Home · Recipes Strawberry Yogurt Mousse Cake Author: Maryanne CabreraPublished: May 27, 2013Updated: Nov 16, 2023 View Recipe32 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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. Strawberry Mousse Cake 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. 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 for Assembly 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. 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. 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. Ingredient IntelGelatin 101Gelatin 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 alternates 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. Substituting Other Fruits for Mousse Cake 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. 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. 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 Multi-layered fresh strawberry dessert features white cake bottom, strawberry mousse filling, and a strawberry gelatin top. Yield: 8-inch cake Prep Time: 35 minutes minutesCook Time: 20 minutes minutesChill Time: 2 hours hoursTotal Time: 2 hours hours 55 minutes minutes Servings: 10 slices Print Recipe Pin Recipe Rate Recipe IngredientsWhite Cake:100 grams cake flour (½ cup + ⅓ cup)150 grams granulated sugar (¾ cup)½ Tablespoon baking powder½ tsp kosher salt70 grams unsalted butter (5 Tablespoon), cut into tablespoons70 grams egg whites (about 2 large eggs) 115 grams whole milk (½ cup)1 tsp vanilla extractStrawberry 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 decorationStrawberry 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 will contain bits of seeds. Strain out if desired. Storage and Leftovers: 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. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: strawberry mousse cake, white cake, fresh strawberry mousse, strawberry dessert Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Karen says: May 29, 2013 Wooh this look beyond amazing!!!! I want to make it one day definitely!! It must taste divine! Actually, what is the difference between gelatin sheets and gelatin powder like Knox? I wonder why the professional pasty chefs often opted for gelatin sheets instead…. Thanks!! Reply
Maryanne says: May 29, 2013 Thanks, Karen! Gelatin sheets and gelatin powder are pretty much the same thing in different forms. I prefer using gelatin sheets because that’s what I am used to. One advantage of sheet gelatin is there is no chance of having undissolved granules in your final product. I like to use silver gelatin sheets (160 bloom) by Gelita. Bloom refers to the strength of the gelatin. I think Knox powdered gelatin is roughly about 225 bloom.
Jeannie says: May 30, 2013 What a beautiful cake! I love how you get the strawberries to stick on the side! Reply
Carole says: May 31, 2013 Lovely work, Maryanne! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers Reply
Carole says: May 31, 2013 Maryanne, thanks for stopping by at the cake extravaganza! I have signed up to follow you with my new friend Bloglovin. It would be neat if you followed carole’s chatter too. Cheers Reply
Terry Z says: July 14, 2013 I made this cake last night. The first layer was disastrous. The dough was crumbly and would not come together, even after refrigerating for more than 1/2 an hour. I pressed it into a spring form anyway, just to keep it together and baked it. When I removed it, it came completely apart. Could not use. The rest of the cake, mousse and gelatin layers were successful. I had to approximate the amount of gelatin (powder), and play with the liquid amount in the mousse, as I could not find sheets at any of the grocery stores. Unlike straight gelatin desserts, this starts to sag a bit if not kept refrigerated. I had it on a table during dinner for presentation ( which was beautiful!). But by the end of dinner, it was starting to melt a bit. I would still make again. Will search for gelatin sheets. Reply
Maryanne says: July 14, 2013 Thanks for the trying out the recipe. It really makes a big difference when you use gelatin sheets (silver strength gelatin sheets). It can be difficult to find them in stores; I suggest finding them online. In my experience working in restaurants, gelatin sheets has been the norm because it is very reliable and consistent. I’m glad you liked the rest of the cake :)
Natalie @ Obsessive Cooking Disorder says: December 9, 2013 Your picture is so gorgeous! Anyway your recipe inspired the filling for my berry charlotte, thanks so much. I made it for a girl’s night, and everyone oah’ed over it – really like the idea of gelatin and yogurt in moussses. In the future, I’ll have to make your whole cake when I have the chance, but the filling was great. http://chefuy.blogspot.com/2013/11/berry-charlotte.html Reply
Maryanne says: December 10, 2013 Thanks Natalie! I checked out your site and your cake looks wonderful!
Ana Alvarez says: December 16, 2013 is the Shortbread Crust necessary for the cake or can i make it without it? Reply
Maryanne says: December 16, 2013 Hi Ana, the shortbread crust isn’t necessary. I include it in the cake for texture. Since the mousse and sponge cake are both soft, the crust makes the cake more exciting. I also find it easier to serve with the hard bottom. If you are pressed for time, no need to make the crust bottom.
Amalia says: April 16, 2014 The cake looks fantastic, and I want to make it my self, but there is no recipe..please help? Reply
marcela says: May 22, 2014 Hi, love this cake, looks delicious, but how do I unmold it after everything´s done? Reply
Maryanne Cabrera says: May 22, 2014 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
marcela says: May 23, 2014 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? =) Reply
marcela says: May 24, 2014 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? Reply
Maryanne Cabrera says: May 24, 2014 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.
inspiiral says: March 25, 2015 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. Reply
Maryanne Cabrera says: March 25, 2015 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 :)
Annie Feng says: August 18, 2015 THIS IS AMAZING- TURNED OUT PERFECTLY. If you’re in Australia…safer to use 6 gelatine leaves for the mousse FYI! Reply
Nancy says: June 16, 2016 The strawberry puree called for in this recipe, is it just fresh strawberries run through a blender? Reply
Maryanne Cabrera says: June 18, 2016 Strawberry puree is simply fresh strawberries that have been run through a food processor until smooth.
Claudia says: March 24, 2017 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? Reply
Maryanne Cabrera says: March 26, 2017 The amount of strawberries depends on the size of strawberries you use. One tablespoon of powdered gelatin is equal to three gelatin sheets.