Lisa's White Chocolate Strawberry Mousse Cake Recipe

Name: Lisa's White Chocolate Strawberry Mousse Cake
Prep time: 120 min
Cook time: 180 min
Total time: 300 min
Yield: Serves 1 or more
Ingredients: not used in recipe; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; not used in recipe; not used in recipe; 1 teaspoon vanilla extract; whites from 3 eggs (yolks used for mousse, whites not explicitly used in recipe); 1 (6 ounce) package white chocolate, melted; 1 1/2 cups fresh strawberries, chopped; not used in recipe; 1 1/2 cups heavy whipping cream; 2 cups all-purpose flour; 1/2 cup butter, softened; not used in recipe; 3 eggs

This decadent white chocolate strawberry mousse cake is a family favorite, perfect for birthdays and special occasions! While it requires some effort (best made a day ahead), the rich, creamy mousse and melt-in-your-mouth texture are worth every minute. Prepare to be wowed by this show-stopping dessert – a guaranteed crowd-pleaser.

Prep Time 120 mins

Cook Time 180 mins

Calories 937 kcal

Protein 20g

Rating 4.6 (5 Reviews)

Lisa's White Chocolate Strawberry Mousse Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lisa's White Chocolate Strawberry Mousse Cake

not used in recipe
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
not used in recipe
not used in recipe
1 teaspoon vanilla extract
whites from 3 eggs (yolks used for mousse, whites not explicitly used in recipe)
1 (6 ounce) package white chocolate, melted
1 1/2 cups fresh strawberries, chopped
not used in recipe
1 1/2 cups heavy whipping cream
2 cups all-purpose flour
1/2 cup butter, softened
not used in recipe
3 eggs

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How to Make Lisa's White Chocolate Strawberry Mousse Cake

**Get started the night before:** In a medium bowl, whisk together the egg yolks and sugar until pale and thick. In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the egg yolk mixture. Add the melted white chocolate and vanilla extract, folding until just combined. Add the chopped strawberries, carefully folding them in.
Divide the mousse among individual serving glasses or ramekins, cover, and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
**Prepare the cake layers (on the day of serving):** Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Assemble the cake:** Once the cakes and mousse are fully chilled, level the tops of the cakes if necessary. Place one cake layer on a serving plate or cake stand. Spread half of the chilled strawberry mousse evenly over the cake layer.
Top with the second cake layer and frost the entire cake with the remaining mousse. Garnish with fresh strawberries and white chocolate shavings (optional). Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve and enjoy your masterpiece!