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Strawberry Mousse Cake – Recipe

Strawberry season in my garden is here, hence perfect time to share a recipe for a delicious Strawberry Mousse Cake.

It’s quite simple to prepare, since it requires ready-made Lady Finger cookies, cake mix, whipping cream and fresh strawberries.

If you wish, you may prepare your own sponge cake from scratch, but this time I decided to use a cake mix.

Also, you may use the Lady Finger cookies as they are, or trim them off to the level of the cake, as I did.

This cake is best served the same  day, or the next day, at the latest, otherwise it will lose its freshness and texture.

Strawberry Mousse Cake – Recipe

Strawberry Mousse Cake – Recipe


  • 1 round 9" vanilla sponge cake, cut in half horizontally, and trimmed off 1/2 inch around the edges)
  • 1 box of Lady Finger cookies (I used up 22 pieces)
  • 2 Tbs. Strawberry Jam, melted
  • 2 lbs. fresh strawberries, cleaned and stems removed
  • 1 egg yolk
  • 4 Tbs. granular sugar
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • 2 1/2 tsp. unflavored gelatin (I used Knox brand)
  • 1 cup whipping cream


  1. Puree 1/2 of the strawberries in a food processor, or a mixer.  Set aside.
  2. In a medium bowl mix the sugar, egg yolk and vanilla.
  3. Mix in the strawberry puree.  Set aside.
  4. In a large saucepan, mix gelatin and milk, and heat it until gelatin has dissolved.
  5. Pour in the strawberry mixture and continue heating until it all blends together.
  6. Remove the mixture from heat, and place the saucepan in cold water, to cool off to room temperature.
  7. Using a mixer, whip the heavy cream until stiff peaks form.
  8. Gently  fold it into the cooled  strawberry mixture.  Set aside.
  9. Dip one end of the Lady Finger cookies into strawberry syrup, or melted jam.
  10. Line a 9 inch spring form pan sides with Lady Finger cookies (dipped side down), and cover the bottom of the pan with first layer of sponge cake (as shown above).
  11.  Slice some of the remaining strawberries in half, and arrange on top of the first layer of the sponge cake.
  12. Pour half of the mousse over the sliced strawberries.
  13. Place the 2nd layer of the sponge cake over the mousse layer.
  14. Pour the remaining mousse over the cake layer, and smooth it out evenly.
  15. Refrigerate for 4 hours, to set.
  16. To decorate the top of the cake, arrange the remaining strawberry slices over the top of the mousse.
  17. Dip a pastry brush in melted strawberry jam, and brush over the top of the layered strawberries.  I also brushed some melted jam over the trimmed tops of the Lady Finger cookies.
  18. Keep refrigerated, until ready to serve.

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