Every time I want to make a fruit cake that works for both formal occasions and a simple weekend gathering, I choose this strawberry mousse cake recipe with a vanilla sponge. It’s easy to prepare, doesn’t require advanced techniques, and can be made a day in advance, which helps with both flavor and organization.
Quick Info
Total time: approx. 5-6 hours (including cooling and chilling time)
Active preparation time: 45-60 minutes
Baking time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: fruit cake, suitable for birthdays or any occasion
Ingredients
Sponge:
6 eggs
300 g flour
50 ml milk
50 g melted butter
100 g sugar
1 packet baking powder
vanilla extract or essence
Strawberry Mousse:
300 g heavy cream
250 g fresh strawberries
60-80 g sugar (depending on the sweetness of the strawberries)
6 gelatin sheets or 10 g powdered gelatin
6 tablespoons strawberry jam
Glaze:
100 ml heavy cream
100 g dark chocolate
1 tablespoon agave syrup or honey
Decoration:
100 ml heavy cream
1 tablespoon sugar
pink food coloring – optional
decorative candies
Instructions
1. Preparing the Sponge
1.1 Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, about 5 minutes.
1.2 In a separate bowl, add the yolks and sugar, and mix for 3-4 minutes until the sugar is almost completely dissolved.
1.3 Pour the melted butter (not hot) over the yolks, stirring gently.
1.4 Incorporate half of the flour mixed with the baking powder.
1.5 Add the milk. Mix briefly, then add the remaining flour along with the vanilla extract or essence.
1.6 Finally, fold in the beaten egg whites in 3-4 additions, mixing gently from the bottom up to maintain volume.
1.7 Pour the batter into a silicone cake mold or a springform pan lined at the bottom if necessary.
1.8 Place the sponge in a preheated oven at 160°C for 35-40 minutes. The sponge should be golden and springy to the touch.
1.9 Remove the sponge, let it cool completely in the mold, then slice it horizontally into 2 equal layers.
2. Strawberry Mousse
2.1 Wash and hull the strawberries. Puree them well with a blender until smooth.
2.2 Soak the gelatin in cold water (if using sheets), or hydrate according to the instructions (if using powdered).
2.3 Whip the heavy cream with the sugar until soft peaks form, but not too stiff.
2.4 Gently fold the strawberry puree into the whipped cream.
2.5 Melt the hydrated gelatin in a double boiler or microwave (with a tablespoon of water for 3 seconds, check and repeat if needed). Do not let it boil.
2.6 Pour the melted gelatin into the strawberry and cream mixture and mix immediately to avoid lumps.
3. Assembly
3.1 If using a silicone mold, place a plastic wrap at the bottom.
3.2 Place the first sponge layer at the bottom of the pan.
3.3 Spread half of the strawberry jam over the first layer.
3.4 Pour the strawberry mousse on top and level it with a spatula.
3.5 Spread the remaining jam on the bottom of the second sponge layer, then place it over the mousse, pressing gently.
3.6 Cover the cake and refrigerate for at least 4 hours to set the mousse.
4. Chocolate Glaze
4.1 Place the heavy cream in a saucepan over medium heat. When it starts to boil, remove from heat.
4.2 Add the broken chocolate pieces and stir until completely melted.
4.3 Add the tablespoon of honey or agave syrup, stir, and let it cool in the fridge for 5 minutes to thicken slightly.
4.4 Remove the cake from the fridge, place it on a rack (or directly on the tray if you don’t have a rack).
4.5 Pour the glaze in the center and spread it with a spatula towards the edges to cover the entire cake.
5. Decoration
5.1 Whip the heavy cream with the sugar (and a little pink food coloring if desired).
5.2 Place the whipped cream in a piping bag and decorate the top of the cake as preferred.
5.3 Apply chocolate decorations or decorative candies on the sides.
Why I Make This Recipe Often
I love that it can be made in advance and that the mousse isn’t overly sweet. The sponge turns out fluffy, and the strawberries provide a fresh taste. It’s easy to slice and keeps well in the fridge until the next day.
Tips and Variations
Tips
The sponge doesn’t rise excessively, but it’s enough for two layers.
If you have an older oven, check the sponge with a toothpick after 35 minutes.
For the mousse, don’t pour hot gelatin directly over the whipped cream; there’s a risk it will curdle or form lumps.
For the glaze, don’t mix aggressively when adding the chocolate – just until combined.
You can decorate the cake only with whipped cream if you don’t have any decorations.
Substitutions
You can use vanilla essence instead of extract.
Any type of strawberry jam works, even homemade.
If you don’t have honey or agave syrup for the glaze, it can be left plain.
If you don’t have gelatin sheets, powdered gelatin works just as well (10 g).
Variations
With other fruits: You can substitute strawberries with raspberries, blueberries, or peaches.
White glaze: For a sweeter or different look, use white chocolate.
Cake without glaze: It can also be served with just whipped cream and fruit on top.
Serving Ideas
Smaller slices for a buffet, regular slices for a meal. It pairs well with coffee or lemonade. For a more festive presentation, add fresh strawberries on top.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but they need to be completely thawed and thoroughly drained before pureeing.
2. How do I cut the sponge without it crumbling?
Use a long, thin-bladed knife on the completely cooled sponge. Make slow movements without pressing down.
3. How long should the mousse chill in the fridge?
At least 4 hours, but ideally overnight for a firm texture.
4. Can the cake be made a day in advance?
Yes, it’s actually recommended; the sponge and mousse set better.
5. What if the mousse is too soft?
Check if the gelatin was properly dissolved and not left inactive. If it still doesn’t set, don’t remove it from the mold; let it chill longer.
Nutritional Values
Estimate for one slice (out of 12): approximately 300-340 kcal, 6-7 g protein, 18-20 g fat, 28-32 g carbohydrates. This depends on the sugar content of the jam and the fat content of the heavy cream. It’s a cake with moderate fats and a fair amount of carbohydrates from the sponge and mousse.
Storage and Reheating
The cake stores well in the fridge, covered, for up to 2 days. Freezing is not recommended; the texture of the mousse and sponge will not be the same after thawing. Serve chilled, no reheating needed.
Quick Info
Total time: approx. 5-6 hours (including cooling and chilling time)
Active preparation time: 45-60 minutes
Baking time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: fruit cake, suitable for birthdays or any occasion
Ingredients
Sponge:
6 eggs
300 g flour
50 ml milk
50 g melted butter
100 g sugar
1 packet baking powder
vanilla extract or essence
Strawberry Mousse:
300 g heavy cream
250 g fresh strawberries
60-80 g sugar (depending on the sweetness of the strawberries)
6 gelatin sheets or 10 g powdered gelatin
6 tablespoons strawberry jam
Glaze:
100 ml heavy cream
100 g dark chocolate
1 tablespoon agave syrup or honey
Decoration:
100 ml heavy cream
1 tablespoon sugar
pink food coloring – optional
decorative candies
Instructions
1. Preparing the Sponge
1.1 Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, about 5 minutes.
1.2 In a separate bowl, add the yolks and sugar, and mix for 3-4 minutes until the sugar is almost completely dissolved.
1.3 Pour the melted butter (not hot) over the yolks, stirring gently.
1.4 Incorporate half of the flour mixed with the baking powder.
1.5 Add the milk. Mix briefly, then add the remaining flour along with the vanilla extract or essence.
1.6 Finally, fold in the beaten egg whites in 3-4 additions, mixing gently from the bottom up to maintain volume.
1.7 Pour the batter into a silicone cake mold or a springform pan lined at the bottom if necessary.
1.8 Place the sponge in a preheated oven at 160°C for 35-40 minutes. The sponge should be golden and springy to the touch.
1.9 Remove the sponge, let it cool completely in the mold, then slice it horizontally into 2 equal layers.
2. Strawberry Mousse
2.1 Wash and hull the strawberries. Puree them well with a blender until smooth.
2.2 Soak the gelatin in cold water (if using sheets), or hydrate according to the instructions (if using powdered).
2.3 Whip the heavy cream with the sugar until soft peaks form, but not too stiff.
2.4 Gently fold the strawberry puree into the whipped cream.
2.5 Melt the hydrated gelatin in a double boiler or microwave (with a tablespoon of water for 3 seconds, check and repeat if needed). Do not let it boil.
2.6 Pour the melted gelatin into the strawberry and cream mixture and mix immediately to avoid lumps.
3. Assembly
3.1 If using a silicone mold, place a plastic wrap at the bottom.
3.2 Place the first sponge layer at the bottom of the pan.
3.3 Spread half of the strawberry jam over the first layer.
3.4 Pour the strawberry mousse on top and level it with a spatula.
3.5 Spread the remaining jam on the bottom of the second sponge layer, then place it over the mousse, pressing gently.
3.6 Cover the cake and refrigerate for at least 4 hours to set the mousse.
4. Chocolate Glaze
4.1 Place the heavy cream in a saucepan over medium heat. When it starts to boil, remove from heat.
4.2 Add the broken chocolate pieces and stir until completely melted.
4.3 Add the tablespoon of honey or agave syrup, stir, and let it cool in the fridge for 5 minutes to thicken slightly.
4.4 Remove the cake from the fridge, place it on a rack (or directly on the tray if you don’t have a rack).
4.5 Pour the glaze in the center and spread it with a spatula towards the edges to cover the entire cake.
5. Decoration
5.1 Whip the heavy cream with the sugar (and a little pink food coloring if desired).
5.2 Place the whipped cream in a piping bag and decorate the top of the cake as preferred.
5.3 Apply chocolate decorations or decorative candies on the sides.
Why I Make This Recipe Often
I love that it can be made in advance and that the mousse isn’t overly sweet. The sponge turns out fluffy, and the strawberries provide a fresh taste. It’s easy to slice and keeps well in the fridge until the next day.
Tips and Variations
Tips
The sponge doesn’t rise excessively, but it’s enough for two layers.
If you have an older oven, check the sponge with a toothpick after 35 minutes.
For the mousse, don’t pour hot gelatin directly over the whipped cream; there’s a risk it will curdle or form lumps.
For the glaze, don’t mix aggressively when adding the chocolate – just until combined.
You can decorate the cake only with whipped cream if you don’t have any decorations.
Substitutions
You can use vanilla essence instead of extract.
Any type of strawberry jam works, even homemade.
If you don’t have honey or agave syrup for the glaze, it can be left plain.
If you don’t have gelatin sheets, powdered gelatin works just as well (10 g).
Variations
With other fruits: You can substitute strawberries with raspberries, blueberries, or peaches.
White glaze: For a sweeter or different look, use white chocolate.
Cake without glaze: It can also be served with just whipped cream and fruit on top.
Serving Ideas
Smaller slices for a buffet, regular slices for a meal. It pairs well with coffee or lemonade. For a more festive presentation, add fresh strawberries on top.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but they need to be completely thawed and thoroughly drained before pureeing.
2. How do I cut the sponge without it crumbling?
Use a long, thin-bladed knife on the completely cooled sponge. Make slow movements without pressing down.
3. How long should the mousse chill in the fridge?
At least 4 hours, but ideally overnight for a firm texture.
4. Can the cake be made a day in advance?
Yes, it’s actually recommended; the sponge and mousse set better.
5. What if the mousse is too soft?
Check if the gelatin was properly dissolved and not left inactive. If it still doesn’t set, don’t remove it from the mold; let it chill longer.
Nutritional Values
Estimate for one slice (out of 12): approximately 300-340 kcal, 6-7 g protein, 18-20 g fat, 28-32 g carbohydrates. This depends on the sugar content of the jam and the fat content of the heavy cream. It’s a cake with moderate fats and a fair amount of carbohydrates from the sponge and mousse.
Storage and Reheating
The cake stores well in the fridge, covered, for up to 2 days. Freezing is not recommended; the texture of the mousse and sponge will not be the same after thawing. Serve chilled, no reheating needed.