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Strawberry and White Chocolate Mousse Cake

A luscious dessert combining melt-in-your-mouth mousse and fresh strawberries atop a soft sponge cake. Perfect for celebrations or indulgent nights in.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 ¾ cups all-purpose flour
  • 1.5 teaspoons 1 ½ teaspoons baking powder
  • 0.5 teaspoon ½ teaspoon salt
  • 0.5 cup ½ cup unsalted butter, softened
  • 1 cup 1 cup sugar
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.75 cup ¾ cup milk
For the Mousse
  • 8 oz 8 oz white chocolate, chopped
  • 1 cup 1 cup heavy cream
  • 1 tablespoon 1 tablespoon sugar
  • 2 large 2 large egg whites
  • 2 tablespoons 2 tablespoons sugar (for egg whites)
  • to taste Fresh strawberries, for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and sugar until fluffy, about 3 minutes.
  4. Incorporate the eggs one at a time, followed by the vanilla extract.
  5. Gradually mix in the flour mixture and milk until just combined.
  6. Pour the batter into a greased 9-inch cake pan and smooth the top.
  7. Bake for about 25-30 minutes or until golden. Let it cool before removing from the pan.
Making the Mousse
  1. Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth.
  2. In a separate bowl, beat the heavy cream with sugar until stiff peaks form.
  3. Whisk the egg whites until foamy, then gradually add the sugar until stiff peaks form.
  4. Fold the melted white chocolate into the whipped cream, then gently fold in the egg whites.
Assembly
  1. Place the cooled cake on a serving plate and pour the mousse over the top.
  2. Chill in the fridge for at least 4 hours.
  3. Garnish with fresh strawberries before serving.

Notes

If desired, infuse the chocolate with vanilla extract. For mini servings, layer mousse and strawberries in small glasses.