I have been waiting all year to make this cake. Last weekend I drove up to Oxnard to get a flat of freshly picked strawberries. Now that strawberries are in season, I am pleased to introduce you to one of my favorite cakes. Say hello to my Strawberry Yogurt Mousse Cake.
This cake is magical.
The bottom layer is a buttery and crisp shortbread cookie crust. There is a thin layer of strawberry jam adhering a light white cake to the cookie bottom. Fresh strawberries line the perimeter of the cake bringing a pop of color and excitement. The majority of the cake is made up of a smooth and slightly tart strawberry yogurt mousse. And a transparent strawberry gelatin tops the cake and brings everything together.
I love the different textures and flavors within this one cake. It never gets boring as each spoonful is a new surprise. Each eater can enjoy the cake as they please. My mom likes to eat all the yogurt mousse first. My dad likes to have a little of each layer with every bite. There is no wrong way to eat it, as long as you enjoy it.
Memorial Day kicks off the unofficial start of summer. I hope everyone enjoyed the long weekend!
- 8 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 1 large egg yolk
- 1 1/2 cups cake flour
- 1/2+1/3 cup cake flour
- 3/4 cup granulated sugar
- 1/2 Tbsp baking powder
- 1/2 tsp fine sea salt
- 5 Tbsp unsalted butter, cut into tablespoons
- 2 large egg whites
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 8 oz plain nonfat (or low fat) yogurt
- 3 oz granulated sugar
- 3 sheets gelatin, bloomed
- 9 oz strawberry puree
- 10 oz heavy cream, soft peaks, chilled
- strawberries, sliced, for garnish and decoration
- 1 1/2 sheets gelatin, bloomed
- 2 oz water
- 2 oz strawberry puree
- 1 oz granulated sugar
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar and salt. Mix until smooth. Scrape down sides of the bowl as needed.
- Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low until the dough is crumbly and moist- about 45 seconds.
- Dump dough onto a lightly floured surface and press dough together into a cohesive mass. Press down until dough is about 1/2 inch thick. Wrap tightly in plastic wrap and let chill in the refrigerator for at least 30 minutes until cold.
- Preheat oven to 350 degrees F.
- Place chilled dough on a lightly floured surface. Divide dough in half. Roll out one half of dough into a even layer of about 1/4'' thick. Place an 8-inch cake ring over the dough. Trace a circle around the outside of the cake ring.
- Gently lift dough and place it on a parchment lined baking sheet. Use a dough docker or a fork to dock/punch holes all over the dough. Bake in a preheated oven until dough is a nice golden brown- about 20-30 minutes. Let crust cool in pan for a couple of minutes before transferring to wire rack to cool to room temperature.
- Save remaining half of dough for other recipes. Dough can be kept in fridge for up to 3 days or frozen for up to two weeks.
- Preheat oven to 350 degrees F. Butter an 8-inch round pan and line with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Slowly add butter and mix on low-medium speed until crumbly.
- In a measuring glass, whisk together egg whites, milk, and vanilla. Add 1/2 of wet mixture to mixing bowl at medium speed. Add remaining half of wet mixture and continue to mix until combined.
- Transfer batter to prepared pan. Bake for 20-30 minutes until cake is set and golden in color. Insert a toothpick in center of cake to test doneness. Let sit in pan for a couple of minutes before molding. Let cool to room temperature on wire rack. Slice cake into desired thickness.
- Place shortbread crust on a parchment lined sheet tray. Place 8 inch cake ring around crust. Line cake ring with an acetate sheet. If desired, spread a thin layer of strawberry jam over shortbread crust. Gently place cooled cake on top of shortbread crust.
- In a medium bowl, whisk together yogurt and sugar. Set aside.
- Fill a small bowl with ice cold water to bloom gelatin for 3-5 minutes. Squeeze out excess water from gelatin. Place soft gelatin sheets into strawberry puree. Microwave mixture 10 seconds at a time until gelatin has melted. Transfer to a large bowl and let cool slightly.
- Add sugar yogurt mixture to slightly cooled strawberry puree. Mix until combined.
- In another bowl, whip heavy cream to soft peaks. Add whipped cream to the strawberry yogurt mixture in three additions. Gently fold cream into mixture.
- Arrange sliced strawberries around the perimeter of cake ring on top of white cake. Pour strawberry yogurt mousse over white cake into cake ring. Use a mini offset spatula to spread mousse into an even layer. Place in refrigerator to chill for 15-30 minutes(or longer) while you prepare jelly glaze.
- In a bowl of ice cold water, bloom gelatin sheet for 3-5 minutes. Squeeze out excess moisture.
- Place bloomed gelatin in a small bowl of 2 oz water with strawberry puree and sugar. Microwave for 10 seconds at a time until gelatin has melted. Whisk to ensure smooth consistency. Let cool to room temperature.
- Take out chilled mousse cake and pour room temperature jelly glaze over cake. Use a torch to remove any bubbles or foam that may form. Return to fridge to let jelly glaze set. Keep in fridge until ready to serve.