Spectacular Strawberry Mousse Cake Recipe

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Spectacular Strawberry Mousse Cake
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  1. Make cake:
  2. Cream butter and sugar until fluffy, add vanilla and blend smooth.
  3. Mix flour and baking powder and add alternating with milk to creamed mixture.
  4. Beat whites until stiff not dry and fold into mixture.
  5. Divide mixture into 3, 10 inch greased and floured ( lined with wax paper ) cake pans.
  6. Bake in a 375F oven about 20 minutes or until done.
  7. Cool in pan 10 minutes and remove to rack to cool.
  8. Make glaze: heat sugar and liquor to a boil and remove from heat.
  9. Make mousse.
  10. Puree 2 cups of strawberries and blend in powder sugar.
  11. Dissolve gelatin in lemon juice.
  12. Heat puree with gelatin and lemon juice until gelatin is dissolved.
  13. Remove from heat to cool.
  14. Whip cream to soft peaks and fold into cooled puree.
  15. Beat whites stiff and not dry and blend into puree mixture.
  16. Assemble cake.
  17. Brush tops of cooled cake layers with some of the cooled glaze.
  18. Place a layer on serving plate and spread with some mousse.
  19. Add on some slice strawberries in a single layer.
  20. Place on second layer, spread on some mousse, add on some strawberries.
  21. Add top layer, spread on some mousse and add some sliced strawberries.
  22. If any mousse slides down the sides don't worry- just spread around sides of cake..
  23. Chill cake about an hour. Make frosting.
  24. Beat cream cheese, heavy cream and sugar to taste.
  25. Carefully spread and frost entire cake. Garnish with fresh whole berries and some chocolate covered berries.
  26. Chill very well.
  27. Best served the following day when cake chills and flavors blend .
  28. Note 1: one will have some extra mouse, glaze and frosting which can be saved and used as desired.
  29. Makes a tall delicious cake.
  30. Very pretty when cut into as the mousse and layers of berries show.
  31. Chill uneaten portions though.
  32. Do not freeze .
  33. Note 2:
  34. Yolks may be frozen separately in ice cube trays.
  35. Defrost and use the yolks in things such as custards, puddings, yeast breads, or whenever you may need egg yolks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 615.9 Kcal (2579 kJ)
Calories from fat 292.88 Kcal
% Daily Value*
Total Fat 32.54g 50%
Cholesterol 102.22mg 34%
Sodium 833.56mg 35%
Potassium 605.98mg 13%
Total Carbs 72.91g 24%
Sugars 35.99g 144%
Dietary Fiber 4g 16%
Protein 9.65g 19%
Vitamin C 18.5mg 31%
Vitamin A 0.1mg 4%
Iron 2.3mg 13%
Calcium 219.1mg 22%
Amount Per 100 g
Calories 282.77 Kcal (1184 kJ)
Calories from fat 134.47 Kcal
% Daily Value*
Total Fat 14.94g 50%
Cholesterol 46.93mg 34%
Sodium 382.7mg 35%
Potassium 278.22mg 13%
Total Carbs 33.48g 24%
Sugars 16.52g 144%
Dietary Fiber 1.84g 16%
Protein 4.43g 19%
Vitamin C 8.5mg 31%
Vitamin A 0.1mg 4%
Iron 1mg 13%
Calcium 100.6mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
  • 17

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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