A sponge cake enrobed in strawberry mousse and topped with strawberry jelly. Light, fresh, with a little tartness. Add 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 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.
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.
Go ahead, impress your guests with this one, or any of my other dessert recipes.