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Roasted Strawberry Mousse Cake

Course Dessert
Cuisine American
Keyword cake
Total Time 7 hours
Servings 12
Author Christine Ma


Sponge cake

  • 1 ⅔ cup all-purpose flour (240 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup plus 1 tablespoon softened butter (240 grams)
  • 1 cup plus 3 tablespoons granulated sugar (240 grams)
  • 4 large eggs at room temperature
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 2 tablespoons buttermilk

Roasted strawberry mousse

  • 24 ounces strawberries, stems removed
  • 2 tablespoons honey
  • ¼ cup water (62 ml)
  • 1 ½ tablespoons powdered gelatin (15 grams)
  • 1 ½ cups heavy cream (375 ml)
  • ½ cup powdered sugar (65 grams)

Strawberry syrup

  • 4 ounces sliced strawberries
  • ¼ cup water (62 ml)
  • ¼ cup granulated sugar (50 grams)

Remaining ingredients

  • 1 lb fresh strawberries about 8-10 berries halved
  • 1 cup whipped cream


  • Preheat oven to 350 degrees F. Line 2 9-inch cake pans with parchment paper.
  • Prepare the cake. Sift together flour with baking powder and salt two times.
  • Beat together butter and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes. While the mixer is on, add eggs one at a time, fully incorporating the egg before adding the next. Scrape down sides of the bowl and add lemon zest, vanilla, and buttermilk. Stir until well combined.
  • Add flour mixture to batter, stirring until combined. Do not overmix. Divide cake batter into prepared cake pans and smooth tops to create even layers.
  • Bake cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool cakes completely on a wire rack. Invert cakes once cooled and remove parchment paper.
  • Line baking sheet with parchment paper. Spread 24 ounces whole strawberries on sheet pan and roast for 35-40 minutes or until softened. Remove from oven and blend strawberries with 2 tablespoons honey and any juices on the pan until smooth. Let cool completely.
  • Meanwhile, make strawberry syrup. Combine sliced strawberries with water and sugar in a medium saucepot. Bring to a boil over high heat. Reduce heat to medium and continue to simmer for 8-10 minutes or until berries are softened. Do not press down on the strawberries while they cook. Remove from heat and strain berries, reserving them for another time. Cool strawberry syrup.
  • Sprinkle gelatin on ¼ cup water and let sit for 5 minutes.
  • Whip heavy cream until medium peaks form. Add powdered sugar and continue to whip until stiff peaks form.
  • Microwave gelatin mixture for 20 seconds or until powder has dissolved but the water is not boiling. While the mixer is running, slowly add gelatin to whipped cream, mixing until combined. Add pureed roasted strawberries, mixing just until combined.
  • Assemble the cake. Place bottom cake layer on a cake stand or plate. Brush the top with strawberry syrup. Arrange halved strawberries around the edge, gently pressing down on the berries to keep them in place. Wrap the outside of the cake with a strip of parchment paper or acetate foil for cakes. Carefully pour strawberry mousse into center of cake, spreading it with a spatula so that it fills the cake. Chill in the fridge for 15 minutes or until set.
  • Remove cake from the fridge and place remaining cake layer on top, gently it pressing down. Brush strawberry syrup on top and return cake to the fridge. Let chill for at least 4 hours or overnight.
  • Remove cake from fridge and spread whipped cream on top. Garnish with fresh berries and serve.


All the components including the roasted strawberries, strawberry syrup, strawberry mousse, and sponge cake can be prepared the day before. Assemble the cake and store it in the refrigerator until ready to serve.