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Fluffy Strawberry Mousse Cake

Irresistibly Fluffy Strawberry Mousse Cake You’ll Love

This Fluffy Strawberry Mousse Cake is a light, airy dessert perfect for summer with delightful strawberry goodness.
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Prep Time 45 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups cake flour Substitute with all-purpose flour for similar results.
  • 2 teaspoons baking powder Ensure freshness for the best outcome.
  • 0.5 teaspoon salt Enhances sweetness and balances flavor.
  • 0.5 cups unsalted butter Must be softened for easy mixing.
  • 1 cups white granulated sugar Can use coconut sugar as a healthier alternative.
  • 0.25 cups oil (canola or vegetable) Melted coconut oil works well too.
  • 3 large egg whites Use aquafaba as a vegan substitute.
  • 1 teaspoon pure vanilla extract Almond extract is a delightful alternative.
  • 0.5 cups sour cream Greek yogurt can act as a substitute.
For the Mousse
  • 2 cups strawberries (fresh or frozen) Star ingredient for the mousse.
  • 1 tablespoon powdered gelatin Agar-agar offers a vegetarian option.
  • 1 cups heavy cream Best whipped when cold.
  • 0.5 cups ground freeze-dried strawberries Optional but recommended.
  • fresh strawberries (for decoration) Select ripe ones to maximize appeal.

Equipment

  • mixing bowl
  • Electric mixer
  • Whisk
  • Baking pan
  • Blender
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by greasing it and lining with parchment paper.
  2. Sift together cake flour, baking powder, and salt in a medium bowl, then set aside.
  3. In a large bowl, beat butter, sugar, and oil until light and fluffy. Mix in egg whites, vanilla, and sour cream until well combined.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Pour the batter into the pan and bake for 35-40 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a rack.
  6. Puree strawberries in a blender, strain, and simmer with sugar and vanilla until thickened before cooling.
  7. Bloom gelatin in cold water, then dissolve by gently heating and combine with the strawberry mixture.
  8. Chill the strawberry mixture for 30 minutes until thickened.
  9. Whip heavy cream to stiff peaks, then fold in any freeze-dried strawberries and the cooled strawberry mixture.
  10. Assemble the cake by pouring the mousse over the cooled cake and chill for at least 4 hours.
  11. Slice and garnish with fresh strawberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Use fresh, ripe strawberries for maximum flavor. Beat egg whites to stiff peaks for a light mousse. Let the mousse cool completely to ensure it sets properly.

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