If you are searching for a dessert that is both indulgent and refreshingly light, look no further than this Light and Airy Strawberry Mousse Cake Recipe. It’s a delightful layering of moist cake and fluffy strawberry mousse that tastes like springtime in every bite. The combination of fresh strawberries, whipped cream, and a tender cake base creates a dessert that feels elegant yet completely approachable—perfect for sharing at family gatherings or treating yourself on a special day. You’ll find the texture irresistibly soft, the flavors bright and inviting, and the entire experience utterly lovely from the first forkful to the last.
Ingredients You’ll Need
Gathering your ingredients is the first step to making this show-stopping cake. Each item serves an important role, balancing flavors and textures perfectly to create that signature light, fluffy, and fresh strawberry sensation.
- 2 ½ cups cake flour: This gives the cake a tender crumb, keeping it soft and delicate.
- 2 teaspoons baking powder: Helps the cake rise beautifully for a light texture.
- ½ teaspoon baking soda: Works with the other leavening agent for perfect lift.
- 1 teaspoon salt: Enhances the flavors in both cake and mousse.
- ¾ cup butter (softened): Adds rich flavor and moisture to the cake.
- 1 ½ cups sugar: Sweetens the cake without overpowering the strawberries.
- 5 egg whites (room temperature): Provide structure and airiness to the cake’s crumb.
- ½ cup sour cream (room temperature): Adds a hint of tang and keeps the cake tender.
- 1 tablespoon vanilla: Infuses warmth and depth in every bite.
- 1 cup whole milk (room temperature): Moisturizes the batter for a soft cake.
- 2 cups strawberries (16 ounces): Fresh and juicy, they are the star of the mousse.
- ¾ cup sugar (for the mousse): Sweetens and balances the tartness of the strawberries.
- 2 teaspoons vanilla (for mousse): Adds aromatic complexity to the strawberry puree.
- 2 ¼ teaspoons gelatin (1 packet): Stabilizes the mousse to keep it perfectly fluffy.
- 2 tablespoons water: Dissolves the gelatin for smooth integration.
- 1 ½ cups heavy cream: Whipped into peaks for that cloud-like mousse texture.
- 1 ounce freeze-dried strawberries (ground): Adds an intense strawberry flavor without extra moisture.
How to Make Light and Airy Strawberry Mousse Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350ºF and lining a 9 x 13 baking pan with parchment paper in both directions. This ensures the cake releases cleanly later. Whisk together the flour, baking powder, baking soda, and salt—these dry ingredients form the frame of your cake. In your mixer, beat softened butter and sugar until light and fluffy, then add egg whites and keep beating to maximize air incorporation. Fold in sour cream and vanilla for moisture and flavor. Slowly add the dry ingredients alternating with milk, mixing just until combined to keep the batter airy and tender. Pour into the pan and bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Allow the cake to cool completely before adding mousse.
Step 2: Make the Strawberry Mousse
While the cake bakes, turn your attention to the luscious strawberry mousse. Puree fresh strawberries in a blender until smooth, then combine with sugar and vanilla in a saucepan. Bring this mixture to a gentle boil, then reduce heat and simmer until it thickens slightly—this reduces the liquid for a rich jam-like base. In a small bowl, sprinkle gelatin over cold water, letting it bloom, then dissolve it into the warm strawberry mixture to stabilize the mousse. Chill the strawberry mixture in the fridge as it cools.
Step 3: Whip the Cream and Combine
In a large mixing bowl, beat heavy cream to stiff peaks, ensuring it holds its shape but remains soft and fluffy. Gently fold in the finely ground freeze-dried strawberries, which give an intense burst of flavor and pretty pink specks without adding moisture. Add half of your chilled strawberry jam to the whipped cream, folding carefully so you keep the airy texture intact. Repeat folding in the rest of the jam until the mousse is beautifully marbled and smooth.
Step 4: Assemble and Chill
Spread your mousse evenly over the cooled cake layer in the baking pan, smoothing the top with a spatula. Cover and refrigerate the whole cake for at least four hours—this chilling time allows the mousse to set and flavors to meld into that dream-like texture everyone raves about in this Light and Airy Strawberry Mousse Cake Recipe.
How to Serve Light and Airy Strawberry Mousse Cake Recipe
Garnishes
Presentation makes every bite more exciting. Fresh strawberry slices arranged on top add a juicy pop and bright color, while a light dusting of powdered sugar can lend an elegant, snowy look. For an extra wow factor, sprinkle crushed freeze-dried strawberries or a few edible flowers, turning your cake into a dessert masterpiece.
Side Dishes
This cake shines on its own, but pairing it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream will elevate the experience further. For a refreshing twist, a simple mint leaf garnish or a tangy citrus sorbet makes for a pleasant contrast.
Creative Ways to Present
Consider slicing the mousse cake into delicate squares and serving on pretty dessert plates with a drizzle of strawberry coulis on the side. For gatherings, set up a “build-your-own” mousse cake bar with toppings like toasted almonds, chocolate shavings, or fresh berries allowing guests to personalize their slice of joy.
Make Ahead and Storage
Storing Leftovers
To keep the mousse cake at its best, cover it tightly with plastic wrap or place it in an airtight container and store in the refrigerator. It stays fresh for up to four days, maintaining that perfect balance of softness and freshness.
Freezing
This cake can be frozen for up to one month. Make sure to wrap it well in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge before serving to preserve the mousse’s airy quality without compromising texture.
Reheating
Since this is a mousse-based dessert, avoid reheating as it would break down the delicate mousse structure. It’s best enjoyed cold straight from the refrigerator or gently thawed if previously frozen.
FAQs
Can I use frozen strawberries for the mousse?
Absolutely! Just thaw and drain any excess liquid before pureeing to avoid a watery mousse, which could affect the texture of your cake.
What’s the best way to fold the strawberry jam into the whipped cream?
Use a gentle folding motion with a spatula—lift from the bottom and turn over the mixture rather than stirring vigorously to keep the mousse light and fluffy.
Can I substitute gelatin with agar-agar?
Yes, agar-agar can be used as a vegetarian alternative, but follow package instructions closely as it sets differently than gelatin and may require different preparation.
Is it necessary to use room temperature ingredients?
Using room temperature eggs, milk, and sour cream helps the batter mix more evenly and traps air better, resulting in a lighter cake texture.
How do I know when the cake is perfectly baked?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is done. Avoid overbaking to keep it tender.
Final Thoughts
This Light and Airy Strawberry Mousse Cake Recipe is more than a dessert—it’s an experience of texture and fresh flavors coming together beautifully. Whether you’re celebrating a special occasion or simply crave something sweet and delicate, this recipe will quickly become one of your favorites to share. Give it a try and prepare to be amazed by how effortless elegance and strawberry bliss can be in your own kitchen!
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Light and Airy Strawberry Mousse Cake Recipe
- Total Time: 5 hours 5 minutes
- Yield: 24 servings
Description
This Light and Airy Strawberry Mousse Cake is a delightful dessert featuring a tender, moist cake base topped with a fluffy, creamy strawberry mousse made from fresh strawberries and whipped cream. It combines the rich texture of a baked cake with the fresh, fruity flavor of homemade strawberry mousse, perfect for celebrations or a special treat.
Ingredients
Cake
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter, softened
- 1 ½ cups sugar
- 5 egg whites, room temperature
- ½ cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
Strawberry Mousse
- 2 cups strawberries (16 ounces)
- ¾ cup sugar (more if desired)
- 2 teaspoons vanilla extract
- 2 ¼ teaspoons gelatin (1 packet)
- 2 tablespoons water
- 1 ½ cups heavy cream
- 1 ounce freeze-dried strawberries, ground
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Line a 9 x 13-inch baking pan with two pieces of parchment paper placed in perpendicular directions, then spray the parchment with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter until smooth. Gradually add sugar and beat on high speed for 2 minutes until the mixture is light and fluffy.
- Add Egg Whites and Flavorings: Add the room temperature egg whites to the butter mixture and beat on high for 2 minutes. Stir in the sour cream and vanilla extract and mix until well combined.
- Combine Wet and Dry Ingredients: On low speed, add the dry ingredients to the wet ingredients until just incorporated. Slowly pour in the milk while mixing on low to avoid splashing. Mix only until combined to prevent overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Prepare Strawberry Puree: Puree the fresh strawberries using a blender, food processor, or immersion blender. Transfer to a saucepan, add ¾ cup sugar and 2 teaspoons vanilla extract, and heat until it starts to boil. Reduce heat and simmer for about 5 minutes until slightly thickened.
- Dissolve Gelatin: In a small bowl, combine gelatin and 2 tablespoons of water, stirring to combine. Add this mixture to the hot strawberry puree and cook just until the gelatin dissolves. Remove from heat and cool the mixture in the fridge until chilled but not set.
- Whip Cream: In a large bowl, beat the heavy cream until stiff peaks form. Gently fold in the ground freeze-dried strawberries to infuse flavor and color.
- Fold Strawberry Jam into Cream: Gradually fold half of the cooled strawberry gelatin mixture into the whipped cream, combining gently to retain airiness. Then fold in the remaining strawberry mixture until well incorporated without deflating the cream.
- Assemble the Cake: Spread the strawberry mousse evenly over the cooled cake base. Cover and refrigerate for at least 4 hours to allow the mousse to set and flavors to meld before serving.
Notes
- Ensure all refrigerated ingredients like egg whites, sour cream, butter, and milk are at room temperature for better batter consistency.
- Be careful not to over-mix the batter after adding dry ingredients to keep the cake light and fluffy.
- Chilling the mousse before folding into the whipped cream prevents deflating the cream too much.
- Use freeze-dried strawberries for intense flavor and natural coloring without adding extra moisture.
- The cake must be completely cool before spreading the mousse to prevent melting.
- Refrigerate the final cake for at least 4 hours; overnight chilling improves texture and slicing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
