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This strawberry and mascarpone mousse cake is perfect to get the most out of that box of strawberries that you just bought or that you have been given as a gift.
It is a layer cake with a very smooth mousse. I make it with a sponge base because I think it is very soft, but it can be made with a base of crushed biscuits with butter.
To be more aware it is better do it in advance One day to another. This way you make sure that it is well curdled and with enough body so that it does not break.
And if you want to give it a half ice cream, half mousse texture, you just have to freeze it and Take it out 1 hour and a half or 2 hours before serving.
And if you don't want to complicate yourself, you can just do the mousse and serve it in glasses accompanied by a strawberry garnish or with pieces of strawberry on top.
More information - Strawberry jam
Adapt this recipe to your Thermomix model
What a cake delicacy, I love mousse cakes, and with the help of the thermomix, it is wonderful to make them. Your blog is great, I love cooking with the Thermomix, it makes it a lot easier for you ... and things that I didn't do before, since I have it, I have no problem getting into it ... I send you a kiss and from now you will have me here visiting this magnificent blog and commenting on your recipes.
Thank you very much Pilar.
Thank you very much for your advice.
It looks delicious tomorrow I will prepare it to celebrate my mother, well and me too.
I hope you like it. Tell me what you think and if you liked it, when you do it.
Elena, I'm going to do it for Sunday, I'll tell you!
Elena, the Genoese sponge cake has been a failure. I had to throw it away. I have made the same one that Rosa used as the base for the strawberry cake. The rest looks spectacular. On Wednesday I made jam and I took advantage of it. Tomorrow I will tell you if we liked it, thank you!
Elena, delicious !. What I will do next time is freeze it because it melted a bit but we loved the taste and appearance, I will do it again this week and leave it in the freezer. Thank you!
I'm very happy, Monica. I think you will like it more frozen. Half frozen and half mousse, we love it.
With regard to the Genoese sponge cake, try to make it on a parchment paper and wait for it to cool to remove it.
A greeting.
Hello to all, since I can not say all since I see that I am the only one who will be in these comments. The first thing is to congratulate Silvia and Pilar, I am hooked on this blog, and every time you make a recipe I try to make it. I love cooking, I have practically taken my wife out of the kitchen and with the thermomix that was my godmother's most hooked wedding gift yet, I stop rolling up, hahahahaha. This recipe was made in a different way and I made it last week and it has nothing to do with it, it is unbeatable. And another thing, that I like is how the jam is, since the other recipe you added strawberry-flavored jam or jelly, and the truth is that the taste and texture of this cake is license plate. The only question I want to ask you, what molds do you use? Because I have the silicone one but I can't unmold it well because the cake breaks. Thank you very much and greetings.
Thank you very much José Enrique, I am glad you liked it. I use a round mold, like the one for sponge cakes. All the best.
The powdered gelatin puts, an envelope is equivalent to 6 gelatin sheets, I would like if I can use it, but following the recipe, mix 30 sec vel 3.5. Or the leafy ones are always better, and if the powder ones serve ak sec and speed, or just need temperature ... A kiss and congratulations.
Mari Carmen, the two gelatins are the same and the powder one does not need temperature, but instead of pouring it directly into the glass, I pour the powder into a cup with a little hot water and pour it into the glass. At home I always have gelatin sheets and it is what I use regularly, I suppose they are customs, but I like the leaves better. All the best.
Hi! I have loved the recipes that are around here!
I sign up one to do 🙂
I also leave you a link with the space of my recipes (My recipes) on Facebook in case you want to take a look: http://www.facebook.com/#!/pages/My-Recipes/122841604412329
Best regards,
Alba
Cool!. I'm going to take a look at it. Thank you very much for seeing us, Alba. All the best.
Hello, I would like to know how to make the cholate mus with the same fluffy texture as the strawberry mus, thanks
Sandra, it is one of the recipes that we have yet to publish. Give us a few days that we are a bit involved with the Christmas recipes and we will put it. All the best.
Hello, very good afternoon everyone, it is a pleasure to have found this blok with these wonderful recipes, I will tell you that I am addicted to my thermomix and seeing these recipes so succulent I will never be able to unhook a kiss and girls, congratulations for your work and share these succulent recipes
Hello Saandra, thank you very much for seeing us! and I am very happy that you like our blog. All the best.
The cake tasted good, but the gelatin has been in pieces and I had to freeze it because it did not set at all also there have been pieces of strawberry nothing similar to that of our photo, the strawberries I guess I should have crushed it more Although the times you set I have respected but I had never used that jelly, it is normal that we find pieces in the cake
Hello Begoña, I think the gelatin has not broken, it may be because when heating the strawberries you have set the temperature to last and do not take it. There is no piece of jelly or strawberry to find. You should have crushed the strawberry more (it depends on how ripe it is, it needs more or less). The gelatin, once hydrated in the cold water, you add it with the hot strawberries and it melts, for those you have to put 2 min., Temp. 37º and vel. 1. If you put 2 min., Vel. 1 and temp. 37º, does not heat and does not undo the gelatin. In addition, that is why it has not curdled you because the jelly has not done its function as it is not undone.
It is a delicious cake and I recommend that you try to make it again because it is worth it.
A greeting.
The same thing happened to me .. I just tried it and there were remains of jelly without undoing… ho !!…
Hello Elena, is the cream to whip? Thank you
Hello M. Luisa, the cream is whipping, it has to be 35% mg. All the best.
Hello Elena!!! How good this cake looks, I just made it with the first strawberries I have found on the market! My boyfriend has taken part of the mousse while he was making it and so and everything was delicious !!!
I have to congratulate you because since I have the Thermomix (the day before Reyes) I do not let go of trying the things on your blog and the truth is that they all turn out great !!!
I am very glad to have found you !!!
Greetings to both of you!
Hello Irene!. I hope you like the cake, but above all thank you very much for seeing us and I am very happy that you like our blog.
The result has been perfect !!! Today we have had it for dessert, it is true that it is a bit soft, so I have frozen the leftover one and I will try to take it out as you had said an hour before or cut two portions because we are only 2 at home and since I have the thermomix we are eating twice as much !! jajajajajjaja Everything is delicious!
Irene, frozen is very good, you take it out a couple of hours before eating it and it is half mousse, half ice cream. I hope you like it. All the best.
Thank you very much for these wonderful recipes. I hope you now use the thermomix….
Thank you very much, Mary, for seeing us.
Hello Elena, I want to make this cake but I don't have Philadelphia type cheese, can I change it for more mascarpone cheese or farmhouse type cheeses? If I make half the amounts, should I leave the same times? Thank you
Hello M. Luisa, with all mascarpone cheese it will be delicious. The times are the same. I hope you like it, I had planned to do it this weekend because we love it. All the best.
Elena, at the end I made some glasses of pannacota and strawberry mousse. I wanted to ask you a question: to make the mousse I have mixed the strawberries with sugar and lemon juice and then I added an envelope and a half of powdered neutral gelatin and at the end once cold I mixed it with whipped cream. I have a perfect texture to decorate and I have been able to assemble some beautiful glasses using the pastry bag. My question is, have you ever tried adding powdered gelatin dissolved in milk or water to whipped cream? The cream is very low to decorate the San Marcos and I thought after making this mousse that it could be the solution, what do you think? Thank you very much for your help.
Hello M. Luisa, yes you can add a 500gr pack of neutral gelatin. of cream, it will be much firmer. It is also very good if you add a tablespoon or two of Philadelphia cheese, it gives it consistency. The dessert in glasses that you have made has to be very good and with a very beautiful presentation. All the best.
Elena, do I put the envelope on the cream and then add it? Or do I dilute it in a little milk and add it to the whipped cream? thank you very much for your help. The glasses were beautiful, but next time instead of pannacota I'm going to put a Greek yogurt mousse, I think it will be better. Greetings.
Hello M. Luisa, you add the envelope with the liquid cream and assemble it all together. We will publish the Greek yogurt mousse shortly. I do it a lot because it is very good. All the best.
How good! I'll wait impatiently! Thank you so much!
HELLO ELENA, I AM A FOLLOWER OF YOURS, I HAVE ALREADY WRITTEN SOMETIMES TO GIVE YOU CONGRATULATIONS AND I DON'T KNOW HOW MANY RECIPES I HAVE MADE YOU ALREADY…. I HAVE A QUESTION, I MADE A BASE OF GULLON BRAND DIGESTIVE COOKIES, A WHOLE ROLL AND 90 GR OF BUTTER IN A 22 CM MOLD. I PUT THE BASE IN THE OVEN AT 180º 10 MINUTES. THE BASE REMAINED HIGH. THEN I FOLLOWED THE STEPS OF THE MOUSSE, REFRIGERATOR AND THE FOLLOWING DAY THE MOUSSE GOOD BUT THE BASE WAS HARD, VERY HARD, I ALMOST CONCERNED THAT I COULD NOT START IT. HAS IT EVER HAPPENED TO YOU? WHY IS THIS HAPPENING? THANK YOU VERY MUCH IN ADVANCE
Hi Maria Lorena, I never bake cookies. In this cake I make a sponge cake base but in which I put cookies with butter, I do not put them in the oven, because they become too hard. Try without toasting them and you will see how good it is. All the best.
Hello again girls, on Saturday I made my peke's birthday party and I have to tell you a total success, I had not even made any tests of the cakes because at this point I trust you blindly ... I made this cake (FABULOUS) the pear cake (DELICADISIMA) and the spectacular train cake (SPECTACULAR), apart from the miguelitos de la Roda (here in Italy they have no idea what it is but they loved it) and the orange-scented cuttlefish truffles, mhhhhh, in short thank you for that success is really all yours, THANKSSSS
Hello Silvia, but how many things have you done !. I am very happy that you liked our recipes!
Thank you very much for seeing us! I am very excited when you tell me that you are in other countries and you know us, thank you very much, really!
Hello, I would like to know if the cream has to be very cold or just having it in the fridge for a while before is enough to use it and if instead of making the cake base I can make the cookies, it is for the weekend I have birthday
Hello Maria del Mar, as a base you can put a cookies, it is very tasty too. The cream has to be cold enough for the cream to be good. Greetings and I hope you like it.
Hello. First congratulate you for such good recipes and for that wonderful photo !! Not even close to getting to take photos so… great !! It is savored by seeing it! And well, of flavor, .. not what to tell you !!. Yesterday when I was cleaning the mold, ... my finger slipped on my own and, of course, ... I had to try it !! hahahaha… Great. The only thing is what everyone says, that it is very soft. If I didn't want to put it in the freezer, ... would there be another way for it to have more body? more gelatin sheets? ...
Thank you and continue with so many great recipes !!
A kiss. Mary.
Hello, good afternoon, I'm from Mexico, congratulations, I loved your recipe, thank you for sharing it, blessings! the kitchen has no borders
Thanks Juany! That's great, that the kitchen and the thermomix have no borders. Nice to have you around. Thank you for visiting us from so far away! Greetings from Madrid.
Hello:
Why does the recipe say a "jam jar" if you don't add a jar later?
Thank you.
Hello Merche, yes, you do take a pot to cover the cake. It is to add all the content of a small jam jar (345 gr approx).
OLA I WANT TO MAKE THE STRAWBERRY MOUSSE CAKE MY QUESTION IS THE SUGAR TO MOUNT THE CREAM WITH THE CHEESE IS NORMAL OR GLAS SUGAR? GREETINGS AND THANK YOU
The coverage is put after the 5 hours of refrigerator of the mousse or before? Thank you.
Hello Cati, you have to let it rest for 5 hours and then you put the cover. It is the way that the coverage remains solid on the surface.
Today I made the strawberry cake and it turned out really good
How good Mari Ángeles! Now that there are strawberries we have to take advantage of it to make cakes as rich as this one. By the way, on Thursday we will publish another one, you'll see how delicious it is too!
Thanks for following us. A kiss!
Hello, we love this cake but I would like to know if it can be made with jam instead of natural strawberries. I say this so that I can make it all year round and not have to fill the freezer with crushed strawberries.
Congratulations on your recipes, I would be cooking all day and, what is worse, eating (ha ha ha).
A kiss.
Of course, Maria, you can use the jam that you like the most, it will be great. Thank you very much for your comment, I am very glad that you like our recipes ... we also spend all day eating hahahaha but you can always go to the regime section to make meals a little lighter whenever you need it. A hug!! 🙂