Strawberry Lemonade Mousse Cake

Name: Strawberry Lemonade Mousse Cake
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: FOR CAKE; 6 ounces (1/2 stick) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon lemon extract; 1/3 cup milk; 1 cup sour cream; 2 1/2 cups cake flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; FOR LEMONADE MOUSSE; 1 box (3 ounce) lemon flavored jello; 1 1/2 cups boiling water; 1/3 cup frozen strawberry lemonade concentrate, thawed; 8 ounces marscapone cheese, at room temperature; 1/2 teaspoon finely grated lemon zest; 1 1/2 cups cold heavy whipping cream; 1 teaspoon vanilla extract; STABALIZED WHIPPED CREAM TOPPING; 1 cup cold heavy whipping cream; 3 tablespoons confectioner's sugar; 1 teaspoon vanilla extract; 1/2 teaspoon unflavored gelatin; 1 tablespoon cold water; FOR STRAWBERRY SAUCE; 4 cups fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole; 1 tablespoon water; 1 teaspoon fresh lemon juice; 1/8 teaspoon salt

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.

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Ingredients

90 mins

12 servings

FOR CAKE
6 ounces (1/2 stick)unsalted butter, at room temperature
1 1/2 cupsgranulated sugar
3large eggs
1 1/2 teaspoonsvanilla extract
1/4 teaspoonlemon extract
1/3 cupmilk
1 cupsour cream
2 1/2 cupscake flour
2 1/2 teaspoonsbaking powder
1/2 teaspoonsalt
FOR LEMONADE MOUSSE
1 box (3 ounce)lemon flavored jello
1 1/2 cupsboiling water
1/3 cupfrozen strawberry lemonade concentrate, thawed
8 ouncesmarscapone cheese, at room temperature
1/2 teaspoonfinely grated lemon zest
1 1/2 cupscold heavy whipping cream
1 teaspoonvanilla extract
STABALIZED WHIPPED CREAM TOPPING
1 cupcold heavy whipping cream
3 tablespoonsconfectioner's sugar
1 teaspoonvanilla extract
1/2 teaspoonunflavored gelatin
1 tablespooncold water
FOR STRAWBERRY SAUCE
4 cupsfresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
1 tablespoonwater
1 teaspoonfresh lemon juice
1/8 teaspoonsalt
1/2 cupgranulated sugar
GARNISH
as neededfresh strawberries
1 tablespoonshaved white chocolate
1 tablespoonshaved dark chocolate
as neededRed and pink sprinkles

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Steps

90 mins

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

Combine flour, baking powder and salt in a bowl, whisk to blend
3

Combine in another bowl milk, sour cream and both extracts, set aside
4

In a large bowl beat butter and sugar until light and fluffy
5

Add eggs , one at a time beating each egg in
6

Add flour aiternating with milk/sour cream mixture, stirring just until blended
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
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9

MAKE STRAWBERRY LEMONADE MOUSSE
10

In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm
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
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13

Beat cream until it forms firm peaks
14

Fold cream and lemon / marscapone mixtures together until blended
15

Fit cooled cake back in springform pan
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17

Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping
18

MAKE WHIPPED CREAM TOPPING
19

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

Beat cream until soft peaks form
22

Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape
23

Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p
24

Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles
25

Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving
26

TO MAKE STRAWBERRY SAUCE
27

Place strawberries, sugar, water, lemon, sugar and salt in a saucepan
28

Cover saucepan until strawberries get juicy
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
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fenway @Fenway

on January 24, 2016 23:09

“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.