Best Frozen Strawberry Mousse Cake Recipes

STRAWBERRY MOUSSE CAKE (HOMEMADE AND DELICIOUS)

Steps:

• Grease two round cake pans (23 cm / 9-inch) with butter and lightly dust with flour. Tap out any excess flour. If you don't have two cake pans, don't worry, you can use one cake pan. You will, however, need to cut the cake in half lengthwise after it's baked and at room temperature. Preheat your oven to 170 °C / 340 °F (or 160 °C / 320 °F if you are using a convection oven). Using a handheld mixer or stand mixer fitted with a whisk attachment cream softened butter for about 2 - 3 minutes or until soft and creamy. Add the sugar and continue to beat for about 5 minutes at medium speed. The mixture should be smooth and creamed.
• In a bowl, whisk together an egg, egg yolk, whipping cream, vanilla essence or vanilla seeds, and lemon zest in a clean, separate bowl stir to combine all-purpose flour and ground almonds. Add a pinch of salt and baking powder. With the mixer on low speed, alternate adding wet ingredients (egg mixture) and dry ingredients (flour mixture) until completely incorporated and smooth. Don't overmix; just make sure there are no lumps.
• Divide and pour the batter evenly into cake pans. Using a spatula spread the batter evenly. Lightly tap on the countertop to release air bubbles. Place in a preheated oven and bake for 20 - 25 minutes at 170 °C / 340 °F (or 160 °C / 320 °F if you are using a convection oven) or until the cake is baked through. If you are baking the whole batter in just one cake pan, bake for about 10 - 15 minutes longer or until the cake is baked through (cut in half lengthwise once the cake is cool). Allow cakes to cool for about 10 minutes in the pans, then remove the cake pan and set on a wire rack to cool completely. The cakes need to be completely cool before assembling.
• Soak gelatin sheets in cold water for about 10 - 15 minutes. Wash and hull the strawberries. Cut the small ones in half and quarter the large ones. Transfer to a large bowl. Add the sugar and freshly squeezed lemon juice. Stir with a spoon and set aside for 5 - 10 minutes for strawberries to macerate and release its natural juices. Then, blend into a smooth strawberry puree using an immersion blender. Strain the strawberry puree through a fine sieve to get rid of any large bits and pieces, so that the strawberry mousse will be creamy and smooth.
• Line the edge of your clean round cake pan (23 cm / 9-inch) and 5 cm (2-inches) high with baking paper or food-safe acetate foil for cakes. This will help prevent those beautiful fresh strawberries from oxidizing. Place one almond cake layer on the bottom of the cake pan. Brush with half of the elderflower cordial (or other sugar syrup). Arrange the halved strawberries around the inside of the mold, cut side out. Gently press the strawberries into the cake layer, so they won't move when you pour the strawberry mousse over them.
• In a large bowl, whisk together whipping cream and powdered sugar on high speed until stiff peaks form-Transfer 100g (1/2 cup) of strawberry puree to a saucepan and place over medium-low heat. Once the strawberry puree is hot, remove from the heat and add drained gelatin sheets. Whisk vigorously using a whisk until the gelatin is completely dissolved. Gradually pour the strawberry - gelatin mixture back to the rest of the strawberry puree while continually whisking to get a smooth texture. Slowly (in three additions) gently fold the strawberry puree into the whipped cream mixture using a spatula. Only add the next addition once the first one has been completely incorporated. It's super important that the strawberry puree is at room temperature, or the mousse won't work. The strawberry mousse will be smooth and slightly runny. Pour the mousse over the prepared cake layer in the cake pan. Spread evenly and make sure that the mousse covers all the strawberries. Place in the fridge for 15 minutes.
• Remove the cake from the fridge and carefully place the second almond cake layer on top of the mousse (the mousse needs to be stable). Gently press the cake layer into the mousse. Brush the almond sponge cake with the rest of the elderflower cordial. Cover with cling film and place in the fridge for at least 4 - 6 hours or even better overnight. Before serving, remove the pan and all the foils. Transfer to a beautiful serving plate or cake stand. Dust with powdered sugar and decorate with almond flakes and fresh strawberries. Optionally garnish with meringue cookies. Slice the cake and serve as soon as possible. Cover leftover cake tightly and store it in the refrigerator for 2 days.

FROZEN STRAWBERRY MOUSSE CAKE

Steps:

• Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
• Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
• Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
• Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
• Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

FROZEN STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

FROZEN STRAWBERRY MOUSSE, LOW CARB

Steps:

• Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
• Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
• Add diced strawberries to yolks and whisk again.
• With an electric beater, whip egg whites to stiff peaks.
• Fold egg whites into yolk mixture in 2 additions.
• With an electric beater, whip heavy whipping cream to stiff peaks.
• Fold whipped cream into yolk mixture in 2 additions.
• Divide mousse between 4 8-oz.
• ramekins or serving dishes and freeze for 2-4 hours.
• For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
• If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
• Contains about 4.
• 5 Net Carbs per serving.