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Strawberry and White Chocolate Mousse Cake with fresh strawberries on top.

Strawberry and White Chocolate Mousse Cake

This delightful cake features light and fluffy white chocolate mousse layered atop a soft sponge cake, with fresh strawberries, creating a beautiful and delicious masterpiece.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • a pinch salt
For the White Chocolate Mousse
  • 8 oz white chocolate, chopped
  • 2 cups heavy cream (1 cup for whipping and 1 cup for melting)
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
For the Strawberries
  • 2 cups fresh strawberries, hulled and halved
  • 1 tablespoon sugar (to sweeten, if desired)

Method
 

Preparation of the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a mixing bowl, beat together the sugar and softened butter until creamy and light.
  3. Add the eggs and vanilla, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually blend these dry ingredients into the wet mixture.
  5. Pour the batter into the prepared pan and smooth out the top. Bake it in the oven for about 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
Create the White Chocolate Mousse
  1. Melt your chopped white chocolate with 1 cup of heavy cream in a double boiler or microwave. Stir until it’s all silky and smooth.
  2. In a separate large mixing bowl, whip the remaining cup of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
  3. Gently fold the whipped cream into the melted white chocolate mixture until fully combined.
Assemble the Cake
  1. Once your cake has cooled, carefully slice it in half across the middle to create two layers.
  2. Place one layer on a serving plate and spread half of the white chocolate mousse over it. Top it with half of the fresh strawberries.
  3. Place the second layer on top and gently spread the remaining mousse over the top. Let the mousse cake chill in the fridge for at least an hour before serving.
Serve and Enjoy
  1. When you’re ready to serve, add the remaining strawberries on top and garnish with a dollop of whipped cream if you’re feeling fancy!
  2. Grab a slice and enjoy!

Notes

This cake is best enjoyed the day after making it, but if you have leftovers, keep it covered in the fridge for up to 2 days. Feel free to swap strawberries for other berries like raspberries or blueberries for a tasty variation.