Strawberry Mousse Cake

  • KatieM314 Posted: 04/25/12
    Worthy of a Special Occasion

    This cake came out beautiful and was so delicious, I made it for my brother in laws birthday and he loved it! However, due to the previous reviews I cut the recipe in half (which also cut down the time a lot) and made a small cute two layered cake and used the rest of the batter for cupcakes and used the mousse to fill the cupcakes in the center. As for the icing, if you chill it until you're ready to use it and after the cake is frosted (the 3 hrs recommended is good) you won't have any problems.

  • pbwmcgill Posted: 04/08/12
    Worthy of a Special Occasion

    I made this cake for Easter. It is a very large cake and the favor was just outstanding. It is very time consuming and goes very well when you have a large group in for dinner. It turned out picture perfect. Delicious. I will make it again for a special day or dinner. I followed the directions to the letter. Love it.

  • rosieposie515 Posted: 04/09/12
    Worthy of a Special Occasion

    I made this cake for easter but I used vanilla boxed cake and only made 2 layers. It was delicious! Everyone loved it and it had great strawberry flavor. My only complaint is that the cake needed to stay in the fridge until it was served because the icing got a bit melty.

  • seymourfish Posted: 04/07/12
    Worthy of a Special Occasion

    Delicious, but it makes one behemoth of a cake!

  • mcminn60 Posted: 04/14/12
    Worthy of a Special Occasion

    I did not prepare this cake, a friend shared a slice with me. I was in heaven with the very first bite! I think by reading the recipe this cake would take time to prepare but the final result is FABO! I do hope the lady that used a box cake mix added the almond extract to the batter as that flavor is to me what made this a delicious combination. Thanks again Southern Living for another keeper.

  • Ginkeez Posted: 06/26/12
    Worthy of a Special Occasion

    This cake is delicious. I did have trouble with the mouse setting, but it did after I put it on the cake. I think a shallow dish would have helped it set quicker, like a square dish or even 9x13 pan. The frosting did seem to curdle but still looked pretty and tasted good. I may try to add the strawberries to the butter first and then add the sugar to see if that helps. It is a bit of trouble to make and you use a lot of dishes, but the end result is delightful. I will make again.

  • lisam29 Posted: 04/09/12
    Worthy of a Special Occasion

    Made this for Easter dinner. The mousse needs WAY more time to set in the fridge than 30 minutes, as does the gelatine & strawberries. I let both chill for more like an hour. The frosting recipe seems off, 5 cups of powdered sugar for 3/4 c of butter just seems like way too much powdered sugar and it had a very powdery/chalky consistency. I added some vanilla extract to it to offset the powdery flavor. I would add more butter or less powdered sugar next time. I would also probably add sliced strawberries between the layers as well next time. Other than that the cake tasted good, was very pretty, mousse held up fine under assembly. Would make it again with the tweaks.

  • Shadieeie Posted: 04/08/12
    Worthy of a Special Occasion

    Yes, this cake is time consuming, is it worth it, most definitely worth it. The cake was so tasty, the mousse was flavorful, and the icing turned out superb. I think the only thing I would do different next time, is to add some strawberry extract to the frosting, other than that, the cake was FABO!!!

  • CricketB Posted: 04/08/12
    Worthy of a Special Occasion

    I totally agree with rbbeland3. The same thing happened to me. I will not make this again!

  • Dawn2012 Posted: 04/09/12
    Worthy of a Special Occasion

    I also made this cake for Easter dinner and my family loved it. It was however super time consuming as others have already mentioned. I especially loved the icing. I will consider making the icing in the future for a "plain jane" yellow cake for added flavor. I never thought about adding fruit to icing before.

  • rbbeland3 Posted: 04/07/12
    Worthy of a Special Occasion

    attempted to make this today for easter dinner... i think there are some things missing.... because i followed the directions to a point. But i couldnt get my strawberry gelatin to set.... i even added more... and then when i folded in the whipped cream, it never got thick enough to hold the heavy layers of cake on top of it.... and i even waited long than the recommended 30minute set time... this was pretty much an all day project just for the cake layers and mousse, and it still never worked out.... when i put the cake layers on, the mousse just all squeezed out the sides, and the cake layers went the the side! i wont even get to try it for easter dinner, because i wont be able to frost the damn thing!! very disappointed!

  • npursley Posted: 04/25/12
    Worthy of a Special Occasion

    I made this cake and it was delicious however, I had a problem with the frosting. It was too runny. I added more sugar but it would not thicken. Not quite sure what went wrong.

  • cooksRus Posted: 04/11/13
    Worthy of a Special Occasion

    I made this cake for my daughter's college graduation party. It was fabulous! A year later and everyone is talking about the cake. Going to serve the cake this year at my daughter's bridal luncheon. Lots of steps, but that just means lots of love in the cake.

  • tes1979 Posted: 04/09/12
    Worthy of a Special Occasion

    This is a very good cake, but I did have a couple of problems like some other reviewers. I think the mousse filling needs more time to set up than is stated in the recipe. I followed the suggested times, and the top 3 layers slid off of the bottom when I moved the cake to the fridge. I slid the layers back into position, but then the same thing happened again. Finally I secured the layers with some toothpicks and the layers stayed in the correct position. The icing was also a little too runny, but that is a problem I always have with strawberry icing. If I make this cake again, I think I will leave the mousse filling in the fridge for at least an hour before putting it between the layers.

  • AshleyK456 Posted: 04/01/13
    Worthy of a Special Occasion

    This recipe is perfect! The cake itself is amazing, it was so moist and had the best flavor. I will definitely be using this cake recipe in the future for cupcakes and other cakes. The mouse and frosting do a GREAT job of offsetting each other. The mousse is not very sweet and the frosting is, combined with the cake, it was perfect! I made the mousse before I made the frosting, I think this was easiest since it was the most time consuming!

  • DallasHilary Posted: 03/31/13
    Worthy of a Special Occasion

    This was a very good cake for our Easter table. I read reviews that said the mousse didn't set up. I added a cup of mascarpone, and it made it more stable and had a nice flavor. Did everything else according to the recipe, and it worked great. My mom, who is very picky when it comes to cake, took a bunch home.

  • Nscheff23 Posted: 04/08/12
    Worthy of a Special Occasion

    Made this for an Easter celebration and my daughter Emily's birthday. It turned out perfect. Looks just like the picture. Took most of yesterday to make, but enjoyed it! Carefully followed directions. I did put stainless steel mixing bowl and beaters in fridge before mixing whipping cream. Not sure if that made any difference but I did not have any problems with consistency of mousse setting up. Well worth the effort.

  • GiGiGirlBK Posted: 04/17/12
    Worthy of a Special Occasion

    I made this for Easter and it was excellent. I usually tweak recipes to make them lower fat/sodium, only altered the butter, didn't want to ruin the cake. Everyone loved it! The fresh strawberries are a must, they make the cake. 3/4 of the cake was gone within 1/2 hour! It is time consuming but if made for a special/holiday dinner you won't mind because the kitchen is busy anyway. Make sure to have all ingredients at hands reach, it makes it easier. Again excellent!

  • Terrivia Posted: 04/25/13
    Worthy of a Special Occasion

    I also had problems with the gelatin setting up even though I left it refrigerated for several hours. The cake was ok, nothing spectacular. Icing was very good! I would make this cake again substituting the mousse layer with something else.

  • Rhimark Posted: 04/19/14
    Worthy of a Special Occasion

    There are some things missing. First of all with 4 layers it is too heavy to not add yolks to create a denser cake. The mousse needed way more time to set. Let mine set for over an hour and the cake still slid off and created a disaster since the cake layers then broke apart as they slid off. What a cluster!!! Also, in the ingredients list it should list the 1 cup of water you need to add with the flour!!! Everything tasted good but what a mess and pain in the butt! Very dissapointed for a SL recipe!

  • metrobeth Posted: 06/24/13
    Worthy of a Special Occasion

    This turned out being a great cake although I have a few suggestions. The mousse took two attempts. The gelatin is boiling when it goes in the frig so it took 2 hours to cool - not the stated 30 minutes. I gently stirred it before folding in the whipped cream and it came out fine. The first batch was a soupy, curdled-looking mess that I threw out. Next is the issue of assembling the layers. The mousse is way too light to hold 3 layers of cake! The bottom two layers oozed out the sides and the whole thing slid apart on the way to the frig. Like a previous reviewer I caught it and slapped it back together. After refrigerating the 3 hours I cleaned up the sides and plate and iced - luckily it looked great! Next time I will assemble a layer at a time and refrigerate 30 minutes before adding the next layer. My frosting came out OK too - although some reviewers had problems my consistency was good. Also be warned that the 4 layer cake is 5.5-6" tall so it may not fit under your cake cover.

  • DRHernandez Posted: 07/06/14
    Worthy of a Special Occasion

    I learned something new with this recipe. Fresh strawberries eliminates the need for food coloring. The mousse was disastrous. However, I am now on a mission to get it right. I think there was too much unflavored gelatin. I don't know how this worked for anyone else. The only thing I can thing of is the weather. I'm on the coast of southern California and it was about 80 degrees out. However, I also looked up the amount of a 'gelatin package' which all comments said it's about 1/2 cup. I have a can of unflavored gelatin so I used 1/2 cup and it was clearly too much. I could try 1/4 cup but I've decided to try another recipe that uses mascarpone chess as a stabilizer. I'm stubborn, though, so I will challenge myself to get this recipe right again when I have another free weekend.

advertisement

More From Southern Living