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Strawberry and White Chocolate Mousse Cake

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Strawberry and white chocolate mousse cake layers a soft cake base with a fruity strawberry filling and silky white chocolate mousse. Fresh berries provide a bright, slightly tart contrast to the rich chocolate for an elegant make-ahead dessert.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar, for the cake base
  • Large eggs
  • Whole milk
  • Vanilla extract, for the cake base
  • Fresh strawberries, for the strawberry layer
  • Granulated sugar, for the strawberry layer
  • Fresh lemon juice
  • Cornstarch, optional
  • White chocolate, finely chopped
  • Heavy whipping cream
  • Mascarpone or cream cheese
  • Vanilla extract, for the mousse
  • Gelatin powder
  • Cold water
  • Fresh strawberries, for decorating
  • White chocolate curls or shavings
  • Whipped cream, optional
  • Fresh mint, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a springform cake pan and line the bottom with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, and salt in a bowl.
  3. In a separate bowl, beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, followed by the vanilla extract.
  4. Gradually incorporate the dry ingredients and whole milk, mixing only until a smooth batter forms.
  5. Spread the batter evenly in the prepared pan and bake for 18–25 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  6. For the strawberry layer, chop the strawberries and combine them with granulated sugar and fresh lemon juice in a saucepan. Cook gently until the berries soften and release their juices.
  7. For a thicker strawberry filling, stir in a small amount of cornstarch mixed with water and simmer briefly until thickened. Remove from the heat and cool completely.
  8. For the mousse, sprinkle the gelatin powder over cold water and leave it for several minutes to bloom.
  9. Gently heat a portion of the heavy cream until hot but not boiling. Pour it over the finely chopped white chocolate, leave briefly, then stir until completely smooth.
  10. Stir the bloomed gelatin into the warm white chocolate mixture until fully dissolved, then allow the mixture to cool until no longer hot.
  11. Beat the mascarpone or cream cheese until smooth, then gradually mix in the cooled white chocolate mixture.
  12. Whip the remaining heavy cream until soft peaks form. Gently fold it into the white chocolate mixture until the mousse is light and evenly combined.
  13. Keep the cooled cake base in the springform pan and spread the cooled strawberry mixture over it, leaving a small border around the edge if desired.
  14. Spoon the white chocolate mousse over the strawberry layer and smooth the surface. Cover and refrigerate for at least 6 hours, or preferably overnight, until completely set.
  15. Carefully remove the chilled cake from the pan and decorate with fresh strawberries, white chocolate curls or shavings, optional whipped cream, and fresh mint before serving.

Notes

  • Chill the assembled cake overnight for the firmest mousse and cleanest slices.
  • Frozen strawberries can be used for the cooked fruit layer, but fresh strawberries are preferable for decorating.
  • Raspberries can replace the strawberries for a more tart contrast, or use a combination of both berries.
  • Fold a little strawberry puree into part of the mousse to create contrasting pink and white mousse layers.
  • A crushed graham cracker or digestive biscuit crust can replace the cake base.
  • A chocolate cake base can be used for a richer chocolate and strawberry variation.
  • Avoid overheating the white chocolate, and combine components at similar temperatures to help keep the mousse smooth.
  • For neat slices, dip a sharp knife into hot water, wipe it dry, and repeat before each cut.
  • Store the cake covered in the refrigerator for up to 3 days and add fresh strawberry decorations shortly before serving.
  • The undecorated mousse cake can be frozen for up to about 1 month. Thaw slowly in the refrigerator before decorating and serving.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-and-white-chocolate-mousse-cake/