Layered Strawberry Mousse Cake
Best cake I’ve ever made. I mean that. I know I post a lot of mousse cakes, I simply love them. I love mousse and I love cake. It’s an easy marriage of flavours and textures for me. This cake has been in my head now for at least a year.
White Cake Layer
- ¾ cup shortening
- 1 cup milk
- 1 ½ cups sugar
- 1 tsp vanilla
- 3 eggs
- ½ tsp lemon extract
- 2 ¾ cups flour
- ¼ tso. lemon peel
- 3 tsp. baking powder
Strawberry Mousse Layer
- 2 teaspoons gelatin
- 3-4 Tablespoons water
- 1/2 lb strawberries
- 1/8 cup sugar cooked until soft and then pureed
- 1/2 cup heavy cream, chilled
White Buttercream Frosting
- 1 1/2 cups (3 sticks) butter, at room temperature
- 4 1/2 cups powdered sugar
- 3 Tablespoons heavy cream
- 1 1/2 teaspoon vanilla extract
- Preheat oven to 350F.
- Grease or line three 9 inch round pans.
- Grease pans and flour. Sift flour and measure.
- Sift dry flour and baking powder together.
- Blend shortening, sugar, and eggs until light.
- Add dry ingredients alternately with milk, ending with flour.
- Add lemon flavoring.
- Pour even amounts into your pans and bake for 30 minutes until a toothpick comes out clean.
- Let chill for 10 minutes, and then loosen edges with a knife. Place wire rack over top of cake (one at a time and flip over. Bang on counter once or twice so cake falls out. Let cool entirely before frosting.
Meanwhile, make the Strawberry Mousse.
- Combine the strawberries and sugar in a small saucepan. Bring to a boil, reduce to a simmer and cook just long enough for the berries to become soft, about 10-15 minutes.
- Cool slightly and puree in the food processor. Set aside to cool.
- Sprinkle the gelatin over the water and set aside to bloom, for about 5 minutes.
- Heat the gelatin, until the gelatin dissolves, but be careful not to boil it.
- In a chilled bowl and whisk attachment, whip up the chilled heavy cream until soft peaks form.
- Add the strawberry puree and mix to combine.
- Pour in the gelatin, mix to combine. Place the strawberry mousse in the refrigerator
- To arrange, spread 1/3 of the strawberry mousse on top of the first cake layer.
- Add the next layer of cake.
- Spread out another 1/3 onto second cake layer, followed by your final cake layer.
- Using an electric mixer, either hand or stand up, use a paddle or whisk attachment to whip the butter on medium high speed until it is nearly white in color and very fluffy.
- This will take about 7-8 minutes. You will be frequently scraping the icing down the sides of the bowl.
- Add in the powdered sugar, heavy cream and vanilla and mix on low speed until blended.
- Increase to medium speed and beat another 5-6 minutes until the frosting is very light and fluffy.
- Frost the top and sides of the cake with frosting.
- Decorate by filling a piping gun with remaining strawberry mousse and creating flowers or mousse topped with extra fresh strawberries.