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Strawberry Mousse Cake Recipe

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4.2 from 3 reviews

A luscious Strawberry Mousse Cake featuring a crisp sablé cookie crust, a smooth and creamy strawberry mousse filling, and a shiny strawberry jelly topping. This elegant dessert is perfect for special occasions and showcases fresh strawberry flavor with a velvety texture, finished with optional fresh strawberry decoration around the edges.

Ingredients

Sablé Cookie Crust

  • 2 Egg Yolks (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 (minimum 30% fat content)
  • 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 over a small baking tray lined with baking paper or 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 butter and stir to combine. Add the flour and salt (if using unsalted butter) and mix with a spatula until it forms a thick paste. Press the dough firmly and evenly at the bottom of the cake ring. Chill for 30 minutes, then bake in a preheated oven at 160°C / 325°F for 30 minutes. Remove and let cool completely.
  2. Puree the Strawberries: Blend the 375 grams of strawberries (fresh or thawed if frozen) until smooth. Optionally strain through a fine mesh sieve to remove seeds for a smoother mousse.
  3. Cook Strawberry Mixture: Transfer the blended strawberries to a small saucepan. Add the caster sugar and the seeds scraped from the vanilla bean (or vanilla paste). Whisk and heat the mixture on medium-low until it simmers gently. Remove from heat.
  4. Bloom Gelatine: In a small bowl, sprinkle the gelatine powder over 2 tablespoons of very cold water. Let it sit for a few minutes until it forms a thick paste.
  5. Incorporate Gelatine: Whisk the gelatine paste into the warm strawberry mixture until fully dissolved. Pour the mixture into a clean bowl or shallow pan and cover directly with plastic wrap to prevent a skin forming. Chill in the refrigerator for about 1 hour or until the mixture is cool and no longer warm to the touch.
  6. Whip the Cream: Using a mixer or hand whisk, whip the heavy cream until stiff peaks form.
  7. Fold Mousse: Gently fold the chilled strawberry mixture into the whipped cream in 3 or 4 additions, mixing carefully to maintain airiness.
  8. Prepare the Cake Ring: Place a 5 cm (2 inch) high acetate strip around the inside edge of the cake ring. Optionally, slice fresh strawberries in half and arrange them on the inside edge of the ring with the flat side facing outwards for decoration.
  9. Assemble Mousse Layer: Pour the strawberry mousse evenly into the cake ring, spreading the top smoothly. Refrigerate for at least 4 hours or overnight until the mousse is set.
  10. Prepare Strawberry Jelly Topping: Blend 200 grams of strawberries until smooth. Pass through a fine mesh sieve into a small saucepan to remove seeds. Add sugar and lemon juice, whisk to combine. Heat gently until it simmers, then remove from heat.
  11. Bloom Gelatine for Jelly: Sprinkle the gelatine powder over about 1 tablespoon cold water and let it bloom until a thick paste forms. Whisk this gelatine into the warm strawberry mixture until fully dissolved.
  12. Chill Jelly: Allow the jelly mixture to cool slightly for about 30 minutes.
  13. Top Mousse with Jelly: Gently pour the slightly cooled strawberry jelly over the set mousse layer. Spread carefully and return the cake to the refrigerator to chill for a minimum of 3 hours, preferably overnight, until fully set.
  14. Decorate and Serve: Optionally decorate the edges of the cake with fresh strawberry halves placed previously inside the acetate strip. Remove the acetate strip before serving to reveal a smooth mousse cake with a glossy strawberry jelly finish.

Notes

  • Make sure the butter for the sablé crust is very soft to achieve proper dough consistency.
  • Using a vanilla bean gives a more intense flavor, but vanilla paste or extract can be used alternatively.
  • Chilling the strawberry mixture before folding in the cream prevents the gelatine from melting and helps the mousse set properly.
  • The acetate strip creates a smooth edge for the mousse and allows easy removal of the cake ring.
  • Strawberry halves placed against the inside of the ring add an elegant look to the finished cake.
  • For a smoother mousse and topping, strain the berry purees to remove seeds.
  • This recipe requires significant chilling time, so plan ahead for best results.

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