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

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

94 Comments View Comments

  1. Hi, I was just wondering if you can use raspberries insted of strawberries

    • Hi Pia, Yes of course you can.

  2. Love this cake, I am thinking of using the strawberry mousse with another cake. Do you think it will survive being covered in fondant? I don’t want the mousse to collapse. Thank you.

    • Hi Cristina, It will depend how you set it on the cake and how long it sits with the fondant on it. It will need to be kept refrigerated. The fondant will absorb moisture from the mousse so to avoid it leeching you will need to coat the entire care with buttercream or similar before applying the fondant and don’t leave it sitting long before serving.

  3. Dear Ann , my mistake was to think that I’m the only person who wants the caramel cream recipy and not to read the other people comments))
    So, please disregard my yesterday’s request).This is the cake with strawberry mousse and lemon curd according to your recipy, I’ve covered it with the German buttercream and ganage (ganage is the only thing here i’m not proud for). This cake was made for the colonel whose wife wants him to become a general asap). The shoulder straps are made from white chocolate dough.
    Thank you again and again,
    yours, Yullia

    • Hi Yullia, Your cake looks delicious!!

  4. Hi, I love your videos. I was wondering can I leave the lemon juice out? What should I substitute it with? I want to make a yummmy strawberry mousse cake. Thank you.

    • Hi Kisa, Lemon curd without lemon wouldn’t be lemon curd of course. You could replace it with another fruit like a passionfruit or orange. If you like you could not use a curd or change the curd for something different all together. You just need to make sure all the flavours work together.

  5. My son asked me for his birthday to prepare him a cake with caramel and chocolate .I will use your sponge cake receipe but I would be very grateful if you could help me with what receipt should I use for the caramel and chocolate .Thanks

    • Hi Ana, you could use a choclate frosting: or a ganache. For the caramel use: – the dulche de leche makes a great caramel flavour.

    • Hi! I love your videos so much. I want to use your strawberry mousse recipe. But I don’t want to make lemon curd. Can you help me with the recipe?


      • Hi Sedef, The lemon curd is the basis for the strawberry mousse, so if you don’t want to start with the curd, you will need to replace the filling with something else. Really there are so many options you could try. This cake: uses a strawberry mousse made with Italian meringue. It won’t hold it’s shape or the weight as well as the one in the strawberry mousse cake recipe. You will need to experiment to ensure the filling is firm enough to hold the weight of the cake.

  6. Hi Ann it’s Stella I was wondering if you can 3 cake videos inspired by muppet classic theater, muppet sing alongs things that fly, and muppet sing alongs muppet treasure island, because on October 16 my mom and I are going to see Goosebumps in 2D

  7. That is a beautiful cake Ann! Looks like the surface of Jupiter or something.

  8. Hi! I really love this recipe and I’m looking forward to make it, but I don’t know want kind of container that one is ( the 8 inch round container). Could anyone tell me where to buy one?

    • Hi Rosy, Ann used a plastic container she had at home that she got from a local supermarket. It looks like a small biscuit barrel or container. Just aim for something similar in size.

  9. What if u don’t have cream

    • I suggest that you buy cream, because it is vital for mousse. It is also not very expensive. You can get a half-gallon for just a few dollars.

  10. Hi Ann!

    I’m having a difficult time finding a plastic container like the one in your video that you put the cake together in. Is it a standard plastic tub or specifically used for baking assembly? Thank you!

    • Hi Susan, Ann used a standard plastic storage container purchased from the supermarket. It was 14cm deep and 17cm in diameter. It looks like a small biscuit barrel or container. You could just chose something similar.

  11. Hi Ann! This is a great recipe! My family absolutely loved it! I would like to get a recipe caramel cake!!!
    Greetings from Russia)

    • Thanks for the feedback Masha.

  12. could you please tell me the recipe on the carmel thay you have done for your sons cake please

  13. Hi Ann,
    Great recipe!I made a large rectangle version, my family is excited.
    Thanks for posting.
    Greetings from Germany

  14. made a jelly chocolate cake

  15. hi ann pleass made a monkey cake or dog cake

  16. Hi Ann! Do you know if I can use a vegan cream for this recipe?!

    • Hi Bodil, We have never tried it with Vegan cream. If you do, please let us know how it goes.

  17. Hi Ann,
    I need to know if this cream strawberry and lemon curd are enough “solid” to use it as a filling for cakes coated in fondant?

    • Hi Veronica, You can use these as fillings for a small cake covered in fondant BUT The bigger the cake becomes the less tolerant these layers will become to the weight. Additionally you would need to coat the outside of the cake in ganache before layering the fondant or the moisture in the mousse and curd will seep through.

      • Always I cover with ganache my cakes covered in fondant!(big or small cakes!

        • So, you think that for one cake more bigger, if covered with ganache before, are usable creams (perhaps only the strawberry cream?) or the same me doesn’t recommend doing ?

  18. I’m so very sorry! It’s all because of my browser, it showed only 26 comments and no more. I beg your pardon! i’m so embarassed. Please, don’t take be offended/

    • Hi Anna, no problem.

  19. Hi, where do you get those candles?( im in hk)

    • Hi Ranen, Ann purchased those candles at a local store/supermarket in Australia.

    • Hi Ann, Can you make a video for how to make cheesecake,

  20. Hi Ann, I baked lots of your cake before but every time it contains gelatine it seems as if I used way to much even if I double check the amount. I live in Germany and wondered if the powered gelatine here is kind of stronger. So how many gelatine sheets does one package or hundred grams of powered gelatine in Austrailia equal?

    • Hi Marlene, Different brands can have different strengths and that is true for the sheets as well. I can tell you that the gelatine Ann uses is a powder and you will need 1 and a half to 2 teaspoons of gelatine powder to set 500ml of liquid.

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