Ann Reardon

Strawberry Mousse Cake Recipe

strawberry mousse cake recipe ann reardon

It’s birthday season in our family.  If you’re not after a themed cake then my favourite would have to be a layered mousse cake.  This one has strawberry mousse, lemon gel, sponge cake topped with italian meringue and fresh strawberries.  It is oh so yum!  You can’t put fondant over a mousse cake directly as the moisture in the mousse would cause the fondant to dissolve on the inside leaving a gooey layer of sticky liquid in a pool around the cake and potentially causing the fondant to sag.


Watch strawburry17 make the mini cake

Strawberry mousse cake recipe

1 x sponge cake recipe baked in two 8″ round cake tins. Cool and level then cut each sponge cake into two layers.

For the topping – one quantitiy of italian meringue

Lemon Curd & Strawberry Mousse
200g (7.05 ounces) or 3/4 cup plus 3 Tbsp unsalted butter
250g (8.82 ounces) or 2 cups icing (powdered) sugar
1 cup or 250millilitres (8.45 fluid ounces) lemon juice
6 whole eggs
2 tsp cornflour
1½ Tbsp gelatin powder

2 punnets or 500g (17.64 ounces) or approx 3 1/3 cups of strawberries washed and hulled
300mL (10.14 fluid ounces) or 1 1/4 cups cream, whipped

Place one tablespoon of the gelatin into a bowl and mix with 2 tablespoons of the lemon juice. In another bowl mix the
remaining gelatin with 1 tablespoon of lemon juice. Set aside.

Place the rest of the juice, into a saucepan, then add the butter, powdered sugar, eggs and cornflour. Whisk it all together and then continue to whisk over the heat until it is thickened. Keep stirring over the heat for 30 seconds more.
Remove from the heat and split evenly between two bowls.
Add the smaller lump of gelatin to the first bowl and stir until all the gelatin is melted. Then set that to one side at room temperature.

Add the larger lump of gelatin to the second bowl of lemon curd and stir it through until it melts. Pour into a blender and add the strawberries. Blend until smooth. Leave at room temperature to cool.

In a seperate bowl, whip the cream. Fold in the cooled strawberry mixture.

Line an 8″ round container with non-stick baking paper or acetate. Layer the sponge followed by 1/2 cup of the lemon curd gel the 2 cups of strawberry mousse. Repeat finishing with a thin layer of mousse. Refrigerate for at least 3 hours.

Scrape the last bit of strawberry mousse onto a silpat and spread it super thin like paper. Place it in a slow oven for 40 minutes to dehydrate. Place in a sealed container.

Decorate as shown in the video. Slice generous portions and enjoy the moist fresh strawberry and lemon flavours.

Happy Birthday to my wonderful son, I love you so much!!
He requested a caramel version of this cake.  I know you’ll want the recipe for that too but I’ll have to leave that for another video.

caramel mousse cake ann reardon

by Ann Reardon How To Cook That
2015

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

93 Comments View Comments

  1. Thank you for such a magnificent recipe!
    I already have had a sponge when I started cooking, that is why layers are so thin. But it tasted fantastic! My hubby, who usually don’t eat desserts, ate two pieces at once!))
    Thank you once again and a huge hello from Russia!

    • Ann

      Yumm, looks great, I am glad your husband enjoyed it.

    • Admin HowToCookThat

      Hi Anna, It looks yummy. Well done!

  2. Hi anne, can we use the basic sponge cake for a layer and tier cake covered in fondant?

    • Ann

      hi sabrina, it is a light fluffy cake so if it is a small layer of a cake ie no bigger than 8″ it would be OK otherwise I would use a heavier cake. You can’t cover this mousse directly in fondant though – you’d need to put a layer of buttercream or ganache over it first.

  3. Used Strawberry Mousse Cake and Chocolate Cake recipes for Charity Event which will be today.. Thank you Ann. I always watch your videos and get inspired. Its a lot of time to put eveything in youtube in the way you do and we all appreciate it. Would love to meet you one day.

    • Ann

      thanks so much for your lovely comment Saule very encouraging 😀

  4. We can just imagine the flavours and texture of this cake…and the scent of strawberry! Mmmm…

    Julie & Alesah
    Gourmet Getaways xx

  5. Hi ann I over your and I wait for Friday’s ur great and I love ur creations and eve I am just 11 years I can make er cakes love u

    • Ann

      thanks sanju 😀

  6. Hi ann I am 11 years old and I made many of ur cakes I want to make strawberry fraisier desert . I have a doubt in the chocolate decoration .
    The doubt is that if we temper chocolate it should be in the right Temperature but if the chocolate goes high temperature can we leave on the bench so it cools please reply fast I should this cake to my best friend before April 24 thanks

    • Ann

      Hi Sanju, if the temp goes too high it will be out of temper, so you will need to retemper it using one of the methods shown in the tempering video – eg: on the marble bench or adding freeze dried cocoa butter…

  7. Hi Ann! I made this cake a few days ago and it was incredibly moist and delicious. Thank you so much for the recipe 🙂 you are amazing! I still have some of it left and I wonder how long can I keep this cake for if i refrigerate it?

    • Ann

      Hi SiMin, looks lovely well done. You can keep it as long as the ingredients last. Eg; if your cream had an expiration date or three days time – that is how long you can keep it. Fresher ingredients mean it will last longer.

  8. Hi Ann! My name is Parveen, I am 11 years old and I live in Australia, Sydney! I just wanted to say I love you aswell as watching your video! Can you please make a video on eggless cake any flavour will do. My brothers birthday is next month and I want to make a cake for him! The reason why it has to be eggless is because some of my family members are vegetarian. Thank you for reading this comment!

    Your sincerely,
    Parveen.

    • Ann

      Hi Parveen, I am still experimenting with eggless cakes, I am yet to find one that I am happy with. Will let you know when I do.

  9. Hi Ann! How are you? My name is Parveen. I am 11 and I live in Australia, Sydney. I just wanted to say I love you aswell as watching your videos! Can you plz make a video on eggless cake any flavour will do! It’s my brothers birthday next month and I want to make him a cake! The reason why I need it to be eggless is because some of my family members are vegetarian. Thank you so much for reading this comment!

    Your sincerely,
    Parveen.

  10. Hi Miss Ann! Great video! People could hire you to make cakes! I was inspired to make a minion bread when I saw someone selling soft toy minion bread and mickey mouse buns. It’s yellow, with a face of a minion on each slice, or mickey mouse buns…. Do you think you could show me? Btw Happy Belated Birthday to your son!!

  11. can you make a cake with everything but the kitchen sink

  12. Hi, Ann i love to watch how to cook that because i love to see how bake and decorate cakes but on the next video can you make a soccer ball cake.

  13. hi i love all your creations , im from india n i would love to try so many of ur things but in india we get fresh cream which has a thick consistency ,so what do u suggest i use for cream?

  14. Hi ann I am studying class 7th on April 24th my exams are going to end so I want to make mini popin cookin for all my friend si am not finding powdered egg where may I get it please say my exams are going to start on April 15 so pleas e reply fast love u

  15. Hi Ann,
    Make a caramel version.
    I made a strawberry mouse on e and it tasted terrific and now I wanted to try the caramel version.

  16. Hi Ann
    Thank you very much for wonderful, creative, and yummy recipes. I would like to ask if you will be able to demonstrate how to make white wine cake with raspberry filling please. I need to make a wedding cakein June, one layer has to be this flavor but so far I didn’t have luck finding a good recipe.
    Please if it is possible to do before June, that will be great. If not any pointers?

  17. Awh~ Ann, your son is so lucky! He looks super happy with his cake.
    Thank you for another amazing tutorial!

    love from Taiwan

    • Ann

      thanks Moe

  18. I bet that cake tastes so good. Happy belated birthday to your son. He looks very happy with his cake.

    • Ann

      thanks Shirley

  19. Hi Ann, You are awesome. I love watching your videos and I wait every Friday, refreshing my mail box to just recieve a mail from Ann Readon. 🙂

    • Ann

      thanks for subscribing Hafsa Umar

  20. When is your sons birthday?

    • Ann

      Hi Mimi, he just had his birthday this week

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT