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fresh strawberry yogurt mousse cake

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 mins
Cook Time: 20 mins
Chill Time: 2 hrs
Total Time: 2 hrs 55 mins
Course: Dessert
Cuisine: American
Keyword: strawberry mousse cake, white cake, fresh strawberry mousse, strawberry dessert
Servings: 10 slices
Author: Maryanne Cabrera


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)


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.


  • 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.