Strawberry Mousse Cake is a luxurious and visually stunning dessert that blends layers of soft strawberry sponge, smooth strawberry ganache, airy mousse, and a glossy jelly topping. Each component delivers a distinct texture and flavor, making this cake a show-stopping choice for weddings, brunches, or any celebration. With its vibrant color and fresh fruit flavor, it’s both refreshing and indulgent.

Why You’ll Love This Recipe

Elegant and layered: Four distinct, beautifully stacked layers for a patisserie-style finish.
Fruit-forward flavor: Packed with fresh strawberry puree from top to bottom.
Versatile for events: Perfect for special occasions or as mini slices for dessert tables.
Smooth and creamy texture: The mousse and ganache layers melt in the mouth.
Visually stunning: A glossy jelly topping and clean layers make it a centerpiece-worthy dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake Base:

17 2/3 oz eggs
4 1/4 oz confectioner’s sugar
10 3/4 oz cake flour
3 1/2 tsp baking powder
5 oz vegetable oil
4 tbsp unsalted butter
7 1/4 oz milk

For the Strawberry Ganache:

4 3/4 oz cream
10 oz white chocolate (preferably Valrhona or high-quality)
3–4 tbsp strawberry purée (from total purée amount)

For the Strawberry Mousse:

5 sheets gelatin (0.55 oz total)
41 1/3 oz strawberry purée
16 3/4 oz granulated sugar
1 3/4 oz inverted sugar
11 1/4 oz white chocolate
17 3/4 oz heavy cream, whipped to soft peaks

For the Strawberry Jelly Topping:

4 gelatin sheets
8–10 oz reserved strawberry purée

Directions

1. Make the Sponge Cake Base:

Preheat oven to 350°F (175°C).
Whip eggs and confectioner’s sugar until light and fluffy.
Gently fold in sifted cake flour and baking powder.
Stream in melted butter, milk, and vegetable oil, mixing until just combined.
Spread into a parchment-lined sheet pan and bake for 15–18 minutes.
Cool completely and trim to fit your mold or serving dish.

2. Prepare the Strawberry Ganache:

Heat cream just to a simmer. Pour over chopped white chocolate and stir until melted and smooth.
Stir in a few tablespoons of strawberry purée.
Cool slightly and spread over the cooled sponge base. Chill to set.

3. Make the Strawberry Mousse:

Bloom gelatin in cold water.
Heat a portion of the strawberry purée with granulated and inverted sugars.
Stir in gelatin until dissolved. Add remaining purée and mix in melted white chocolate.
Let the mixture cool to room temperature, then fold in whipped cream.
Pour mousse over the ganache layer and smooth the top. Refrigerate to set.

4. Prepare the Jelly Topping:

Bloom the remaining gelatin sheets.
Heat a small amount of purée, dissolve the gelatin into it, then combine with the rest of the purée.
Let cool slightly before pouring gently over the mousse layer.
Chill for 2–3 hours or until completely set.

5. Decorate and Serve:

Cut into neat slices or squares.
Optionally garnish with whipped cream, mini basil leaves, or edible flowers.

Servings and timing

Servings: 48 mini slices
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Berry mix: Swap part of the strawberry purée with raspberry or cherry for a deeper fruit flavor.
Chocolate twist: Use dark chocolate ganache instead of white for contrast.
Gluten-free option: Replace the sponge with a gluten-free cake base.
Lemon note: Add lemon zest to the mousse or ganache for brightness.
Mini version: Assemble in silicone molds for individual mousse domes.

Storage/Reheating

Store covered in the refrigerator for up to 3 days. This cake is best served chilled. Do not freeze once fully assembled, as the gelatin layers may weep upon thawing.

FAQs

Can I use frozen strawberries for the purée?

Yes, just thaw completely and strain if needed for a smooth consistency.

Can I make this cake in advance?

Absolutely. It actually benefits from an overnight chill to firm the layers and intensify flavor.

What is inverted sugar?

It’s a syrup made by splitting sucrose into glucose and fructose. You can substitute with honey or corn syrup in equal measure.

Can I use store-bought sponge cake?

Yes, as a time-saver, but make sure it’s firm enough to hold the layered structure.

What size pan should I use?

A 9×13-inch sheet pan works for baking the sponge. Use a square or rectangular mold for assembling the final cake.

Is this dessert very sweet?

It’s balanced—sweet from the chocolate and purée but lightened by the airy mousse and tart fruit.

Can I make this without gelatin?

Agar-agar can be substituted, but it behaves differently, so follow adjusted ratios.

Can I freeze the individual mousse portions?

Yes, mousse domes freeze well. Freeze before adding jelly, and glaze after thawing.

How do I get clean slices?

Use a sharp knife dipped in warm water and wiped clean between each cut.

What’s the best way to serve this at an event?

Slice into neat squares or use a ring cutter for round portions. Serve chilled on a dessert platter.

Conclusion

Strawberry Mousse Cake is a celebration of flavor, texture, and elegance. With its blend of delicate sponge, creamy mousse, velvety ganache, and gleaming jelly, this dessert is a standout for spring and summer events or anytime you want to impress with finesse. Beautifully layered and packed with real fruit, it’s a sophisticated treat that’s worth every step.

Strawberry Mousse Cake

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A light strawberry sponge cake layered with strawberry ganache, strawberry mousse, and topped with a layer of strawberry jelly.

Author: Asma
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (plus chilling time)
Yield: 48 servings
Category: Dessert
Method: Baked and Chilled
Cuisine: Modern / Patisserie-Inspired
Diet: Vegetarian

Instructions

Make the Sponge Cake:
- Preheat oven to 360°F (182°C).
- In a stand mixer, mix sugar, flour, baking powder, oil, and eggs on high speed for 6 minutes.
- Add milk and mix on medium speed for 2 minutes.
- Pour batter onto a parchment-lined half-sheet tray and bake for 19–22 minutes. Let cool completely.
Prepare the Strawberry Ganache:
- In a saucepan, bring strawberry puree, inverted sugar, and cream to a boil.
- Pour over the white chocolate and stir until smooth.
- Cool to 95°F (35°C), then add butter and blend to emulsify.
Prepare the Strawberry Mousse:
- Soak gelatin sheets in cold water until soft, then squeeze out excess water.
- Heat strawberry puree and sugar until warm. Add softened gelatin and stir to dissolve.
- Let cool, then fold in the whipped cream gently until combined.
Make the Strawberry Jelly:
- Soak gelatin sheets in cold water.
- Heat puree and sugar until simmering, then add gelatin. Mix and cool slightly.
Assemble the Cake:
- Place the sponge in a cake ring or frame.
- Spread the strawberry ganache over the sponge. Freeze until set.
- Add the mousse layer evenly and freeze again.
- Pour the strawberry jelly over the mousse and chill until fully set.
Serve:
- Slice into squares or desired shapes.
- Garnish with strawberries, cream, or decorative toppings as desired.

Notes

You can make the strawberry puree by blending fresh berries with a bit of sugar and straining the mix. For best results, freeze between each layer to maintain clean layers and structure.