Layered Strawberry Mousse Cake

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


  1. Preheat oven to 350F.
  2. Grease or line three 9 inch round pans.
  3. Grease pans and flour. Sift flour and measure.
  4. Sift dry flour and baking powder together.
  5. Blend shortening, sugar, and eggs until light.
  6. Add dry ingredients alternately with milk, ending with flour.
  7. Add lemon flavoring.
  8. Pour even amounts into your pans and bake for 30 minutes until a toothpick comes out clean.
  9. 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.

  1. 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.
  2. Cool slightly and puree in the food processor. Set aside to cool.
  3. Sprinkle the gelatin over the water and set aside to bloom, for about 5 minutes.
  4. Heat the gelatin, until the gelatin dissolves, but be careful not to boil it.
  5. In a chilled bowl and whisk attachment, whip up the chilled heavy cream until soft peaks form.
  6. Add the strawberry puree and mix to combine.
  7. Pour in the gelatin, mix to combine. Place the strawberry mousse in the refrigerator
  8. To arrange, spread 1/3 of the strawberry mousse on top of the first cake layer.
  9. Add the next layer of cake.
  10. Spread out another 1/3 onto second cake layer, followed by your final cake layer.
Italian Crescent Casserole

Prepare frosting:

  1. 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.
  2. This will take about 7-8 minutes. You will be frequently scraping the icing down the sides of the bowl.
  3. Add in the powdered sugar, heavy cream and vanilla and mix on low speed until blended.
  4. Increase to medium speed and beat another 5-6 minutes until the frosting is very light and fluffy.
  5. Frost the top and sides of the cake with frosting.
  6. Decorate by filling a piping gun with remaining strawberry mousse and creating flowers or mousse topped with extra fresh strawberries.

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