• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Collaborate with us
  • Contact

Serena Lissy logo

  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Ice Cream
  • Recipes
  • Photography
  • Online Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Ice Cream
    • Recipes
    • Photography
    • Online Classes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Serena Lissy » Recipes » Recipes

    Published: Sep 22, 2014 · Modified: Mar 24, 2022 by serena · This post may contain affiliate links.

    Nailed It! Strawberry Mousse Cake

    Jump to Recipe - Print Recipe

    We have made it to week five in the nailed it or failed it series, and I'm almost too afraid to go anywhere near a scale! We are giving the Strawberry Mousse Cake a try this week. It's a basic sponge cake topped with layers of strawberry deliciousness. If you haven't been following along, you can catch up on week numbers one through four. In a nutshell, we are working our way through the cookbook by Chef Antonio Bachour, and enjoying every delicious moment of it.

    Plated Strawberry Mousse Cake

    Strawberry Mousse Cake

    We had so much strawberry puree leftover from the Berry Brazo Gitano recipe, I figured we might as well stick with the berry recipes until we run out. This strawberry mousse cake has a lot of pieces to it. With so much cooling time between layers it can seem intimidating. But not one piece of this cake was difficult to make. If I were to make this for a home function, I'd plan for a Sunday Funday type of day. It's football season and between each layer I could hang out in front of the TV and enjoy the games.

    After learning my lesson last week on my oven size I knew I had to at least cut the recipe in half. Even at a half sheet pan size, this recipe yields 48 small pieces (2x2 size). I'm also testing how well this freezes. I'm hoping I can do all the work upfront and reap the benefits later as I keep pulling out pieces of this over the next month. Yes, it was that good!

    Ingredients

    Strawberry Mousse Cake Ingredients
    • Sugar
    • Cake flour
    • Baking powder
    • Vegetable oil
    • Eggs
    • Milk
    • Strawberry puree
    • Heavy Cream
    • White Chocolate
    • Unsalted Butter
    • Gelatin
    • Powdered sugar

    How to Make Strawberry Mousse Cake

    Strawberry Mousse Cake Process Collage

    This recipe has several pieces to it and involves time for the layers to freeze and set.

    1. First, make the Sponge Cake. Next, make the Strawberry Ganache and pour evenly over the Strawberry Sponge Cake. Let it freeze until set.
    2. Next, make the Strawberry Mousse. Pour evenly over the layer of Strawberry Ganache. Freeze again until set.
    3. Next is the Strawberry Jelly. Pour the Strawberry Jelly over the layer of Strawberry Mousse and freeze again until set.
    4. Once that final layer is set, you can cut as desired.
    5. Add a garnish of strawberry foam and mini macarons! Chantilly cream is also a great option for a topping.

    The Sponge Cake

    If you don't want to spend so much time making all the components of this dessert, I'd recommend you start with the Sponge Cake. You can easily cut the baked cake in half, layer one half with Chantilly Cream and strawberries. Top that layer with the second half and do a quick piped decoration on top with the Chantilly cream. Each one of these components was delicious by themselves. That is what makes this recipe really flexible.

    What is Invert Sugar?

    It's a liquid sweetener made from table sugar, water and a small amount of acid from cream of tarter or citric acid. Invert sugar gives a more uniform sweetness. It also mitigates any problem of sugar crystals not dissolving. It's used in this ganache for the texture. We want it to be smooth and creamy without any sugar crystal textures. You can buy Invert Sugar from places like Amazon, but it will be hard to find in your local grocery store.

    How to Make Strawberry Puree?

    You’ll need 1lb of strawberries, 2 tablespoons of sugar, and 2 tablespoons of lemon juice. 

    1. Wash, dry and stem the strawberries.
    2. In a food processor, mix strawberries, sugar, and lemon juice until liquid with pulp. 
    3. Press through a fine mesh sieve to remove any seeds.

    Now you have a strawberry puree!

    Can I Use Powdered Gelatin Instead of Sheets?

    Yes, you can. I see all kinds of conversions on the internet for this. I've found that one envelope of powdered gelatin is the equivalent of 3.5 sheets of gelatin. Both powdered gelatin and gelatin sheets should be dissolved in cold water.

    Try out this Strawberry Mousse Cake and let us know how it turns out!

    Comparison Image

    Looking For More Recipes?

    Subscribe to my free newsletter to get new baking tips in your inbox monthly. Find me sharing new recipes and tips on Pinterest, Instagram, or Facebook.

    Strawberry Mousse Cake

    Strawberry Mousse Cake

    A light strawberry sponge cake layered with strawberry ganache, strawberry mousse, and topped with a layer of strawberry jelly.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 48 Servings
    Calories: 236kcal
    Author: Serena

    Ingredients

    Strawberry Mousse Sponge Cake

    • 13.25 oz granulated sugar
    • 10.75 oz cake flour
    • 3 ½ teaspoon baking powder
    • 5 oz vegetable oil
    • 17.65 oz egg (approximately 9 large eggs)
    • 7.25 oz milk

    Strawberry Mousse Ganache

    • 6 oz strawberry puree
    • 1.75 oz inverted sugar
    • 4.75 oz cream
    • 21.25 oz Valrhona white chocolate melted
    • 4 tablespoon unsalted butter cubed

    Strawberry Mousse

    • .55 oz gelatin sheets approximately 5 sheets
    • 17.75 oz strawberry puree
    • 4.25 oz confectioner's sugar
    • 17.75 oz heavy cream whipped to soft peaks

    Strawberry Jelly

    • 4 gelatin sheets
    • 17.65 oz strawberry puree
    • 3.5 oz granulated sugar

    Instructions

    Strawberry Mousse Sponge Cake

    • Preheat oven to 360° F.
    • Combine dry ingredients with oil and eggs in a stand mixer fitted with a whisk attachment, and mix for six minutes on high speed.
    • Add milk and mix for two more minutes on medium speed.
    • Pour onto a ½ sheet tray lined with parchment paper and bake for 19-22 minutes.

    Strawberry Ganache

    • Bring puree, inverted sugar and cream to a boil in a small pot.
    • Slowly pour hot liquid over white chocolate and whisk until it is smooth.
    • Continue mixing until the ganache reaches 95°F.
    • Add cubed butter and blend with a hand blender to emulsify.

    Strawberry Mousse

    • Soak gelatin in ice water until softened; squeeze out excess water and set aside.
    • Bring puree and sugar to a simmer in a small pot.
    • Stir in gelatin to dissolve and set aside to cool before folding in whipped cream.

    Strawberry Jelly

    • Soak gelatin in ice water until softened; squeeze out excess water and set aside.
    • Bring juice and sugar to a simmer in a small pot.
    • Stir in gelatin to dissolve and set aside to cool.

    Assembly

    • Place half sheet of Sponge Cake into a half sheet pan frame. Pour a thin layer of Strawberry Ganache evenly over cake and freeze until set.
    • Spread Strawberry Mousse evenly over ganache and freeze again until set.
    • Pour Strawberry Jelly over mousse and freeze again until set before cutting as desired.
    • Garnish with mini macarons and strawberry foam. You could easily top with a Chantilly cream if you aren't up for making the foam.

    Notes

    Recipe Source: SerenaLissy.com
    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
    All images and content are copyright protected. Do not use our images without prior permission.

    Nutrition

    Serving: 1Serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 63mg | Potassium: 114mg | Fiber: 1g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 1mg
    Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

    Here are a few of our favorite berry flavored recipes:

    • Berry Brazo Gitano
    • Mascarpone Cream Macaron with Berries
    • Raspberry Mousse Chocolate Cheesecake

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

    More Recipes

    • Nailed It! Berry Brazo Gitano
    • Caramel Apple Chocolate Mousse Cake
    • Nailed It! Key Lime Tarts
    • The Best Homemade Brownies

    Reader Interactions

    Comments

    1. Max says

      February 12, 2022 at 9:39 am

      Hi is this mousse recipe pipeable?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Serena!

    Join us and you will learn all sorts of creative techniques from baking to food photography that is easy enough for a novice to recreate at home, but look and taste like they were made by a seasoned pro.

    Get Inspired, Cook Confidently, Eat Well

    More about me →

    Ice Cream Recipes

    • No Churn Chocolate Mint Ice Cream
    • No Churn Key Lime Pie Ice Cream
    • Apple Ice Cream
    • Chocolate Chunk Ice Cream
    • Instant Pot Frozen Greek Yogurt
    • Easy Avocado Ice Cream Recipe

    Popular Recipes

    • Jamaican Sweet Potato Pudding
    • Peanut Butter Fudge Cups
    • Make at Home Samoas - Homemade Samoas: Girl Scout Cookies
    • Italian Chocolate Walnut Cake (Torta di Noci)

    Photography Challenge

    Master The Art of Food Photography

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Serena Lissy