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Light Strawberry Mousse Cake Recipe Easy Homemade with Silky Mirror Glaze and Fresh Berries

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A light and airy strawberry mousse cake featuring a delicate sponge base, silky mirror glaze, and fresh berries for a fresh, elegant dessert perfect for special occasions or everyday indulgence.

Ingredients

Scale
  • For the Sponge Cake Base:
  • 1 cup (120g) all-purpose flour, sifted
  • ⅔ cup (135g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Strawberry Mousse:
  • 1 ½ cups (225g) fresh strawberries, hulled and chopped
  • ⅓ cup (65g) granulated sugar
  • 1 tbsp gelatin powder
  • ¼ cup (60ml) cold water
  • 1 ½ cups (360ml) heavy cream, chilled
  • 1 tbsp fresh lemon juice
  • For the Silky Mirror Glaze:
  • ½ cup (120ml) strawberry puree, strained
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) water
  • 1 tsp gelatin powder
  • 2 tbsp sweetened condensed milk
  • For Garnish:
  • Fresh sliced strawberries
  • Fresh blueberries or raspberries (optional)
  • Mint leaves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
  2. In a mixing bowl, beat 3 large eggs with ⅔ cup sugar until pale and fluffy, about 5-7 minutes, until batter triples in volume.
  3. Gently sift in 1 cup flour and a pinch of salt. Fold carefully with a spatula to avoid deflating the batter. Add 1 tsp vanilla extract during folding.
  4. Pour batter into the pan and smooth the surface. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely in the pan, then remove and set aside.
  5. Bloom 1 tbsp gelatin in ¼ cup cold water for 5 minutes. Puree 1 ½ cups strawberries with ⅓ cup sugar and 1 tbsp lemon juice.
  6. Warm the gelatin gently until melted and stir into the strawberry puree.
  7. In a chilled bowl, whip 1 ½ cups heavy cream until soft peaks form. Fold a third of the whipped cream into the strawberry mixture to lighten it, then gently fold in the remaining cream.
  8. Place the sponge cake on a serving plate. Pour the mousse over the cake base, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
  9. Bloom 1 tsp gelatin in 2 tbsp cold water. In a saucepan, combine ½ cup sugar, ½ cup water, and ½ cup strawberry puree. Heat until sugar dissolves and mixture is warm but not boiling.
  10. Remove from heat, add gelatin and 2 tbsp sweetened condensed milk, stirring until smooth.
  11. Cool glaze to about 90°F (32°C).
  12. Remove mousse cake from fridge and pour mirror glaze evenly over the top, letting it drip down the sides. Return to fridge for 30 minutes to set glaze.
  13. Garnish with fresh sliced strawberries, blueberries, and mint leaves just before serving. Keep chilled until serving.

Notes

Use room temperature eggs for maximum volume. Bloom gelatin properly and warm gently to preserve setting power. Cool glaze to about 90°F before pouring for best shine. Fold mousse gently to keep airy texture. Chill mousse at least 4 hours or overnight. Dip knife in hot water and wipe between slices for neat cuts. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut cream and sweetened coconut condensed milk.

Nutrition

Keywords: strawberry mousse cake, mirror glaze cake, light dessert, fresh berries dessert, easy mousse cake, homemade strawberry cake

Find it online: https://fizzlefork.com/light-strawberry-mousse-cake-recipe-easy-homemade-with-silky-mirror-glaze-and-fresh-berries/