Home » Strawberry Mousse Cake

Strawberry Mousse Cake

A sponge cake enrobed in strawberry mousse and topped with strawberry jelly. Light, fresh, with a little tartness. Add Santa strawberries for Christmas!

Strawberry Mousse Cake

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

Strawberry mousse cake is always a good option. Soft pink is very spring-y, strawberries=summer, and… I don’t know about fall. Maybe not fall. But just by adding these cute little Santa strawberries 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.

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 made it a mousse cake. 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.

Strawberry Mousse Cake

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. Second, this is a Japanese style cake, 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.

Strawberry Mousse Cake

Go ahead, impress your guests with this one, or any of my other dessert recipes.

Strawberry Mousse Cake

7 thoughts on “Strawberry Mousse Cake”

  1. 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. 🙁

    Reply
    • 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!

      Reply
    • 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!

      Reply

Leave a Comment

Recipe Rating