Nailed It! Strawberry Mousse Cake

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Plated Strawberry Mousse CakeWell we have made it to week number five in the nailed it or failed it series, and I’m almost too afraid to go anywhere near a scale! If you haven’t been following along, you can catch up on week numbers one through four here.   In a nutshell, we are working our way through the cookbook by Chef Antonio Bachour, and enjoying every delicious moment of it.

We had so much strawberry puree leftover from the Berry Brazo Gitano recipe, I figured we may as well go ahead and stick with the berry recipes until we run out. This strawberry mousse cake has a lot of pieces to it. And 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.  And by small I mean about 2×2 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!

So give this a try, we would love to hear how it comes out.

Strawberry Mousse Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Yield: 48 Servings

Serving Size: Approximately 2x2


    Sponge Cake
  • 13.25 oz granulated sugar
  • 10.75 oz cake flour
  • 3 1/2 tsp baking powder
  • 5 oz vegetable oil
  • 17.65 oz egg (approximately 9 large eggs)
  • 7.25 oz milk
  • Strawberry Ganache
  • 6 oz strawberry puree
  • 1.75 oz inverted sugar
  • 4.75 oz cream
  • 21.25 oz Valrhona white chocolate, melted
  • 4 tbsp 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


    Sponge Cake
  1. Preheat oven to 360° F
  2. Combine dry ingredients with oil and eggs in a stand mixer fitted with a whisk attachment, and mix for six minutes on high speed.
  3. Add milk and mix for two more minutes on medium speed.
  4. Pour onto a 1/2 sheet tray lined with parchment paper and bake for 19-22 minutes.
  5. Strawberry Ganache
  6. Bring puree, inverted sugar and cream to a boil in a small pot.
  7. Slowly pour hot liquid over white chocolate and whisk until it is smooth.
  8. Continue mixing until the ganache reaches 95°F.
  9. Add cubed butter and blend with a hand blender to emulsify.
  10. Strawberry Mousse
  11. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  12. Bring puree and sugar to a simmer in a small pot.
  13. Stir in gelatin to dissolve and set aside to cool before folding in whipped cream.
  14. Strawberry Jelly
  15. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  16. Bring juice and sugar to a simmer in a small pot.
  17. Stir in gelatin to dissolve and set aside to cool.
  18. Assembly
  19. 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.
  20. Spread Strawberry Mousse evenly over ganache and freeze again until set.
  21. Pour Strawberry Jelly over mousse and freeze again until set before cutting as desired.
  22. Garnish with mini macarons and strawberry foam.
  23. Recipe Source:
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