Description
This Lemon Strawberry Mousse Cake is a delightful layered dessert combining a tender lemon-flavored cake base, a zesty homemade lemon curd, and a luscious strawberry mousse. Fresh strawberries and whipped cream beautifully garnish this elegant, refreshing cake, perfect for spring and summer celebrations or any special occasion.
Ingredients
Cake:
- ¾ cup + 2 Tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch salt
- 6 Tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
Lemon Curd:
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup lemon juice (freshly squeezed)
- 3 Tablespoons lemon zest
- ⅛ teaspoon salt
- 5 Tablespoons unsalted butter, cut into half-inch pieces
Strawberry Mousse:
- 15 ounces chopped fresh strawberries
- 4 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 4 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ⅔ cups heavy cream
For Assembly:
- 1 pint fresh strawberries, cut in half (plus more for topping)
- Freshly whipped cream (for piping on top)
Instructions
- Make the Cake: Preheat your oven to 350ºF and spray a 9-inch springform pan with nonstick cooking spray. Whisk together flour, baking powder, baking soda, and salt in a bowl. In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy. Add the egg and beat until combined, scraping the bowl as needed. Mix in sour cream and vanilla. Gradually add dry ingredients, mixing until just combined. Pour in buttermilk and mix until smooth. Pour batter into the prepared pan, smooth the top, and bake for 18-22 minutes until a toothpick comes out clean. Let cake cool completely in the pan. Wrap parchment paper around the cake edges to form a wall for mousse later.
- Make the Lemon Curd: In a medium saucepan, whisk together egg yolks, whole egg, and sugar until combined. Add lemon juice, lemon zest, and salt. Stir in butter pieces. Cook over medium-low heat, stirring constantly until thickened, around 4-8 minutes. Strain through a fine-mesh sieve into a bowl, cover with plastic wrap, and refrigerate to cool completely.
- Prepare the Strawberry Mousse: Puree strawberries in a food processor until smooth. Strain through a fine mesh sieve to remove seeds and solids; set aside. In a microwave-safe bowl, combine gelatin and cold water and let it bloom. In a stand mixer with a whisk attachment, beat cream cheese, powdered sugar, lemon juice, vanilla, and salt until smooth. Add heavy cream and beat starting on low speed, increasing to high as it thickens until light and fluffy. Heat gelatin mixture in microwave for 15-20 seconds until liquid, then stir into 4 tablespoons of strawberry puree. Combine this with the remaining puree. Fold half of strawberry mixture into whipped cream cheese mixture, mix well, then fold in remaining strawberry puree gently with a spatula.
- Assemble the Cake: Pour about ½ cup of strawberry mousse evenly over the cooled cake to create a flat base. Arrange strawberry halves on top with the cut sides facing out along the edges for decoration. Pour remaining mousse over the strawberries, smooth the top with an offset spatula. Refrigerate for 2 hours to set.
- Finish the Cake: Carefully spread the chilled lemon curd evenly on top of the mousse layer. Chill the cake for an additional 2 hours to fully set the layers. Before serving, garnish with freshly whipped cream piped on top and more fresh strawberries. Serve chilled and enjoy your refreshing Lemon Strawberry Mousse Cake!
Notes
- Ensure the cake is completely cool before assembling to prevent the mousse from melting.
- Use fresh lemons for the best flavor in the lemon curd.
- Chill the cake sufficiently to allow mousse and curd layers to set firmly.
- Gelatin must be fully dissolved and incorporated for a smooth mousse texture.
- The parchment paper wall prevents the mousse from spilling over during chilling.
- Can be prepared a day ahead, making it ideal for entertaining.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
