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Flora Ashbury

Strawberry Mousse Cake with Fresh Strawberries

Gracefully composed and quietly indulgent, this beautiful creation begins with a tender sponge, delicately layered beneath a cloud of fresh strawberry mousse.
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Prep Time 40 minutes
Cook Time 25 minutes
Chill 2 hours
Servings: 8 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Sponge Cake
  • 3 large eggs at room temperature
  • 1/2 cup minus 1 tbsp of caster sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup all-purpose flour finely sifted
  • 1/2 tsp baking powder
  • A delicate pinch of sea salt
For the Strawberry Mousse
  • 2 cup fresh strawberries hulled and gently prepared
  • 1/3 cup caster sugar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • 1 cup heavy cream well chilled and ready to whip
For the Strawberry Glaze
  • 1 cup fresh strawberries hulled and finely prepared
  • 3 tbsp caster sugar
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
For the Decoration
  • Fresh strawberries delicately halved
  • Fine shavings of white or dark chocolate
  • A scattering of edible rose petals optional

Method
 

  1. Preheat the oven to 180°C (350°F). Line the base of a 9-inch springform tin with parchment, ensuring a smooth, even foundation.
  2. In a large bowl, whisk the eggs and sugar together until pale, thick, and tripled in volume—light ribbons should fall from the whisk. Gently stir in the vanilla. Sift together the flour, baking powder, and salt, then delicately fold into the mixture, preserving as much air as possible.
  3. Pour the batter into the prepared tin, smoothing the surface. Bake for 20–25 minutes, until lightly golden and a skewer inserted into the centre emerges clean. Allow to cool completely within the tin.
  4. Blend the strawberries with sugar and lemon juice until smooth and fragrant. In a small bowl, allow the gelatin to bloom in cold water for 5 minutes.
  5. Warm a portion of the strawberry purée gently over low heat—do not allow it to boil. Remove from the heat and stir in the softened gelatin until fully dissolved. Fold this back into the remaining purée and leave to cool to room temperature.
  6. Whip the chilled cream to soft, billowing peaks. Gently fold it into the cooled strawberry mixture until smooth, airy, and evenly combined.
  7. Remove the cooled sponge from the tin, then return it neatly to the cleaned springform ring. Pour the mousse over the sponge, smoothing the surface with care. Refrigerate for at least 2 hours, until softly set.
  8. Blend the strawberries, sugar, and lemon juice until smooth. Bloom the gelatin in cold water. Warm a small portion of the purée, dissolve the gelatin within it, then stir back into the remaining mixture. Allow to cool slightly.
  9. Pour the glaze gently over the set mousse, tilting the tin if needed to create a smooth, even finish.
  10. Return the cake to the refrigerator for a further hour, or until the glaze is delicately firm.
  11. Carefully release the cake from the tin and transfer to a serving plate. Adorn with halved strawberries, fine chocolate shavings, and a scattering of rose petals just before serving.

Notes

For a beautifully refined finish, slice the cake with a knife warmed in hot water and gently dried between each cut. This ensures clean edges, preserves the glossy glaze, and keeps every serving impeccably presented.