This Strawberry Mousse Cake is a showstopper. The fluffy sponge cake layers are brushed with a strawberry liqueur syrup and laced with a creamy and luscious strawberry mousse frosting in between the cake layers. 
Every bite of this cake is like a mouthful of summer. It is so light, tender and fluffy and the strawberry flavor really shines through. I've been wanting to make this cake for a while, so I was thrilled to find some strawberries at a local farmer's marker. As soon as I saw them from the corner of my eye, I pounced on them and they were in my cart lickety split.
Strawberries and cream are a popular treat for a good reason - they taste awesome together. I've shared the recipe to this Strawberry Mousse on my blog before, and it work's perfectly as a frosting to a simple but delightfully ideal sponge cake. This multilevel cake is stunning but most importantly, tastes divine.
The Cake Layers:
Bake 4 layers of sponge cake. I've posted the recipe for the sponge cake before, so check out the recipe. You will need to make 2 portions of the recipe, so you'll end up with 4 cake layers in total.
Cool the cakes completely. If your cake levels aren't perfectly straight, use a serrated knife to even them out a bit. Even when mine are even, I still cut a thin layer off the top and use it to make crumbs to use on the side of the cake.
The Strawberry Syrup:
Combine the water, sugar and strawberry liquer in a small saucepan.
Heat it on on medium heat just until the sugar dissolves. Set aside to cool.
The Strawberry Mousse:
Sprinkle the gelatin over the water and set aside to bloom for about 5-10 minutes. 
Hull the strawberries and cut them in half or thirds. Pulse them in the food processor along with the sugar. The amount of sugar will depend on how sweet the berries are and how sweet you prefer the cake to be.
Heat the bloomed gelatin in the microwave for about 20 seconds or in a small saucepan on the stove, just until melted. Do NOT boil.
Why Use Gelatin In the Mousse?
Gelatin is a thickening agent. For this recipe, if you would just use whipped cream and strawberries, the frosting would be very watery and thin. The gelatin thickens the frosting and gives it a "mousse" like texture. It will also help the frosting stay fluffy and thick without deflating over time.
In a chilled bowl, whisk the heavy cream with the powdered sugar and vanilla until stiff peaks form.
Add the pureed strawberries and the melted gelatin.
Gently fold it all together with a rubber spatula until evenly combined.
Set the mousse aside in the refrigerator for about 10 minutes or so until the mousse starts to thicken.
Assembling the cake:
Line your cake platter with aluminum foil all around. This is a trick I use to keep the sides of the cake plate clean. Place a dollop of the strawberry mousse in the center of the plate.
Brush each cake layer with the strawberry syrup.
Top each cake layer with the strawberry mousse.
Frost the top of the cake and the sides of the cake.
Decorate the cake with more strawberries and coat the sides of the cake with the reserved cake crumbs. Gently remove the aluminum foil from underneath the cake.
Keep the cake refrigerated.
Strawberry Mousse Cake
This Strawberry Mousse Cake is a showstopper. The fluffy sponge cake layers are brushed with a strawberry liqueur syrup and laced with a creamy and luscious strawberry mousse frosting in between the cake layers.
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Total Time: 10 minutes
- Yield: 1 cake 1x
- Category: Dessert
Ingredients
- 4 sponge cake layers
Strawberry Syrup:
- ¾ cup water
- ¼ cup sugar
- ½ cup strawberry liqueur
Strawberry Souffle:
- ¼ cup water
- 1 ½ Tablespoons gelatin
- 2 pints strawberries (plus more to garnish the cake)
- ¼ - ⅓ cup sugar
- 1 ½ cups heavy cream (chilled)
- 5 Tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
The Cake:
- Bake 4 layers of sponge cake. Cool the cakes and cut each cake layer in half horizontally.
- Cool the cakes completely. If your cake levels aren't perfectly straight, use a serrated knife to even them out a bit. Even when mine are even, I still cut a thin layer off the top and use it to make crumbs to use on the side of the cake.
The Strawberry Syrup:
- Combine the water, sugar and strawberry liqueur in a small saucepan.
- Heat it on on medium heat just until the sugar dissolves. Set aside to cool.
The Strawberry Mousse:
- Sprinkle the gelatin over the water and set aside to bloom for about 5-10 minutes.
- Hull the strawberries and cut them in half or thirds.
- Pulse them in the food processor along with the sugar. The amount of sugar will depend on how sweet the berries are and how sweet you prefer the cake to be.
- Heat the bloomed gelatin in the microwave for about 20 seconds or in a small saucepan on the stovetop, just until melted. Do NOT boil.
- In a chilled bowl, whisk the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Add the pureed strawberries and the melted gelatin. Gently fold it all together with a rubber spatula until evenly combined.
- Set the mousse aside in the refrigerator for about 10 minutes or so until the mousse starts to thicken.
Assembling the Cake:
- Line your cake platter with aluminum foil all around. Brush each cake layer with the strawberry syrup.
- Top each cake layer with the strawberry mousse. Frost the top of the cake and the sides of the cake.
- Decorate the cake with more strawberries and coat the sides of the cake with the reserved cake crumbs. Gently remove the aluminum foil from underneath the cake.
- Store the cake in the refrigerator.
This is an updated version of the Strawberry Mousse Cake recipe that was published originally on September 13, 2013. The recipe is the same with updated pictures.
Hi Olga! This recipe looks perfect for the birthday of a dear friend of mine next month. I have to make it gluten-free, though. I have gluten-free flour that generally works great, cup-for-cup, instead of all-purpose flour, but I don't think I can get/find gluten-free cake flour. Do you think your sponge cake recipe would come out ok with just gluten free flour instead of the mix of cake flour and regular flour?
Is this a 9-inch cake?
Dear olga I’m planning to make this cake for my daughter’s bday. We live in uk. Any chance you can show me the photo of the strawberry liquor or the name of the brand(perhaps I can buy it on Amazon?) thank you
Irina
Sorry, I didn't buy it on Amazon. I would recommend going to a liquor store and buying any strawberry or wild strawberry liquor that is available in your area.
What strawberry liquor did you use for
This recipe? My store only had strawberry vodka?
Use whatever one you like. I used one I got from Italy.
Looks amazing! Can I freeze this cake?
The sponge cake was delicious but my mousse was very runny .. and i was not able to frost it at all..
This cake was nice and light..loved the addition of the mousse. Not too sweet either! Will be making this again.
Amazing cake! I omitted the strawberry liqueur and it was still moist. I also added white cream ( cheese cream/whipped cream/sugar) in between a few layers and it was perfect!
One question though for you Olga, my strawberry cream seemed a bit on the runny side- any ideas as to why? Should I have beaten the heavy cream more or less blending of strawberries?
Thank you for posting such inspiring and delicious recipes!
Hi Katerina.
If the strawberry cream is too watery, it's possible that you cooked the gelatin on too high of a heat and in that case it won't set properly. I don't think the heavy cream should have made any difference.
Do you keep your cakes covered in the fridge?
Yes.
How do you cover it while on a cake stand?