This elegant no-bake dessert features rows of fresh strawberries encased in a delicate jelly layer, followed by silky vanilla mousse and piped whipped cream, topped with strawberry slices and microgreens for a show-stopping finish. It’s a refreshing, visually stunning treat perfect for spring and summer gatherings or any special occasion.
Why You’ll Love This Recipe
Strawberry Vanilla Layered Cream Cake is not only a delight to the palate but also to the eye. With no baking required, it’s a convenient and refined dessert that balances fruity brightness with creamy indulgence. The soft vanilla mousse, firm jelly base, and airy whipped topping create a harmonious combination of textures and flavors that make each bite luxurious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Strawberry Jelly Layer:
- fresh strawberries, halved
- strawberry puree
- sugar
- lemon juice
- powdered gelatin
- water
For the Vanilla Mousse:
- heavy cream
- white chocolate, chopped
- milk
- vanilla bean paste
- powdered gelatin
- cold water
For the Whipped Cream Topping:
- heavy cream
- powdered sugar
- vanilla extract
Garnish:
- fresh strawberry slices
- edible microgreens or mint
- lemon zest (optional)
Directions
- Line an 8×8 inch square mold or pan with acetate or parchment paper. Arrange halved strawberries along the sides, cut-side out.
- In a small saucepan over low heat, combine strawberry puree, sugar, and lemon juice. Heat gently until warm.
- Bloom gelatin in water for 5 minutes, then stir into the warm strawberry mixture until fully dissolved.
- Carefully pour the jelly mixture into the mold to cover the base of the strawberry layer. Chill for 30 minutes until set.
- For the mousse, melt white chocolate with milk using a double boiler, stirring until smooth.
- Bloom gelatin in cold water and stir it into the warm chocolate mixture along with vanilla bean paste. Let it cool to room temperature.
- Whip heavy cream to soft peaks and fold it gently into the cooled white chocolate mixture.
- Pour the mousse over the jelly layer and smooth the surface. Chill for at least 2 hours until fully set.
- For the topping, whip cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe the whipped cream in neat stripes over the set mousse layer. Garnish with fresh strawberry slices, microgreens, and lemon zest if desired.
- Chill for 30 more minutes before slicing and serving.
Servings and timing
This recipe serves 9 squares. Preparation and assembly take about 40 minutes, and total chilling time is approximately 3 hours.
Variations
- Use raspberries or mixed berries for the jelly layer to vary the flavor.
- Add a biscuit base under the jelly layer for a firmer structure and a crunchier texture.
- Flavor the mousse with a touch of citrus zest or almond extract for a subtle twist.
- Make individual portions using silicone molds or ramekins for elegant single servings.
- Swap white chocolate for cream cheese in the mousse for a tangier profile.
Storage/reheating
Store the cake covered in the refrigerator for up to 3 days. Due to its mousse and jelly components, freezing is not recommended as the texture may degrade upon thawing. Serve chilled; no reheating is required.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making a day in advance. Chill it overnight and garnish just before serving for the freshest look.
How do I ensure the jelly sets properly?
Make sure the gelatin is fully dissolved and the jelly is adequately chilled before adding the mousse layer.
Can I substitute gelatin with agar-agar?
Yes, but the measurements and process differ slightly. Agar sets firmer and faster, so adjust accordingly.
What can I use instead of acetate sheets?
Parchment paper works, though it may not give as smooth a finish. Acetate helps in achieving sharp, clean sides.
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to avoid excess moisture in the jelly layer.
How do I prevent the mousse from melting?
Ensure it’s fully set before piping whipped cream, and keep the cake refrigerated until serving.
Can I add a sponge cake layer?
Absolutely. A thin layer of sponge cake under the jelly adds structure and depth.
What if I don’t have vanilla bean paste?
You can substitute with pure vanilla extract, though the flavor will be slightly less intense.
How do I slice the cake cleanly?
Use a hot, sharp knife and wipe between each slice for neat presentation.
Can I skip the microgreens garnish?
Yes, they are optional and can be replaced with fresh mint or omitted entirely.
Conclusion
Strawberry Vanilla Layered Cream Cake is a luxurious no-bake dessert that blends fresh fruit, rich mousse, and airy cream into a refined, unforgettable treat. With its beautiful presentation and delicate flavors, it’s an ideal centerpiece for celebrations or an elegant finale to any meal.
Print
Strawberry Vanilla Layered Cream Cake
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes (including chilling)
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Description
Un élégant dessert étagé sans cuisson combinant des fraises fraîches dans une base de gelée, une mousse soyeuse à la vanille et de la crème fouettée, garni de tranches de fraises et de micro-pousses pour une friandise belle et rafraîchissante.
Ingredients
- 2 tasses de fraises fraîches, coupées en deux
- 1/2 tasse de purée de fraises
- 2 cuillères à soupe de sucre
- 2 cuillères à café de jus de citron
- 2 1/2 cuillères à café de gélatine en poudre
- 2 cuillères à soupe d’eau
- 1 1/2 tasse de crème épaisse
- 1/2 tasse de chocolat blanc, haché
- 1/4 tasse de lait
- 1 cuillère à café de pâte de gousse de vanille
- 1 cuillère à café de gélatine en poudre
- 1 cuillère à soupe d’eau froide
- 1 tasse de crème épaisse
- 2 cuillères à soupe de sucre en poudre
- 1/2 cuillère à café d’extrait de vanille
- Tranches de fraises fraîches (pour la garniture)
- Micro-pousses comestibles ou menthe (pour la garniture)
- Zeste de citron (facultatif, pour la garniture)
Instructions
- Chemisez un moule carré de 20 x 20 cm de papier sulfurisé. Disposez les moitiés de fraises en les serrant bien le long du bord intérieur, côté coupé vers l’extérieur.
- Dans une casserole, faites chauffer à feu doux la purée de fraises avec le sucre et le jus de citron.
- Faire ramollir la gélatine dans l’eau pendant 5 minutes, puis l’incorporer à la purée tiède jusqu’à dissolution.
- Versez délicatement la préparation dans le moule, juste au-dessus des fraises, pour les recouvrir. Laissez reposer 30 minutes au réfrigérateur.
- Pour réaliser une mousse à la vanille, faites fondre le chocolat blanc avec le lait au bain-marie.
- Faire gonfler la gélatine dans l’eau froide, puis l’incorporer au mélange chaud de chocolat et de vanille. Laisser refroidir à température ambiante.
- Fouettez la crème épaisse jusqu’à obtenir des pics mous et incorporez-la au mélange refroidi.
- Verser la couche de mousse sur la gelée prise et lisser le dessus. Réserver au réfrigérateur pendant au moins 2 heures ou jusqu’à ce que la mousse soit ferme.
- Pour la garniture, fouettez la crème avec le sucre glace et la vanille jusqu’à ce qu’elle soit ferme.
- Répartir des bandes uniformes sur la mousse. Garnir de fraises coupées en tranches, de jeunes pousses et de zeste de citron.
- Laisser refroidir 30 minutes avant de trancher et de servir.
Notes
- Utilisez de l’acétate pour des côtés propres lors du démoulage du gâteau.
- Assurez-vous que toutes les couches sont complètement fixées avant d’ajouter la suivante pour maintenir des couches propres.
- Peut être préparé un jour à l’avance pour plus de commodité.
- Remplacez les micropousses par de la menthe si vous préférez.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 35mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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