Strawberry Mousse Cake

Name: Strawberry Mousse Cake
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 10 min
Ingredients: 4 sponge cake layers; 3/4 cup water; 1/4 cup sugar; 1/2 cup strawberry liqueur; 1/4 cup water; 1 1/2 Tablespoons gelatin; 2 pints strawberries (plus more to garnish the cake); 1/4 – 1/3 cup sugar; 1 1/2 cups heavy cream (chilled); 5 Tablespoons powdered sugar; 2 teaspoons vanilla extract

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.