Strawberry Mousse Cake with Fresh Strawberry Mirror Glaze
This strawberry mousse cake layers a soft vanilla sponge with airy strawberry mousse and a glossy pink mirror glaze. It looks bakery‑worthy but comes together with a few simple steps.
The mousse is made with real strawberries and whipped cream, so every bite tastes like fresh fruit. It’s the kind of dessert that makes a weeknight feel like a celebration.
What Makes This Strawberry Mousse Cake So Good
The mousse is the star, and it gets its bright pink color and flavor from a concentrated strawberry purée. No artificial flavors, just real berries cooked down until jammy.
I love that the sponge base is only a few millimeters thick. It supports the mousse without stealing the spotlight, and it stays soft even after days in the fridge.
The mirror glaze adds a shiny finish that makes the cake look like a pastry shop creation. It’s surprisingly easy to pour, and the bright red gloss is hard to beat.
Ingredients
For the Vanilla Sponge
- 1/2 cup (65g) all-purpose flour: unbleached works well here
- 1/2 tsp baking powder: ensures a light rise
- 2 large eggs, at room temperature
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Strawberry Mousse
- 1 lb (450g) fresh strawberries, hulled: or thawed frozen berries
- 1/2 cup (100g) granulated sugar, divided
- 1 tbsp lemon juice: brightens the fruit flavor
- 2 1/4 tsp (7g) powdered gelatin: about one packet
- 3 tbsp cold water: for blooming gelatin
- 1 1/2 cups (360ml) heavy whipping cream, cold
For the Mirror Glaze
- 1/2 cup (120ml) reserved strawberry purée, strained
- 1/4 cup (50g) granulated sugar
- 1 tsp powdered gelatin
- 1 1/2 tbsp cold water
Variations / Substitutions
- Swap the fruit: Use raspberries or a mix of berries. The purée will be slightly tarter, so adjust sugar to taste.
- Dairy-free mousse: Replace heavy cream with full-fat coconut cream (chill the can overnight and scoop the solid part). The mousse will be a little softer but still delicious.
- Agar agar instead of gelatin: Use 1 tsp agar powder dissolved in the hot strawberry purée and simmer for 1 to 2 minutes. The set will be firmer.
For a simpler no‑bake version, try Strawberry Mousse Cups.
How to Make Strawberry Mousse Cake
Step 1: Bake the Sponge Base
Preheat the oven to 350°F (175°C). Grease an 8‑inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the 1/2 cup flour, 1/2 tsp baking powder, and pinch of salt. In a separate bowl, beat the 2 eggs and 1/4 cup sugar with an electric mixer on high speed until thick and pale, about 3 minutes. Beat in the 1 tsp vanilla. Fold the flour mixture into the egg mixture gently with a spatula, just until combined. Pour the batter into the pan and smooth the top.
Bake for 12 to 15 minutes, until the sponge is golden around the edges and springs back when lightly pressed in the center. Let it cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely. The sponge will be thin, which is exactly what you want for a mousse cake.
Step 2: Cook the Strawberry Purée
Place the hulled 1 lb strawberries in a medium saucepan with 1/4 cup (50g) of the sugar (from the mousse ingredient list) and the 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 to 7 minutes. Remove from the heat and use an immersion blender to purée until smooth. Strain through a fine‑mesh sieve to remove seeds; you should have about 1 cup of purée. Divide it into two 1/2‑cup portions, one for the mousse and one for the glaze.
Let both portions cool to room temperature. You can pop the reserved glaze portion in the fridge if your kitchen is warm; the mousse purée will be used while still slightly warm to dissolve the gelatin.
Step 3: Whip the Strawberry Mousse
In a small bowl, sprinkle the 2 1/4 tsp powdered gelatin over the 3 tbsp cold water and let it bloom for 5 minutes. Warm the mousse’s 1/2 cup of strawberry purée with the remaining 1/4 cup (50g) sugar over low heat just until the sugar dissolves and the mixture is warm but not boiling. Stir the bloomed gelatin into the warm purée until completely dissolved. Set aside to cool until it’s barely warm to the touch.
In a large bowl, whip the 1 1/2 cups cold heavy cream with an electric mixer on medium‑high speed until it holds soft peaks. Gently fold the cooled strawberry mixture into the whipped cream in two additions, taking care not to deflate the cream. The mousse should be uniform pink and airy.
Step 4: Layer and Chill the Cake
Line the bottom of an 8‑inch springform pan with parchment (or use the same cake pan you baked with, lined bottom and sides with parchment for easy removal). Place the completely cooled sponge layer inside. Pour the strawberry mousse over the sponge and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mousse is firm to the touch. The cake needs to be fully set before you add the glaze.
Step 5: Glaze and Slice the Cake
When you’re ready to finish the cake, prepare the mirror glaze. Sprinkle the 1 tsp gelatin over the 1 1/2 tbsp cold water and let bloom for 5 minutes. In a small saucepan, combine the reserved 1/2 cup strawberry purée with the 1/4 cup (50g) sugar and heat over low, stirring, until the sugar dissolves and the mixture is warm. Remove from heat, stir in the bloomed gelatin until fully melted. Let the glaze cool to about 100°F (38°C), it should feel warm but not hot.
Remove the chilled cake from the fridge and unmold it onto a serving plate or cake stand. Slowly pour the glaze over the top, letting it cascade down the sides. Use an offset spatula to guide it if needed. Allow the glaze to set for about 10 minutes, then slice with a hot knife. Serve and watch the clean layers reveal themselves.
Tips for the Best Strawberry Mousse Cake
- Work quickly when pouring the mirror glaze because it sets as it cools.
- For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts.
- If your strawberries aren’t very sweet, add an extra tablespoon of sugar to the purée when you cook them.
- Make the sponge a day ahead to save time; wrap it tightly once cooled.
Storing Leftover Strawberry Mousse Cake
Store leftover cake in the fridge, covered loosely with plastic wrap or in an airtight container, for up to 3 days. The mousse stays light, and while the glossy finish may dull slightly, the flavor stays just as good.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, thaw them first and drain any excess liquid before cooking. Frozen berries often have less pectin, so the purée may be slightly thinner.
Can I make this cake ahead of time?
Absolutely. Assemble the cake and chill it overnight before adding the glaze. The mirror glaze is best poured the day you serve it for the shiniest finish.
Can I make this gluten‑free?
Yes, swap the all‑purpose flour with a 1:1 gluten‑free baking blend. The sponge will be a bit more delicate, but it works without any other changes.
What if my mirror glaze is too thick to pour?
Reheat it gently over a double boiler or in the microwave in 5‑second bursts, stirring until it’s fluid but not hot. The target temperature is about 100°F (38°C), so it coats smoothly without melting the mousse.
Strawberry Mousse Cake Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease and line an 8‑inch round cake pan. Whisk flour, baking powder, and salt. Beat eggs and sugar until thick, fold in flour mixture. Pour into pan and bake 12 to 15 minutes until golden. Cool completely.
- Cook strawberries with 1/4 cup sugar and lemon juice until broken down. Purée and strain; divide into two 1/2‑cup portions. Cool both.
- Bloom gelatin in cold water. Warm one portion of purée with remaining 1/4 cup sugar, dissolve gelatin, and cool. Whip cream to soft peaks; fold in strawberry mixture until uniform pink.
- Place sponge in a springform pan. Pour mousse over sponge, smooth top. Chill at least 4 hours until firm.
- Bloom gelatin for glaze. Heat reserved purée with sugar, dissolve gelatin, and cool to 100°F. Unmold cake, pour glaze over top. Let set 10 minutes, then slice and serve.
