Calling all strawberry lovers! If you love strawberries as much as I do, you’ll love this show-stopping, stunning strawberry mousse cake! It’s the ultimate strawberry dessert! This strawberry cake starts with a fluffy sponge cake and has a fluffy strawberry cream filling. And check out that intricate strawberry topping with layered strawberries and jello! It looks so fancy and I’ll show you how to make it in my video recipe tutorial. Every slice of this delicate mousse cake is packed with strawberry flavor! If you’re looking for a light and airy cake to enjoy, give this one a try!
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How to Make Strawberry Mousse Cake
This cake is loaded with TONS strawberries, starting from the sponge cake base, a double dose in the strawberry mousse and more berries to finish off the top. I make this cake with a simple, vanilla sponge cake base that’s dotted with diced fresh strawberries.
You can also soak the sponge cake with crushed strawberries. Then, it’s the mousse layer. This strawberry mousse is simply heavenly! It melts in your mouth with so much fruity flavor! It’s made with whipped cream, a bit of cream cheese and fresh strawberries. If you don’t like cream cheese, mascarpone is the perfect substitute.
The Strawberry Jello Topping
To take this strawberry mousse cake to extraordinary, I added the strawberry jello topping. The design is made with sliced strawberries, which not only look gorgeous but also add even more strawberry flavor! This is a great cake to make ahead of time, too. Just keep the cake in the spring form pan until you’re ready to serve. This way, the jello and mousse keep their shape well. You can also line the cake pan with an acetate cake collar – I buy the bulk roll and then cut it down to size for each recipe.
Enjoyed this strawberry mousse cake? Check out my other mousse cake ideas you’re sure to enjoy!
- ‘Mango Mousse Cake’ – light and fluffy mango mousse over sponge cake with jello topping!
- And this stunning ‘Blackberry Lavender Mousse Cake’ is what dreams are made of!
- Triple Lemon Mousse Cake – decadent lemon mousse with lemon curd and lemon cake!
- Chocolate Cherry Mousse Cake – with the fluffiest chocolate mousse and fresh cherries!
- Ultimate Strawberry Cheesecake – stunning berry cheesecake with diced strawberries and strawberry jam, topped with chocolate strawberries!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love this tall spring form pan for cakes and cheesecakes.
- These handy off-set spatulas are great for spreading cake batter and frosting.
- Try using an acetate cake collar for a smooth finish – just cut the bulk roll down to size.
- My classic CuisinArt food processor is the best – simple and powerful.
- And my classic KitchenAid stand mixer is a must for every kitchen.
Strawberry Mousse Cake Recipe (video)
For Sponge Cake:
- 3 large eggs
- 1/3 cup white granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 to 1 cup diced strawberries
- 1/2 teaspoon vanilla
For Strawberry Mousse:
- 2 to 3 cups strawberries
- 1 teaspoon strawberry extract or emolsion
- 1 cup sweetened condensed milk
- 2 cups heavy cream
- 1/2 cup white granulated sugar
- 12 ounces whipped cream cheese, at room temperature
- 1 cup diced strawberries
- 1/2 ounces unflavored gelatin, 6 gelatin sheets
- 1/4 cup water
- 1 1/2 cups sliced strawberries
- 6 ounce package strawberry Jello
- 1 cup boiling water
- 1 cup ice water
- Prepare the sponge cake base first. Line a 9 or 10-inch spring form pan with parchment paper. Preheat oven to 350F.
- Place the eggs and sugar into mixer bowl and whisk on high speed for 7 to 8 minutes until eggs are very voluminous and almost white in color. In a separate bowl, combine the flour and baking powder. Sift small amounts of flour into the eggs and fold gently but thoroughly after each addition. Fold in the diced strawberries and vanilla extract at the end. Pour the cake batter into the prepared spring form pan and bake in preheated oven for 18 to 20 minutes or until the top is golden brown. Remove the cake and allow it cool.
- Meanwhile, prepare the mousse. Place the strawberries, strawberry extract and sweetened condensed milk into a food processor and pulse into a puree; set aside. Pour the heavy cream into a mixer bowl and add the sugar. Whisk until a light and fluffy whipped cream forms. Add the softened whipped cream cheese and whisk until smooth. Fold in the strawberry puree and add the diced strawberries.
- Combine the water and gelatin in a small saucepan or microwave safe cup. Heat or microwave the gelatin until it's completely dissolved. Add the dissolved gelatin into the mousse and fold until combined. Pour the prepared mousse over the cooled sponge cake.
- For the garnish, slice about 15 strawberries and arrange them overlapping each other, starting from the outside edge and working in. Refrigerate the cake for about 1 hour.
- Prepare the strawberry jello with half of the water required per instructions. This will ensure the jello layer is firm. Pour the jello over the top of the sliced strawberries. Place cake bake into the refrigerator until set completely. To remove cake from pan, run a flat spatula along the edge, then release pan.
- Keep cake refrigerated until ready to serve.