Strawberry Mousse Cake
A light strawberry sponge cake layered with strawberry ganache, strawberry mousse, and topped with a layer of strawberry jelly.
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 48 Servings
Calories: 236kcal
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
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.
Recipe Source: SerenaLissy.com
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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