Strawberry Mousse Cake Delight

This Strawberry Mousse Cake is the ultimate summer dessert with its creamy mousse layer, juicy strawberries, and a delicate cookie base overlaid with a fresh strawberry jelly. It looks like a patisserie creation but comes together in your own kitchen, making every family celebration feel special.

I love that this cake became my warm-weather birthday tradition after the first time I made it. It feels like summer in every bite and the kids always request the leftover jelly for breakfast toast.

Ingredients

• Egg yolks: room temperature essential for a rich cookie base and smooth texture
• Icing sugar: sifted gives the crust a tender sweetness opt for very fine powder for best results
• Salted butter: very soft helps bind the crust and brings salt balance use high quality cultured butter if available
• Plain all-purpose flour: creates the sturdy yet delicate base choose unbleached for pure flavor
• Salt: only if using unsalted butter ensures flavor and structure
• Strawberries: fresh or frozen provide the flavor for both mousse and jelly pick ripe or fully thawed berries for best taste
• Caster sugar: dissolves readily for velvety smooth mousse and jelly
• Vanilla bean or vanilla paste: infuses real depth scrape a plump vanilla bean or use a thick paste for best aroma
• Gelatine powder: sets both the mousse and jelly look for clear neutral varieties
• Heavy thickened cream: yields billowy mousse stick to cream with at least thirty percent fat
• Fresh strawberries: optional use for lining or decorating the cake choose evenly sized ripe fruits
• Lemon juice: brightens the jelly and balances sweetness always use freshly squeezed

Step-by-Step Instructions

Prepare the Sablé Crust:

Combine egg yolks and icing sugar in a bowl whisking well for up to two minutes until the mixture is smooth and thick this step gives the base a rich foundation

Add soft butter:

Blending until fully incorporated the butter has to be very soft to blend thoroughly

Add flour and salt if needed:

Mixing only until combined the dough should look like a thick paste that holds together when pressed

Shape and Bake the Crust:

Press the dough firmly into the base of your cake ring on lined baking paper ensure an even layer without gaps

Chill the crust:

For thirty minutes to firm up before baking bake in a preheated oven at one hundred sixty degrees Celsius until lightly golden about thirty minutes cool completely before adding filling

Prepare the Strawberry Mousse:

Blend strawberries into a smooth puree for an extra smooth mousse strain to remove seeds

Heat the strawberry puree with sugar and vanilla seeds:

In a saucepan bring gently to a simmer over medium low to meld flavors and dissolve sugar

Bloom gelatine in cold water:

Set aside until it forms a thick paste then whisk into warm puree until dissolved cooling ensures the finished mousse stays airy

Chill the strawberry mixture covered:

Until no longer warm to the touch usually around one hour

Whip cream to stiff peaks:

In a mixer or with a hand beater folds the air into the filling

Combine the chilled strawberry base and whipped cream:

Fold gently in several additions to avoid deflating the mixture

Assemble the Mousse Layer:

Line your cake ring with acetate for a clean release optional line with halved strawberries for a stunning edge pattern

Pour mousse into the ring:

Smoothing the top refrigerate at least four hours until set

Make the Strawberry Jelly Topping:

Blend strawberries and strain for a seedless puree soften gelatine in cold water until thickened

Heat puree with sugar and lemon juice:

To a gentle simmer then whisk in softened gelatine stir until dissolved completely for a glassy finish

Cool the mixture:

Until just above room temperature then pour gently over the set mousse smooth to level and refrigerate three hours or overnight to set firm and glossy

Pin it

My favorite part of this cake is the jelly crown — it reminds me of Sunday afternoons with my grandmother shelling fresh strawberries for jam The cake always makes me think of summer’s first strawberries and sharing slices under the sun

Storage Tips

Keep the entire mousse cake covered in the fridge to prevent it from drying out If making ahead wait to unmold and slice until just before serving Any leftover slices can be stored in an airtight container for up to three days The mousse layer may soften over time but still tastes delicious

Ingredient Substitutions

You can swap gelatine powder for sheet gelatine using about four sheets in place of each tablespoon of powder Dairy free cream substitutes can be used though the mousse might be a touch less stable If strawberries are out of season try frozen and thawed berries or substitute half with raspberries for a tangy twist

Serving Suggestions

Slice the mousse cake with a hot dry knife for clean cuts Serve chilled to keep the mousse light and airy A dollop of whipped cream or a handful of fresh berries on the side adds a festive touch This cake shines as a summertime showstopper for birthdays or garden parties

Cultural Context

This style of mousse cake is a French patisserie classic often enjoyed at celebrations in France The sablé base is inspired by buttery Breton cookies while the light mousse showcases seasonal fruit French pastry chefs often use acetate collars for the signature clean sided look

Frequently Asked Questions

→ How do I keep the mousse light and airy?

Ensure the strawberry mixture is cool before folding in the whipped cream. Gentle folding keeps the mousse fluffy.

→ Can I use frozen strawberries?

Absolutely. Thaw frozen strawberries completely and drain any excess liquid before blending for optimal texture.

→ Why use a sablé cookie crust?

The sablé crust adds a delicate, buttery base that contrasts the light mousse, making each slice satisfyingly crisp.

→ What is the role of gelatine in this dessert?

Gelatine stabilizes both the mousse and jelly layers, giving these components their structure while remaining creamy and soft.

→ How should I decorate the cake for a striking presentation?

Arrange halved strawberries around the edge and smooth the jelly topping for an elegant, colorful finish that shows off the layers.

→ Can I make it ahead of time?

Yes. Chilling overnight helps the flavors meld and the layers set perfectly. Serve straight from the fridge for best results.