Strawberry mousse cake

With a rosy pink filling sandwiched between layers of light sponge, this strawberry mousse cake is visually stunning. It's also deceptively easy to make and assemble. Yes, the store bought sponge has a place in the AWW kitchen!

  • 20 mins preparation
  • Serves 8
  • Print


Strawberry mousse cake
  • 1 punnet strawberries (plus extra to decorate)
  • 2 teaspoon powdered gelatine
  • 2 egg yolks
  • 1/4 cup caster sugar
  • 300 millilitre thickened cream
  • 1 plain sponge cake (approximately 15cm)


Strawberry mousse cake
  • 1
    Process strawberries in a food processor until smooth. Pour strawberry puree into a bowl.
  • 2
    Sprinkle gelatine over 2 tblsp cold water in a small heat-resistant bowl, stand bowl in pan of gently simmering water (or microwave on HIGH about 20 seconds) until gelatine is dissolved, cool to room temperature.
  • 3
    Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy.
  • 4
    Quickly whisk gelatine mixture into pureed strawberries, then add to beaten egg yolk mixture and whisk to combine.
  • 5
    Beat 150ml cream with an electric mixer until soft peaks form. Fold whipped cream into strawberry mixture.
  • 6
    Line a 15cm round cake pan with enough plastic wrap to cover base and extend over sides of pan. Cut the sponge cake horizontally in half.
  • 7
    Place sponge base into lined cake pan. Pour strawberry mixture over sponge base. Gently place sponge top over strawberry mixture. Cover and refrigerate for several hours or overnight until set.
  • 8
    Beat remaining cream until soft peaks form. Spread whipped cream over top of cake and decorate with extra strawberries.


Strawberry mousse cake can be prepared a day ahead. Keep covered in the refrigerator. Decorate with extra cream and strawberries just before serving.

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