Strawberry Mousse Cake Recipe

Ingredients

For the Sponge Cake:
1 1/4 cups (160g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60ml) whole milk, warmed
1/4 cup (60ml) vegetable oil
1 tsp pure vanilla extract

For the Strawberry Mousse:
2 cups (300g) fresh strawberries, hulled and chopped
1/2 cup (100g) granulated sugar
1 tbsp fresh lemon juice
2 1/2 tsp unflavored gelatin powder
3 tbsp cold water
1 1/4 cups (300ml) heavy cream, chilled

For the Strawberry Jelly Topping:
1 1/2 cups (225g) fresh strawberries, hulled
1/4 cup (50g) granulated sugar
2 tsp unflavored gelatin powder
2 tbsp cold water

Instructions

For the Sponge Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment paper.

Mix Dry Ingredients: Sift together the flour, baking powder, and salt. Set aside.

Whip the Eggs: In a large mixing bowl, beat the eggs and sugar on high speed until thick, pale, and tripled in volume (about 5-7 minutes).

Incorporate Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.

Add Liquids: Mix the warm milk, oil, and vanilla extract. Gradually drizzle this mixture into the batter while folding gently.

Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then slice it into two layers.

For the Strawberry Mousse:

Cook the Strawberries: Blend strawberries into a puree. Combine with sugar and lemon juice in a saucepan. Simmer over medium heat for 5 minutes. Cool slightly.

Dissolve Gelatin: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10 seconds to dissolve. Mix it into the strawberry puree.

Whip the Cream: Beat heavy cream to soft peaks. Once the strawberry mixture is cool, fold it gently into the whipped cream until well combined.

For the Strawberry Jelly Topping:

Cook Strawberries: Blend strawberries into a puree and combine with sugar in a saucepan. Simmer over medium heat for 5 minutes. Cool slightly.

Dissolve Gelatin: Bloom gelatin in cold water and dissolve as before. Mix into the cooled strawberry puree.

Assembly

Base Layer: Place one sponge layer in the springform pan. Spread half the strawberry mousse over the top. Add the second sponge layer and cover with the remaining mousse.

Chill: Refrigerate the cake for 2-3 hours until the mousse is set.

Add Jelly Topping: Pour the strawberry jelly over the set mousse layer and smooth it evenly. Refrigerate for another 1-2 hours until fully set.

Decorate and Serve: Carefully release the cake from the springform pan. Garnish with fresh strawberries and whipped cream if desired.