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.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, proffitionel cakes, recipes

Prep Time 1 29

Cook Time 30

Servings People

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.