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Delicious Strawberry Mousse Cake Recipe

Strawberry Mousse Cake

This Strawberry Mousse Cake is not just a dessert; it's a delightful memory waiting to happen. It’s incredibly easy to make, perfect for any gathering, and sure to impress your friends and family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Mousse
  • 2 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar to sweeten the mousse perfectly
  • 1 tbsp lemon juice adds a refreshing zing
  • 1 tsp unflavored gelatin to help set the mousse
  • 2 tbsp cold water for blooming the gelatin
  • 1 cup heavy cream whipped for that dreamy texture
For the Cake
  • 1.5 cups all-purpose flour the foundation of your cake
  • 1 cup granulated sugar to sweeten the cake
  • 1/2 cup unsalted butter softened for richness
  • 2 large eggs for structure
  • 1/2 cup milk to keep the cake moist
  • 1 tsp vanilla extract for a lovely aroma
  • 2 tsp baking powder to make it rise
  • 1/4 tsp salt enhances all the flavors
For the Whipped Topping
  • 1 cup heavy cream for a luscious topping
  • 2 tbsp powdered sugar to sweeten it just right
  • Fresh strawberries for garnish

Equipment

  • Blender
  • Mixing Bowl
  • Cake Pans
  • Whisk
  • Oven

Method
 

  1. Step 1: In a blender, combine the sliced strawberries, granulated sugar, and lemon juice. Blend until smooth.
  2. Step 2: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes until it blooms.
  3. Step 3: Gently heat the gelatin mixture in the microwave for about 10 seconds until dissolved, then stir it into the strawberry mixture.
  4. Step 4: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the strawberry mixture until well combined. Set aside.
  5. Step 5: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  6. Step 6: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  7. Step 7: Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.
  8. Step 8: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  9. Step 9: Divide the batter evenly between the prepared cake pans and smooth the tops.
  10. Step 10: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. Step 11: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the strawberry mousse over the first layer.
  12. Step 12: Place the second cake layer on top and spread the remaining mousse over the top and sides of the cake.
  13. Step 13: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Use this to decorate the top of the cake.
  14. Step 14: Garnish with fresh strawberries. Refrigerate for at least 2 hours before serving.

Notes

To keep your cake fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, wrap it tightly in plastic wrap before placing it in the freezer, where it will last for about a month.