Strawberry Mousse Cake

Strawberry Mousse Cake (3) 1 Every bite of this cake is like a mouthful of summer. It is so light, tender and fluffy and the strawberry flavor really shines through. I’ve been wanting to make this cake for a while, so I was thrilled to find some strawberries at a local farmer’s marker. As soon as I saw them from the corner of my eye, I pounced on them and they were in my cart lickety split.

Strawberries and cream are a popular treat for a good reason – they taste awesome together. I’ve shared the recipe to this Strawberry Mousse on my blog before, and it work’s perfectly as a frosting to a simple but delightfully ideal sponge cake. This multilevel cake is stunning but most importantly, tastes divine.

Ingredients:

4 sponge cakes

Strawberry Syrup:

3/4 cup water

1/4 cup sugar

1/2 cup strawberry liquer

Strawberry Souffle:

1/4 cup water

1 1/2 Tablespoons gelatin

2 pints strawberries, plus more to garnish the cake

1/4 – 1/3 cup sugar

1 1/2 cups heavy cream, chilled

5 Tablespoons powdered sugar

2 teaspoons vanilla

The Cake:

Bake 4 layers of sponge cake. I’ve posted the recipe for the sponge cake before, so check out the recipe. You will need to make 2 portions of the recipe, so you’ll end up with 4 cake layers in total.

Cool the cakes and cut each cake layer in half horizontally. If your cake levels aren’t perfectly straight, use a serrated knife to even them out a bit. Save the scraps of cake, make them into crumbs and use the crumbs to decorate the sides of the cake.  IMG_6562 (500x334)

The Strawberry Syrup:

Combine the water, sugar and strawberry liquer in a small saucepan. IMG_6556 (334x500) Heat it on on medium heat just until the sugar dissolves. Set aside to cool. IMG_6573 (500x334)

The Strawberry Mousse:

Sprinkle the gelatin over the water and set aside to bloom for about 5-10 minutes.  IMG_6551 (500x334) Hull the strawberries and cut them in half or thirds. IMG_6565 (500x334) Pulse them in the food processor along with the sugar. The amount of sugar will depend on how sweet the berries are and how sweet you prefer the cake to be. IMG_6567 (500x334)

IMG_6572 (500x333) Heat the bloomed gelatin in the microwave for about 20 seconds, just until melted. Do NOT boil. IMG_6580 (500x334) In a chilled bowl, whisk the heavy cream with the powdered sugar and vanilla until stiff peaks form. IMG_6577 (500x334) Add the pureed strawberries and the melted gelatin. IMG_6582 (500x334) Gently fold it all together with a rubber spatula until evenly combined. IMG_6584 (500x334) Set the mousse aside in the refrigerator for about 10 minutes or so until the mousse starts to thicken.

Assembling the cake:

Line your cake platter with aluminum foil all around. Brush each cake layer with the strawberry syrup. IMG_6576 (500x334) Top each cake layer with the strawberry mousse. IMG_7330 (500x334) Frost the top of the cake and the sides of the cake.   IMG_7345 (500x327) Decorate the cake with more strawberries and coat the sides of the cake with the reserved cake crumbs. Gently remove the aluminum foil from underneath the cake. IMG_7389 (500x324)

Strawberry Mousse Cake 2

Strawberry Mousse Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 (9 inch) cake
Ingredients
Strawberry Syrup:
  • ¾ cup water
  • ¼ cup sugar
  • ½ cup strawberry liquer
Strawberry Souffle:
  • ¼ cup water
  • 1½ Tablespoons gelatin
  • 2 pints strawberries, plus more to garnish the cake
  • ¼ – ⅓ cup sugar
  • 1½ cups heavy cream, chilled
  • 5 Tablespoons powdered sugar
  • 2 teaspoons vanilla
Instructions
The Cake:
  1. Bake 4 layers of sponge cake. Cool the cakes and cut each cake layer in half horizontally.
  2. If your cake levels aren’t perfectly straight, use a serrated knife to even them out a bit. Save the scraps of cake, make them into crumbs and use the crumbs to decorate the sides of the cake.
The Strawberry Syrup:
  1. Combine the water, sugar and strawberry liquer in a small saucepan.
  2. Heat it on on medium heat just until the sugar dissolves. Set aside to cool.
The Strawberry Mousse:
  1. Sprinkle the gelatin over the water and set aside to bloom for about 5-10 minutes.
  2. Hull the strawberries and cut them in half or thirds.
  3. Pulse them in the food processor along with the sugar. The amount of sugar will depend on how sweet the berries are and how sweet you prefer the cake to be.
  4. Heat the bloomed gelatin in the microwave for about 20 seconds, just until melted. Do NOT boil.
  5. In a chilled bowl, whisk the heavy cream with the powdered sugar and vanilla until stiff peaks form.
  6. Add the pureed strawberries and the melted gelatin. Gently fold it all together with a rubber spatula until evenly combined.
  7. Set the mousse aside in the refrigerator for about 10 minutes or so until the mousse starts to thicken.
Assembling the Cake:
  1. Line your cake platter with aluminum foil all around. Brush each cake layer with the strawberry syrup.
  2. Top each cake layer with the strawberry mousse. Frost the top of the cake and the sides of the cake.
  3. Decorate the cake with more strawberries and coat the sides of the cake with the reserved cake crumbs. Gently remove the aluminum foil from underneath the cake.
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Comments

    • says

      If you’re not going to use the liqueur, just omit the syrup completely. It gives the cake so much more flavor! The cake should be moist enough without I. I add it for flavor only.

  1. Oksana says

    I have made this version of cake for my daughter’s bday, and it was super delicious! This was waaay before this post. I used your recipe for the strawberry mousse and your sponge cake recipe. I didn’t use a syrup and it still was super moist and yummy! I was hoping for leftovers, but no such luck. That’s a good sign, I guess :) Olga, thanks for all your wonderful recipes. I have never been disappointed!!

  2. Nadia says

    Hi Olga, great recipe! Looks wonderful and yummy, as do all your cakes :)Can someone please explain to me where I can get some strawberry liqueur, though? And also, the Godiva chocolate liqueur. I cant seem to find it anywhere. Do you know what stores might sell it? Safeway, Albertsons, Fred Meyer, Haggen, Trader Joes? Anyone have any ideas…? Thank you in advance!

  3. Valentin Goncharenko says

    This cake is so delicious:) I had the honor to taste Olga’s cake and its so moist and fulfilling. The amount of sweet and subtle tanginess of the strawberries is perfect:) velvety smooth with every bite. A must try for sure!

  4. Tatyana says

    This cake is truly so delicious. I made it for my son’s birthday, and everyone loved it! On the other hand, it is time consuming and comes out pretty expensive (ingredients-wise) (my opinion).

  5. says

    Could you please explain why are you using gelatin here ? As far as I know gelatin is used in ice creams so to prevent formation of ice crystals. Does it serve the same purpose here?

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