Best 6 Strawberry Mousse Cake Recipes

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Strawberry mousse cake is a delightful dessert that combines the delicate flavor of strawberries with the rich creaminess of mousse. It is a perfect choice for any occasion, whether it's a special celebration or a simple gathering of friends and family. The combination of fresh strawberries, creamy mousse, and a light sponge cake base creates a dessert that is both visually appealing and incredibly delicious. With its vibrant colors and tantalizing flavors, strawberry mousse cake is sure to impress and satisfy even the most discerning palate.

Let's cook with our recipes!

STRAWBERRY CHOCOLATE MOUSSE CAKE



Strawberry Chocolate Mousse Cake image

Fresh strawberries and chocolate mousse make an appealing treat.

Provided by JJOHN32

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h46m

Yield 12

Number Of Ingredients 8

1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
½ cup water
2 tablespoons light corn syrup
2 ½ cups heavy cream, divided
1 tablespoon white sugar

Steps:

  • In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
  • Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
  • While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
  • Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 34 g, Cholesterol 75.7 mg, Fat 31.1 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 18.6 g, Sodium 99.5 mg, Sugar 22.9 g

LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE



Lisa's White Chocolate Strawberry Mousse Cake image

I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.

Provided by Lisa in Canada

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 22

2 1/4 cups cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla (pure is best)
4 egg whites
5 ounces white chocolate, best quality, coarsely chopped
5 ounces white chocolate, best quality
1 cup fresh strawberries
1/4 cup strawberry preserves
1/2 cup heavy whipping cream, whipped
2 egg whites, beaten stiff
5 ounces white chocolate, best quality
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup butter
1 cup powdered sugar
1 1/2 teaspoons vanilla
3 cups fresh strawberries, thinly sliced
3 ounces white chocolate, best quality

Steps:

  • For the Cake: Preheat oven to 350°F.
  • Grease and flour 2 round 8" pans.
  • Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
  • Then, beat on high speed for about 2 minutes.
  • Add egg whites; beat on high speed 2 minutes longer.
  • Fold in white chocolate.
  • Pour into pans.
  • Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
  • Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
  • For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
  • Puree fresh strawberries.
  • Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
  • Remove from heat, and allow to cool slightly.
  • Fold into melted chocolate.
  • Allow the strawberry chocolate mixture to cool until tepid.
  • Then gently fold in whipped cream, followed by gently folding in egg whites.
  • Cover and refrigerate 8 hours.
  • For the Icing: In a medium saucepan, combine melted chocolate and flour.
  • Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
  • Cool completely.
  • In a large mixing bowl, cream together sugar, butter and vanilla.
  • Beat until light and fluffy.
  • Gradually add completely cooled chocolate mixture.
  • Beat until well blended, but DO NOT over beat, or it will become runny.
  • To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
  • Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
  • After the mousse is between the layers, put the cake in the freezer.
  • In the meantime, melt the 3 ounces of chocolate.
  • Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
  • Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
  • Take the cake out of the freezer, and place the pan of strawberries in the freezer.
  • Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
  • Once the cake is completely iced, take the strawberries out of the freezer.
  • Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
  • Use five strawberries to form a "flower" in the middle of the cake, if desired.

STRAWBERRY MOUSSE CAKE



Strawberry Mousse Cake image

Covered with white-chocolate ganache, this strawberry-mousse cake makes a delightful sweet ending to a summer party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 18

1 pound strawberries, hulled and halved, plus 2 cups sliced strawberries
2 tablespoons fresh lemon juice
8 ounces white chocolate, finely chopped
1 1/4 teaspoons unflavored gelatin
2 cups heavy cream
2 tablespoons confectioners' sugar
Vegetable oil, cooking spray
1 cup sifted cake flour, plus more for baking sheet
5 large eggs, plus 2 large egg yolks
3/4 cup sugar
Pinch of salt
1 tablespoon finely grated lemon zest
6 tablespoons unsalted butter, melted
2/3 cup heavy cream
12 ounces white chocolate, finely chopped
Pinch of salt
2 tablespoons freshly squeezed lemon juice
Whole and halved strawberries, for garnish

Steps:

  • Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.
  • Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
  • Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
  • Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.
  • Preheat oven to 425 degrees. Make the cake: Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
  • Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
  • Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
  • Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
  • Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top (about 2 cups mousse). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
  • Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.

CHOCOLATE STRAWBERRY MOUSSE CAKE



Chocolate Strawberry Mousse Cake image

Provided by Food Network

Categories     dessert

Time 7h

Yield 1 cake

Number Of Ingredients 16

2 pints strawberries, stems removed
16 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces white chocolate, broken into 1/2-ounce pieces
6 egg whites
2 tablespoons granulated sugar
1 cup heavy cream
Semisweet Chocolate Ganache, recipe follows
1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 egg yolks
3/4 cup granulated sugar
4 egg whites
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into 1/2 ounce pieces

Steps:

  • Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
  • Preheat the oven to 325 degrees F.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
  • To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
  • Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
  • Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
  • Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
  • Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
  • Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
  • Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
  • Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.
  • Yield: 2 cups

CHOCOLATE STRAWBERRY MOUSSE CAKE - TRELLIS RESTAURANT



Chocolate Strawberry Mousse Cake - Trellis Restaurant image

From "Death by Chocolate: The Last Word on a Consuming Passion", Marcel Desaulniers, Executive Chef / Owner of the Trellis Restaurant in Williamsburg, VA. For the more experienced baker. A bit labor intensive but well worth the effort. Very impressive presentation and a wonderful combination of flavors and textures. The cake will disappear much faster than it takes to prepare. Delicious, delicious, delicious. Note: The cake layers will be very thin; they are not the main focus of this cake but instead serve to hold the layers of strawberries and chocolate mousse. Be sure to read through the recipe several times before beginning preparation.

Provided by swissms

Categories     Dessert

Time 7h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

1/2 lb unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 egg yolks
3/4 cup granulated sugar
4 egg whites
2 pints strawberries, stems removed
16 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces white chocolate, broken into 1/2-ounce pieces
6 egg whites
2 tablespoons granulated sugar
1 cup heavy cream
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into 1/2 ounce pieces

Steps:

  • Chocolate Cake:.
  • Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. (Note: you must line cake pans with parchment paper or wax paper, otherwise the cake layers will be hard to remove and will fall apart.).
  • Preheat the oven to 325 degrees F.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
  • Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
  • Chocolate Strawberry Mousse:.
  • Reserve the 12 best-looking strawberries to decorate the top of the cake. Set aside.
  • To prepare the chocolate and strawberry mousse, in a food processor fitted with a metal blade, puree 4 ounces of strawberries (approximately 12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed.
  • Refrigerate the remaining berries until needed (that includes the 12 berries you set aside for decoration).
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.
  • In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
  • Whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
  • Assembly:.
  • Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
  • Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
  • Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
  • Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
  • Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
  • Chocolate Ganache:.
  • Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups.

STRAWBERRY MOUSSE CAKE



Strawberry Mousse Cake image

Make and share this Strawberry Mousse Cake recipe from Food.com.

Provided by Dreamgoddess

Categories     Dessert

Time 25m

Yield 10 serving(s)

Number Of Ingredients 20

3 eggs, separated
1 pinch cream of tartar
1/2 cup granulated sugar
1/4 teaspoon lemon, rind of, grated
1 teaspoon vanilla
1/2 cup all-purpose flour
1 pinch salt
1.5 (1/4 ounce) envelopes unflavored gelatin
1/4 cup water, cold
2 cups strawberries
1/3 cup granulated sugar
2 tablespoons lemon juice
1/2 cup plain yogurt
1/2 cup whipping cream
3 tablespoons water
3 tablespoons granulated sugar
2 tablespoons strawberry jam or 2 tablespoons kirsch liqueur
2 cups strawberries
1 1/2 cups whipping cream
2 tablespoons granulated sugar

Steps:

  • CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
  • In a large bowl beat whites and cream of tartar to soft peaks.
  • Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
  • In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
  • Scrape yolks over whites, add lemon rind and vanilla and fold together.
  • Sift flour and salt over batter, folding in gently but thoroughly.
  • Transfer to prepared pan.
  • Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
  • Let cool in pan on wire rack.
  • If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
  • MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
  • Rinse, hull and puree berries.
  • In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
  • Remove from heat.
  • Warm softened gelatin over low heat until clear and syrupy.
  • Stir into strawberry mixture.
  • Transfer to a large bowl and chill to consistency of raw egg white.
  • Whisk in the yogurt.
  • Whip cream until form; fold into mousse and return to fridge.
  • SYRUP: In a small saucepan bring water and sugar to a boil.
  • Remove from heat, cool and stir in liqueur.
  • ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
  • Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
  • Drizzle half the syrup evenly over the cut side of each of the 2 halves.
  • Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
  • Set remaining layer, cut side over mousse, pressing gently.
  • Cover and chill thoroughly, overnight if possible.
  • Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
  • CREAM FROSTING AND GARNISH: Rinse and hull berries.
  • Slice thinly.
  • Whip cream until it's stiff and firm.
  • Sweeten with sugar and spread evenly over top and sides of cake.
  • Arrange berry slices in circle around the top and bottom edges of the cake.
  • Refrigerate until serving time, which should be within the following hour or two.

Tips:

  • Fresh strawberries: Use ripe, juicy strawberries for the best flavor. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
  • Cream cheese: Make sure the cream cheese is softened to room temperature before using. This will help it mix smoothly with the other ingredients.
  • Heavy cream: Use cold heavy cream for the whipped cream topping. This will help it whip up light and fluffy.
  • Gelatin: Be sure to bloom the gelatin in cold water before adding it to the hot strawberry mixture. This will help prevent it from clumping.
  • Chilling time: The mousse cake needs to chill for at least 4 hours before serving. This will allow the flavors to meld and the cake to set properly.

Conclusion:

This strawberry mousse cake is a delicious and elegant dessert that is perfect for any occasion. With its creamy mousse filling, fresh strawberry flavor, and graham cracker crust, this cake is sure to be a hit with everyone who tries it. Follow these tips to ensure your strawberry mousse cake turns out perfectly:
  • Use ripe, juicy strawberries.
  • Soften the cream cheese to room temperature.
  • Use cold heavy cream for the whipped cream topping.
  • Bloom the gelatin in cold water before adding it to the hot strawberry mixture.
  • Chill the mousse cake for at least 4 hours before serving.
With a little planning and effort, you can create a stunning and delicious strawberry mousse cake that will impress your guests.

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