Strawberry Mousse Cake

Strawberry Mousse Cake Recipe

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  • 3
    eggs, separated
  • 1/4 tsp
    cream of tartar
  • 1/2 c
  • 1/4 tsp
    lemon rind, grated
  • 1 tsp
    vanilla extract
  • 1/2 c
    all purpose flour
  • pinch

  • 1 1/2 pkg
    gelatin, unflavored
  • 1/4 c
    water, cold
  • 2 c
    strawberries, whole
  • 1/3 c
  • 2 Tbsp
    lemon juice
  • 1/2 c
    yogurt, plain
  • 1/2 c
    whipping cream

  • 3 Tbsp
  • 3 Tbsp
  • 2 Tbsp
    strawberry liqueur

  • 2 c
  • 1 1/2 c
    whipping cream
  • 2 Tbsp

How to Make Strawberry Mousse Cake


  1. CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
  2. 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.
  3. 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.
  4. Sift flour and salt over batter, folding in gently but thoroughly; transfer to prepared pan and bake at 350 for 25 minutes or until the top springs back when lightly touched.
  5. 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.
  6. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
  7. Rinse, hull and puree berries.
  8. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar; remove from heat.
  9. Warm softened gelatin over low heat until clear and syrupy; stir into strawberry mixture.
  10. Transfer to a large bowl and chill to consistency of raw egg white; whisk in the yogurt.
  11. Whip cream until form; fold into mousse and return to fridge.
  12. SYRUP: In a small saucepan bring water and sugar to a boil; remove from heat, cool and stir in liqueur.
  13. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers; place top half, but side up, in the bottom of a clean 9 inch spring for pan. .
  14. Drizzle half the syrup evenly over the cut side of each of the 2 halves.
  15. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
  16. Set remaining layer, cut side over mousse, pressing gently; cover and chill thoroughly, overnight if possible.
  17. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead.
  18. CREAM FROSING AND GARNISH: Rinse and hull berries; slice thinly.
  19. Whip cream until it's stiff and firm; sweeten with sugar and spread evenly over top and sides of cake.
  20. 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.

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About Strawberry Mousse Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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