A cake topped with strawberry mousse is a fabulous way to showcase fresh strawberries. The creamy and airy texture of the mousse perfectly complements the moist vanilla cake. It’s not quite as sweet as frosting but still bursting with flavor.
This strawberry mousse cake is unlike any mousse cake you’ve had before. A perfect 2-layer dessert combines moist vanilla cake with a luscious strawberry mousse on top instead of frosting. The gelatin in the mousse gives it enough structure to maintain its shape for several hours at room temperature.
This makes for the perfect dessert for a summer cookout or party. But you can also use frozen berries so keep it in mind for a beautiful Valentine’s day dessert. Strawberry recipes are my favorite, whether baked into a pound cake or cooked in a cobbler, it’s hard to beat fresh fruit desserts.
Pro Tip: Learn a simple trick to keep your strawberries fresh for two weeks while you’re waiting to make strawberry desserts.
Because many mousse cakes are just mousse and no cake, the sweetness can be overwhelming. But, since this dessert combines mousse with a light vanilla cake, the flavors are more balanced for an after-dinner treat that is not quite so rich.
I had to try several different methods to find just the right consistency for the mousse so that it would maintain its shape and not slide off the cake. Adding gelatin to a strawberry puree was the trick that keeps it in place just like a thick frosting. I even left a piece on the counter all night and the mousse was still perfect the next day.
Creating this strawberry cake begins with preparing the moist cake layer, which is infused with the rich flavor of vanilla and tangy sour cream. As the cake bakes to perfection, you’ll prepare the star of the show: the strawberry mousse.
Simmering fresh strawberries with sugar and vanilla transforms them into a luxurious jam-like mixture, which is then combined with gelatin and folded into whipped cream to achieve a heavenly lightness.
This dessert is a true feast for the eyes. Its vibrant pink color and elegant presentation make it the perfect centerpiece for special occasions or gatherings with loved ones. Whether you’re hosting a dinner party or simply treating yourself to a slice of happiness, this cake will be a winner.
What is mousse?
Mousse is a light and airy dessert that originated in France, but is enjoyed all over the world. The word “mousse” in French translates to “foam,” a perfect description for the light and airy texture of this treat.
Mousse is typically made by combining a flavored base, such as a fruit puree, chocolate, or even savory ingredients like seafood or vegetables, with a light and fluffy component like whipped cream or beaten egg whites. The goal is to incorporate air into the mixture, creating tiny bubbles that give mousse its distinct airy texture.
What chefs and home cooks alike love about mousse is its versatility. It’s easy to adapt to many different flavors, and it pairs well with other ingredients and dishes. It can be served on its own, layered in a cake, or even piped onto other desserts. It’s a delicate balance of creaminess, fluffiness, and flavor.
Can I use frozen strawberries instead of fresh ones for the mousse?
This recipe for strawberry mousse uses fresh berries and gelatin to make a mousse with a bit of a firmer structure. However, since the berries are pureed and then cooked with gelatin you can use frozen berries, just let them thaw and drain first.
Why You’ll Love a Mousse Cake
- The vanilla cake is perfectly moist
- The freeze-dried strawberries add an extra burst of flavor
- The mousse has a beautifully vibrant pink color that looks beautiful on a dessert table.
- While it’s sweet, the mousse makes it seem lighter than a typically frosted cake.
- You can make it in advance
What are freeze-dried strawberries?
One of the standout ingredients in this recipe is freeze-dried strawberries. These delicate dried strawberries are created by removing the moisture from fresh berries while preserving their intense flavor. They add a burst of flavor along with a beautiful color and are great addition to a strawberry frosting.
You should be able to find freeze-dried strawberries at your local grocery store. Trader Joe’s and Whole Foods are also common places to buy them.
If freeze-dried strawberries are not readily available, the strawberry mousse will still be fantastic.
Strawberry Mousse Cake Ingredients
Vanilla Cake Ingredients
- Sour Cream – The sour cream in this cake recipe provides a lot of moisture and is, in part, why it’s so light and fluffy. You can replace it with Greek yogurt if you prefer.
- Cake Flour – Cake flour will create a tender and more delicate cake then all-purpose flour.
- Eggs – This recipe uses egg whites, not whole eggs. Separate the yolks and the whites in a small bowl before adding them to the batter. Save the egg yolks and make banana pudding.
- Pantry Staples – flour, baking powder, baking soda, salt, butter, milk, and vanilla.
Strawberry Mousse Ingredients
- Fresh Strawberries – Choose medium-size strawberries that look juicy and ripe. You can use frozen berries but make sure you thaw and drain them first.
- Gelatin – Use unflavored gelatin in this recipe.
- Freeze-dried Strawberries – Freeze-dried berries give this mousse an extra burst of strawberry flavor.
- Heavy Cream – Heavy cream is needed to get the light and airy. texture of a mousse.
- Pantry staples – sugar, and vanilla.
How To Make The Best Strawberry Mousse Cake
Step 1: Make the cake batter.
Whisk together the dry cake ingredients in one bowl. Using a stand mixer, beat the butter, then add the sugar. When they’re nicely combined, add the egg whites, then sour cream and vanilla.
Slowly add the dry ingredients to the stand mixer and beat together on low. When the batter is just incorporated, slowly drizzle in the milk. Don’t overmix!
Pour it into the cake pan and bake until a toothpick comes out clean.
Step 2: Make the jam.
Puree the strawberries in a food processor or with an immersion blender or regular blender.
Add the puree to a medium saucepan along with the sugar and vanilla. and cook over medium heat. When it starts to boil, turn it down and let it simmer until it thickens, about 5 minutes.
In a separate bowl, stir together the gelatin and 2 tablespoons of water. Add the gelatin to the strawberry mixture and stir until it’s dissolved. Pour it into a bowl and place it in the fridge to cool.
Step 3: Make the mousse.
Beat the heavy cream until stiff peaks form, then add the ground freeze-dried berries and fold it together. Next, fold in half of the jam, then finally, the remaining half until everything is combined. Be careful not to flatten the whipped cream.
Step 4: Assemble the cake.
Once the cake has completely cooled, use an offset spatula to spread the mousse on the top. Refrigerate the cake for at least 4 hours before serving to let the mousse set fully. Add some fresh strawberries to the top of the cake.
Tips for Making Perfect Strawberry Mousse Cake
- Let all of your ingredients warm up to room temperature before making this cake. Room temperature ingredients combine together much easier than cold ingredients and give you the best texture.
- Be careful when folding together the mousse. Mix gently. The air pockets you’ve created will burst if you stir the mousse or are too rough with it, so move slowly and deliberately, and fold just until it’s combined.
- To grind the freeze dried strawberries, you can roll a rolling pin over the sealed bag or place in a resealable bag and roll until they are in powder form. You can also use a food processor.
How to Store Strawberry Mousse
This strawberry mousse cake needs to be kept in the fridge. Just cover it with plastic wrap. It’s best enjoyed fresh, but should be able to last in the fridge for 2-3 days before the cake dries out.
You can make this cake ahead if you want. Bake the vanilla cake as instructed. Wrap it tightly in plastic wrap, then in foil or in a Ziploc bag and freeze for up to 2 months.
You can also freeze this once the mousse has been added. Store it in an airtight container and let it thaw before serving.
Is it necessary to use gelatin in the mousse?
Yes, without the gelatin, the mousse will not be thick enough to maintain its structure on the cake.
Frequent Questions About Mousse Cake
Can I use whipped topping instead of whipping cream for the mousse?
When making a mousse, you need the airiness of freshly whipped cream. You can use whipped toppingm but it is sweetened where heavy cream is not so you would need to adjust the sugar or it will be too sweet.
Can I use a different fruit instead of strawberries for the mousse?
Yes! You can substitute raspberries or blackberries in this recipe, just leave out the freeze dried strawberries.
Can I use a store-bought cake mix instead of making the cake from scratch?
This is a really beautiful vanilla cake recipe that I think tastes much better than a store bought cake mix, and only takes a few minutes longer to make. However, yes, you can use a store bought cake mix for this recipe.
More Fruity Cake Recipes to Love
Fresh Strawberry Mousse Cake
Ingredients
CAKE
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter softened
- 5 egg whites room temperature
- ½ cup sour cream room temperature
- 1 tablespoon vanilla
- 1 cup whole milk room temperature
MOUSSE
- 2 cups strawberries 16 ounces
- ¾ cup sugar more if desired
- 2 teaspoons vanilla
- 2 ¼ teaspoons gelatin 1 packet
- 2 tablespoons water
- 1 ½ cups heavy cream
- 1 ounce freeze-dried strawberries ground
Equipment
- Mixer
- Cake pan
- Food processor or blender
Instructions
CAKE
- Preheat the oven to 350º. Place two pieces of parchment paper in a 9 x 13 baking pan, one in each direction. Spray with cooking spray.
- Whisk together the flour, baking powder, soda, and salt in a medium bowl.
- In the bowl of a stand mixer, beat the butter until smooth and add the sugar, beating on high for 2 minutes until well combined. Add egg whites and beat on high for 2 minutes. Add sour cream and vanilla and beat until combined.
- Add the dry ingredients and mix on low until just incorporated, then while it is still on low, slowly add the milk so that it doesn’t splash out. Mix only until combined trying not to over-mix. Pour it into the cake pan and bake for 30-35 minutes until a toothpick comes out clean.
MOUSSE
- Use a blender, food processor, or emersion blender and puree the strawberries in a bowl. Add to a saucepan and add sugar and vanilla. Heat until it starts to boil, then turn down and simmer until it starts to thicken, about 5 minutes.
- In a small bowl, add 2 tablespoons of water to the gelatin and stir to combine. Once the jam has thickened, add the gelatin and continue to cook until it has dissolved. Pour it into a bowl and place it in the fridge to cool.
- In a large bowl, beat the cream until stiff peaks form. Add finely ground freeze-dried strawberries and fold them into the whipped cream.
- Add half of the strawberry jam to the whipped cream, folding it in until combined, then add the remaining jam and fold in until it is combined, trying not to flatten the whipped cream.
- Spread the mousse on a completely cooled cake and refrigerate for at least 4 hours to allow it to set before cutting.
Barbara’s Tips + Notes
- Taste the strawberry puree and if it’s not sweet enough, add a little more sugar.
- Let all of your ingredients warm up to room temperature before making this cake. Room temperature ingredients combine together much easier than cold ingredients and give you the best texture.
- Be careful when folding together your mousse. Mix gently. The air pockets you’ve created will burst if you stir the mousse or are too rough with it, so move slowly and deliberately, and fold just until it’s combined.
Nutrition
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