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+ servings
One slice of strawberry mousse cake on a wire rack.
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5 from 17 votes

Strawberry Mousse Cake

This strawberry mousse cake is a super soft white cake baked in a square pan. It is topped with a strawberry mousse and fresh strawberries.
Prep Time1 hour
Cook Time35 minutes
Chilling Time4 hours
Total Time5 hours 35 minutes
Servings: 16 slices
Calories: 342kcal

Ingredients

White Cake

  • 2 cups Cake flour
  • ¾ tablespoon Baking powder
  • ¾ teaspoon Salt
  • 10 tablespoon Unsalted butter room temperature
  • 1 cup White granulated sugar
  • 3 tablespoon Oil canola or vegetable oil
  • 4 Egg whites room temperature
  • 2 teaspoon Pure vanilla extract
  • 1 ¼ cups Sour cream or greek yogurt room temperature

Strawberry Mousse

  • 16 oz Strawberries fresh or frozen
  • ½ cup White granulated sugar
  • 2 teaspoon Pure vanilla extract
  • 2 ¼ teaspoon Powdered gelatin 1 packet
  • 2 tablespoon Water cold
  • 1 ½ cups Heavy cream cold
  • 1 oz Ground freeze dried strawberries
  • Fresh strawberries for decoration

Instructions

White Cake

  • Preheat the oven to 350°F. Spray a 9X9-inch square or circle pan with baking nonstick spray. Line the bottom with parchment paper and spray again.
  • In a medium bowl, sift the flour, baking powder, and salt. Set aside.
    2 cups Cake flour, ¾ tablespoon Baking powder, ¾ teaspoon Salt
  • Using a mixer, beat the butter, sugar, and oil on high speed for 3 minutes. It will become fluffy and white in color.
    10 tablespoon Unsalted butter, 1 cup White granulated sugar, 3 tablespoon Oil
  • Next, add the egg whites, vanilla, and sour cream. Mix on medium speed until smooth.
    4 Egg whites, 2 teaspoon Pure vanilla extract, 1 ¼ cups Sour cream
  • Add ⅓rd of the dry ingredients at a time and mix on low. Mix until just combined. Make sure to scrape the bowl to make sure it is all mixed together.
  • Pour the cake batter into the prepared pan.
  • Bake for 35-40 minutes until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cake completely before assembling.

Strawberry Mousse

  • Using a blender, blend the strawberries into a thin puree. (If using frozen strawberries, thaw them first.) Stir the puree through a mesh sieve, separating the seeds out. Toss the seeds.
    16 oz Strawberries
  • In a medium sauce pan, add the strawberry puree, sugar, and vanilla. Heat on medium heat until it starts to simmer. Turn to medium-low heat and heat for 3-5 minutes. It will start to thicken and turn a bit darker in color.
    ½ cup White granulated sugar, 2 teaspoon Pure vanilla extract
  • While it cooks, in a very small bowl, mix the cold water and gelatin together. Let it sit while the berries cook. Add in the gelatin once the strawberries are done thickening. Heat until the gelatin is mixed in.
    2 ¼ teaspoon Powdered gelatin, 2 tablespoon Water
  • Pour the strawberry mixture and place in the fridge until completely cool. You can also place in the freezer to speed up the process.
  • Place a metal bowl and whisk attachment in the freezer for 10 minutes. Then, beat the heavy cream on high speed until stiff peaks form.
    1 ½ cups Heavy cream
  • Take off the mixer, and add the grounded freeze dried strawberries. Gently fold it in using a rubber spatula.
    1 oz Ground freeze dried strawberries
  • Then, add half of the cooled strawberry mixture and fold it until almost combined. Add the rest of the mixture and mix until just combined. Be very very gentle during this process so you don't deflate any air in the whipped cream.
  • Spray the 9X9- inch pan (make sure to clean it and re spray), then place parchment paper in the pan and spray again. It should be enough paper sticking out of the top that you can easily grab it to pull the cake out.
  • Place the cake in the pan. Top with the strawberry mousse. Chill in the fridge for at least 4 hours for the mousse to set.
  • Take the cake out of the pan. Cut into slices and top with fresh strawberries.
    Fresh strawberries

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 342kcal | Carbohydrates: 34g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 195mg | Potassium: 119mg | Fiber: 1g | Sugar: 22g | Vitamin A: 662IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 0.4mg