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Strawberry Mousse Cake Recipe

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★★★★★

4.3 from 27 reviews

This luscious Strawberry Mousse Cake features a crisp sablé cookie crust, topped with a light and airy strawberry mousse, and finished with a glossy strawberry jelly topping. Perfect for spring and summer gatherings, this elegant dessert combines fresh strawberries, whipped cream, and a delicate vanilla hint to delight your senses.

Ingredients

Scale

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 (30% fat content min.)
  • 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 very soft butter and stir until combined. Add the flour and salt (if using unsalted butter) and mix with a spatula until the dough forms a thick paste. Press the dough evenly at the bottom of the cake ring. Chill for 30 minutes, then bake at 160°C (325°F) for 30 minutes. Allow to cool completely.
  2. Prepare Strawberry Mousse Filling: Blend 375 grams of strawberries until smooth, optionally sieving to remove seeds. Combine blended strawberries, sugar, and vanilla bean seeds in a saucepan and bring to a simmer over medium-low heat. Remove from heat. Soften gelatine powder in 2 tablespoons cold water until a thick paste forms, then whisk into the warm strawberry mixture until dissolved. Cover the mixture with plastic wrap touching the surface and chill in the fridge for about 1 hour until cooled but not set.
  3. Whip the Cream: Whip the heavy cream until stiff peaks form. Gently fold the chilled strawberry mixture into the whipped cream in 3 to 4 additions until fully combined.
  4. Assemble Mousse Cake: Line the inside of the cake ring with a 5 cm / 2 inch high acetate strip. Optionally, slice fresh strawberries in half and place them inside the ring, cut side touching the ring. Pour the mousse mixture into the ring and smooth the top. Chill for at least 4 hours or overnight until set.
  5. Prepare Strawberry Jelly Topping: Blend 200 grams strawberries until smooth and strain to remove seeds. Combine with sugar and lemon juice in a saucepan and bring to a simmer over medium-low heat. Remove from heat. Soften gelatine powder in 1 tablespoon cold water until thick paste forms, then whisk into the warm strawberry mixture until dissolved.
  6. Final Assembly: Allow the jelly topping to cool slightly for 30 minutes, then gently pour over the set mousse layer. Spread evenly and refrigerate to set for at least 3 hours or preferably overnight before serving.

Notes

  • For best texture, make sure butter is very soft but not melted when preparing the sablé crust.
  • Using vanilla bean seeds adds a natural, intense flavor. Vanilla paste is a convenient alternative.
  • Straining the strawberry purée helps remove seeds and gives a smooth mousse texture.
  • Acetate strips help shape the mousse cleanly and allow easy removal of the cake ring.
  • Decorating the inside edge of the cake ring with sliced strawberries creates an attractive presentation around the mousse.
  • Chilling times are important to ensure proper setting of each layer for a clean slice and stable cake.

Keywords: strawberry mousse cake, mousse cake, strawberry cake, sablé crust, strawberry mousse, vanilla mousse cake, berry dessert

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