Strawberry Mousse Cake

$- 2 cups fresh strawberries, hulled and sliced - 1/2 cup granulated sugar, divided - 1 cup heavy cream, chilled - 1 tablespoon unflavored gelatin - 3 tablespoons cold water - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs Gathering the right ingredients is key to a great Strawberry Mousse Cake. You want the best fresh strawberries to give your cake that vibrant flavor. I love using berries that are in season for the sweetest taste. For the heavy cream, use chilled cream. Cold cream whips better, giving your mousse that perfect light fluff. The unflavored gelatin helps set the mousse so it holds its shape. When it comes to the cake base, use all-purpose flour for a soft and tender crumb. Make sure your butter is softened, as this helps create a light texture when mixed with sugar. The eggs are also vital—they add moisture and help the cake rise. I recommend checking your pantry for these items before starting. This way, you won't have to rush to the store when you're ready to bake. For the full recipe, you can refer to the details above. - In a bowl, mix 2 cups of sliced strawberries with 1/4 cup of sugar. - Toss them gently to coat all the slices. - Let the strawberries sit for 30 minutes. This helps them soften. - As they sit, they will release sweet juices. - Start by blooming the gelatin. Sprinkle 1 tablespoon of gelatin over 3 tablespoons of cold water. - Let it sit for about 5 minutes. It will absorb the water and get spongy. - Next, whip 1 cup of chilled heavy cream in a large bowl. - Beat until soft peaks form, then add the remaining 1/4 cup sugar and 1 teaspoon of vanilla. - Keep whipping until stiff peaks form. - Gently fold in the macerated strawberries with their juices. - Microwave the bloomed gelatin for about 10 seconds until melted. - Fold the gelatin into the cream and strawberry mix until smooth. - Preheat your oven to 350°F (175°C). - In a bowl, sift together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. - In another bowl, cream 1/2 cup softened butter with the remaining sugar until fluffy. - Add 2 large eggs one at a time, mixing well after each. - Gradually mix in the dry ingredients. Stir until no flour is visible. - Grease a 9-inch round cake pan and pour the batter in. - Bake for 20-25 minutes. A toothpick should come out clean when inserted. - Let the cake cool completely in the pan on a wire rack. For the complete recipe, refer to the Full Recipe section. To get that fluffy mousse texture, start with cold cream. Chilled cream whips better and traps air, giving you lightness. Use a large bowl to allow for easy whipping. When folding the strawberry mixture into the whipped cream, be gentle. Use a spatula and lift the cream from the bottom. This keeps air in and makes the mousse airy and light. Always check the cake for doneness with a toothpick. Insert it into the center; it should come out clean. If it has wet batter, bake a few more minutes. Let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack. Cooling it properly helps prevent sogginess. Garnish with fresh strawberries or mint leaves for a pop of color. You can slice strawberries and arrange them on top for a beautiful look. Serve the cake on a nice plate and keep it chilled until serving. This cake looks stunning and will impress your guests. Try these tips to elevate your strawberry mousse cake experience! {{image_4}} You can change the flavor of your mousse easily. Instead of strawberries, try mango or raspberries. Both fruits add a unique twist and taste. You can also use chocolate or vanilla mousse. Just swap out the strawberries for your choice of flavor. Each option gives a new spin to the cake. If you need gluten-free options, use almond or coconut flour instead of all-purpose flour. This keeps the cake light and fluffy. For dairy-free choices, coconut cream works wonders. It gives a rich texture and flavor without dairy. To make mini cakes, simply adjust the recipe. Use cupcake pans instead of a large pan. Each cupcake will hold its own layer of mousse. This makes serving easier and more fun. Plus, they look adorable on any dessert table. You can find the full recipe to guide you through these variations. To keep your strawberry mousse cake fresh, cover it tightly with plastic wrap. This prevents it from absorbing other fridge odors. You can also use a cake dome for extra protection. Store it in the fridge for up to three days. After that, the mousse may lose its texture and flavor. If you want to freeze your cake, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. This helps keep the cake moist and safe from freezer burn. You can freeze the cake for up to two months. When you're ready to enjoy, remove a slice from the freezer. Let it thaw in the fridge overnight. This way, the mousse stays creamy and delicious. Serve it cold for the best taste. For a nice touch, add fresh strawberries on top before serving. Enjoy your delightful treat! Yes, you can make this cake a day ahead. This works well as the flavors meld nicely overnight. For best results, assemble the cake and chill it in the fridge. It will be ready to enjoy the next day. Just remember to cover it to keep it fresh. To keep your mousse firm, use the right amount of gelatin. Bloom the gelatin well before adding it to the cream. Make sure the cream is very cold when whipping. This helps it hold its shape. If the mousse seems too soft, you can add a bit more gelatin next time. Yes, you can use frozen strawberries. Just thaw them and drain excess water. Frozen strawberries may not be as firm as fresh ones. They can still work well in the mousse. Keep in mind that the flavor may be slightly different. To slice the cake neatly, use a sharp knife. Dip the knife in warm water between cuts. Wipe it clean with a towel after each slice. This keeps the mousse from smearing. It helps create clean, beautiful slices. You learned about making a delicious strawberry mousse cake. We covered the main ingredients, like fresh strawberries and heavy cream. I shared step-by-step instructions, tips for perfect texture, and options for variations. Storing and serving ideas help keep your cake fresh and tempting. In conclusion, this cake is fun to make and tastes wonderful. Feel free to try your own flavors and adjust the recipe. Enjoy impressing friends and family with your delicious dessert skills!$

Indulge in the delicious layers of a Strawberry Mousse Cake that’s sure to impress! This delightful dessert blends fresh strawberries and creamy mousse atop a fluffy cake base, making it the perfect treat for any occasion. With simple ingredients and easy instructions, you can create this stunning cake at home. Click through to explore the full recipe and bring a touch of sweetness to your table today!

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Ingredients

2 cups fresh strawberries, hulled and sliced

1/2 cup granulated sugar, divided

1 cup heavy cream, chilled

1 tablespoon unflavored gelatin

3 tablespoons cold water

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

Instructions

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss to coat evenly and let them sit for about 30 minutes at room temperature until they soften and release their juices.

Make the Mousse: In a small bowl, sprinkle the gelatin over the cold water and allow it to bloom for about 5 minutes until it absorbs the water and becomes spongy.

Whip the Cream: In a large mixing bowl, beat the chilled heavy cream using an electric mixer until soft peaks start to form. Gradually add the remaining 1/4 cup of sugar and vanilla extract. Continue whipping until stiff peaks form, indicating that the cream is well aerated. Gently fold in the macerated strawberries along with their juice. To incorporate the bloomed gelatin, microwave it for about 10 seconds until just melted, then fold it into the cream and strawberry mixture until smooth and fully integrated.

Prepare the Cake Base: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter with the remaining sugar using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually add the dry ingredients to the wet mixture, stirring until just combined and no visible flour remains.

Bake: Grease a 9-inch round cake pan and pour the batter into it, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.

Assemble the Cake: When the cake is completely cool, carefully slice it in half horizontally to create two even layers. Place one layer on a serving plate and spread half of the strawberry mousse evenly on top. Carefully position the second layer of cake over the mousse, and then spread the remaining mousse generously on top of the cake.

Chill: Transfer the assembled cake to the refrigerator and chill for at least 2 hours to allow the mousse to set properly.

Serve: Once set, slice the cake into portions and serve chilled. For an extra touch, you can garnish each slice with fresh strawberries or a sprig of mint on top.

Prep Time: 40 mins | Total Time: 3 hours | Servings: 8