This Strawberry Mousse Cake is a refined and luxurious dessert designed to impress. Composed of delicate layers—including a light strawberry sponge, smooth strawberry ganache, fluffy mousse, and a glistening jelly topping—it’s a patisserie-worthy creation. The vibrant flavors of fresh strawberry and white chocolate are beautifully balanced, making this cake ideal for spring celebrations, weddings, or any occasion that calls for a sophisticated and fruity treat.

Why You’ll Love This Recipe

Elegant and multi-layered: Each element contributes to a well-balanced and luxurious dessert experience.
Striking presentation: With its pastel pink layers and glossy finish, this cake is as beautiful as it is delicious.
Refined flavor: A harmonious blend of strawberry purée, white chocolate, and airy mousse creates a delicate yet rich taste.
Perfect for events: Yields 48 mini slices—ideal for parties, showers, and elegant gatherings.
Make-ahead friendly: The cake can be prepared in stages and refrigerated, perfect for stress-free entertaining.

Ingredients

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

eggs
confectioner’s sugar
cake flour
baking powder
vegetable oil
unsalted butter
milk
strawberry purée
granulated sugar
inverted sugar
white chocolate (Valrhona or high-quality preferred)
cream
heavy cream, whipped to soft peaks
gelatin sheets (5 for mousse, 4 for jelly layer)

Directions

Sponge Cake Base:

Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper.
Whisk eggs and confectioner’s sugar until light and fluffy.
Sift cake flour and baking powder together, then gently fold into the egg mixture.
Slowly stream in melted butter, milk, and vegetable oil. Mix until combined.
Spread batter evenly into the prepared sheet pan and bake for 15–18 minutes. Let cool completely.

Strawberry Ganache:

Heat 4 ¾ oz of cream until just simmering. Pour over 10 oz of white chocolate. Let sit for 1–2 minutes, then stir until smooth.
Mix in 3–4 tablespoons of strawberry purée. Cool slightly, then spread a thin layer over the cooled sponge cake. Refrigerate until firm.

Strawberry Mousse:

Bloom 5 gelatin sheets in cold water for 5–10 minutes.
Heat a portion of the strawberry purée with granulated sugar and inverted sugar until warm.
Remove from heat and stir in the squeezed gelatin until fully dissolved.
Mix in the remaining strawberry purée and melted white chocolate (cooled).
Once the mixture reaches room temperature, gently fold in whipped cream until fully combined.
Pour mousse over the ganache layer and smooth the top. Refrigerate to set.

Strawberry Jelly Topping:

Bloom 4 gelatin sheets in cold water.
Heat a small portion of the strawberry purée, then add the softened gelatin and stir until dissolved.
Mix in the remaining purée. Let cool slightly, then pour over the mousse layer.
Refrigerate for 2–3 hours or until fully set.

Decorate:

Once set, slice the cake into neat portions.
Pipe a swirl of whipped mousse on each piece and garnish with edible flowers or mini basil leaves for a refined finish.

Servings and timing

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

Variations

Berry blend: Use a combination of strawberry and raspberry purée for a more complex fruit flavor.
Chocolate twist: Swap the white chocolate for ruby or milk chocolate in the mousse for a different depth of flavor.
Citrus note: Add lemon zest to the sponge or mousse for a fresh, zesty contrast.
Vegan version: Use plant-based cream and agar agar in place of gelatin, and dairy-free white chocolate.
Single-serve cups: Layer the components in dessert glasses for an elegant plated presentation.

Storage/Reheating

This cake should be stored in the refrigerator, tightly covered, for up to 3 days. Due to the gelatin and mousse layers, freezing is not recommended as it may alter the texture upon thawing. Serve chilled for best results. Do not reheat.

FAQs

Can I use frozen strawberries for the purée?

Yes, simply thaw and blend them, then strain to remove seeds for a smooth purée.

What is inverted sugar, and is it necessary?

Inverted sugar improves texture and helps prevent crystallisation. If unavailable, substitute with an equal amount of honey or light corn syrup.

Can I make this cake in advance?

Yes, you can prepare all layers the day before and keep it refrigerated until serving.

What if I don’t have gelatin sheets?

You can substitute powdered gelatin. Use 1 teaspoon of powdered gelatin for every sheet of gelatin.

Can I use another fruit for this cake?

Yes, mango, raspberry, or peach purée can be used to create variations with similar techniques.

What type of white chocolate is best?

Use high-quality white chocolate with at least 30% cocoa butter for smooth melting and balanced sweetness.

How do I cut the cake cleanly?

Use a hot, sharp knife wiped clean between cuts to get sharp, neat slices.

Can I make this cake gluten-free?

Yes, substitute the cake flour with a gluten-free flour blend formulated for baking.

What is the ideal pan size for this recipe?

A standard sheet pan works well for this quantity, but you can also use a springform pan for a taller layered cake.

Can I flavor the mousse differently?

Yes, you can infuse it with rose water, vanilla, or citrus zest for extra dimension.

Conclusion

Strawberry Mousse Cake is the epitome of elegance, delivering delicate textures and vibrant flavor in each refined slice. Whether you’re planning a wedding, hosting an afternoon tea, or simply want to impress your guests, this sophisticated dessert is the perfect centrepiece. With its carefully balanced layers and enchanting presentation, it’s sure to leave a lasting impression.

Strawberry Mousse Cake

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Author: Mari
Total Time: 1 hour 10 minutes
Yield: 48 mini slices
Diet: Vegetarian

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Description

This Strawberry Mousse Cake is a stunning patisserie-style dessert featuring layers of airy sponge cake, creamy strawberry ganache, silky mousse, and a glossy strawberry jelly topping. With its delicate flavor and elegant appearance, it’s perfect for spring gatherings, weddings, or any sophisticated celebration.

Instructions

Sponge Cake:

Preheat oven to 350°F (175°C). Whisk eggs and confectioner’s sugar until pale and fluffy.
Fold in sifted flour and baking powder. Add melted butter, oil, and milk.
Spread in parchment-lined sheet pan and bake for 15–18 minutes. Cool completely.

Strawberry Ganache:

Heat cream and pour over chopped white chocolate. Stir until smooth.
Mix in strawberry purée. Cool and spread thinly over sponge. Chill to set.

Strawberry Mousse:

Bloom gelatin in cold water. Heat part of strawberry purée with both sugars.
Stir in gelatin until dissolved. Mix in remaining purée and melted white chocolate.
Once cooled to room temp, fold in whipped cream.
Pour over ganache layer, smooth top, and refrigerate until set.

Jelly Topping:

Bloom gelatin. Heat a small portion of purée, dissolve gelatin in it, then add the rest.
Let cool slightly, then pour over mousse layer. Chill for 2–3 hours to fully set.

Decorate:
Slice into mini portions. Pipe a swirl of pink mousse on top and add mini basil or edible flowers for a fresh, elegant finish.

Notes

For best structure, allow each layer to fully chill before adding the next.
You can freeze individual slices for make-ahead elegance.
Use high-quality white chocolate for the smoothest texture and flavor.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Layered, Chilled
Cuisine: French-Inspired, American