Print

Perfect Strawberry Mousse Mirror Glaze Cake

strawberry mousse mirror glaze cake - featured image
Print Recipe

A stunning no-bake strawberry mousse cake topped with a glossy mirror glaze, offering a light, airy texture and elegant presentation perfect for celebrations.

Ingredients

Scale
  • 1 pound (450 g) fresh hulled strawberries
  • 3/4 cup (150 g) granulated sugar
  • 2 1/2 teaspoons (7 g) gelatin powder (Knox recommended)
  • 1/2 cup (120 ml) cold water
  • 2 cups (480 ml) cold heavy cream (at least 36% fat)
  • 1 teaspoon vanilla extract
  • 6 oz (170 g) white chocolate, melted
  • For the mirror glaze:
  • 1/2 cup (120 ml) water
  • 1 cup (200 g) granulated sugar
  • 2/3 cup (200 ml) sweetened condensed milk
  • 1/3 cup (110 g) corn syrup
  • 4 teaspoons (12 g) gelatin sheets or powder
  • 6 oz (170 g) white chocolate, chopped
  • Pink gel food coloring (optional)
  • Cake base (optional): pre-made or homemade sponge, biscuit, graham cracker crust, or almond sponge

Instructions

  1. Sprinkle 2 1/2 teaspoons gelatin powder over 1/2 cup cold water and let bloom for 5-10 minutes until jelly-like.
  2. Blend hulled strawberries with 1/2 cup granulated sugar until smooth, then strain through a fine sieve to remove seeds. Set aside.
  3. Melt 6 oz white chocolate gently in a double boiler or microwave and let cool slightly.
  4. Warm the bloomed gelatin gently over low heat until liquid, then whisk into the strawberry puree while warm.
  5. Whip 2 cups cold heavy cream with 1 teaspoon vanilla extract to soft peaks using an electric mixer.
  6. Pour the strawberry-gelatin mixture into the melted white chocolate and stir quickly to combine.
  7. Gently fold the whipped cream into the strawberry-chocolate mixture in batches to keep mousse light and airy.
  8. If using, place cake base in an 8-inch springform pan and press down evenly.
  9. Pour mousse over the base and smooth the top with an offset spatula; tap gently to release air bubbles.
  10. Refrigerate for at least 4 hours or overnight to set the mousse.
  11. Soak 4 teaspoons gelatin in 1/4 cup cold water for 5 minutes.
  12. In a saucepan, combine 1 cup sugar, 1/2 cup water, 1/3 cup corn syrup, and 2/3 cup sweetened condensed milk; bring to a boil.
  13. Remove from heat and stir in soaked gelatin until dissolved.
  14. Pour hot mixture over 6 oz chopped white chocolate; let stand 2-3 minutes, then stir until smooth.
  15. Add pink gel food coloring if desired.
  16. Cool glaze to about 90°F (32°C) before pouring.
  17. Place cake on wire rack over baking sheet and pour glaze evenly over top and sides; let excess drip off.
  18. Refrigerate for another hour to set glaze before serving.

Notes

Pour glaze at about 90°F (32°C) for perfect shine; avoid overheating glaze to prevent melting mousse. Whip cream to soft peaks for ideal mousse texture. Strain strawberry puree to remove seeds for smooth mousse. Chill mousse overnight for best set and easier slicing. Use a hot, dry knife for clean cake slices. For dairy-free, substitute coconut cream and plant-based white chocolate. Gluten-free crust options include almond or coconut flour crusts.

Nutrition

Keywords: strawberry mousse cake, mirror glaze cake, no-bake dessert, easy strawberry cake, mousse dessert, glossy glaze cake, summer dessert

Find it online: https://chrisfeasts.com/perfect-strawberry-mousse-mirror-glaze-cake-recipe-easy-no-bake-dessert-tutorial/