Description

This White Chocolate Strawberry Mousse Cake combines a tender vanilla cake base with a bright, fresh strawberry mousse and a dreamy, cloud-like white chocolate mousse. Perfect for birthdays, anniversaries, or any special occasion, it’s elegant, approachable, and absolutely show-stopping.

Ingredients

Scale

Cake Base:

¾ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
2 large eggs, room temperature
½ cup granulated sugar
¼ cup whole milk
¼ cup vegetable oil
1 tsp pure vanilla extract

Strawberry Mousse Layer:

2 cups fresh strawberries, hulled (or thawed frozen)
¼ cup sugar
1 tbsp lemon juice
1 tbsp gelatin powder
2 tbsp cold water
1 cup heavy cream, whipped to soft peaks

White Chocolate Mousse Layer:

1 cup white chocolate (chips or chopped)
½ cup heavy cream, hot
1 tsp gelatin + 1 tbsp cold water
1 cup heavy cream, whipped to soft peaks

Optional Garnish:

Fresh strawberries, white chocolate curls, powdered sugar, or strawberry puree drizzle

Instructions

1. Cake Base:

Preheat oven to 350°F (175°C). Grease bottom of an 8-inch springform pan, line with parchment.
Whisk flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until pale and ribbon-like. Add milk, oil, vanilla. Fold in dry ingredients.
Pour into pan, smooth top, bake 18–20 minutes. Cool completely. Optional: brush with simple syrup to lock in moisture.

2. Strawberry Mousse:

Puree strawberries, sugar, and lemon juice. Simmer 5 minutes to concentrate flavor.
Bloom gelatin in cold water 5 minutes, then whisk into hot strawberry puree until dissolved. Cool to room temperature.
Fold in whipped cream gently. Pour over cooled cake, smooth, refrigerate 30+ minutes until set.

3. White Chocolate Mousse:

Pour hot cream over white chocolate, let sit 2 minutes, stir until smooth.
Bloom gelatin in cold water, whisk into chocolate mixture. Cool to room temperature.
Fold in whipped cream. Pour over set strawberry layer, smooth top, cover, refrigerate 4+ hours (ideally overnight).

4. Serve:

Run a hot knife around pan before removing the springform. Garnish with strawberries, white chocolate curls, or powdered sugar. Slice and enjoy!

Notes

Frozen Fruit: Thaw fully and drain excess liquid; reduce puree slightly if needed.
Layer Issues: Make sure mousse mixtures are cooled before folding in whipped cream; ensure gelatin is fully dissolved.
Pan Substitutes: A parchment-lined 8-inch cake pan works if springform isn’t available.

Flavor Twists:

Use raspberries instead of strawberries for tartness.
Swap the cake base for chocolate sponge and mousse for dark chocolate.
Add 1–2 tbsp liqueur to strawberry puree for a boozy version.
Dairy-free: use chilled coconut cream for whipping and dairy-free white chocolate.