Strawberry Mousse Cake

Strawberry Mousse Cake is a light, airy, and beautifully layered dessert that’s bursting with fresh strawberry flavor. With a soft cake base and a smooth, creamy mousse topping made from real strawberries, it’s a showstopper that tastes as good as it looks. Whether I’m celebrating a special occasion or just in the mood for something sweet and fruity, this cake always delivers.

Why You’ll Love This Recipe

I love this cake because it’s elegant without being overly complicated. The mousse is silky and refreshing, the cake is soft and delicate, and the combination of textures makes every bite feel like a treat. It’s the perfect dessert for spring or summer, and I can make it ahead of time so it’s ready to serve when I need it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the cake base:
eggs
granulated sugar
all-purpose flour
baking powder
vanilla extract
salt

for the strawberry mousse:
fresh or frozen strawberries (hulled)
granulated sugar
unflavored gelatin
cold water
heavy cream (chilled)
lemon juice (optional, for brightness)

optional toppings:
fresh strawberries
whipped cream
mint leaves
strawberry glaze or jam

directions

Make the cake base:

1. I preheat the oven to 350°F (175°C) and line a round springform pan with parchment paper.

2. I beat the eggs and sugar together until light and fluffy.

3. I gently fold in the sifted flour, baking powder, salt, and vanilla until smooth.

4. I pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. I let it cool completely in the pan.

Make the strawberry mousse:
5. I puree the strawberries in a blender or food processor until smooth.
6. In a small bowl, I sprinkle the gelatin over cold water and let it bloom for 5 minutes.
7. I heat the gelatin mixture gently until dissolved, then stir it into the strawberry puree along with sugar and lemon juice.
8. I whip the heavy cream until stiff peaks form, then gently fold it into the cooled strawberry mixture until combined.
9. I pour the mousse over the cooled cake base and smooth the top.
10. I chill the cake for at least 4 hours (or overnight) until the mousse is fully set.

Finish and serve:
11. I top the cake with fresh strawberries, whipped cream, or a drizzle of strawberry glaze before serving.

Servings and timing

This recipe makes about 8 slices. Prep time is 30 minutes, bake time is 25 minutes, and chill time is at least 4 hours.

Variations

Sometimes I make this cake with a biscuit or graham cracker crust instead of a sponge base. I’ve also used raspberry or mango puree in place of strawberries for a different twist. When I want it extra light, I reduce the sugar and serve it with a dollop of unsweetened whipped cream.

storage/reheating

I store the mousse cake in the fridge, covered, for up to 3 days. It doesn’t need reheating and is best served cold. I don’t recommend freezing it, as the texture of the mousse can change once thawed.

FAQs

Can I use frozen strawberries?

Yes, I thaw them first and drain off excess liquid before pureeing. They work just as well as fresh strawberries.

Do I have to use gelatin?

Yes, gelatin is what helps the mousse set properly. I use unflavored gelatin or agar-agar for a vegetarian alternative.

Can I make this cake ahead of time?

Absolutely. I often make it the night before and let it chill overnight so it’s ready to go the next day.

What kind of pan should I use?

I use a springform pan for easy removal, but any cake pan with tall sides will work if I line it well.

Can I make it in individual servings?

Yes, I’ve layered the cake and mousse in cups or jars for a beautiful single-serve presentation.

Conclusion

Strawberry Mousse Cake is a light, fruity, and elegant dessert that’s perfect for warm-weather gatherings or when I want something sweet but not too heavy. The fluffy mousse and soft cake make a perfect pair, and it’s always a hit wherever I serve it. Simple, beautiful, and absolutely delicious.