A delicious sponge case base with strawberry mousse filling is topped with strawberry jelly to make this strawberry mousse cake. A light and fresh dessert with a bit of tartness. Add these cute Santa strawberries for Christmas!
It’s already December but I just don’t feel very Christmas-y yet. I think December just snuck up on me too fast, and I’m in denial about it… Anyways, this strawberry mousse cake is my big leap into the Christmas spirit.
Strawberry Mousse Cake Recipe
Growing up, it was one of my mom’s go-to cakes. She’d make strawberry sponge cakes a lot, but when she wanted to up the wow-factor, she took it a step further and and make the the sponge cake with strawberry mousse filling. She also introduced me to the Santa strawberries. Aren’t they adorable? Well, even if it isn’t Christmas, this strawberry mousse cake is still a showstopper with regular strawberries on top.
This Strawberry mousse cake is great dessert option most any time of year. Soft pink is very spring-y, strawberries=summer, and… I don’t know about fall, but it’s simple to make this into a Christmas cake by adding the cute Santa strawberries.
Strawberry Santas
by adding these cute little Strawberry Santas on top, you get a perfect Christmas cake.
Now, I’m going to warn you, this isn’t just a mix it up and throw it in the oven kind of cake. It takes some effort, but it is well worth it. I like to make this to serve when guests come over for dinner, or if I’m having a get together.
Some notes about this cake: you need a springform pan, and it’s not a super sweet dessert. Okay so first, the springform pan. You gotta have it, because you harden the mousse in the mold and take it off afterwards. Imagine trying to dig the cake and mousse out of a regular cake tin. Not happening.
A Japanese Strawberry Mousse Cake
Second, this is a Japanese style cake with strawberry mousse filling, and that means it’s sweetness level is not at the American standard. That’s a good thing, by the way. It’s light and refreshing, and you don’t feel like you’re in a food coma after eating a slice. Well, that can be good too but… Anyways, it’s light and fluffy and a little tart from all the fresh strawberries you put in it.
Go ahead, impress your guests with this one, or any of my other dessert recipes.
Strawberry Mousse Cake
Ingredients
Sponge Cake
- 3 eggs
- 1/3 cup cake flour
- 1/3 cup granulated sugar
- 1 Tablespoon light corn syrup optional
- 1/2 Tablespoon butter melted
- 1 Tablespoon milk
Strawberry Mousse
- 300 g strawberries
- 100 ml milk
- 45 g granulated sugar
- 50 ml water
- 4 teaspoon powdered gelatin
- 1.5 Tablespoon lemon juice
- 150 ml heavy whipping cream
Strawberry jelly
- 150 g strawberries
- 15 g granulated sugar
- 1 teaspoon powdered gelatin
- 1 Tablespoon water
Topping
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Instructions
Preheat Oven and Prepare Springform Pan
- Prep: heat oven to 350 degrees F,
- line the bottom of a 9-in. springform cake pan with parchment paper.
- Set aside your 8 best looking strawberries for topping the cake.
Sponge Cake Layers
- Get a medium and a large bowl out. Make sure the medium bowl is *spotless* as you will use it for whipping egg whites.
- Separate the eggs, putting the whites in the medium bowl and the yolks in the large bowl.3 eggs
- Pour about half of the sugar in with the yolks. Using a hand mixer, beat the egg whites, adding the remaining sugar in increments, until stiff peaks form.1/3 cup granulated sugar
- Beat the egg yolks and sugar until fluffy and pale yellow in color. Add the melted butter, milk, and light corn syrup, and beat to combine.1 Tablespoon light corn syrup,1/2 Tablespoon butter,1 Tablespoon milk
- Sift in the cake flour and beat to combine. Do not over-beat, but just until combined.1/3 cup cake flour
- You may need to scrape down the sides and stir with a spatula. Add 1/4-1/3 of the egg whites to the batter, to lighten. Mix until completely combined, and add the remaining egg whites. Gently fold until combined.
- Pour into prepared springform pan, and bake for about 15 minutes or until lightly golden or until a toothpick comes out clean. Set aside, and when cool to the touch, remove spring form outer shell and wash.
- Once cake is cooled, cut about 1/2-1 cm width of the outside circumference and remove. We will not be using this, so feel free to snack on it. Now we have a smaller circle of cake, so the cake will be completely hidden by the mousse.
Strawberry Mousse Filling Layer
- Sprinkle gelatin over the 50ml of water and stir if it doesn't fully combine on it's own. Let bloom for about 5 minutes.4 teaspoon powdered gelatin,50 ml water
- Remove stems from strawberries, and place in blender or food processor to puree. Place puree in a medium or large bowl.300 g strawberries
- In a small saucepan, heat the milk and sugar together and stir until barely simmering. Remove from heat and add the gelatin. Stir until melted and fully combined.100 ml milk,45 g granulated sugar
- Add the gelatin mixture to the strawberry puree and stir together to combine. Stir in lemon juice.1.5 Tablespoon lemon juice
- In a separate bowl, whip the cream until very soft peaks form (80% whipped). Pour the whipped cream into the strawberry mixture and fold in until combined.150 ml heavy whipping cream
- Place outer springform back onto the base with the cake on it, and pour the mousse over the cake. Smooth the top, and place in fridge for 30 minutes to set.
Strawberry Jelly Layer
- When mousse has set in the fridge, sprinkle gelatin over the 1 T water and allow to bloom.1 Tablespoon water,1 teaspoon powdered gelatin
- Meanwhile, puree the strawberries, and add to a small saucepan with the sugar.150 g strawberries,15 g granulated sugar
- Stir and heat over medium heat until barely simmering. Remove from heat and stir in the gelatin.
- Pour through a sieve to remove the seeds. Once the mixture is no longer hot, pour over the mousse and return to the fridge to firm up.
Topping
- Remove the cake from the fridge and run a thin, sharp-bladed knife around the cakes edge. Remove springform side.
- Decorate your cake with the whipped cream and strawberries. Add mint for garnish.sweetened whipped cream,mint leaves for garnish
Strawberry Santas
- If you would like to make Santa Strawberries, take the 8 topping strawberries, and cut the top 1/3 off.8 nicely shaped strawberries
- This will be your hat. Pipe whipped cream onto the bottom half, and gently place hat on top.
- Use black sesame seeds, flax seeds, mini chocolate chips, etc. to make eyes.
- Pipe a small dot of cream on the tops of the hats, and buttons on the front.
Notes
Nutrition
The level of sweetness is just Perfect and your recipe is one of the very few ones that I didn’t reduce the amount of sugar because it was just the right amount!! One of the reasons why I love the Japanese sweets! Thank you again 🙂
Thank you so much for the recipe! I baked this for Valentine’s Day and it turned out great!!
Hi, can I make the mouse cake and top top frosting 1-2 days in advance?
What quantity does the T stand for in the butter milk and lemon juice ,is it teaspoon or tablespoon
Sorry for the confusion, I updated the recipe!
I’m sorry, but I saw lemon juice was an ingredient in the mousse portion, and see nowhere where it was added. I noticed as I was making (am currently making) and hoping it’s not some key component to making it mousse-like. 🙁
Thanks for bringing that to my attention! I have fixed the recipe. Hopefully it turned out fine for you. The lemon juice is for flavor but shouldn’t be an issue if you didn’t add it!
What should I do to make the sponge cake less egg-e and taller?
How much sugar do I put in the strawberry mousse?
Hi Elias, unlike the cakes common in America, this sponge cake doesn’t use baking powder or soda to leaven it, but instead relies on the meringue for volume. So, it’s going to have a more “eggy” flavor than American cakes and cupcakes. To make sure you get the full height on the cake, you need to make sure to whip the meringue up well, and not to OVER stir it when combining it with the rest of the batter. The strawberry mousse needs 45g of sugar, but you can add a little bit more if you want it a little sweeter. Thank you!