There’s something magical about the first bite of a Strawberry Mousse Cake. The lightness of the mousse combined with the moist cake takes me back to summer picnics and family gatherings. It’s a dessert that feels special, yet it’s so easy and quick to whip up! Whether you’re celebrating a birthday or just craving something sweet, this cake is sure to leave a lasting impression.

Why You’ll Love Strawberry Mousse Cake

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

Gather these simple ingredients for your Strawberry Mousse Cake:

For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
For the Strawberry Mousse:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 envelope unflavored gelatin (about 2 ½ tsp)
- 3 tbsp cold water
For the Topping:
- Whipped cream
- Fresh strawberries, for garnish

How to Make Strawberry Mousse Cake

Let’s dive into the steps to create this delightful dessert:

Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Strawberry Mousse:
1. In a blender, puree the fresh strawberries with the granulated sugar and lemon juice until smooth. Strain the mixture through a fine sieve to remove seeds, if desired.
2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
3. In a saucepan over low heat, warm the strawberry puree until just hot. Remove from heat and stir in the bloomed gelatin until completely dissolved.
4. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
5. Gently fold the strawberry mixture into the whipped cream until well combined, being careful not to deflate the cream.
Assemble the Cake:
1. Once the cake has completely cooled, slice it horizontally to create two layers.
2. Place one layer on a serving plate. Spread half of the strawberry mousse evenly over the top.
3. Place the second layer of cake on top and spread the remaining mousse over the top and sides.
4. Refrigerate the cake for at least 4 hours, or until the mousse is set.
Serve:
1. Before serving, top with whipped cream and garnish with fresh strawberries.
2. Slice and enjoy your delicious Strawberry Mousse Cake!

Substitutions & Additions

If you’re feeling adventurous or need to accommodate dietary restrictions, here are some ideas:

Swap all-purpose flour for almond flour for a gluten-free option.
Replace granulated sugar with coconut sugar or a sugar substitute if you’re looking for a healthier alternative.
Mix in some crushed graham crackers into the mousse for added texture.
Add a layer of chocolate mousse for a delightful twist!

Tips for Success

Here are a few tips to make your baking experience even better:

Make sure your butter is at room temperature for easy creaming.
Don’t rush the cooling process; a cool cake will hold up better when layered.
If your mousse seems too runny, whip the cream a bit more before folding.
Prepare the cake a day ahead to let the flavors meld beautifully overnight.

How to Store Strawberry Mousse Cake

To keep your Strawberry Mousse Cake fresh and delicious:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you need to store it longer, consider freezing the cake without the mousse topping. Thaw and add mousse before serving.

FAQs

Can I use frozen strawberries for the mousse?
Yes, just make sure to thaw and drain them before blending.

How many servings does this cake make?
This recipe serves about 12 slices, perfect for a gathering!

Can I make this cake ahead of time?
Absolutely! It keeps well in the fridge for a few days, making it a great make-ahead dessert.

What should I do if my mousse is too thick?
You can gently fold in a bit more whipped cream to lighten it up.

There you have it! A delightful Strawberry Mousse Cake that’s perfect for any occasion. For more delicious recipes, check out the easy pecan pie recipe or the berry crumble with fresh berries for treats you will love!

Don’t forget to follow us on Pinterest for more sweet inspirations!

Strawberry Mousse Cake

There's something magical about the first bite of a Strawberry Mousse Cake. The lightness of the mousse combined with the moist cake takes me back to summer picnics and family gatherings. It’s a dessert that feels special, yet it’s so easy and quick to whip up!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cake

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsalted butter softened
2 large eggs
0.5 cup milk
1.5 tsp baking powder
1 tsp vanilla extract
0.25 tsp salt

For the Strawberry Mousse

2 cups fresh strawberries hulled and sliced
0.5 cup granulated sugar
1 tbsp lemon juice
1 cup heavy whipping cream
1 tsp vanilla extract
1 envelope unflavored gelatin about 2 ½ tsp
3 tbsp cold water

For the Topping

Whipped cream
Fresh strawberries

Equipment

8-inch Round Cake Pan
Blender
Mixing Bowl
Saucepan
Wire Rack

Method

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
Step 5: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: In a blender, puree the fresh strawberries with the granulated sugar and lemon juice until smooth. Strain the mixture through a fine sieve to remove seeds, if desired.
Step 8: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
Step 9: In a saucepan over low heat, warm the strawberry puree until just hot. Remove from heat and stir in the bloomed gelatin until completely dissolved.
Step 10: In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Step 11: Gently fold the strawberry mixture into the whipped cream until well combined, being careful not to deflate the cream.
Step 12: Once the cake has completely cooled, slice it horizontally to create two layers.
Step 13: Place one layer on a serving plate. Spread half of the strawberry mousse evenly over the top.
Step 14: Place the second layer of cake on top and spread the remaining mousse over the top and sides.
Step 15: Refrigerate the cake for at least 4 hours, or until the mousse is set.
Step 16: Before serving, top with whipped cream and garnish with fresh strawberries.
Step 17: Slice and enjoy your delicious Strawberry Mousse Cake!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you need to store it longer, consider freezing the cake without the mousse topping. Thaw and add mousse before serving.