Ingredients
Cake Layer:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- â…“ cup whole milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Strawberry Mousse:
- 1 lb fresh strawberries, hulled
- â…” cup granulated sugar, divided
- 2 tbsp lemon juice
- 2½ tsp unflavored gelatin
- ¼ cup cold water
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
Instructions
- Make cake: Preheat oven to 350°F. Line 8-inch pan with parchment. Whisk flour, baking powder, salt. Beat eggs and sugar 5-7 minutes until thick and tripled. Heat milk and butter until melted. Fold flour into eggs in three additions. Temper milk mixture with some batter, fold back in. Bake 22-25 minutes. Cool completely.
- Make purée: Blend strawberries, ⅓ cup sugar, and lemon juice until smooth. Strain if desired. Measure 1½ cups purée.
- Bloom gelatin: Sprinkle gelatin over ¼ cup cold water. Let sit 5 minutes. Gently heat until dissolved completely. Cool slightly but keep liquid.
- Make mousse: Whip cream with remaining ⅓ cup sugar and vanilla to stiff peaks. Mix strawberry purée with dissolved gelatin. Fold 1 cup whipped cream into strawberry mixture to lighten. Gently fold strawberry mixture into remaining whipped cream until no streaks remain.
- Assemble: Line 8-inch springform pan with parchment and plastic wrap. Place cake layer in bottom. Pour mousse over cake and smooth top. Cover and refrigerate at least 4 hours or overnight.
- Unmold and decorate: Run knife around edge, release springform. Remove plastic wrap. Decorate with fresh strawberries. Keep refrigerated until 30 minutes before serving.
Notes
- Use room temperature eggs for maximum volume when beating
- Beat eggs and sugar full 5-7 minutes – this creates light cake texture
- Choose ripe, sweet strawberries for best flavor
- Bloom gelatin in cold water before dissolving – prevents lumps
- Don’t let gelatin boil when dissolving – weakens setting power
- Whip cream to stiff peaks for mousse that slices cleanly
- Must chill at least 4 hours, overnight is better
- Use hot knife wiped clean between slices for neat cuts
- Cake layer can be made 2 days ahead and wrapped
- Assembled cake keeps 3-4 days refrigerated, best within 2 days
- Can freeze undecorated cake up to 1 month
- Add fresh decorations day of serving for best appearance
- Serve slightly cool (not ice cold) for best flavor
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking, No-Bake Mousse, Chilling
- Cuisine: French-Inspired, European
- Diet: Vegetarian