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Strawberry Mousse Cake

Strawberry Mousse Cake Recipe

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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp baking powder
  • 2 large eggs, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 lb (450g) fresh strawberries, hulled
  • 1/2 cup (100g) granulated sugar, divided
  • 1 tbsp lemon juice
  • 2 1/4 tsp (7g) powdered gelatin
  • 3 tbsp cold water
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/2 cup (120ml) reserved strawberry purée, strained
  • 1/4 cup (50g) granulated sugar
  • 1 tsp powdered gelatin
  • 1 1/2 tbsp cold water

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Place sponge in a springform pan. Pour mousse over sponge, smooth top. Chill at least 4 hours until firm.
  5. 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.

Notes

The cake needs to chill at least 4 hours (or overnight) before you add the glaze. You can bake the sponge and cook the purée a day ahead to break up the work.