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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. ​

Ingredients

  • For the Sponge Cake:

    • 13.25 oz granulated sugar

    • 10.75 oz cake flour

    • 3 1/2 tsp baking powder

    • 5 oz vegetable oil

    • 17.65 oz eggs (about 9 large eggs)

    • 7.25 oz milk

  • For the Strawberry Ganache:

    • 6 oz strawberry puree

    • 1.75 oz inverted sugar

    • 4.75 oz cream

    • 21.25 oz white chocolate, chopped

    • 4 tbsp unsalted butter, cubed

  • For the Strawberry Mousse:

    • 0.55 oz gelatin sheets (approx. 5 sheets)

    • 17.75 oz strawberry puree

    • 4.25 oz confectioner’s sugar

    • 17.75 oz heavy cream, whipped to soft peaks

  • For the Strawberry Jelly:

    • 4 gelatin sheets

    • 17.65 oz strawberry puree

    • 3.5 oz granulated sugar

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Make the Strawberry Jelly:

    • Soak gelatin sheets in cold water.

    • Heat puree and sugar until simmering, then add gelatin. Mix and cool slightly.

  5. 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.

  6. 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.

Find it online: https://yumfoodusa.com/strawberry-mousse-cake/