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Strawberry Mousse Cake Recipe

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4.1 from 13 reviews

This Strawberry Mousse Cake is a delightful and elegant dessert featuring a buttery sablé cookie crust topped with a luscious strawberry mousse filling and finished with a glossy strawberry jelly topping. Perfectly layered and chilled to set, it combines fresh strawberries and smooth cream for a light yet indulgent treat, ideal for special occasions or anytime you crave a refreshing berry dessert.

Ingredients

Sablé Cookie Crust

  • 2 Egg Yolk (at room temperature)
  • 50 gr Icing Sugar (sifted)
  • 75 gr Salted Butter (very soft)
  • 120 gr Plain / All-Purpose Flour
  • 1/4 teaspoon Salt (if using unsalted butter)

Strawberry Mousse Filling

  • 375 gr Strawberries (fresh or frozen & thawed)
  • 90 gr Caster Sugar
  • 1 Vanilla Bean (or 1 1/2 teaspoon Vanilla Paste)
  • 7 gr (2 1/4 teaspoon) Gelatine Powder (with 2 tablespoon cold water)
  • 400 ml Heavy / Thickened Cream (30% fat content min.)
  • 200 gr Fresh Strawberries (optional for decorating the edges)

Strawberry Jelly Topping

  • 200 gr Strawberries (fresh or frozen)
  • 50 gr Caster Sugar
  • 15 ml Lemon Juice
  • 3 gr (1 teaspoon) Gelatine Powder

Instructions

  1. Sablé Cookie Crust Preparation: Place a large 9 inch / 23 cm cake ring on a baking tray lined with baking paper or a silicone mat. In a small bowl, whisk together the egg yolks and icing sugar until smooth and thick, about 1 to 2 minutes. Add the very soft salted butter and stir until incorporated.
  2. Make the Cookie Dough: Add the flour and salt (if using unsalted butter) to the egg yolk mixture and combine gently with a spatula until you get a thick paste-like dough. Press the dough evenly on the bottom of the cake ring to form a crust.
  3. Chill and Bake the Crust: Chill the crust in the fridge for 30 minutes to firm up. Then bake in a preheated oven at 160°C (325°F) for 30 minutes. Remove and allow to cool completely before assembling the mousse.
  4. Prepare Strawberry Mousse Filling: Blend the strawberries (fresh or thawed) until smooth. Optionally, strain through a fine mesh sieve to remove seeds. Transfer the purée to a small saucepan with caster sugar and scraped vanilla bean seeds, and heat gently on medium-low until it simmers. Remove from heat.
  5. Dissolve Gelatine in Strawberry Mixture: Sprinkle gelatine powder over 2 tablespoons of very cold water and let it bloom until it becomes a thick paste. Whisk the gelatine paste into the warm strawberry mixture until fully dissolved. Pour into a shallow container, cover with plastic wrap touching the surface, and chill in the fridge for about 1 hour or until no longer warm.
  6. Whip the Cream: Using a mixer, whip the heavy cream until stiff peaks form. Gently fold the chilled strawberry mixture into the whipped cream in 3 or 4 batches to maintain airiness.
  7. Assemble the Mousse Layer: Line the inside of the cake ring with a 5 cm (2 inch) high acetate strip. Optionally, slice fresh strawberries in half and arrange them on the inside perimeter of the cake ring with the cut side facing outwards.
  8. Fill the Cake Ring: Pour the strawberry mousse mixture into the prepared ring and spread evenly. Chill in the fridge for at least 4 hours or overnight until set.
  9. Prepare Strawberry Jelly Topping: Blend strawberries and strain through a fine mesh sieve into a saucepan. Add caster sugar and lemon juice, then heat gently until it simmers. Remove from heat.
  10. Dissolve Gelatine in Jelly: Bloom the gelatine powder in 1 tablespoon of cold water until it forms a thick paste and whisk it into the warm strawberry jelly mixture until fully dissolved. Let cool for 30 minutes to slightly thicken but still pourable.
  11. Pour Jelly Over Mousse: Pour the gelatin strawberry jelly gently over the chilled mousse layer, smoothing the surface. Return the cake to the fridge for at least 3 hours or preferably overnight to set fully.
  12. Final Touches and Serving: Once the jelly topping is set, remove the cake ring and acetate strip carefully. Decorate with the reserved fresh strawberries around the edges if desired. Slice and serve chilled.

Notes

  • Ensure the butter for the cookie crust is very soft to achieve a smooth dough.
  • The vanilla bean seeds add natural flavor; if using vanilla paste, use 1 1/2 teaspoons for convenience.
  • Chilling the strawberry mixture before folding in cream prevents curdling and helps the mousse to set properly.
  • The acetate strip ensures clean edges for an elegant presentation.
  • Using fresh strawberries sliced on the inside of the ring adds a beautiful decorating touch visible through the mousse.
  • You can prepare the cake a day ahead for best flavor and texture.

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