1 cup (200 g) granulated sugar
- For the sponge: 2 teaspoons baking powder
- For the sponge: 1/2 teaspoon salt
- For the sponge: 1/2 cup (115 g) unsalted butter, melted and cooled
- For the sponge: 2 large eggs
- For the sponge: 1/2 cup (120 ml) whole milk
- For the sponge: 1 teaspoon vanilla extract
- For the strawberry mousse: 2 cups (450 g) fresh strawberries, hulled and pureed
- For the strawberry mousse: 1/4 cup (50 g) granulated sugar
- For the strawberry mousse: 1 tablespoon fresh lemon juice
- For the strawberry mousse: 1 tablespoon (about 10 g) unflavored powdered gelatin
- For the strawberry mousse: 1/4 cup (60 ml) cold water
- For the strawberry mousse: 1 1/2 cups (360 ml) heavy whipping cream, cold
- Optional for assembly: fresh strawberry slices to garnish
Instructions
- Make the sponge: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Make the sponge: Whisk together cake flour, sugar, baking powder, and salt in a bowl.
- Make the sponge: In a separate bowl, combine melted butter, eggs, milk, and vanilla; pour into dry ingredients and mix until just combined.
- Make the sponge: Divide batter between prepared pans and bake 20–25 minutes or until a toothpick inserted comes out clean; cool completely on a wire rack.
- Prepare strawberry puree: Place hulled strawberries, sugar, and lemon juice in a blender and process until smooth; strain through a fine mesh sieve to remove seeds if desired.
- Bloom gelatin: Sprinkle gelatin over cold water in a small bowl and let sit 5 minutes to bloom; heat gently (microwave 10–15 seconds or in a small saucepan) until dissolved, then stir a tablespoon of puree into the gelatin to temper, then mix back into the full puree and let cool slightly.
- Whip cream: In a chilled bowl, whip the heavy cream to stiff peaks.
- Make mousse: Fold one-quarter of the whipped cream into the cooled strawberry puree to lighten, then gently fold in the remaining whipped cream until fully combined and smooth.
- Assemble cake: Place one sponge layer on a serving plate, spread half the strawberry mousse evenly over the layer, top with the second sponge, and spread the remaining mousse on top (or pipe between layers for a layered cake).
- Chill: Cover and refrigerate the assembled cake for at least 2 hours (preferably 4 hours) until mousse is set.
- Finish: Garnish with fresh strawberry slices before serving and slice with a warm knife for clean cuts.
Notes
1) Use cold heavy cream and a chilled bowl for the firmest mousse. 2) If fresh strawberries are out of season, use thawed frozen strawberries and reduce added water. 3) For a more intense color, add a drop of red gel food coloring.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Method: Cake
- Cuisine: Dessert
Nutrition
- Calories: 420
- Sugar: Thirty five g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg