Description
A luscious Strawberry Mousse Cake with creamy mousse, a crunchy cookie base, and a glossy jelly topping, perfect for any occasion.
Ingredients
Scale
- 1 cup Sable Breton cookies (French salted butter cookies)
- 1/4 cup unsalted butter, melted
- 2 cups fresh strawberries, pureed
- 1 cup heavy cream
- 1/2 cup sugar
- 2 teaspoons gelatin
- 1/4 cup water (for blooming gelatin)
- 1 cup fresh strawberries, sliced (for topping)
- 1/2 cup water (for jelly)
- 1/2 cup sugar (for jelly)
- 2 teaspoons gelatin (for jelly)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: Crush the Sable Breton cookies and mix with melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes; let cool.
- Bloom the gelatin: Sprinkle over 1/4 cup of water and let sit for a few minutes.
- Whip the heavy cream with the sugar until soft peaks form.
- Dissolve the bloomed gelatin over low heat, then stir into pureed strawberries.
- Combine the strawberry-gelatin mixture with the whipped cream, folding gently.
- Pour the mousse over the cooled crust and chill for at least 4 hours.
- Prepare the jelly topping by combining 1/2 cup water and 1/2 cup sugar; heat and whisk in 2 teaspoons of gelatin.
- Add the jelly over the set mousse and arrange sliced strawberries on top.
- Chill again until the jelly is firm and serve chilled.
Notes
Make-ahead tips: Prepare the cake a day in advance for better flavor. Customize with other berries or citrus zest!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg