Strawberry Mousse Cake Without Gelatin

Name: Strawberry Mousse Cake Without Gelatin
Prep time: 40 min
Total time: 280 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 cup milk (room temperature); 2 cups fresh strawberries (hulled and pureed); 1/2 cup powdered sugar; 2 cups heavy cream (chilled)

280 min 8 slices Medium

All Recipes

A light and airy strawberry mousse cake made without gelatin, perfect for summer gatherings.

Prep

40 min

Total

280 min

Servings

Difficulty

Medium

This Strawberry Mousse Cake is a delightful dessert that combines the fresh flavour of strawberries with a light, airy mousse, all without the use of gelatin. The natural sweetness and vibrant colour of the strawberries make this cake a showstopper at any gathering. Crafting this cake requires patience but is well worth the effort. The key lies in using the freshest strawberries and properly whipping the cream to achieve the perfect mousse texture. Whether you're hosting a summer party or simply want to treat yourself, this strawberry mousse cake is sure to impress.

Instructions

Prepare the Cake Base

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan.

Pro tip: Ensure the pan is well-greased to prevent sticking.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Pro tip: Sifting the dry ingredients ensures a lighter cake.

Cream Butter and Sugar

In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine Wet and Dry Ingredients

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Pro tip: Do not overmix to avoid a dense cake.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely.

Pro tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Strawberry Mousse

In a blender, puree the strawberries with the powdered sugar. In a separate bowl, whip the cream to soft peaks. Gently fold the strawberry puree into the whipped cream until well combined.

Pro tip: Chill the bowl and beaters for quicker whipping.

Assemble the Cake

Once the cake is cool, place it back in the cleaned springform pan. Spread the strawberry mousse evenly over the cake base.

Pro tip: Level the mousse with a spatula for a smooth finish.

Chill the Cake

Refrigerate the assembled cake for at least 4 hours, or overnight, to set the mousse.

Pro tip: Cover the cake with plastic wrap to prevent it from drying out.

💡

Tips & Tricks

Use ripe strawberries for the best flavour and natural sweetness.
Chill the cake overnight for a firmer texture.
Ensure the whipped cream is soft peaks for a smooth mousse.
Use a springform pan for easy removal.

Frequently Asked Questions

How do I make a strawberry mousse cake?

Follow a recipe that includes a cake base and a fresh strawberry mousse made without gelatin.

Can I make this cake without a springform pan?

Yes, but a springform pan is recommended for easy removal and presentation.

How long does it take for the mousse to set?

The mousse should set in about 4 hours, but overnight chilling is ideal for the best texture.

What can I use instead of gelatin in mousse?

This recipe uses whipped cream and pureed strawberries to create a mousse without gelatin.

Can I freeze the strawberry mousse cake?

Yes, you can freeze it. Wrap individual slices in plastic wrap and place in an airtight container for up to a month.

Serving Suggestions

This strawberry mousse cake pairs wonderfully with a chilled glass of rosé or a refreshing iced tea. It's best served cold, straight from the refrigerator. If making ahead, this cake can be stored in the fridge for up to three days. For longer storage, consider freezing individual slices and thawing them in the fridge for a couple of hours before serving.

Nutrition per serving

320

Calories

Protein

18g

Fat

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Medium150 min

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