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Strawberry Mousse Cake
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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
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
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.
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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