Strawberry yogurt mousse cake is perfect for summer gatherings-from casual picnics to special celebrations. This fresh dessert features a white cake bottom, strawberry mousse filling, and a strawberry gelatin top.
NOTE: Original recipe was posted in May 2013. It included a shortbread bread cookie crust. Recipe updated in June 2021 does not contain crust. However, it now has options to make the mousse and topping using either sheet gelatin or powdered gelatin (gelatin powder).
I wait all year long for strawberry season. This strawberry mouse cake benefits from using the sweetest, ripest, freshest strawberries you can find.
This cake is magical. A delicate white cake serves as the base of this multi-layered dessert. Fresh strawberries line the perimeter of the cake bringing a pop of color and excitement.
The strawberry are encased in a silky smooth, slightly tart strawberry yogurt mousse. The final top layer of strawberry gelatin rounds out the dessert.
Cake Components
- White Cake
- Strawberry Mousse
- Strawberry Glaze
White Cake
Soft white cake mixed together using the reserve creaming method. This products a much softer, more tender cake. (Scroll down for more detailed information.)
Strawberry Mousse
Mousse encompasses a variety of textures. It can vary from light and airy to thick and creamy. in general, mousse is made with whipped cream. It is often stabilized with gelatin.
This strawberry mousse combines plain nonfat yogurt with fresh strawberry puree and melted gelatin. Then, it is thickened with soft whipped cream.
Examples of different mousse applications include: coffee mousse cheesecake, chocolate mousse pie, and Irish coffee mousse.
Strawberry Glaze
The strawberry glaze is simply a thin layer of strawberry gelatin. This recipe mixes together fresh strawberry puree with unflavored gelatin powder.
You have the option to strain out the strawberry seeds, if desired.
To achieve a striking red color, use super sweet ripe strawberries. Alternatively, you may add a touch of red food coloring or use powdered freeze dried strawberries to enhance the color. If you’d like, you may use packaged strawberry jell-o mix. It will produce similar results.
Recipe Variations
Substituting Other Fruits
This recipe works well with blackberries, raspberries, and mango.
However, certain fresh fruits cannot work with gelatin. This includes pineapple and kiwi. These fruits contain an enzyme that prevents gelatin from setting up.
Key Ingredient
Ingredient Intel: Gelatin
Gelatin is derived from animal collagen, usually from a combination of pork skin, cartilage, and bones. Gelatin is most commonly sold in dried powder form. However, it is also sold as gelatin sheets, which can be found at speciality baking stores.
Yes, gelatin is not vegetarian or vegan. However, are vegan alternatives are available. Agar, also known as agar-agar, is widely used in Asian desserts. Agar is made from algae. Carrageenan is another dried seaweed derived option.
How to use gelatin
Find unflavored gelatin packets alongside Jell-O and pudding products. Gelatin requires an extra step out of the box. You must be “bloom” it prior to use.
To bloom, mix the gelatin powder with cool water. Let the mixture sit for about 5 minutes. The powder will plump up as it absorbs the liquid.
Then, gently heat the bloomed gelatin until it dissolves into a liquid. Now, the liquid gelatin can easily mix with the remaining ingredients.The gelatin will set and solidify as it cools.
Reverse Creaming Method
Reverse creaming is also known the paste method or two-stage creaming method.
As the name suggests, reverse creaming is the opposite of traditional creaming method.In reverse creaming, dry ingredients are first whisked together.
Add butter and combine with the dry ingredients until mixture resembles crumbly, coarse sand. Then, eggs and any other liquids are added until the final mixture is thick and smooth.
Reverse creaming method produces a baked cake with little to no air pockets. The cake may not rise at high as traditional creaming method cakes.
However, the resulting cake is much softer and more tender with reverse cream. Reverse creaming method is used in the following cake recipes: chai layer cake, boba milk tea cake, and apricot chamomile cake.
Cake Ring and Acetate Strips
Use an 8-inch cake ring like the one in the image above. Line the ring with an acetate strip.
Cake rings comes in a variety of shapes, sizes, and heights. I recommend using a stainless steel 8-inch round 2-inch high cake ring. You may also use an 8-inch springform pan, as well.
Acetate strips, also called cake collars, in a wide range of sizes as well. They vary in width and length. I recommend this Klear Kake Band in 2.5inch width.
The same acetate strip is used for assembling this matcha tiramisu.
How to Assemble Mousse Cake in Cake Ring
- Place cake ring on flat serving vessel. Line 8-inch cake ring (2-inch high) with 2.5-inch high acetate strip. Tape end of acetate strip together to ensure contents do not seep out.
- Cool cake layer. If desired, use serrated knife to level cake. Cake should bake fairly level.
- Place cake layer inside acetate lined cake ring. Arrange strawberry slices along the perimeter of cake ring.
- Pour strawberry mousse over cake layer.
- Spread mousse into an even layer. Chill until almost set.
- Pour strawberry gelatin glaze over strawberry mousse. Return to fridge and keep chilled until ready to serve.
Unmolding and Serving Cake
- Assemble cake layers within the acetate lined cake ring. Keep chilled in the fridge until ready to serve.
- Carefully lift up cake ring.
- Gently peel over acetate strip to expose cake.
- Use a sharp knife to portion out cake. Wipe knife clean with each slice.
Break Down the Process!
- Day 1 : Bake off cake layer. Cool. Tightly cover in plastic wrap and store at room temperature.
- Day 2: Assemble cake. Make strawberry mousse and strawberry glaze.
Strawberry Yogurt Mousse Cake
Ingredients
White Cake:
- 100 grams cake flour, (½ cup + ⅓ cup)
- 150 grams granulated sugar, (¾ cup)
- ½ Tablespoon baking powder
- ½ tsp kosher salt
- 70 grams unsalted butter, (5 Tablespoon), cut into tablespoons
- 70 grams egg whites, (about 2 large eggs)
- 115 grams whole milk, (½ cup)
- 1 tsp vanilla extract
Strawberry Mousse:
- 227 grams plain nonfat (or low-fat) yogurt, (8 oz)
- 85 grams granulated sugar, (3 oz)
- 3 silver sheets gelatin, bloomed, or 4 teaspoon unflavored powdered gelatin
- 255 grams strawberry puree*, (9 oz)
- 284 grams heavy cream, soft peaks, chilled, (10 oz)
- strawberries, sliced, for garnish and decoration
Strawberry Gelatin Glaze:
- 1 ½ sheet silver gelatin, bloomed, or 2 teaspoon unflavored powdered gelatin
- 60 grams water, (2 oz)
- 60 grams strawberry puree*, (2 oz)
- 30 grams granulated sugar, (1 oz)
Instructions
White Cake:
- Preheat oven to 350° 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 ½ 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 8 inch cake ring (2-inch high) on serving plate. Line cake ring with an acetate strip (2.5inch high strip). Place cooled cake inside cake ring.
Strawberry Mousse:
- In a medium bowl, whisk together yogurt and sugar. Set aside.
- Fill a small bowl with ice cold water to bloom gelatin sheet 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.*If using gelatin powder: stir gelatin powder into strawberry puree. Let sit for 5-7 minutes until gelatin powder has absorbed moisture. Then, microwave mixture 10 seconds at a time until gelatin mixture is melted and smooth.
- 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.
Strawberry Jelly Glaze:
- In a bowl of ice cold water, bloom gelatin sheet for 3-5 minutes. Squeeze out excess moisture.*If using gelatin powder: Stir gelatin powder in ¼ cup (2 oz) cool water. Let sit for 5 minutes until gelatin has absorbed liquid.
- Place bloomed sheet 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.*If using gelatin powder: Stir gelatin mixture with strawberry puree and sugar. Microwave for 10 second intervals until gelatin mixture has melted. Whisk to ensure smooth consistency. 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.
Notes
- Over-mixing the whipped cream will result into a grainy textured mousse. Whip whipped cream to SOFT peaks. It will continue to stiffen as you fold soft whipped cream into other ingredients.
- Use plain nonfat or low-fat yogurt.
- Strawberry puree refers to fresh strawberries pureed in a food processor or blender. It will contain bits of seeds. Strain out if desired.
- Keep acetate strip on until you are ready to serve cake. Otherwise, you run the risk of drying out the edges of the cake.
- Uncut, fully assembled cake will keep in the fridge for up to 3 days. Overtime, the mousse will start to separate.
- Store cake slices in an airtight container for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My aunt in Germany makes cakes like these. Looking at this made me nostalgic. I used the recipe as a template. I tend to go off the path quickly when I find a useful recipe. I already had cake rounds frozen. I used strawberries on the sides and blueberries for the filling. I did this for 2 – 6″ layers. I used powered gelatin. Next time I plan on decorating the top with fruit and a glaze. I’m already planing on a multitude of variations. This recipe is simple enough, versatile and yet quite the show stopper.
Hi there, I was just wondering how many strawberries were used to make this cake because I’m not sure how many or how big of a box I should buy. Also do you know how much gelatin powder I should use instead of the gelatin sheets? Thanks so much?
The amount of strawberries depends on the size of strawberries you use. One tablespoon of powdered gelatin is equal to three gelatin sheets.
The strawberry puree called for in this recipe, is it just fresh strawberries run through a blender?
Strawberry puree is simply fresh strawberries that have been run through a food processor until smooth.
THIS IS AMAZING- TURNED OUT PERFECTLY. If you’re in Australia…safer to use 6 gelatine leaves for the mousse FYI!
Hi Maryanne! This cake looks delicious. I was wondering if it’s okay to substitute the strawberries for other berries, such as blueberries? Strawberries aren’t in season at the moment, so are very sour.
Hi! Sorry, I haven’t tried this recipe with other berries. I’m not sure how it will turn out with blueberries. If you give it a try, please let me know :)
I´m sorry I just found out what acetate sheet is, I thought it was baking paper, hence my previous question.
Ok, but now I have another question, since I´m not using a regular pan but a ring, won´t the mousse slip out or leak at the bottom?
No, not if you use the gelatin sheets correctly. If you are afraid, use a cheesecake mold with a removable bottom- however you won’t get the same clean lines as an acetate lined ring mold.
Hi, so I line the ring with the acetate sheet, but wouldn´t it form wrinkles or lines on the cake? I want it to look exactly as the picture? =)
Hi, love this cake, looks delicious, but how do I unmold it after everything´s done?
Hi Marcela, the cake is built inside a cake ring lined with an acetate sheet. Once the cake is finished, you simply lift up the cake ring. Here is an example of a cake ring: http://amzn.to/1jAPB8H