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Strawberry Mousse Cake Recipe

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★★★★★

4.7 from 276 reviews

This Strawberry Mousse Cake features delicate sponge cake layers soaked in a strawberry liqueur syrup, layered with a light and airy strawberry mousse made from fresh strawberries, gelatin, and whipped cream. The cake is elegantly frosted with mousse, garnished with fresh strawberries and cake crumbs, making a perfect refreshing dessert for any occasion.

Ingredients

Scale

Cake Layers

  • 4 sponge cake layers

Strawberry Syrup

  • 3/4 cup water
  • 1/4 cup sugar
  • 1/2 cup strawberry liqueur

Strawberry Mousse

  • 1/4 cup water (for gelatin)
  • 1 1/2 Tablespoons gelatin
  • 2 pints strawberries (plus more for garnish)
  • 1/4 to 1/3 cup sugar
  • 1 1/2 cups heavy cream (chilled)
  • 5 Tablespoons powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Sponge Cake Layers: Bake 4 layers of sponge cake according to your favorite recipe or package instructions. Once baked, let the cakes cool completely, then cut each layer horizontally to make thinner cake layers. If the layers are uneven, use a serrated knife to level them and save any trimmed cake pieces to make crumbs for decorating later.
  2. Make the Strawberry Syrup: In a small saucepan, combine 3/4 cup water, 1/4 cup sugar, and 1/2 cup strawberry liqueur. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and allow the syrup to cool to room temperature.
  3. Bloom the Gelatin: Sprinkle 1 1/2 tablespoons gelatin evenly over 1/4 cup water in a small bowl and let it sit for 5 to 10 minutes until it becomes gelatinous and blooms.
  4. Prepare the Strawberry Puree: Hull and cut 2 pints of strawberries into halves or thirds if large. Place the strawberries in a food processor along with 1/4 to 1/3 cup sugar (adjust based on sweetness preference) and pulse until pureed smoothly.
  5. Melt the Gelatin: Heat the bloomed gelatin gently in the microwave for about 20 seconds or on the stovetop over low heat just until it melts. Avoid boiling to preserve texture.
  6. Whip the Cream: In a chilled mixing bowl, whisk 1 1/2 cups of chilled heavy cream with 5 tablespoons powdered sugar and 2 teaspoons vanilla extract until stiff peaks form, creating a fluffy whipped cream base.
  7. Combine Mousse Ingredients: Gently fold the pureed strawberries and melted gelatin into the whipped cream using a rubber spatula until the mixture is evenly combined and smooth.
  8. Chill the Mousse: Place the mousse in the refrigerator for about 10 minutes or until it begins to thicken slightly, making it easier to spread on the cake layers.
  9. Assemble the Cake: Line your cake platter with aluminum foil around the edges for easy cleanup. Brush each trimmed cake layer generously with the prepared strawberry syrup. Spread a thick layer of the strawberry mousse over each soaked cake layer as you stack them.
  10. Frost and Decorate: Use the remaining mousse to frost the top and sides of the assembled cake. Press reserved cake crumbs onto the sides for texture and decorate the top with additional fresh strawberries for a beautiful finish. Carefully remove the aluminum foil from underneath the cake.
  11. Chill to Set: Store the finished cake in the refrigerator to keep the mousse firm and flavors melded until ready to serve.

Notes

  • You can substitute the strawberry liqueur in the syrup with an equal amount of strawberry juice or water for a non-alcoholic version.
  • Ensure the whipped cream is chilled before whipping for better volume and stability.
  • Be careful not to boil the gelatin, or the mousse may not set properly.
  • Use fresh, ripe strawberries for best flavor and vibrant color in the mousse.
  • This cake is best served within 2-3 days when stored refrigerated.

Keywords: Strawberry mousse cake, Sponge cake, Strawberry dessert, No-bake mousse, Light cake, Summer cake

Find it online: https://annakocht.com/strawberry-mousse-cake-recipe/