Bookmark
Sink your teeth into this light, irresistible strawberry mousse cake perfect for sunny days. It starts with a crisp sablé cookie base, gets topped with a pillowy strawberry mousse (packed with juicy berries), then finished with a smooth, glossy strawberry jelly. This one’s a show-stealer for a crowd but still feels breezy enough for a chill afternoon on the porch.
First time I made this, it was for a friend’s birthday picnic surrounded by blooming cherry trees. We blinked and the cake was gone—it really tasted like a summer day.
Luscious Ingredients
- Lemon juice: gives the strawberry jelly a pop of brightness and keeps the color sharp
- Fresh strawberries (optional): look gorgeous lining the edge—go for sturdy berries for sharp slices
- Heavy cream: whips up airy and light, aim for at least 30% fat for best texture
- Gelatine powder: thickens up both the mousse and jelly—pick unflavored, high-grade stuff
- Vanilla bean: makes things aromatic, vanilla paste also works great for a flavor punch
- Caster sugar: melts easily so your mousse and topping are silky
- Fresh or frozen strawberries: go for ripe for the best flavor, they really shine here
- Salt: tiny bit does the trick, especially if your butter is unsalted—makes everything taste sweeter
- All-purpose flour: gives the crust its body, use fresh so it doesn’t clump
- Salted butter: gives the base rich flavor, cultured butter is top-notch
- Icing sugar: keeps the base soft and not gritty
- Egg yolk: brings a lovely richness to that shortbread crust
Step-by-Step Instructions
- Make the Jelly Topper:
- Puree the strawberries, strain for silky texture if you like. Pour into a saucepan with sugar and lemon juice, give it a gentle simmer, then remove from the heat. Bloom your gelatine in cold water until thick and goopy, whisk it in until it melts right in. Let this cool for half an hour before pouring on the cake, so the mousse keeps its shape. Chill everything for at least three hours (or overnight) to set up the jelly layer.
- Put Together the Mousse Layer:
- Slip a two-inch acetate strip inside your cake ring for a crisp edge; want to get fancy? Stand halved strawberries cut-side out along the inside edge before adding mousse. Pour in the strawberry mousse and level it off. Pop it in the fridge for at least four hours or until it’s set (overnight is fine, too).
- Whip and Fold the Cream:
- Using a big bowl or your mixer, whip cream to stiff peaks. Bring back that chilled strawberry base and fold in the whipped cream in a few goes, being gentle so the mousse stays nice and light.
- Soften and Stir in the Gelatine:
- As your strawberry mix cools, hydrate gelatine powder in icy water until it thickens up. Whisk gelatine into the warm strawberry mix until it’s all smooth. Move it to a fresh bowl and lay plastic right on the surface, then chill for at least an hour.
- Prepare the Strawberry Mousse Mix:
- Blend your berries until smooth as can be; strain out seeds if you’re chasing the smoothest consistency. Add that puree, caster sugar, plus the vanilla bean seeds to a saucepan and bring just to a soft simmer, then turn off the heat.
- Bake the Cookie Base:
- Blend egg yolks and icing sugar until thick and glossy (about two minutes), then stir in soft butter until totally mixed. Add flour and salt with a spatula, mixing until it looks like soft dough. Scatter and press into your lined nine-inch cake ring so it’s flat. Chill for half an hour, bake at 160°C for 30 minutes until golden, then cool it down all the way.
Bookmark
Strawberries have always been my family’s signal that summer’s finally here. Sticking fresh berries around the edge makes it extra festive and always takes me back to sticky summer afternoons berry-picking with my grandma—then turning everything we picked into a sweet treat for everyone.
Storage Tips
Keep this cake in the fridge, covered so it stays fresh. It’ll last up to three days chilled. For leftovers, freeze individual pieces flat, then wrap—good for up to a month in the freezer. Thaw in the fridge overnight and you’re set.
Ingredient Swaps
No strawberries in season? Raspberries or mixed frozen berries work fine. For gluten free, just use a one-to-one gluten free flour. Making it vegetarian? Use agar agar (it sets differently, so check the packet for how much to use).
Bookmark
Ways to Serve
Slice up nice and cold. Top with more fresh strawberries or a hefty scoop of whipped cream. It goes perfectly with bubbly wine or chilled lemonade. For a fancier finish, sprinkle everything with icing sugar or decorate with a couple edible flowers right before serving.
A Little Background
You’ll spot strawberry mousse cakes in fancy French bakeries—they’re a birthday and spring celebration classic. The sablé foundation is a nod to old-school Breton desserts, while that shiny jelly topping is pure modern bakery chic, just like you see in pastry windows around Europe.
Frequently Asked Questions About Recipes
- → Is it okay to use frozen strawberries?
Sure thing! Frozen strawberries work just as well—just let them thaw and pour off any extra juice so the mousse isn't watery.
- → Tips for the mousse to turn out smooth?
Don't rush while folding the whipped cream in. Keep your mixing gentle and stop once everything's blended—that way it's super light and smooth.
- → How much ahead can I put this together?
Feel free to make it the day before. More fridge time means the flavors get even better and the cake settles nicely.
- → Any swaps for sablé base?
You could use crushed graham crackers or digestive cookies instead. But the sablé gives a unique soft crunch that's hard to beat.
- → What’s acetate for anyway?
Acetate strips make the edges look neat and sharp. They also stop the mousse from sticking so you can get it out easily after chilling.