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Dreamy Pink Strawberry Mousse Cake Recipe Easy Homemade with Gelatin Glaze

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A light, airy strawberry mousse cake topped with a shiny gelatin glaze, perfect for special occasions or a simple indulgence. This easy recipe uses simple ingredients and requires minimal active prep time.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped
  • 1/2 cup granulated sugar (100 grams)
  • 2 teaspoons powdered gelatin
  • 1/4 cup cold water (60 ml)
  • 1 1/2 cups heavy cream (360 ml)
  • 1 teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • 2 tablespoons granulated sugar (for egg whites)
  • 1/2 cup strawberry jam (160 grams), optional for glaze
  • 1 teaspoon lemon juice
  • 2 tablespoons butter, melted (28 grams), optional for glaze

Instructions

  1. Prepare the gelatin: Sprinkle 2 teaspoons of powdered gelatin over 1/4 cup (60 ml) of cold water in a small bowl. Let it sit for 5 minutes to bloom.
  2. Puree the strawberries: Blend 2 cups of hulled, chopped strawberries with 1/2 cup (100 grams) sugar and 1 teaspoon lemon juice until smooth. Set aside.
  3. Dissolve the gelatin: Gently warm the bloomed gelatin in a small saucepan over low heat, stirring constantly until completely dissolved (about 1-2 minutes). Avoid boiling.
  4. Mix gelatin into strawberry puree: Slowly whisk the dissolved gelatin into the strawberry mixture to combine evenly. Set aside to cool slightly.
  5. Whip the heavy cream: In a chilled bowl, whip 1 1/2 cups (360 ml) heavy cream with 1 teaspoon vanilla extract until soft peaks form.
  6. Whip egg whites: In another clean bowl, beat 2 large egg whites to soft peaks, gradually adding 2 tablespoons sugar until stiff, glossy peaks form.
  7. Fold mousse: Gently fold the strawberry mixture into the whipped cream using a spatula. Then fold in the whipped egg whites carefully to keep the mousse airy and light.
  8. Pour mousse into pan: Transfer the mousse into an 8-inch (20 cm) springform pan or lined cake pan. Smooth the top with a spatula. Chill in the fridge for at least 4 hours, preferably overnight.
  9. Prepare gelatin glaze: Warm 1/2 cup (160 grams) strawberry jam with 1 teaspoon lemon juice and 1 tablespoon melted butter in a saucepan over low heat. Stir until smooth. Remove from heat and add 1 teaspoon dissolved gelatin (prepared similarly to step 1 & 3). Let cool slightly but not set.
  10. Glaze the cake: Once mousse is firm, pour the glaze gently over the top. Return to fridge for 30 minutes to let the glaze set and get that shiny finish.
  11. Serve: Run a knife around the edges before releasing the springform pan. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Bloom gelatin properly by sprinkling over cold water and letting it sit before warming. Whip cream and egg whites separately in grease-free bowls for best volume. Fold ingredients gently to keep mousse airy. Chill mousse for at least 4 hours or overnight for best set. Use a sharp knife dipped in hot water for clean slices. For dairy-free version, substitute heavy cream with coconut cream and gelatin with agar-agar.

Nutrition

Keywords: strawberry mousse cake, gelatin glaze, easy mousse cake, homemade strawberry dessert, light mousse cake, no-bake cake, airy strawberry cake

Find it online: https://emmayum.com/dreamy-pink-strawberry-mousse-cake-recipe-easy-homemade-with-gelatin-glaze/