Strawberry Lemonade Mousse Cake
Strawberry Lemonade Mousse Cake

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, strawberry lemonade mousse cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Strawberry Lemonade Mousse Cake is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Strawberry Lemonade Mousse Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.

This Strawberry Lemonade Ice Box Cake is a perfect springtime treat, using lots of fresh ingredients like strawberries and homemade whipped cream. Until this beautiful dessert you see here, I had never had an ice box cake. I always imagined some soggy mess and it never sounded all that appealing to.

To get started with this particular recipe, we have to prepare a few components. You can cook strawberry lemonade mousse cake using 36 ingredients and 32 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Lemonade Mousse Cake:
  1. Take FOR CAKE
  2. Take 6 ounces (1/2 stick) unsalted butter, at room temperature
  3. Make ready 1 1/2 cups granulated sugar
  4. Prepare 3 large eggs
  5. Prepare 1 1/2 teaspoons vanilla extract
  6. Make ready 1/4 teaspoon lemon extract
  7. Prepare 1/3 cup milk
  8. Make ready 1 cup sour cream
  9. Prepare 2 1/2 cups cake flour
  10. Get 2 1/2 teaspoons baking powder
  11. Prepare 1/2 teaspoon salt
  12. Prepare FOR LEMONADE MOUSSE
  13. Make ready 1 box (3 ounce) lemon flavored jello
  14. Prepare 1 1/2 cups boiling water
  15. Prepare 1/3 cup frozen strawberry lemonade concentrate, thawed
  16. Take 8 ounces marscapone cheese, at room temperature
  17. Make ready 1/2 teaspoon finely grated lemon zest
  18. Get 1 1/2 cups cold heavy whipping cream
  19. Make ready 1 teaspoon vanilla extract
  20. Take STABALIZED WHIPPED CREAM TOPPING
  21. Get 1 cup cold heavy whipping cream
  22. Prepare 3 tablespoons confectioner's sugar
  23. Get 1 teaspoon vanilla extract
  24. Get 1/2 teaspoon unflavored gelatin
  25. Prepare 1 tablespoon cold water
  26. Prepare FOR STRAWBERRY SAUCE
  27. Make ready 4 cups fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
  28. Take 1 tablespoon water
  29. Get 1 teaspoon fresh lemon juice
  30. Prepare 1/8 teaspoon salt
  31. Get 1/2 cup granulated sugar
  32. Prepare GARNISH
  33. Prepare as needed fresh strawberries
  34. Prepare 1 tablespoon shaved white chocolate
  35. Prepare 1 tablespoon shaved dark chocolate
  36. Prepare as needed Red and pink sprinkles

Strawberry lemonade is one of my favorite summertime drinks and this is that drink in cake form - or at least, as close as you're going to come to the lemony drink and still be able to eat it with a fork! The base of this cake is a lemon chiffon cake, with a bright and zesty lemon flavor that goes well with. Stunning strawberry mousse cake with strawberry sponge cake, fluffy mousse filling and topped with a layered strawberry jello topping! If you love strawberries as much as I do, you'll love this show-stopping, stunning strawberry mousse cake!

Instructions to make Strawberry Lemonade Mousse Cake:
  1. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil to hold springform pan while baking. Preheat oven to 350°F
  2. Combine flour, baking powder and salt in a bowl, whisk to blend
  3. Combine in another bowl milk, sour cream and both extracts, set aside
  4. In a large bowl beat butter and sugar until light and fluffy
  5. Add eggs , one at a time beating each egg in
  6. Add flour aiternating with milk/sour cream mixture, stirring just until blended
  7. Spread evenly in prepared sprinform pan, place on foil lined baking sheet and bake about 30 to 40 minutes until a toothpick comes out just clean. Be sure not to over bake for a moist cake. Cool 15 minutes in pan, release from pan to cool completely. Wash and dry springform pan to use to mold mousse to cake in next step
  9. MAKE STRAWBERRY LEMONADE MOUSSE
  10. In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm
  11. In another bowl beat mascarpone, strawberry lemonade concentrate vanilla and lemon zest beat until smooth. Beat in jello until smooth and refrigerate until iust starting to thicken, but NOT setting up just about 10 minutes
  13. Beat cream until it forms firm peaks
  14. Fold cream and lemon / marscapone mixtures together until blended
  15. Fit cooled cake back in springform pan
  17. Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping
  18. MAKE WHIPPED CREAM TOPPING
  19. Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes
  20. Place softened gelatin in bowl in a pan of simmering water until clear and dissoved. Keep lukewarm and in liquid form to use in whipped cream
  21. Beat cream until soft peaks form
  22. Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape
  23. Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p
  24. Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles
  25. Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving
  26. TO MAKE STRAWBERRY SAUCE
  27. Place strawberries, sugar, water, lemon, sugar and salt in a saucepan
  28. Cover saucepan until strawberries get juicy
  29. Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold

This strawberry lemonade cake recipe tastes just like Summer! There's something about blending the two flavors together that creates summertime magic, and when you incorporate them into cake, it's just downright delicious! Juicy strawberries shine in this made-for-spring Strawberry-Lemonade Layer Cake. You can assemble this glorious cake up to two days ahead; store at room temp. Also, you can freeze cooled layers up to a month in plastic wrap and aluminum foil.

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