Strawberry Lemon Mousse Cake Recipe Perfect for Summer

Looking for a show-stopping summer treat? This Strawberry Lemon Mousse Cake recipe is just the dessert you need to impress your guests while keeping things light and refreshing. With layers of tangy lemon mousse and sweet strawberry filling wrapped in a soft sponge cake, this cake is a celebration of summer flavors. Trust me, it’s as beautiful as it is delicious, and it’s perfect for those sunny gatherings or any special occasion.

Plus, this recipe has that wow factor that makes it ideal for Pinterest-worthy dessert tables! Think glossy strawberries, pastel lemon mousse, and luscious whipped cream. Are you ready to dive into this irresistible treat?

The Story Behind Strawberry Lemon Mousse Cake

Every summer, I find myself craving desserts that are fruity, light, and refreshing. This Strawberry Lemon Mousse Cake came to life during one of those hot afternoons when I wanted something indulgent but not heavy. It combines two of my favorite summer flavors—sweet strawberries and zesty lemons—into one dreamy, layered dessert.

Strawberries have always been a summer staple in my family. I remember picking them fresh from the farm with my grandmother, their sweet aroma filling the air. Lemon, on the other hand, reminds me of the homemade lemonade we’d sip on the porch. The idea of pairing these flavors in a mousse cake felt like the perfect nod to those cherished memories.

This recipe has evolved over the years. I first started with a basic sponge cake and added whipped cream, but it felt like it was missing depth. Enter lemon mousse! The addition of the tangy mousse brought the perfect balance to the sweetness of the strawberries. And honestly, the final product is a visual masterpiece that screams summer in every bite.

Ingredients You’ll Need

The key to a great Strawberry Lemon Mousse Cake is using fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and why:

• Strawberries: Fresh strawberries are essential for this recipe. Look for ripe, juicy berries with a deep red color. If strawberries aren’t in season, you can use frozen ones, but fresh is always best for that vibrant flavor.
• Lemons: You’ll need fresh lemons for the mousse and for a little zest in the sponge. Meyer lemons work beautifully if you prefer a slightly sweeter citrus flavor.
• Heavy Cream: This is the base for the mousse. Go for full-fat cream—it whips up beautifully and adds richness to the cake.
• Gelatin: Gelatin helps stabilize the mousse layers. If you’re vegetarian, agar-agar can be a good substitute.
• Sugar: Granulated sugar is used for sweetening both the mousse and the strawberry filling. Feel free to adjust the amount based on your sweetness preference.
• Sponge Cake Ingredients: Flour, eggs, sugar, and a touch of vanilla extract create the perfect base for the cake. You can use gluten-free flour if needed.

Pro tip: If you want to take this up a notch, try adding a splash of elderflower syrup to the strawberry filling for a subtle floral note. It’s a game-changer!

Equipment Needed

Here’s what you’ll need to make your Strawberry Lemon Mousse Cake:

• Springform Pan: A springform pan makes it easy to layer and remove the cake without damaging it.
• Electric Mixer: Whipping cream and making the mousse by hand is possible, but an electric mixer saves time and effort.
• Fine Mesh Sieve: Useful for straining the strawberry puree to remove seeds.
• Spatula: A silicone spatula helps you spread the mousse and filling evenly.
• Mixing Bowls: You’ll need a few bowls for preparing the different layers.

If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easier removal. Also, I highly recommend investing in a good whisk—trust me, it’ll come in handy for so many recipes!

Preparation Method

1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line a springform pan. In a mixing bowl, beat 4 eggs with 3/4 cup (150g) sugar until pale and fluffy. Gradually fold in 1 cup (120g) flour and 1 tsp vanilla extract. Pour into the pan and bake for 20-25 minutes. Let it cool completely.
2. Make the Strawberry Filling: Puree 2 cups (300g) fresh strawberries and strain through a mesh sieve to remove seeds. Combine the puree with 1/4 cup (50g) sugar and simmer over medium heat until thickened. Let it cool.
3. Prepare the Lemon Mousse: In a small bowl, dissolve 1 tbsp gelatin in 3 tbsp warm water. Whip 1 1/2 cups (360ml) heavy cream with 1/3 cup (70g) sugar until soft peaks form. Fold in the juice and zest of 2 lemons, followed by the dissolved gelatin. Chill the mousse for 10 minutes.
4. Assemble the Cake: Slice the sponge cake into two layers. Place one layer in the springform pan. Spread half the lemon mousse over the cake, followed by the strawberry filling. Add the second cake layer and repeat with the remaining mousse and filling.
5. Chill and Decorate: Refrigerate the assembled cake for at least 4 hours or overnight. Once set, remove from the pan and garnish with fresh strawberries, lemon slices, and a dollop of whipped cream.

Pro tip: Test the mousse consistency before layering. If it’s too runny, let it chill a bit longer before spreading.

Cooking Tips & Techniques

Here are some tips to help you nail this Strawberry Lemon Mousse Cake:

• Whip Cream Correctly: Use chilled cream and a cold bowl for the best results. Over-whipping can turn it grainy, so stop once you see soft peaks.
• Layering: Spread each layer evenly to prevent uneven slices when serving.
• Gelatin Troubleshooting: If the gelatin clumps, microwave it for 5-10 seconds and stir well before adding it to the mousse.
• Work Quickly: Once the mousse is ready, assemble the cake quickly before it sets too firm.

Don’t worry if your first attempt isn’t perfect—practice makes perfect! My first mousse cake was a little messy, but it still tasted amazing.

Variations & Adaptations

Here are some creative ways to adapt this recipe:

• Dietary Adaptations: Use gluten-free flour for the sponge cake or swap heavy cream for coconut cream if you’re dairy-free.
• Seasonal Variations: Substitute strawberries with raspberries or peaches for a different twist.
• Flavor Twist: Add a layer of blueberry compote along with the strawberry filling for a triple berry mousse cake.

I once tried adding a layer of mascarpone cheese mixed with honey to the mousse—it added a creamy richness that paired beautifully with the citrus notes!

Serving & Storage Suggestions

This cake is best served chilled. Slice it with a sharp knife wiped clean between cuts for those perfect layers. Pair it with a glass of iced tea or sparkling lemonade for the ultimate summer vibe.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze individual slices for up to a month—just thaw them in the fridge overnight before serving.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving (based on 12 servings):

• Calories: 320
• Fat: 18g
• Carbohydrates: 36g
• Protein: 5g

The strawberries are packed with vitamin C and antioxidants, while lemons provide a dose of immune-boosting nutrients. It’s a dessert that feels indulgent but still offers some health benefits!

Conclusion

This Strawberry Lemon Mousse Cake is the ultimate summer dessert. With its refreshing flavors, eye-catching presentation, and delightful texture, it’s bound to become a favorite. Whether you’re hosting a party or simply treating yourself, this cake is worth every step.

Give it a try and share your variations with me—I’d love to see your creations! Don’t forget to pin it for later and share it with friends. Happy baking!

FAQs

Can I make this cake ahead of time?

Yes! This cake tastes even better after chilling overnight, so feel free to prepare it a day in advance.

Can I use store-bought sponge cake?

You can, but homemade sponge cake gives the best flavor and texture.

What can I use instead of gelatin?

Agar-agar is a great vegetarian alternative to gelatin.

Can I freeze the cake?

Yes, you can freeze individual slices in an airtight container for up to a month. Thaw overnight in the fridge before serving.

What other fruits work well in this recipe?

Raspberries, blueberries, or peaches make excellent substitutes for strawberries!

Print