Strawberry Mousse Layer Cake

Strawberry Mousse Cake
(Adapted from Taste of Home)
Yield: 1 cake

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1 1/4 cups unsalted butter, softened
2 1/4 cups sugar
7 egg whites, room temperature
3 1/2 cups cake flour
4 tsp baking powder
1 cup water
2 tsp vanilla
1/2 tsp almond extract
Butter and flour for greasing the cake pans
2 1/2 tsp strawberry-flavoured gelatin (Jello)
1/4 cup water
2 cups sliced strawberries
1/4 cup brown sugar
1 cup whipping cream
3/4 cups unsalted butter, softened
5 cups sifted powdered sugar
3/4 cups finely chopped strawberries


1. Preheat oven to 350F. 

2. Beat butter and sugar on medium speed until fluffy. Add the egg whites SLOWLY, 1/3 of an egg white at a time, until blended.

3. In a medium bowl, whisk the flour and baking powder together. Gradually add the flour mixture to the butter mixture, alternating with the water - beginning and ending with the flour mixture.

4. Stir in the vanilla and almond extract.

5. Pour the batter into 4 8-inch round cake pans that have been buttered and floured.

6. Bake for 22-25 minutes until a wooden toothpick inserted into the cake comes out clean. Cool on a wire rack 10 minutes. Remove the cakes from the pans and cool on a wire rack for about 30 minutes.

7. Sprinkle the Jello into 1/4 cup water in a small bowl and let stand 15 minutes. 

8. Meanwhile, in a blender, blend 2 cups strawberries and the brown sugar until smooth. Transfer to a saucepan and heat to boiling. Add to Jello mix, stirring constantly until everything is dissolved and liquid. Cover and chill about 90 minutes, stirring a few times during the chilling time. (The consistency should be like egg whites) Note: I let mine chill overnight.

9. Beat the whipping cream on low speed until foamy. Increase to medium-high until soft peaks form. Fold the whipped cream into the strawberry/Jello mixture and blend well. Cover and chill 30 minutes.

10. Spread about 1 cup of the strawberry mousse between each layer of the cake, leaving a 1/4 inch border at the edges. Chill at least 3 hours.

11. Beat 3/4 cup softened butter at medium speed until fluffy.

12. Gradually add the powdered sugar and the 3/4 cups strawberries, beating at low spread until creamy. Spread the frosting on the top and sides of the cake.

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