Strawberry Lemonade Mousse Cake

fenway
fenway @Fenway

This is a refreshing three layered lemonade mousse cake. For the best texture and flavor allow the slices to come to room for about 15 minutes so the cake is not so cold, it lightens up the dessert and is creamy on top with a moist butter cake bottom.

Strawberry Lemonade Mousse Cake

This is a refreshing three layered lemonade mousse cake. For the best texture and flavor allow the slices to come to room for about 15 minutes so the cake is not so cold, it lightens up the dessert and is creamy on top with a moist butter cake bottom.

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Ingredients

90 mins
12 servings
  1. FOR CAKE
  2. 6 ounces (1/2 stick)unsalted butter, at room temperature
  3. 1 1/2 cupsgranulated sugar
  4. 3large eggs
  5. 1 1/2 teaspoonsvanilla extract
  6. 1/4 teaspoonlemon extract
  7. 1/3 cupmilk
  8. 1 cupsour cream
  9. 2 1/2 cupscake flour
  10. 2 1/2 teaspoonsbaking powder
  11. 1/2 teaspoonsalt
  12. FOR LEMONADE MOUSSE
  13. 1 box (3 ounce)lemon flavored jello
  14. 1 1/2 cupsboiling water
  15. 1/3 cupfrozen strawberry lemonade concentrate, thawed
  16. 8 ouncesmarscapone cheese, at room temperature
  17. 1/2 teaspoonfinely grated lemon zest
  18. 1 1/2 cupscold heavy whipping cream
  19. 1 teaspoonvanilla extract
  20. STABALIZED WHIPPED CREAM TOPPING
  21. 1 cupcold heavy whipping cream
  22. 3 tablespoonsconfectioner's sugar
  23. 1 teaspoonvanilla extract
  24. 1/2 teaspoonunflavored gelatin
  25. 1 tablespooncold water
  26. FOR STRAWBERRY SAUCE
  27. 4 cupsfresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
  28. 1 tablespoonwater
  29. 1 teaspoonfresh lemon juice
  30. 1/8 teaspoonsalt
  31. 1/2 cupgranulated sugar
  32. GARNISH
  33. as neededfresh strawberries
  34. 1 tablespoonshaved white chocolate
  35. 1 tablespoonshaved dark chocolate
  36. as neededRed and pink sprinkles

Cooking Instructions

90 mins
  1. 1

    Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil to hold springform pan while baking. Preheat oven to 350°F

  2. 2

    Combine flour, baking powder and salt in a bowl, whisk to blend

  3. 3

    Combine in another bowl milk, sour cream and both extracts, set aside

  4. 4

    In a large bowl beat butter and sugar until light and fluffy

  5. 5

    Add eggs , one at a time beating each egg in

  6. 6

    Add flour aiternating with milk/sour cream mixture, stirring just until blended

  7. 7

    Spread evenly in prepared sprinform pan, place on foil lined baking sheet and bake about 30 to 40 minutes until a toothpick comes out just clean. Be sure not to over bake for a moist cake. Cool 15 minutes in pan, release from pan to cool completely. Wash and dry springform pan to use to mold mousse to cake in next step

  8. 8
  9. 9

    MAKE STRAWBERRY LEMONADE MOUSSE

  10. 10

    In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm

  11. 11

    In another bowl beat mascarpone, strawberry lemonade concentrate vanilla and lemon zest beat until smooth. Beat in jello until smooth and refrigerate until iust starting to thicken, but NOT setting up just about 10 minutes

  12. 12
  13. 13

    Beat cream until it forms firm peaks

  14. 14

    Fold cream and lemon / marscapone mixtures together until blended

  15. 15

    Fit cooled cake back in springform pan

  16. 16
  17. 17

    Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping

  18. 18

    MAKE WHIPPED CREAM TOPPING

  19. 19

    Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes

  20. 20

    Place softened gelatin in bowl in a pan of simmering water until clear and dissoved. Keep lukewarm and in liquid form to use in whipped cream

  21. 21

    Beat cream until soft peaks form

  22. 22

    Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape

  23. 23

    Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p

  24. 24

    Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles

  25. 25

    Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving

  26. 26

    TO MAKE STRAWBERRY SAUCE

  27. 27

    Place strawberries, sugar, water, lemon, sugar and salt in a saucepan

  28. 28

    Cover saucepan until strawberries get juicy

  29. 29

    Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold

  30. 30
  31. 31
  32. 32
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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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