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Strawberry Mousse Cake Recipe

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★★★★

4 from 47 reviews

This Strawberry Mousse Cake is a delightful layered dessert featuring a crisp sablé cookie crust topped with a luscious strawberry mousse and finished with a glossy strawberry jelly topping. Perfectly balanced with fresh strawberries, creamy whipped cream, and a light vanilla flavor, this cake is ideal for special occasions or as a refreshing treat. The preparation involves baking, whipping, and chilling to achieve its delicate texture and stunning presentation.

Ingredients

Scale

Sablé Cookie Crust

  • 2 Egg Yolks (at room temperature)
  • 50 gr Icing Sugar (sifted)
  • 75 gr Salted Butter (very soft)
  • 120 gr Plain / All-Purpose Flour
  • 1/4 teaspoon Salt (if using unsalted butter)

Strawberry Mousse Filling

  • 375 gr Strawberries (fresh or frozen & thawed)
  • 90 gr Caster Sugar
  • 1 Vanilla Bean (or 1 1/2 teaspoon Vanilla Paste)
  • 7 gr (2 1/4 teaspoon) Gelatine Powder
  • 2 tablespoon cold water
  • 400 ml Heavy / Thickened Cream (30% fat content min.)
  • 200 gr Fresh Strawberries (optional, for decorating the edges)

Strawberry Jelly Topping

  • 200 gr Strawberries (fresh or frozen)
  • 50 gr Caster Sugar
  • 15 ml Lemon Juice
  • 3 gr (1 teaspoon) Gelatine Powder
  • About 1 tablespoon cold water

Instructions

  1. Sablé Cookie Crust Preparation: Place a large 9 inch / 23 cm cake ring over a small baking tray lined with baking paper or mat. In a small bowl, whisk together the egg yolks and sifted icing sugar until smooth and thick (about 1 to 2 minutes). Add the very soft salted butter and stir it in thoroughly. Then add the plain flour and salt (if using unsalted butter) and mix with a spatula until combined into a thick paste. Press the dough evenly at the bottom of the cake ring, making sure it’s well packed and flat. Chill for 30 minutes before baking.
  2. Baking the Crust: Preheat your oven to 160°C (325°F). Bake the chilled cookie crust for 30 minutes until set and lightly golden. Remove from oven and set aside to cool completely.
  3. Strawberry Mousse Filling Base: Blend the 375 grams of strawberries until smooth and optionally strain through a fine mesh sieve to remove seeds. Transfer the blended strawberries to a small saucepan, add the caster sugar and the seeds from the vanilla bean (or vanilla paste), and whisk to combine. Heat on medium low until it simmers gently, then remove from the heat.
  4. Preparing Gelatine Mixture: In a small bowl, mix the gelatine powder with 2 tablespoons of very cold water and let it stand for a few minutes to bloom and turn into a thick paste.
  5. Incorporate Gelatine into Strawberry Mixture: Whisk the gelatine paste into the warm strawberry mixture until fully dissolved. Transfer to a clean bowl or shallow pan, cover the surface tightly with plastic wrap, and chill in the fridge for about 1 hour or until no longer warm to the touch.
  6. Whip the Cream: Using a mixer or hand mixer, whip the heavy cream until stiff peaks form. Gently fold the chilled strawberry mixture into the whipped cream in 3 to 4 additions, taking care to maintain the airy texture.
  7. Assemble Mousse Layer: Place a 5 cm / 2 inch acetate strip inside the cake ring to line the edges. Optionally, slice fresh strawberries in half and arrange them with the cut side touching the acetate strip inside the ring. Pour the strawberry mousse mixture into the cake ring over the prepared cookie crust, smoothing the top evenly. Chill the mousse for a minimum of 4 hours or preferably overnight until it is set.
  8. Prepare Strawberry Jelly Topping: Blend the strawberries again until smooth and strain through a fine sieve into a small saucepan. Add caster sugar and lemon juice, whisk to combine, and bring to a simmer over medium low heat. Remove from heat.
  9. Gelatine for Jelly Topping: Bloom gelatine powder in about 1 tablespoon of cold water until it thickens. Whisk the bloomed gelatine into the warm strawberry mixture until fully dissolved.
  10. Apply Jelly Topping: Let the strawberry jelly cool for 30 minutes until it thickens slightly but is still pourable. Gently pour the jelly over the set mousse layer and spread evenly. Return the cake to the refrigerator and chill for at least 3 hours or preferably overnight until the jelly topping is fully set.

Notes

  • Use very soft butter to ensure it blends smoothly into the sablé dough for a tender, crumbly crust.
  • Straining the blended strawberries through a fine mesh sieve removes seeds and results in a smoother mousse and jelly topping.
  • Chilling the strawberry mixture before folding in whipped cream helps maintain the mousse’s structure and prevents the cream from melting.
  • Using an acetate strip for the mousse layer helps achieve clean edges and easy removal of the cake ring.
  • Arranging fresh strawberry halves around the inside edges of the cake ring adds a decorative touch visible through the mousse.
  • Chill times are critical for the mousse and jelly layers to fully set and develop the correct texture.

Keywords: Strawberry mousse cake, sablé cookie crust, strawberry dessert, creamy mousse, berry mousse cake, fresh strawberries, vanilla mousse cake, strawberry jelly topping

Find it online: https://epicrecipebox.com/strawberry-mousse-cake-recipe/