If you love mousse cakes, you’re going to love this super easy J-ello fruit mousse cake recipe! This mousse cake is made with a ‘cheat’ strawberry mousse using whipped cream, cream cheese and strawberry j-ello! The mousse is dotted with bits of fresh fruit and layered with delicate sponge cake layers. I like to garnish the top of the cake with even more fruit to make it extra special!
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Easy Vanilla Sponge Cake
This incredible fruit mousse cake is made with delicate vanilla sponge cake layers. I love to use my classic ‘Sponge Cake Recipe’ anytime I need sponge cake! This easy, no-fail recipe always turns out perfectly! For this mousse cake, you’ll need just one, 9-inch cake layer, which means you need to prepare just half of my original recipe. Make sure to watch my step-by-step tutorial for the sponge cake for more details!
Once you have the sponge cake baked, let it cool completely and then use a serrated knife to slice the cake layer in half. I like to use one half of the sponge cake as the base of this fruit mousse cake and the second half in the middle.
Strawberry Jello Mousse
You’ll love how easy it is to make the fruit mousse for this cake! I make a cheat version of mousse using heavy cream, cream cheese and strawberry jello! The first step to making this mousse is preparing the gelatin. I combine the jello packet with just half of the recommend amount of water so that it sets more firmly. The gelatin needs to set in the refrigerator but only until it’s semi-set! Do not allow the jello to set completely! While the jello is setting, I whisk together the heavy cream, sugar and cream cheese until they’re light and fluffy. Add the semi-set jello next and just mix until it’s well incorporated.
I like to fold fruit and berries directly into the mousse so I get bits of fruit with every bite! For this fruit mousse cake, I like to use strawberries, blueberries, raspberries, peaches, mandarins, cherries and apricots. You can use just about any type of fruit for this cake!!
Assembling the Mousse Cake
To assemble this fruit mousse cake, first place a layer of sponge cake into a 9-inch spring form pan. Next, I add half the mousse into the pan, followed by the second sponge cake layer and then the remaining mousse goes on top. To garnish the cake, I add even more berries and fruit on top! Allow the cake to refrigerate until it’s completely set, about 4 to 6 hours.
Enjoyed this mousse cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Lemon Mousse Cake – this decadent lemon cake is made with zesty lemon cake layers, lemon curd and fluffy lemon mousse!
- Chocolate Cherry Mousse Cake – another fantastic cake with chocolate mousse, chocolate cake and loads of fresh cherries!
- Strawberry Mousse Cake – you’ll love this decadent strawberry cake with no-bake strawberry mousse and jello topping!
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Jello Fruit Mousse Cake Recipe (video)
For Sponge Cake:
- 3 large eggs
- 1/3 cup white granulated sugar
- ½ cup all-purpose flour
- 1/2 teaspoon baking powder
For Jello Mousse:
- 2 cups heavy cream, kept cold
- ½ cup white granulated sugar
- 8 ounces whipped cream cheese, softened at room temperature
- 6- ounce package Jello or any fruit-flavored gelatin, I used strawberry
- 1 cup boiling water
- 1 cup cold water
- 1 ½ cups EACH: diced strawberry, blueberry, nectarines, (can use any fruit)
- 1 cup chopped mandarins
- Prepare the sponge cake: line the bottom of a 9-inch spring form pan with parchment paper. Preheat oven to 350F. Place eggs and sugar into mixer bowl and whisk on high speed until eggs are thick, foamy and almost white in color.
- Sift together flour and baking powder. Using spatula, carefully sift flour into eggs and fold gently after each addition. Pour batter into prepared pan, spread evenly to sides and bake in preheated oven until golden brown on top, about 20 minutes. Remove cake from oven and let cool completely before slicing in half.
- For fruit mousse: wash and dice fruit and set aside. Line 9-inch spring form pan with parchment paper on bottom and sides, leaving 2 inches overhang for the sides.
- Combine Jello/fruit gelatin and 1 cup boiling water; stir until completely dissolved. Add cold water and stir. Place gelatin into refrigerator to set. Important: the gelatin needs to set only about half way! Stir the Jello often so it doesn’t set completely and firmly. Remove from the refrigerator promptly. If gelatin sets too firmly, remove and let stand at room temperature to soft up.
- Place heavy cream and sugar into mixer bowl. Whisk on high speed until light and fluffy. Gradually add the softened cream cheese and whisk until no clumps remain. Whisk in Jello. Fold fruit in by hand.
- To assemble cake: place 1 layer of the sponge cake on the bottom of the prepared spring form pan. Top with half of the mousse, followed by second half of the sponge cake. Spoon remaining mousse on top. Spread evenly with spatula. Place into refrigerator for several hours or overnight to set completely.
- Garnish top of cake with fresh fruit or whipped cream if desired. To remove cake from pan, undo spring form and carefully peel back parchment paper.
- Keep refrigerated when not serving.