Anyone for tennis? It’s Wimbledon fortnight so dessert must contain strawberries this week, right?
My easy strawberry mousse cake is a perfect way to celebrate the championships in SW19, or just a good way to end a summer’s day!
A sponge cake topped with strawberry jelly filled with strawberries, then a layer of strawberry mousse (with a secret, read more to find out!) and then all topped off with more fresh strawberries, this certainly makes a dessert everyone will enjoy.
What’s more it is easy to make it in simple stages too! For us this was a great way to use some delicious strawberries from the strawberry patch.
All that summer fruit ready either in your garden or in the shops just needs to be enjoyed in summery desserts.
To make this dessert you will need two baking tins of the same size. One you will bake the cake in, the other you will make your jelly in, then you will assemble the whole strawberry mousse cake in one of the tins too.
As I usually do as I am short on time, I made a few shortcuts to make this dessert easy to make.
The strawberry mousse layer is not difficult to make, instead of using whipped cream and gelatine and tricky ingredients like that, I used Greek yoghurt (0% fat version but full fat would work just as well I am sure) and a sachet of jelly crystals.
This strawberry yoghurt fluff as it is also known s a lovely treat on its own, as well as being used in layered desserts like this.
Simply make up the jelly using half the stated liquid (see recipe below for full details) and whisk in the Greek yoghurt until thick. Then as it starts to set whisk again until bubbly and light.
An easy and delicious strawberry mousse, without all the calories too!
While your sponge cake is baking, make up strawberry jelly in the other baking tin, ensuring you line the tin so you can get the jelly out in one piece. Add strawberries into the jelly before it sets.
Assembling the strawberry mousse cake is then as easy as placing the cooled sponge cake in a clean baking tin of the same size (lined again so you can get it out), sliding the jelly on top, then spooning on the strawberry fluff layer when it is thickened but not completely set.
The whole dessert is then transferred back to the fridge to set. Once the strawberry fluff/mousse layer is set then you can top with your strawberries.
My strawberry mousse cake is ideal for afternoon tea, a special dessert, or for entertaining in the summer.
It would be a great dessert for a barbecue as well, whether you are watching the World Cup or Wimbledon!
If you are concerned about such things, this dessert is also low in WeightWatchers smart points, coming it at only 3 points for a slice (serves 6). The points are from the cake alone.
Of course you can also make a sponge the normal way with butter and sugar for this cake instead of sweetener and light spread.
Pin my strawberry mousse cake for later
Strawberry Mousse Cake
Ingredients
For the jelly layer:
- 100 g strawberries
- 1 sachet strawberry jelly crystals I used sugar free
- 250 ml boiling water
- 100 ml cold water
For the strawberry mousse layer:
- 1 sachet strawberry jelly crystals I used sugar free
- 275 ml boiling water
- 150 g Greek yoghurt I used 0% fat
For the cake:
- 2 medium free-range eggs
- 87 g self-raising flour
- 75 g Sukrin Gold or use sugar
- 75 g margarine I used light sunflower spread
To serve:
- 200 g strawberries halved
Instructions
To make the jelly:
- Line a 7 inch baking tin with clingfilm. Add the boiling water to the jelly crystals in a large bowl and stir until dissolved. Add the cold water. Remove the stems from the strawberries and place in the base of the lined tin. Pour the jelly mixture over the fruit and put in the fridge to set (it will take approx 1-2 hours).
To make the cake:
- While the jelly is setting, make the cake. Preheat the oven to 180 degrees.
- Prepare another 7 inch baking tin by greasing it with a little of the margarine/butter.
- Beat the eggs, margarine or butter, sweetener (or sugar) and flour together in a bowl until smooth. Pour into the tin and bake for 20 minutes approximately at 180 degrees, or until cooked through and lightly golden.
- Remove from the oven, then from the tin after around five minutes, place on a cooling rack and allow to cool completely. Wash the tin you used to bake the cake as you will use it again later to make up the dessert.
To make the strawberry mousse layer:
- Make up the jelly crystals in a large bowl with 275 ml boiling water and stir until dissolved.
- Add a 150 g pot of Greek yoghurt (I used 0% fat version) and mix well.
- Leave it for a few minutes and then whisk well. Refrigerate in the bowl. Whisk again after around 15 minutes, when it has started to set, until light and bubbly. The mixture should be quite thick.
To assemble:
- If your mousse layer is starting to set, and your jelly is set and your cake is cool, you can now layer up the dessert. If not, wait until the mousse has thickened, jelly is set and cake is cool.
- Using the clean baking tin from earlier, line the whole thing with clingfilm so you can get the dessert out of the tin.
- Place the cool cake at the bottom, tip the jelly layer from the other tin on top of it carefully, then pour the strawberry yoghurt mousse on top.
- Refrigerate for 3-4 hours or overnight until set.
- Once set, top the strawberry mousse cake with the halved strawberries, and serve.
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