Strawberry Mousse Cake

Take advantage of strawberry season with this wonderful strawberry mousse cake! It’s jam full of sweet-tart strawberries with a thick layer of wealthy strawberry mousse and strawberry compote on prime.

Should you want a show-stopping dessert, this strawberry mousse cake is right here for you, particularly when you don’t like all the pieces chocolate. This can be a very vibrant and summery cake with berries added in 3 methods!! Contemporary strawberries, strawberry compote, and a velvety strawberry mousse. Make my easy vanilla cake. Make some fast compote on a skillet. Mix up the mousse proper within the blender! Layer, refrigerate, and slice!

The bottom is a skinny layer of cake that you just prime with this actually thick strawberry mousse layer and contemporary strawberries and then you definitely prime the entire thing with this unbelievable strawberry compote. It simply is mind-blowingly scrumptious. 

You may make the cake utilizing no matter pan you’ve gotten. I used a six-inch cake pan and likewise used a cake collar. You’ll be able to simply use your tall six-inch pan and pour the mousse in, when you don’t have a cake collar. You may also use a regular-sized eight-inch cake pan, and it’ll replenish the mousse to the highest. It’ll be a thinner layer of the mousse, however it’ll nonetheless be loads of strawberry mousse on prime, as a result of the cake layer will likely be thinner as properly.

Should you do use a daily pan as an alternative of the cake collar, simply ensure that to line it with parchment earlier than you pour within the mousse, in order that it’s straightforward to take all the pieces out. This cake is summery, refreshing, form of like an ice cream mousse cake and decadent. Let me know when you do this and don’t overlook to evaluate the recipe!

Why You’ll Love Strawberry Mousse Cake

• attractive cake with a lot strawberry taste!
• creamy strawberry mousse made within the blender, no cooking wanted
• sticky-sweet strawberry compote topping
• straightforward to make soy-free, nut-free, and gluten-free

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Strawberry Mousse Cake

Take advantage of strawberry season with this wonderful strawberry mousse cake! It’s jam full of sweet-tart strawberries with a thick layer of wealthy strawberry mousse and strawberry compote on prime. Gluten-free possibility

Prep Time30 minutes minutes

Cook dinner Time20 minutes minutes

Chilling Time4 hours hrs

Whole Time4 hours hrs 50 minutes minutes

Course: Dessert

Delicacies: American

Key phrase: strawberry mousse cake

Servings: 10

Energy: 348kcal

Creator: Vegan Richa

Components

Cake Moist Components

• ½ cup (118.29 ml) non-dairy milk
• 1.5 tablespoons non-dairy yogurt
• 2.5 tablespoons oil
• ¼ cup (50 g) sugar
• ½ teaspoon vanilla extract

Cake Dry Components

• 1 cup (125 g) all-purpose flour
• 1 tablespoon cornstarch or tapioca starch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

For the Strawberry Compote

• 13 to 14 giant strawberries leaves and stems eliminated
• ¼ cup (50 g) sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice

For the Strawberry Mousse

• 1 cup (129 g) uncooked cashews soaked in scorching water for at the very least quarter-hour, then drained. See notes for nutfree
• 1 cup (236.59 ml) coconut cream
• ¼ cup (50 g) sugar

For Ornament

• 3 to 4 strawberries leaves and stems eliminated and thinly sliced

Gear

• cake pan

• cake collar non-compulsory

Directions

Make the cake.

• Preheat the oven to 350° F (177° C).

• In a bowl, add all the moist elements and blend rather well, till the sugar is blended in.

• Combine collectively the dry elements in a small bowl, then add to the moist elements and blend properly to make a batter. The batter must be simply barely stiffer than pancake batter. If it is a little bit too stiff, then you’ll be able to add in 1 to 2 teaspoons of nondairy milk and blend in.

• Switch this batter to a parchment-lined 6” or 8” cake pan, even it out with a spatula, and bake for 20 to twenty-eight minutes, relying on the scale of the pan, the kind of pan, and your oven.

• Verify on the 20-minute mark utilizing a toothpick inserted into the middle. When the toothpick comes out clear, take away the pan from the oven, let it cool for five minutes then take away the cake from the pan and let it proceed cooling underneath a kitchen towel whilst you make the remainder of the layers.

Make the strawberry compote.

• Chop the strawberries into ½” or extra equal-sized items and add to a saucepan together with remainder of the compote elements, and prepare dinner over medium warmth. If the strawberries aren’t beginning to launch moisture, you’ll be able to add in a tablespoon of water to assist get issues going.

• As soon as the strawberries begin leaking moisture, press them with a spatula and proceed to prepare dinner till all the strawberries have damaged down and the combination is beginning to turn out to be jammy. This may take 6 to 10 minutes, relying in your saucepan and your range.

• As soon as all of the strawberries have damaged down, take away the saucepan from the warmth and put aside to chill barely.

Make the mousse.

• Drain the cashews and add to a blender with the coconut cream, sugar and half of the nice and cozy compote. Don’t mix scorching compote! Mix this combination till it’s clean. The combination may take a minute too mix alongside, however proceed to mix it for a minute. Then, let it sit for 5 minutes for the cashews to take in extra moisture, after which mix once more for 30 seconds . Verify if the combination is transferring rather well. If it isn’t, then you’ll be able to add in a tablespoon or so of coconut milk to assist it transfer alongside. Mix for 30 seconds, watch for a minute, and repeat one other 2 to three occasions till the combination is clean.

• Style and regulate the flavour. If you would like it sweeter, add one other tablespoon or so of sugar or add some extra vanilla. The cooked strawberries will flip barely purple once you mix them, which is all okay. You’ll be able to add in some meals coloring, if you’d like it to be very pink.

• As soon as the all the pieces is properly clean, put the mousse within the freezer for at the very least 15 to twenty minutes to begin to thicken a little bit bit.

Assemble the strawberry mousse cake.

• In the meantime, slice the highest off of the cake, in order that it’s flat on prime.

• Take 2 tablespoons of the compote, combine a tablespoon of water in, and unfold that all around the cake to offer it a form of a soak.

• Slice your strawberries, when you haven’t already, and take away the mousse from the freezer.

• Place the cake on the cake stand. Then, when you’re utilizing a cake collar, put the cake collar across the cake. Should you’re utilizing a tall 6” cake pan or a daily 8” cake pan, simply line all the pieces with parchment paper and put your cake in that cake pan. (See my Lemon mousse cake for reference)

• Prepare the strawberry slices standing up across the edges of the cake, if you’d like them standing up on the edges. You may also place them on the highest of the mousse in a while for the 8” cake pan.

• Pour the mousse over the cake, and even it out with a spatula. Should you’re utilizing the 8” cake pan, then put the contemporary strawberries on the perimeters throughout on prime of the mousse at this level. Both approach, put the cake again within the freezer for half-hour or so, to offer the mousse an opportunity to arrange a little bit bit extra, so you’ll be able to simply unfold the compote on prime.

• When the mousse is about, take away the cake from the freezer and unfold all the remaining strawberry compote on prime. Then, put it again within the freezer for at the very least 3 hours or so, after which you’ll be able to take away the cake and slice and retailer within the fridge. (Serve after letting it sit for 15 minutes on the counter) As soon as the cake has set within the freezer the ultimate time, the mousse will maintain. Earlier than that, the mousse may be a little bit too smooth. After the freezer chill, it’ll keep within the fridge simply positive with out falling or changing into liquid, for at the very least 3 days. Serve instantly from the fridge!

Video

Notes

Storage: Retailer the cake within the fridge for as much as 3 days, or you’ll be able to slice and freeze the cake for as much as two months. Should you select to freeze, thaw within the fridge for a few hours or  on the counter for 15 to twenty minutes and serve.
Nutfree , use nut-free milk and yogurt and use 1 cup extra coconut cream as an alternative of the cashews.
To make this with out coconut, use coconut-free non-dairy milk and non-dairy yogurt, and use one other cup of cashews as an alternative of the coconut cream after which mix the two cups of soaked cashews with ¾ cup of non-dairy milk of selection. The coconut-free mousse goes to be a bit extra smooth than the coconut mousse, so that you wish to maintain it within the freezer longer for it to set.
To make this gluten-free, use a gluten-free mix of selection as an alternative of the flour, or use ½ cup almond flour, ¼ cup oat flour, and ¼ cup potato starch. Combine properly and use that as an alternative of the all-purpose flour.

Diet

Diet Information

Strawberry Mousse Cake

Quantity Per Serving

Energy 348
Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 6g38%

Polyunsaturated Fats 2g

Monounsaturated Fats 5g

Sodium 178mg8%

Potassium 171mg5%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 37g41%

Protein 4g8%

Vitamin A 2IU0%

Vitamin C 12mg15%

Calcium 45mg5%

Iron 2mg11%

* P.c Day by day Values are based mostly on a 2000 calorie food plan.

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Components and Substitutions

• non-dairy milk – Provides moisture to the cake. Select soy-free and/or nut-free and/or coconut-free, as wanted.
• non-dairy yogurt – For moisture and tang. Select soy-free and/or nut-free and/or coconut-free, as wanted.
• oil – For texture within the cake. Don’t omit.
• sugar – Sweetens the cake, compote, and mousse.
• vanilla extract – For taste within the cake and within the compote.
• all-purpose flour – For the cake. You should utilize a mixture of ½ cup almond flour, ¼ cup oat flour, and ¼ cup potato starch as an alternative for gluten-free.
• cornstarch – For binding the cake. You should utilize tapioca starch as an alternative, when you want.
• baking powder, baking soda, and salt – To situation the cake batter. Additionally, you will use a little bit salt to deliver out the flavour within the strawberry compote.
• strawberries – You’ll use contemporary strawberries to make the compote and to brighten the cake.
• lemon juice and zest – Brings out the flavour within the strawberry compote.
• uncooked cashews – For the mousse. You should utilize additional coconut cream for nut-free.
• coconut cream – For the mousse. You should utilize additional cashews for coconut-free.

Easy methods to Make Strawberry Mousse Cake

Preheat the oven to 350° F (177° C)

In a bowl, add all the moist elements and blend rather well, till the sugar is blended in.

Combine collectively the dry elements in a small bowl, then add to the moist elements and blend properly to make a batter. The batter must be simply barely stiffer than pancake batter. If it’s a little bit too stiff, then you’ll be able to add in 1 to 2 teaspoons of nondairy milk and blend in.

Switch this batter to a parchment-lined 6” or 8” cake pan, even it out with a spatula, and bake for 20 to twenty-eight minutes, relying on the scale of the pan, the kind of pan, and your oven.

Verify on the 20-minute mark utilizing a toothpick inserted into the middle. When the toothpick comes out clear, take away the pan from the oven, let it cool for five minutes then take away the cake from the pan and let it proceed cooling underneath a kitchen towel whilst you make the remainder of the layers. 

Make the strawberry compote whereas the cake bakes and cools. 

Chop the strawberries into ½” or extra equal-sized items and add to a saucepan together with the remainder of the compote elements and prepare dinner over medium warmth. If the strawberries aren’t beginning to launch moisture, you’ll be able to add in a tablespoon of water to assist get issues going. Strawberries have loads of moisture, so it doesn’t really want an excessive amount of added liquid to make this compote.

As soon as the strawberries begin leaking moisture, press them with a spatula and proceed to prepare dinner till all the strawberries have damaged down and the combination is beginning to turn out to be jammy. This may take anyplace from 6 to 10 minutes, relying in your saucepan and your range. 

As soon as all of the strawberries have damaged down, take away the saucepan from the warmth and put aside to chill barely. 

Make the mousse whereas the compote cools.

Drain the cashews, if they’re nonetheless soaking, and add to a blender with the coconut cream, sugar and half of the nice and cozy compote. Don’t mix scorching compote! Mix this combination till it’s clean. The combination may take a minute to interrupt down, however proceed to mix it for a minute. Then, let it sit for 5 minutes for the cashews to take in extra moisture, after which mix once more for 30 seconds . Verify if the combination is transferring rather well. If it isn’t, then you’ll be able to add in a tablespoon or so of coconut milk to assist it transfer alongside. Mix for 30 seconds, watch for a minute, and repeat one other 2 occasions or till the combination is clean. 

Style and regulate the flavour. If you would like it sweeter, add one other tablespoon or so of sugar or add some extra vanilla. The cooked strawberries will flip barely purple once you mix them, which is all okay. That’s simply how the strawberries are. You’ll be able to add in some meals coloring, if you’d like it to be very pink. 

As soon as the all the pieces is properly blended, put the mousse within the freezer for at the very least 15 to twenty minutes to begin to thicken a little bit bit.

Assemble the strawberry cake.

In the meantime, take the cake out of the pan, and slice the highest off of the cake, in order that it’s flat on prime.

Take 2 tablespoons of the compote, combine one other tablespoon of water in, and unfold that all around the cake to offer it a form of a soak. 

Slice your strawberries, when you haven’t already, and take away the mousse from the freezer. 

Place the cake on the cake stand. Then, when you’re utilizing a cake collar, put the cake collar across the cake. Should you’re utilizing a tall 6” cake pan or a daily 8” cake pan, simply line all the pieces with parchment paper and put your cake in that cake pan. 

Prepare the strawberry slices standing up across the edges of the cake, if you’d like them standing up on the edges. You may also place them on the highest of the mousse in a while for the 8” cake pan. 

Pour the mousse over the cake, and even it out with a spatula. Should you’re utilizing the 8” cake pan, then put the contemporary strawberries on the perimeters throughout on prime of the mousse at this level. Both approach, put the cake again within the freezer for an additional half-hour or so, to offer the mousse an opportunity to arrange a little bit bit extra, so you’ll be able to simply unfold the compote on prime. 

When the mousse is about, take away the cake from the freezer and unfold all the remaining strawberry compote on prime. Then, put it again within the freezer for at the very least 3 hours or so. As soon as the cake has set within the freezer the, the mousse will maintain. Earlier than that, the mousse may be a little bit too smooth. As soon as it units within the freezer, it’ll keep within the fridge simply positive with out falling or changing into liquid for at the very least three days. 
Slice and serve! Retailer refrigerated for upto 3 days.