Instructions
- Prepare the Pan
Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper and lightly grease the sides. - Make the Sponge Base
In a mixing bowl, beat eggs and sugar together for 4–5 minutes until pale, thick, and fluffy. Gently fold in flour using a spatula. Add vanilla, milk, and melted butter, folding carefully to keep the batter airy. - Bake the Cake
Pour batter into the prepared pan and smooth the top. Bake for 12–15 minutes until lightly golden and a toothpick inserted comes out clean. Let cool completely in the pan. - Prepare the Strawberry Puree
Blend strawberries, sugar, and lemon juice until smooth. Pour into a saucepan and warm gently over medium heat for 3–4 minutes, just until sugar dissolves. Do not boil. - Bloom the Gelatin
Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes until it swells. Microwave for 10–15 seconds until dissolved, then stir into the warm strawberry mixture. Let cool to room temperature. - Whip the Cream
In a chilled bowl, whip heavy cream until soft peaks form. It should be fluffy but not stiff. - Combine the Mousse
Gently fold the cooled strawberry mixture into the whipped cream until fully combined and smooth. The mousse should look light and airy with a soft pink color. - Assemble the Cake
Pour the strawberry mousse over the cooled sponge base in the springform pan. Smooth the top with a spatula. - Chill to Set
Refrigerate for at least 4 hours, or preferably overnight, until fully set and firm to the touch. - Decorate & Serve
Carefully remove the cake from the springform pan. Top with whipped cream, fresh strawberries, and mint leaves before slicing.
Recipe Details
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: About 5 hours
Servings: 8 slices
Difficulty Level: Medium
Variations & Substitutions
- No-Bake Version: Skip the sponge and use a crushed biscuit crust mixed with melted butter.
- Berry Mix: Replace half the strawberries with raspberries for a slightly tangier flavor.
- Chocolate Twist: Add a thin layer of melted white chocolate over the sponge before adding mousse.
- Gelatin Alternative: Use agar-agar (follow package instructions for substitution).
Serving Suggestions
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