Strawberry Mousse Cake Filling Recipe
This Strawberry Mousse Cake Filling is a light, fluffy, and creamy filling made with white chocolate, whipped cream, and freeze-dried strawberry powder. Perfect for layering in cakes, this mousse combines the sweetness of white chocolate with the natural tanginess of strawberries, resulting in a deliciously smooth and flavorful filling that can be made ahead of time and chilled for best results.
- Prep Time: 15 minutes
- Cook Time: 1 minute (melting chocolate)
- Total Time: 2 hours 16 minutes
- Yield: Enough to fill an 8-9 inch layer cake, approximately 3 cups mousse
- Category: Cake Filling
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
White Chocolate Mixture
- 1 cup good quality white chocolate chips (180g)
- 1/3 cup heavy cream or heavy whipping cream, cold (80g)
Strawberry Whipped Cream
- 1 cup heavy cream or heavy whipping cream, cold (240g)
- 1/2 cup freeze dried strawberry powder (56g)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Pinch fine salt (less than 1/8 tsp)
- Red gel food coloring – optional
Instructions
- Prepare the White Chocolate Mixture: In a medium-sized, heat-proof bowl, combine 1 cup white chocolate chips and 1/3 cup cold heavy cream. Microwave for 45-60 seconds, or use a double boiler until the chocolate is completely melted. Let it sit for a minute, then stir with a rubber spatula until smooth. Set aside.
- Whip Strawberry Cream: In a large bowl or stand mixer bowl fitted with a whisk attachment, add 1 cup cold heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Optionally add a small drop of red gel food coloring for vibrant color. Whip on medium-high speed until the cream thickens and can hold its shape, usually about 1-2 minutes.
- Fold Mixtures Together: Gently fold half of the whipped strawberry cream into the melted white chocolate mixture using a rubber spatula. Carefully fold in the remaining strawberry whipped cream. Be gentle to avoid deflating the mousse, maintaining its fluffy texture.
- Chill the Mousse: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the mousse to set and develop flavor. Keep chilled until ready to use as a cake filling to maintain its structure.
Notes
- For best results, prepare the mousse 1-2 days ahead to enhance flavor and texture.
- If you do not have a microwave, use a double boiler to melt the white chocolate and cream mixture gently.
- The red gel food coloring is optional but can make the mousse visually more appealing.
- Handle the folding gently to keep the mousse light and airy.
- Keep the mousse chilled until just before cake assembly to prevent it from losing its shape.
Keywords: strawberry mousse, cake filling, white chocolate mousse, strawberry powder mousse, no-bake mousse, dessert filling
