Strawberry Mousse Cake

Strawberry Mousse Cake is a show-stopping dessert that combines the freshness of ripe strawberries with the airy lightness of mousse and the soft, delicate texture of sponge cake or biscuit base. It’s creamy, fruity, and irresistibly elegant — the kind of dessert that instantly brightens any table with its pastel pink hue and luscious flavor.

This cake is often seen in French patisseries, where balance and beauty meet — and now, you can make it at home with simple, accessible ingredients. Whether you’re celebrating a birthday, Valentine’s Day, or simply treating yourself, this cake is guaranteed to impress.

Why I Love This Recipe

I absolutely love this recipe because it brings together fresh fruit flavor and delicate creaminess in a way that feels both indulgent and refreshing. Unlike heavy cheesecakes or layered sponge cakes, this mousse cake feels light as air — it melts in your mouth!

The combination of sweet strawberries, silky whipped cream, and a subtle sponge or biscuit base creates the perfect harmony. It’s not just delicious, it’s visually stunning too — a pink, cloud-like dessert that looks as good as it tastes.

Why It’s a Must-Try Dish

• Elegant and refreshing: Perfect for spring and summer.
• No heavy frosting: The mousse itself is rich yet airy.
• Versatile: Can be made with fresh or frozen strawberries.
• Make-ahead friendly: Ideal for parties or special occasions.
• Visually beautiful: A dessert that always impresses guests.

Recipe Information

• Preparation Time: 40 minutes
• Chilling Time: 4–6 hours (or overnight)
• Total Time: 5 hours (including chilling)
• Servings: 10–12 slices
• Calories: ~320 per serving

Cuisine & Course

• Cuisine: French / European-inspired
• Course: Dessert / Celebration Cake

Ingredients

For the Cake Base (Choose one):

Option 1 – Sponge Base:

• 3 large eggs
• ½ cup granulated sugar
• ½ cup all-purpose flour
• 1 tsp vanilla extract

Option 2 – Biscuit Base (No-Bake):

• 200 g (about 20) digestive biscuits or graham crackers
• ¼ cup unsalted butter, melted

For the Strawberry Mousse:

• 2 cups fresh or frozen strawberries (hulled)
• ½ cup granulated sugar
• 2 tsp lemon juice
• 2½ tsp gelatin powder (1 packet)
• 3 tbsp cold water
• 1½ cups heavy cream (chilled)
• ¼ cup powdered sugar
• ½ tsp vanilla extract

For the Topping (Optional but Recommended):

• Fresh strawberry slices
• Strawberry jelly glaze or clear gelatin glaze

Simple Cooking Directions

1. Prepare the base — bake the sponge or make the biscuit crust.
2. Puree strawberries and cook briefly with sugar and lemon juice.
3. Dissolve gelatin in cold water, add to the warm strawberry mixture.
4. Whip cream with powdered sugar and vanilla.
5. Fold strawberry mixture into whipped cream.
6. Pour mousse over the base and chill until set.
7. Garnish with fresh strawberries and glaze before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Base

If using sponge cake:

• Preheat oven to 350°F (175°C).
• Beat eggs and sugar until pale and fluffy (about 5 minutes).
• Add vanilla, then fold in sifted flour gently.
• Pour into a greased 8-inch cake pan and bake for 15–18 minutes.
• Let it cool completely.

If using biscuit crust:

• Crush biscuits into fine crumbs and mix with melted butter.
• Press into the bottom of a springform pan and refrigerate for 20 minutes to set.

Step 2: Make the Strawberry Puree

• In a saucepan, combine strawberries, sugar, and lemon juice.
• Cook over medium heat for 5–7 minutes until strawberries soften and release juices.
• Blend into a smooth puree using a blender or immersion mixer.
• Strain through a sieve to remove seeds (optional).

Step 3: Add Gelatin

• Sprinkle gelatin over 3 tbsp cold water and let sit for 5 minutes to bloom.
• Add the bloomed gelatin to the warm strawberry puree and stir until fully dissolved.
• Let the mixture cool to room temperature (do not refrigerate yet).

Step 4: Prepare the Whipped Cream

• In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
• Be careful not to overwhip — it should be creamy and smooth.

Step 5: Combine and Assemble

• Gently fold the cooled strawberry-gelatin mixture into the whipped cream in batches until evenly blended and pink.
• Pour the mousse over the cooled sponge or biscuit base in the springform pan.
• Smooth the top with a spatula.
• Tap the pan lightly on the counter to remove any air bubbles.

Step 6: Chill

• Cover and refrigerate for at least 4–6 hours, or overnight for best results, until the mousse is firm.

Step 7: Add the Topping

• Once set, decorate with sliced strawberries arranged on top.
• Brush with strawberry glaze or clear gelatin glaze to give a glossy finish (optional but beautiful).

How to Serve

Serve the Strawberry Mousse Cake chilled.

• Slice with a sharp knife dipped in hot water for clean edges.
• Garnish with fresh mint leaves or white chocolate curls for an elegant touch.
• Perfect alongside a glass of sparkling water, tea, or champagne.

This dessert shines at weddings, birthdays, Mother’s Day, or summer gatherings.

Additional Recipe Tips

• Bloom gelatin properly: This ensures smooth texture and even setting.
• Don’t mix warm puree with whipped cream: Let it cool first to avoid curdling.
• Use fresh ripe strawberries: For the best natural flavor and color.
• To make layers: Alternate mousse with thin slices of strawberries or sponge for a layered effect.
• For a glossy top: Use a mirror glaze or strawberry jelly layer.

Recipe Variations

1. Chocolate Strawberry Mousse Cake: Add a layer of chocolate ganache between the base and mousse.
2. Mixed Berry Mousse Cake: Use raspberries and blueberries along with strawberries.
3. Strawberry Cheesecake Mousse Cake: Blend cream cheese into the mousse for a richer flavor.
4. Vegan Version: Use agar-agar instead of gelatin and coconut cream instead of dairy cream.
5. Mini Mousse Cups: Skip the base and serve in glasses for easy, elegant portions.

Freezing and Storage

• Refrigeration: Store in the refrigerator for up to 3 days.
• Freezing: Freeze the mousse cake (without fresh fruit topping) for up to 1 month. Wrap tightly in plastic wrap and foil.
• Thawing: Thaw overnight in the refrigerator. Add toppings before serving.

Special Equipment Needed

• Springform cake pan (8 or 9-inch)
• Electric hand or stand mixer
• Blender or immersion blender
• Mixing bowls
• Rubber spatula
• Small saucepan

Frequently Asked Questions (FAQ)

Q1. Can I use frozen strawberries?
Yes, frozen strawberries work perfectly. Just thaw and drain excess liquid before cooking.

Q2. My mousse didn’t set — what went wrong?
Either the gelatin wasn’t bloomed properly, or the puree was too hot when combined with whipped cream. Always cool the puree before mixing.

Q3. Can I use whipped topping instead of heavy cream?
Yes, you can substitute whipped topping like Cool Whip, but the texture will be slightly sweeter and less rich.

Q4. How can I make it gluten-free?
Use gluten-free biscuits or a flourless almond sponge base.

Q5. How far in advance can I make it?
You can make this cake 1–2 days ahead and store it covered in the refrigerator.

Conclusion

Strawberry Mousse Cake is the definition of elegance and simplicity — a dessert that’s light, creamy, fruity, and absolutely divine. With its silky mousse texture and bright strawberry flavor, it’s a refreshing treat for any celebration.

Whether you’re a beginner baker or a seasoned home chef, this recipe delivers stunning results every single time. It’s more than a cake — it’s a little taste of joy in every bite!