Description
A light and airy strawberry mousse cake with a tender cake base, perfect for summer gatherings. This no-bake dessert is elegant and easy to prepare.
Ingredients
- For the Cake Base:
- 2 cups Cake Flour
- 1 tbsp Baking Powder
- 0.5 tsp Salt
- 0.5 cups Unsalted Butter, softened
- 1 cup White Granulated Sugar
- 0.25 cups Canola or Vegetable Oil
- 3 large Egg Whites
- 1 tsp Pure Vanilla Extract
- 1 cup Sour Cream
- For the Strawberry Mousse:
- 2 cups Strawberries, fresh or frozen
- 1 tbsp Powdered Gelatin
- 1 cup Heavy Cream, cold
- 0.5 cups Ground Freeze-Dried Strawberries (optional)
- For Decoration:
- 1 cup Fresh Strawberries
Instructions
- Preheat oven to 350°F. Prepare a 9×9-inch baking pan by spraying with nonstick spray and lining the bottom with parchment paper.
- In a medium bowl, sift together cake flour, baking powder, and salt.
- In a large mixing bowl, beat softened butter, white sugar, and oil until light and fluffy.
- Add egg whites, vanilla extract, and sour cream. Mix until smooth.
- Gradually mix in the dry ingredients on low speed until just incorporated.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the mousse, puree strawberries and strain to remove seeds.
- Simmer the strawberry puree with a little sugar and vanilla until slightly thickened (5-7 minutes).
- In a small bowl, combine gelatin with cold water and let bloom for 5 minutes.
- Mix the bloomed gelatin into the warm strawberry mixture and heat gently until dissolved.
- Refrigerate the strawberry mixture until cool (about 30 minutes).
- Whip cold heavy cream in a chilled bowl until stiff peaks form.
- Gently fold in freeze-dried strawberries (if using), then fold in the cooled strawberry mixture to create a light mousse.
- Place the cooled cake back into the cleaned and prepared 9×9-inch pan.
- Pour the strawberry mousse evenly over the cake layer.
- Chill in the refrigerator for at least 4 hours, or until the mousse is set.
- Carefully remove the cake from the pan, slice, and garnish with fresh strawberries.
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 30 days.
- Thaw frozen slices in the refrigerator for several hours or overnight before serving.
- Ensure all dairy ingredients are at room temperature for easier mixing.
- Fold the whipped cream gently to maintain the mousse’s airy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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