I call this strawberry cake my easy weeknight showpiece. Fresh berries sit in a light mousse, and a crisp cookie base gives a quiet snap. I whisk, you slice, and everyone smiles. The texture stays soft, the flavor leans bright, and the color looks like late spring sun on a plate. This strawberry mousse recipe makes the room go quiet. We pour a cool layer over a tender base, then chill until the mousse stands tall. If you collect ideas for a mousse cake recipe, this one earns a spot. I keep the steps calm and tidy. No wild gear. No drama. A small saucepan, a whisk, and a ring. That is the kit. The best strawberry cake recipe should feel this relaxed. I add a thin cap of berry gel and a few glossy slices on top. Chocolate curls turn it into a chocolate strawberry cake recipe when I want a little extra. Leftover crumbs bake into strawberry cake cookies recipe for the crew in the kitchen. The set stays tender the next day too, so you get a moist strawberry cake recipe without stress.
Strawberry Mousse Cake by Elena for Elena Cooks
I bake this for birthdays and for slow Sundays. The method stays calm the result looks bright and the flavor reads clean. On Elena Cooks at https://www.elenacooks.com we keep recipes friendly so a busy cook can start and finish with a smile.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Mousse Cake Recipe
- 3) Ingredients for Strawberry Mousse Cake
- 4) How to Make Strawberry Mousse Cake
- 5) Tips for Making Strawberry Mousse Cake
- 6) Making Strawberry Mousse Cake Ahead of Time
- 7) Storing Leftover Strawberry Mousse Cake
- 8) Try these Dessert next!
- 9) Strawberry Mousse Cake
- 10) Nutrition
1) Key Takeaways
- Fresh berries and light mousse sit on a tender cookie base that stays crisp at the edge.
- Simple kit works well a ring a whisk a tray and one pan.
- Steps stay calm and short so the set feels easy for a weeknight or a small party.
- Elena writes on Elena Cooks at https://www.elenacooks.com and keeps the method friendly.
2) Easy Strawberry Mousse Cake Recipe
I make this strawberry cake for people I love and I smile every time the first slice lands on a plate. The strawberry cake brings color and a bright scent. Friends lean in and the room goes quiet in the best way. I keep the base short and the mousse airy so the fork glides clean.
We keep gear light. A ring sits on a tray. A sheet lines the base. A whisk does its job without fuss. If you collect ideas for a mousse cake recipe this one takes a clear spot. Some call it a classic strawberry cake and I do not argue. It reads as simple and it tastes like care.
On top a soft gloss of berry puree sets smooth. I add curls of chocolate when I want a chocolate strawberry cake recipe look. My crew grabs the crumbs and turns them into a quick strawberry dessert in the test kitchen. The vibe feels calm and the result feels sure.
3) Ingredients for Strawberry Mousse Cake
Unsalted butter soft for rich crumb
Sugar fine for clean mix
Egg yolks for color and tender bite
All purpose flour for structure
Baking powder for small lift
Fine sea salt to balance sweet
Strawberries ripe and hulled for puree
Lemon juice to brighten the fruit
Sugar for the puree layer
Powdered gelatin to set mousse
Cold water to bloom gelatin
Heavy cream cold for soft peaks
Vanilla extract for round flavor
More strawberries for the top gel
More sugar for the top gel
More gelatin for the top gel
Fresh berries for garnish
Shaved chocolate for a fun finish
4) How to Make Strawberry Mousse Cake
step 1. Line a tray and set a ring on it then clip a strip of acetate if you have it
step 2. Cream butter with sugar until pale then blend in yolks until smooth
step 3. Fold in flour baking powder and salt then press the dough into the ring
step 4. Bake at a steady one hundred seventy Celsius until edges color then cool on the tray
step 5. Blend berries with lemon juice then warm with sugar until the mix steams
step 6. Bloom gelatin in cold water then stir into the warm puree and let it cool until just tepid
step 7. Whip cream to soft peaks with vanilla then fold into the puree in two parts
step 8. Pour mousse over the cooled base then level the top and chill until firm
step 9. Blend more berries for the top gel warm with sugar and lemon then melt in the bloomed gelatin
step 10. Cool the gel until warm to the touch then pour a thin layer over the set mousse
step 11. Chill again until the top feels set then unclip the ring
step 12. Crown with fresh berries and chocolate curls then slice with a warm dry knife
5) Tips for Making Strawberry Mousse Cake
Pick berries that taste sweet on their own
Good fruit does the heavy lift. Taste one before you blend. If the flavor feels shy add a small squeeze of lemon and a spoon of sugar. This small check keeps the mousse bright and keeps the classic strawberry cake feel alive.
Keep tools cold for fast whip
Chill the bowl and the cream. Soft peaks come quick and the fold stays light. This small move brings a clean set and a neat cut.
Work with time not against it
Plan chill windows. The base cools. The mousse sets. The top gel firms. Use those breaks to clear the bench and brew tea. For search terms place this note here how to make strawberry mousse cake and best mousse cake for summer.
6) Making Strawberry Mousse Cake Ahead of Time
I make the base a day ahead then wrap it so it stays crisp at the edge. The mousse can go on the same night. Let it rest in the fridge and wake up to a steady set. This plan helps if guests arrive early.
The top gel pours on in the morning. It cools fast and gives a glossy cap by lunch. This pace keeps stress low and leaves room for a walk. A fresh strawberry cake finish waits with no rush.
If you need a flavor twist add a light grate of dark chocolate between mousse and gel. That trick turns it into a chocolate bent that pairs well with coffee. Some call this easy no bake strawberry cake in spirit since the oven time stays short.
7) Storing Leftover Strawberry Mousse Cake
Slide slices into a snug box and chill. The mousse holds for three days. The base keeps a small snap near the rim. I wrap single slices for lunch and the lift at noon feels real.
For longer storage freeze clean slices on a sheet then box them. Thaw in the fridge and serve with fresh berries. The texture stays kind and the flavor stays bright.
Use crumbs for a quick strawberry cake cookies recipe. Bake the crumbs with a spoon of sugar until golden then cool. Sprinkle on yogurt or fold into a berry mousse cup for a small treat.
8) Try these Dessert next!
9) Strawberry Mousse Cake
Strawberry Cake Mousse Layer with Simple Berry Gel
Ingredients
Sable Breton Base
- 100 g unsalted butter, soft
- 80 g sugar
- 2 egg yolks
- 140 g all purpose flour
- 1 tsp baking powder
- pinch of fine sea salt
Strawberry Mousse
- 450 g strawberries, hulled
- 1 tbsp lemon juice
- 80 g sugar
- 8 g powdered gelatin
- 3 tbsp cold water for blooming
- 300 ml heavy cream, cold
- 1 tsp vanilla extract
Strawberry Jelly Topping
- 250 g strawberries, hulled
- 50 g sugar
- 5 g powdered gelatin
- 2 tbsp cold water for blooming
- 1 tsp lemon juice
Finishing
- Fresh strawberries for garnish
- Optional shaved chocolate
Instructions
Prep The Tin
- Line the base of a 20 cm ring or springform with baking paper. Set on a tray.
Bake The Base
- Cream butter and sugar until pale.
- Mix in yolks until smooth.
- Fold in flour, baking powder, and salt. Do not overwork.
- Press dough into an even round about 1 cm thick.
- Bake at 170 C until golden at the edge, about 18 to 22 minutes. Cool.
Make The Mousse
- Blend strawberries with lemon juice until smooth. Sieve if you want a fine set.
- Heat puree with sugar until warm. Do not boil.
- Bloom gelatin in cold water, then stir into warm puree until dissolved. Cool until just tepid.
- Whip cream to soft peaks with vanilla.
- Fold a third of the cream into the puree, then fold in the rest until even.
Assemble
- Clamp the ring around the cooled base. Run a strip of acetate inside for clean sides if you have it.
- Pour mousse over the base and level the top.
- Chill until firm, about 4 hours.
Make The Jelly
- Blend strawberries to a smooth puree. Warm with sugar and lemon juice.
- Bloom gelatin in cold water, then stir into the warm puree until dissolved.
- Cool until the mix feels just warm to the touch, then pour over the set mousse in a thin layer.
Finish
- Chill until the jelly sets, about 1 hour more.
- Unmold. Top with fresh berries and optional chocolate. Slice with a warm dry knife.
Storage
- Keep chilled in a covered box for up to 3 days.
10) Nutrition
One slice out of twelve gives about three hundred ten calories. Fat sits near seventeen grams with ten grams as saturated. Sugar reads near twenty seven grams. Protein sits near four grams. Sodium stays close to one hundred twenty milligrams. Values shift with brands and fruit size.
I keep portions neat and pair a slice with tea. The day still feels balanced. If you track numbers log the entry as strawberry cake mousse with cookie base and berry gel for clarity.
For readers who care about search terms this line notes mousse cake and berry mousse so the page can help more cooks who crave a light slice.
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