Introduction

This Strawberry Mousse Cake Filling is a light and airy delight, perfect for elevating any cake. With a creamy white chocolate base infused with freeze-dried strawberry powder, it offers a vibrant flavor and beautiful pink hue. Make it ahead to save time and impress your guests with ease.

A clear glass bowl filled with a thick, smooth, light pink creamy batter with soft folds on the surface, a pink spatula resting inside mixing the batter, set on a white marbled surface. In the background, there is a blurred second clear glass bowl with similar pink batter and a metal whisk with traces of pink batter on the white marbled surface near the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup good quality white chocolate chips (180g)
1 1/3 cups heavy cream or heavy whipping cream, cold (320g), divided
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

Step 1: Make the strawberry mousse first so it has time to chill. It’s best made 1-2 days in advance for optimal flavor and texture.
Step 2: In a medium heat-proof bowl, combine 1 cup white chocolate chips and 1/3 cup heavy cream. Microwave for 45-60 seconds, then let it sit for a minute. Stir gently with a rubber spatula until the chocolate is fully melted and smooth. Alternatively, use a double boiler.
Step 3: In a large bowl or stand mixer fitted with a whisk attachment, add 1 cup heavy cream, freeze-dried strawberry powder, powdered sugar, vanilla extract, and salt. Add a drop of red gel food coloring if a more vibrant pink color is desired.
Step 4: Whip the mixture on medium-high speed until it thickens and holds its shape, about 1-2 minutes. You’ll notice texture forming around the edges of the bowl.
Step 5: Gently fold half of the whipped strawberry cream into the melted white chocolate using a spatula. Use a gentle folding motion, sweeping around the bowl and through the center to combine without deflating.
Step 6: Fold in the remaining whipped strawberry cream carefully to keep the mousse light and airy.
Step 7: Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours. Keep it chilled until ready to fill your cake to maintain its structure.

Tips & Variations

Use high-quality white chocolate for a richer flavor and smoother texture.
Freeze-dried strawberry powder can be found at specialty grocery stores or online; it provides intense flavor without adding moisture.
For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free white chocolate.
If you prefer a stronger strawberry flavor, add an extra tablespoon of strawberry powder.
To make the mousse more visually appealing, add a few whole freeze-dried strawberries on top before serving.

Storage

Store the strawberry mousse cake filling covered in the refrigerator for up to 2 days. If needed, gently re-whip the mousse before using if it has softened or separated slightly. Do not freeze, as the texture may change and become less smooth.

How to Serve

The image shows a tall, three-layer white cake with smooth pink frosting covering the outside. Between the layers are two thick layers of pink cream, each topped with a thin red jelly layer that looks glossy and slightly sticky. The outer frosting is even and matte with swirled pink decorations around the top edge. Fresh red strawberries, some whole and some sliced, along with small white flowers, decorate the top of the cake, adding bright red and green color contrast to the soft pink frosting. The cake sits on a white plate with a shiny silver stand visible at the base, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this mousse in advance?

Yes, this mousse actually benefits from chilling and can be made 1-2 days ahead. Just keep it well covered in the refrigerator until ready to use.

What can I substitute for freeze-dried strawberry powder?

If you can’t find freeze-dried strawberry powder, you can pulse freeze-dried strawberries in a food processor until finely ground. Avoid fresh strawberries as they add too much moisture and will affect the mousse texture.