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Strawberry mousse cake recipe - an easy but impressive dessert full of summer's finest strawberries
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5 from 4 votes

Strawberry Mousse Cake

A simple summer dessert making the most of summer strawberries, with a layer of jelly and a layer of strawberry yoghurt mousse.
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Refrigeration time 5 hours
Total Time 50 minutes
Servings 6
Calories 198kcal


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


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.


Calories: 198kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 157mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 29.4mg | Calcium: 51mg | Iron: 0.6mg