Strawberry mousse cake is a light and delectable dessert that highlights the sweet and tangy flavors of fresh strawberries. It’s made up of sponge cake layers, creamy strawberry mousse, and a glossy strawberry gelatin topping. Here’s a recipe for strawberry mousse cake to get you started:
Ingredients:
For the sponge cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the strawberry mousse:
- 2 cups fresh strawberries, hulled and diced
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons gelatin powder
- 2 cups heavy cream
For the strawberry gelatin topping:
- 1 cup strawberry juice or puree (from fresh strawberries or store-bought)
- 1/4 cup granulated sugar
- 1 tablespoon gelatin powder
- Fresh strawberries for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the eggs and sugar together using an electric mixer until pale and fluffy.
- Add the milk and vanilla extract to the egg mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Once the cake has cooled, carefully remove it from the pan and place it on a serving plate.
- For the strawberry mousse, puree the diced strawberries in a blender or food processor until smooth. Set aside.
- In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar has dissolved.
- Sprinkle the gelatin powder over the water mixture and stir until the gelatin has completely dissolved.
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- Gradually pour the gelatin mixture into the whipped cream while continuing to whip on low speed.
- Add the strawberry puree to the whipped cream and gently fold it in until well combined.
- Pour the strawberry mousse over the cooled sponge cake in the cake pan, spreading it out evenly.
- Refrigerate the cake for at least 4 hours, or until the mousse is set.
- For the strawberry gelatin topping, heat the strawberry juice or puree in a small saucepan over medium heat.
- Add the sugar and gelatin powder to the saucepan and stir until dissolved.
- Let the gelatin mixture cool for a few minutes, then pour it over the set strawberry mousse layer in the cake pan.
- Refrigerate the cake again for another 2 hours, or until the gelatin topping is fully set.
- Once the gelatin is set, carefully remove the cake from the pan.
- Garnish the strawberry mousse cake with fresh strawberries, if desired.
- Slice and serve the delicious strawberry mousse cake, and enjoy!
This cake is best served chilled and can be stored in the refrigerator for a few days. The light and fluffy strawberry mousse, sponge cake, and fruity gelatin topping combine to make a refreshing and delectable dessert.