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Strawberry and White Chocolate Mousse Cake

A decadent dessert that combines rich white chocolate mousse with fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar for the cake
  • 0.5 cups unsalted butter (softened)
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the White Chocolate Mousse
  • 8 ounces white chocolate, chopped
  • 1 cup heavy cream
  • 0.33 cup granulated sugar for the mousse
  • 1 teaspoon vanilla extract
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and halved
  • 2 tablespoons granulated sugar
  • 1 squeeze lemon juice for freshness

Method
 

Make the Cake
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy.
  3. Add the eggs one by one, followed by the milk and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Transfer the batter into a greased 9-inch round cake pan and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Prepare the White Chocolate Mousse
  1. Melt the white chocolate in a double boiler, stirring until smooth.
  2. In a separate bowl, whip the heavy cream to soft peaks.
  3. In another bowl, beat the egg whites until frothy, then gradually add the sugar until stiff peaks form.
  4. Gently fold the white chocolate into the whipped cream, followed by the beaten egg whites.
Layer It Up
  1. Once your cake has cooled completely, slice it in half horizontally.
  2. Place one layer on a serving plate and spread half of the white chocolate mousse over it.
  3. Then, add a layer of fresh strawberries for a pop of color and flavor.
  4. Top it with the second layer of cake and spread the remaining mousse on top.
Chill
  1. Refrigerate the cake for at least 2 hours.
Strawberry Topping
  1. Before serving, toss the halved strawberries with sugar and a little lemon juice to keep them fresh.
  2. Arrange them beautifully over your chilled cake.

Notes

If you're short on time, microwaving your white chocolate can speed things up. Just do it in short bursts and stir often to prevent overheating! Leftovers can be covered and refrigerated for up to three days.