Strawberry Mousse Cake: A Symphony of Flavors in Every Bite

Introduction

Discover the joy of strawberry mousse cake. Using the rich sweetness of strawberries, this cake combines a creamy mousse with a soft chiffon base. Topped with a touch of strawberry gelée and shaped into a heart, it’s a simple yet delightful treat for any occasion.

Why This Strawberry Mousse Cake Recipe Works:

1. Harmony of Textures: The blend of creamy mousse, gelatinous gelée, and airy chiffon cake offers a diverse and satisfying mouthfeel.
2. Vibrant Freshness: Using natural strawberries ensures a refreshing and genuine strawberry flavor, making the mousse stand out.
3. Visual Appeal: The heart shape and velvet spray finish makes this cake not only a treat for the palate but also a feast for the eyes.

How To Make Strawberry Mousse Cake: 

1. Strawberry Gelée:

• Ingredients:
  • 130g (3/4 cup) strawberry puree
  • 25g (1/4 cup) granulated sugar
  • 3g (1 tsp.) unflavored gelatin (bloomed in 1 TBSP water)

Method:

1. Heat up the strawberry puree in the microwave.
2. Add granulated sugar and bloomed gelatin. Mix until the gelatin is melted.
3. Allow it to cool at room temperature.
4. Transfer to a mold, cover, and freeze until set.

2. Vanilla Chiffon Cake:

• Ingredients:
  • 2 egg yolks
  • 25g (1/4 cup) sugar
  • 5g (1 tsp.) vanilla extract
  • 30g (1/4 cup) cake flour, sifted
  • 2 egg whites

Method:

1. Begin by mixing egg yolks, sugar, and vanilla extract.
2. Add the sifted cake flour to the mixture and set aside.
3. In a separate bowl, beat the egg whites until big foam forms. Gradually add 25g (1/4 cup) sugar and beat at medium-high speed until stiff peaks form.
4. Fold a third of the meringue mixture into the batter until fully combined. Then, add the rest of the meringue, folding carefully to avoid deflating the mixture.
5. Transfer to a baking pan and bake at 170°C (338°F) for 10 minutes.
6. Once cooled, cut into a circle the same size as the base of the silicone mold.

3. Mousse Filling:

• Ingredients:
  • 170g (1 cup) sweetened condensed milk
  • 7g (2 tsp.) unflavored gelatin powder (bloomed in 2 TBSP cold water)
  • 340g (1 1/2 cup) cream cheese, room temperature
  • 120g (1 cup) strawberry chunks
  • 120g (1/2 cup) heavy whipping cream, semi-whipped

Method:

1. Warm up the sweetened condensed milk in the microwave.
2. Add the bloomed gelatin and mix until it’s melted. Let it cool at room temperature.
3. Mix in the cream cheese and strawberry chunks.
4. Gently fold in the semi-whipped heavy cream.
5. Pour half of the mousse filling into a silicone mold. Place the frozen strawberry gelée in the center. Add the remaining mousse, ensuring the gelée is fully covered. Tap the mold to level the mixture.
6. Place the chiffon cake layer on top. Cover with plastic wrap and freeze until set, preferably overnight.
7. Once set, demold and transfer to a cake stand. Spray with velvet spray for a luxurious finish.

Chef’s Notes: Tips for the Perfect Strawberry Mousse Cake:

1. Quality Over Quantity: When crafting your Strawberry Mousse Cake, selecting fresh, aromatic strawberries can make all the difference. A good quality berry ensures your mousse and gelée have that authentic fruity burst.
2. Meringue Matters: The lightness of the chiffon in this cake hinges on perfectly beaten meringue. Aim for stiff, shiny peaks, ensuring you neither underbeat nor overbeat.
3. Art of Velvet Spray: To get the pristine velvety texture on your Strawberry Mousse Cake, always spray on a thoroughly frozen surface. Use short, controlled bursts to ensure an even coating.

Hungry for more strawberry delights? Check out these other delicious recipes:

Strawberry Mille Feuille

Strawberry Petit Gâteau

Strawberry Compote

Easy Strawberry Mille-Feuille Recipe

Conclusion: Serve your Strawberry Mousse Cake and let every bite transport you and your loved ones to a world of pure strawberry bliss!

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Strawberry Mousse Cake

Silky smooth strawberry mousse layered with delicious strawberry gelée and fluffy chiffon cake.

Cook Time 10 hours hrs

Setting Time 6 hours hrs

Total Time 16 hours hrs

Print Recipe Pin Recipe

Ingredients

  

Strawberry Gelée:

Ingredients:

• 130 g 3/4 cup strawberry puree
• 25 g 1/4 cup granulated sugar
• 3 g 1 tsp. unflavored gelatin (bloomed in 1 TBSP water)

Vanilla Chiffon Cake:

Ingredients:

• 2 egg yolks
• 25 g 1/4 cup sugar
• 5 g 1 tsp. vanilla extract
• 30 g 1/4 cup cake flour, sifted
• 2 egg whites

Mousse Filling:

Ingredients:

• 170 g 1 cup sweetened condensed milk
• 7 g 2 tsp. unflavored gelatin powder (bloomed in 2 TBSP cold water)
• 340 g 1 1/2 cup cream cheese, room temperature
• 120 g 1 cup strawberry chunks
• 120 g 1/2 cup heavy whipping cream, semi-whipped

Instructions

 

Strawberry Gelée:

• Heat up the strawberry puree in the microwave.
• Add granulated sugar and bloomed gelatin. Mix until the gelatin is melted.
• Allow it to cool at room temperature.
• Transfer to a mold, cover, and freeze until set.

Vanilla Chiffon Cake

• Begin by mixing egg yolks, sugar, and vanilla extract.
• Add the sifted cake flour to the mixture and set aside.
• In a separate bowl, beat the egg whites until big foam starts to form. Gradually add 25g (1/4 cup) sugar, continuing to beat at medium-high speed until stiff peaks form.
• Fold a third of the meringue mixture into the batter until fully combined. Then, add the rest of the meringue, folding carefully to avoid deflating the mixture.
• Transfer to a baking pan and bake at 170°C (338°F) for 10 minutes.
• Once cooled, cut into a circle the same size as the base of the silicone mold.

Mousse Filling:

• Warm up the sweetened condensed milk in the microwave.
• Add the bloomed gelatin and mix until it's melted. Let it cool at room temperature.
• Mix in the cream cheese and strawberry chunks.
• Gently fold in the semi-whipped heavy cream.
• Pour half of the mousse filling into a silicone mold. Place the frozen strawberry gelée in the center. Add the remaining mousse, ensuring the gelée is fully covered. Tap the mold to level the mixture.
• Place the chiffon cake layer on top. Cover with plastic wrap and freeze until set, preferably overnight.
• Once set, demold and transfer to a cake stand. Spray with velvet spray for a luxurious finish.

Notes

Chef's Notes: Tips for the Perfect Strawberry Mousse Cake:

1. Quality Over Quantity: When crafting your Strawberry Mousse Cake, selecting fresh, aromatic strawberries can make all the difference. A good quality berry ensures your mousse and gelée have that authentic fruity burst.
2. Meringue Matters: The lightness of the chiffon in this cake hinges on perfectly beaten meringue. Aim for stiff, shiny peaks, ensuring you neither underbeat nor overbeat.
3. Art of Velvet Spray: To get the pristine velvety texture on your Strawberry Mousse Cake, always spray on a thoroughly frozen surface. Use short, controlled bursts to ensure an even coating.

Course: Dessert

Keyword: beginner, spring, summer