Strawberry mousse cake
Every time I want to make a fruit cake that works for both formal occasions and a simple weekend gathering, I choose this strawberry mousse cake recipe with a vanilla sponge. It’s easy to prepare, doesn’t require advanced techniques, and can be made a day in advance, which helps with both flavor and organization.
Quick Info
Total time: approx. 5-6 hours (including cooling and chilling time)
Active preparation time: 45-60 minutes
Baking time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: fruit cake, suitable for birthdays or any occasion
Ingredients
Sponge:
6 eggs
300 g flour
50 ml milk
50 g melted butter
100 g sugar
1 packet baking powder
vanilla extract or essence
Strawberry Mousse:
300 g heavy cream
250 g fresh strawberries
60-80 g sugar (depending on the sweetness of the strawberries)
6 gelatin sheets or 10 g powdered gelatin
6 tablespoons strawberry jam
Glaze:
100 ml heavy cream
100 g dark chocolate
1 tablespoon agave syrup or honey
Decoration:
100 ml heavy cream
1 tablespoon sugar
pink food coloring – optional
decorative candies
Instructions
1. Preparing the Sponge
1.1 Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, about 5 minutes.
1.2 In a separate bowl, add the yolks and sugar, and mix for 3-4 minutes until the sugar is almost completely dissolved.
1.3 Pour the melted butter (not hot) over the yolks, stirring gently.
1.4 Incorporate half of the flour mixed with the baking powder.
1.5 Add the milk. Mix briefly, then add the remaining flour along with the vanilla extract or essence.
1.6 Finally, fold in the beaten egg whites in 3-4 additions, mixing gently from the bottom up to maintain volume.
1.7 Pour the batter into a silicone cake mold or a springform pan lined at the bottom if necessary.
1.8 Place the sponge in a preheated oven at 160°C for 35-40 minutes. The sponge should be golden and springy to the touch.
1.9 Remove the sponge, let it cool completely in the mold, then slice it horizontally into 2 equal layers.
2. Strawberry Mousse
2.1 Wash and hull the strawberries. Puree them well with a blender until smooth.
2.2 Soak the gelatin in cold water (if using sheets), or hydrate according to the instructions (if using powdered).
2.3 Whip the heavy cream with the sugar until soft peaks form, but not too stiff.
2.4 Gently fold the strawberry puree into the whipped cream.
2.5 Melt the hydrated gelatin in a double boiler or microwave (with a tablespoon of water for 3 seconds, check and repeat if needed). Do not let it boil.
2.6 Pour the melted gelatin into the strawberry and cream mixture and mix immediately to avoid lumps.
3. Assembly
3.1 If using a silicone mold, place a plastic wrap at the bottom.
3.2 Place the first sponge layer at the bottom of the pan.
3.3 Spread half of the strawberry jam over the first layer.
3.4 Pour the strawberry mousse on top and level it with a spatula.
3.5 Spread the remaining jam on the bottom of the second sponge layer, then place it over the mousse, pressing gently.
3.6 Cover the cake and refrigerate for at least 4 hours to set the mousse.
4. Chocolate Glaze
4.1 Place the heavy cream in a saucepan over medium heat. When it starts to boil, remove from heat.
4.2 Add the broken chocolate pieces and stir until completely melted.
4.3 Add the tablespoon of honey or agave syrup, stir, and let it cool in the fridge for 5 minutes to thicken slightly.
4.4 Remove the cake from the fridge, place it on a rack (or directly on the tray if you don’t have a rack).
4.5 Pour the glaze in the center and spread it with a spatula towards the edges to cover the entire cake.
5. Decoration
5.1 Whip the heavy cream with the sugar (and a little pink food coloring if desired).
5.2 Place the whipped cream in a piping bag and decorate the top of the cake as preferred.
5.3 Apply chocolate decorations or decorative candies on the sides.
Why I Make This Recipe Often
I love that it can be made in advance and that the mousse isn’t overly sweet. The sponge turns out fluffy, and the strawberries provide a fresh taste. It’s easy to slice and keeps well in the fridge until the next day.
Tips and Variations
Tips
The sponge doesn’t rise excessively, but it’s enough for two layers.
If you have an older oven, check the sponge with a toothpick after 35 minutes.
For the mousse, don’t pour hot gelatin directly over the whipped cream; there’s a risk it will curdle or form lumps.
For the glaze, don’t mix aggressively when adding the chocolate – just until combined.
You can decorate the cake only with whipped cream if you don’t have any decorations.
Substitutions
You can use vanilla essence instead of extract.
Any type of strawberry jam works, even homemade.
If you don’t have honey or agave syrup for the glaze, it can be left plain.
If you don’t have gelatin sheets, powdered gelatin works just as well (10 g).
Variations
With other fruits: You can substitute strawberries with raspberries, blueberries, or peaches.
White glaze: For a sweeter or different look, use white chocolate.
Cake without glaze: It can also be served with just whipped cream and fruit on top.
Serving Ideas
Smaller slices for a buffet, regular slices for a meal. It pairs well with coffee or lemonade. For a more festive presentation, add fresh strawberries on top.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but they need to be completely thawed and thoroughly drained before pureeing.
2. How do I cut the sponge without it crumbling?
Use a long, thin-bladed knife on the completely cooled sponge. Make slow movements without pressing down.
3. How long should the mousse chill in the fridge?
At least 4 hours, but ideally overnight for a firm texture.
4. Can the cake be made a day in advance?
Yes, it’s actually recommended; the sponge and mousse set better.
5. What if the mousse is too soft?
Check if the gelatin was properly dissolved and not left inactive. If it still doesn’t set, don’t remove it from the mold; let it chill longer.
Nutritional Values
Estimate for one slice (out of 12): approximately 300-340 kcal, 6-7 g protein, 18-20 g fat, 28-32 g carbohydrates. This depends on the sugar content of the jam and the fat content of the heavy cream. It’s a cake with moderate fats and a fair amount of carbohydrates from the sponge and mousse.
Storage and Reheating
The cake stores well in the fridge, covered, for up to 2 days. Freezing is not recommended; the texture of the mousse and sponge will not be the same after thawing. Serve chilled, no reheating needed.
For the base, beat the egg whites into a foam for 5 minutes. Mix the yolks with the sugar until it melts for 3-4 minutes, add the melted butter, then half of the flour mixed with baking powder, followed by the milk, and finally the rest of the flour and vanilla extract. Gradually fold in the egg whites in about 4 batches, mixing gently from the bottom up. Pour everything into a silicone mold or one with removable walls. Bake in a preheated oven at 160 degrees for about 35-40 minutes. Let it cool, then cut it in half to create 2 bases. For the mousse, blend the strawberries into a puree, soak the gelatin, whip the cream with sugar, then add the strawberries and finally the melted gelatin in a bain-marie or microwave (if using the microwave, add a tablespoon of water and heat for 3 seconds, if needed, heat for another 3 seconds, but do not let it boil). Mix well. If using a silicone mold, place a food wrap, then the first base, spread half of the jam on it, then pour the strawberry mousse, spread the second base with jam and place it on top. Refrigerate for at least 4 hours. For the glaze: heat the cream over medium heat, and when it starts to boil, add the chocolate and stir until melted, then add the honey. Let it chill in the fridge for 5 minutes until it thickens slightly. Spread the glaze over the entire cake (placed on a rack or tray) starting from the center towards the edges. After glazing, place it on a serving platter and decorate the sides with chocolate decorations and the top with whipped cream using a piping bag.
Ingredients: Base: 6 eggs, 300 g flour, 50 ml milk, 50 g melted butter, 100 g sugar, 1 packet baking powder, vanilla extract or essence. Strawberry Mousse: 300 g whipping cream, 250 g fresh strawberries, 60-80 g sugar, depending on how sweet the strawberries are, 6 sheets of gelatin or 10 g gelatin, 6 tablespoons strawberry jam. Glaze: 100 ml whipping cream, 100 g dark chocolate, 1 tablespoon agave syrup or honey. Decoration: 100 ml whipping cream, 1 tablespoon sugar (pink food coloring - optional), decorative candies.
