Pure Strawberry Delight – A Layered Mousse Cake for True Berry Lovers
This elegant strawberry mousse cake combines fluffy sponge, vibrant compote, and silky glaze — perfect for summer celebrations.If you’re dreaming of a dessert that screams summer, this Pure Strawberry Delight is it. With a vibrant strawberry sponge, tangy compote, and luscious mousse made with Valrhona’s strawberry chocolate, this entremet is a tribute to the berry season. It’s finished with a glossy red glaze and a crunchy pistachio edge, making it a showstopper for any gathering. Each layer brings its own texture — airy, creamy, fruity — all coming together in perfect harmony. Ideal for birthdays, garden parties, or simply indulging your strawberry cravings, this cake is as beautiful as it is delicious.
Ingredients
🍓 Strawberry Sponge
- 4 egg whites
- 80 g sugar
- 16 g strawberry fruit powder
- A few drops pink food coloring
- 4 egg yolks
- 90 g all-purpose flour
- 1 tsp baking powder level
- 40 g ground almonds
- 40 g melted butter
🍓 Strawberry Compote
- 100 g strawberry purée
- 15 g lemon or lime juice
- 2.5 g pectin NH
- 17 g sugar
- 130 g finely diced fresh strawberries
🍓 Soaking Syrup
- 2 –3 tbsp strawberry purée
- 1 tsp powdered sugar
🍓 Strawberry Mousse
- 3 sheets gelatin
- 100 g cream
- 100 g strawberry purée
- 2 egg yolks
- 20 g sugar
- 120 g Valrhona “Inspiration Fraise” strawberry couverture
- 80 g white couverture
- 150 g whipped cream
❤️ Mirror Glaze (without condensed milk or couverture)
- 5 sheets gelatin 8.5 g total
- 100 g milk
- 180 g cream
- 240 g sugar
- 65 g glucose syrup
- 17 g cornstarch e.g. Maizena
- Red gel food coloring
✨ Decoration
- 1 fresh strawberry halved
- Sesame seeds
- Chopped pistachios
Instructions
Strawberry Sponge
- Preheat oven to 180°C. Melt and cool the butter. Whip egg whites with sugar until stiff. Fold in strawberry powder and coloring. Gently mix in the egg yolks. Sift in flour and baking powder, then add ground almonds. Fold in carefully. Mix one tablespoon of batter with the melted butter, then fold back in. Spread evenly to 1 cm thickness on a silicone mat or lined tray. Bake for 15–18 minutes. Cool completely.
Strawberry Compote
- Heat strawberry purée with lemon juice. Mix pectin with sugar. When purée reaches 60°C, whisk in the pectin mix and simmer for 2 minutes. Add diced strawberries and cook for 30 seconds. Let cool.
Assembly – Insert Layer
- Mix purée and powdered sugar for the syrup. Cut two 16 cm sponge circles. Place one in the Tortaflex mold and brush with syrup. Pour in compote. Lightly brush the second sponge and place on top. Freeze at least 6 hours or overnight.
Strawberry Mousse
- Soak gelatin. Melt both couvertures. Gently heat cream, purée, yolks, and sugar to 83–85°C. Stir in gelatin. Blend into melted chocolate until smooth. Cool to 35°C. Fold in semi-whipped cream.
- Pour mousse into Universo mold. Unmold frozen insert and gently press into the mousse. Smooth surface. Cover and freeze overnight.
Mirror Glaze
- Soak gelatin. In a pot, combine milk, cream, glucose, and 180 g sugar. Mix remaining sugar with cornstarch and stir in. Bring to a boil while stirring. Remove from heat and cool to 70°C. Add gelatin and food coloring. Blend gently with an immersion blender. Cool to 26°C before glazing. (Can be made a day ahead and reheated.)
Final Assembly & Decoration
- Unmold frozen cake and place on a wire rack. Pour 26°C glaze evenly. Gently trim drips and decorate the base with chopped pistachios. Top with sesame seeds and half a fresh strawberry. Allow to defrost before serving.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.