Pin
This Strawberry Mousse Cake is the ultimate summer treat when you want something luscious yet light. A buttery sablé cookie crust forms the base then comes a cloud of strawberry mousse filled with fresh fruit the whole thing is crowned with a jewel-bright strawberry jelly. It is the kind of cake that impresses at gatherings but feels fresh enough for a backyard afternoon.
The first time I made this cake was for a friend’s birthday picnic under the cherry blossoms. It disappeared within minutes and every bite tasted like sunshine.
Ingredients
- Egg yolk: brings richness essential for the sablé crust
- Icing sugar: helps the crust stay tender and fine in texture
- Salted butter: makes the base extra flavorful choose cultured butter if you can for a fuller taste
- All-purpose flour: forms the structure make sure it is fresh and not compacted
- Salt: use just a pinch if your butter is unsalted this amplifies the sweetness
- Fresh or frozen strawberries: bursting with flavor pick ripe berries for the deepest taste
- Caster sugar: dissolves easily for a smoother mouse and jelly topping
- Vanilla bean: adds aromatic depth vanilla paste is an easy high-impact swap
- Gelatine powder: sets both mousse and jelly use high-quality unflavored gelatine
- Heavy cream: makes the mousse incredibly airy use cream with at least 30 percent fat for best results
- Fresh strawberries (optional): but they look stunning around the edge of the cake pick firm berries for tidy slicing
- Lemon juice: brightens up the strawberry jelly and keeps color vibrant
Step-by-Step Instructions
- Make the Sablé Cookie Crust:
- Whisk the egg yolks and icing sugar in a small bowl until smooth and thick this usually takes about two minutes of gentle beating. Add the softened butter and mix until fully incorporated. Stir in the flour and salt if needed using a spatula to blend everything into a thick paste. Press this dough evenly at the bottom of a nine inch cake ring set on a lined tray making sure it is well packed and flat. Chill for half an hour to help the crust keep its shape then bake for 30 minutes at 160 degrees Celsius until lightly golden. Let cool completely.
- Blend and Cook the Strawberry Mousse Base:
- Blend your strawberries until completely smooth. If you want the ultimate creamy texture strain through a fine mesh sieve to remove seeds. In a saucepan add the strawberry puree caster sugar and scraped seeds from a vanilla bean. Whisk to combine and bring to a gentle simmer over medium low heat then remove from the stove.
- Bloom and Mix the Gelatine:
- While the strawberry mixture is cooling blend the gelatine powder with a spoon or two of very cold water in a bowl. Let stand for a few minutes until it becomes a thick jelly like paste. Quickly whisk this gelatine paste into the warm strawberry mixture until dissolved then transfer to a clean bowl and chill for at least one hour covered directly on the surface with plastic.
- Whip Cream and Fold:
- In a large bowl or mixer whip the heavy cream until stiff peaks form. Retrieve the chilled strawberry base and gently fold the whipped cream into it in three to four additions trying to keep as much air as possible in the mousse.
- Assemble the Mousse Layer:
- Line the inside of the cake ring with a two inch high acetate strip to get a perfectly clean edge. If you want a showstopper effect line the inside wall with halved strawberries cut side facing out. Pour in the strawberry mousse layer and smooth the surface. Chill for at least four hours or up to overnight until the mousse is firmly set.
- Make the Strawberry Jelly Topping:
- Blend strawberries to a puree and pass through a sieve if you want a smoother finish. In a saucepan combine with caster sugar and lemon juice bringing the mixture to a gentle simmer then take off heat. Bloom gelatine powder in a bit of cold water until it is a thick paste then whisk it into the warm strawberry mixture until dissolved. Allow to cool for thirty minutes so you do not melt the mousse then carefully pour the jelly on top and tilt to spread. Return the cake to the fridge for another three hours or overnight so the topping sets perfectly.
Pin
Strawberries have always been the fruit that signals true summer in my family. I love using fresh berries around the edge for a bright showy border. It brings back memories of picking berries with my grandmother on sticky afternoons and turning the haul into a dessert everyone could share.
Storage Tips
This cake should be kept refrigerated and covered to keep it fresh. It easily lasts up to three days in the fridge. If you have leftovers freeze individual slices on a tray then wrap for freezer storage up to one month. Defrost overnight in the fridge before enjoying again.
Ingredient Substitutions
If strawberries are out of season swap with raspberries or a mix of frozen berries for a different flavor. For a gluten free version use a good one for one gluten free flour blend. To make it vegetarian seek out a plant-based gelatine like agar agar, but follow setting instructions closely as quantities may differ.
Pin
Serving Suggestions
Serve chilled with extra fresh strawberries on top or a big spoon of whipped cream. This cake pairs beautifully with a glass of sparkling wine or lemonade for summer celebrations. For a more elegant finish dust with icing sugar right before presenting or add a few edible flower petals.
Cultural Context
Strawberry mousse cakes are beloved in French patisserie and often appear as centerpiece desserts for occasions from birthdays to Easter. The sablé cookie base offers a nod to classic Breton pastries, while the jelly topping gives the cake its modern, glossy finish that you find in European bakery windows.
Recipe FAQs
- → Can I use frozen strawberries?
Yes, both fresh and thawed frozen strawberries work well. Ensure any excess liquid is drained for the best texture.
- → How do I get a smooth mousse layer?
Fold whipped cream gently into the strawberry mixture and avoid overmixing for an airy, even mousse.
- → How far in advance can this be made?
You can prepare this dessert a day ahead. The chilling time improves its structure and allows flavors to meld.
- → Can I substitute the sablé crust?
A digestive or graham cookie crust can be used if preferred. However, sablé provides a distinctive tender bite.
- → What is the purpose of acetate strips?
Acetate strips help achieve clean, defined cake edges and make unmolding easier once fully chilled.