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
