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    You are in: Home / Recipes / Lisa's White Chocolate Strawberry Mousse Cake Recipe
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    Lisa's White Chocolate Strawberry Mousse Cake

    Lisa's White Chocolate Strawberry Mousse Cake. Photo by Lisa in Canada

    1/1 Photo of Lisa's White Chocolate Strawberry Mousse Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hrs

    Lisa in Canada's Note:

    I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Cake

    For the Mousse

    For the Icing

    For Garnish

    Directions:

    1. 1
      For the Cake: Preheat oven to 350°F.
    2. 2
      Grease and flour 2 round 8" pans.
    3. 3
      Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
    4. 4
      Then, beat on high speed for about 2 minutes.
    5. 5
      Add egg whites; beat on high speed 2 minutes longer.
    6. 6
      Fold in white chocolate.
    7. 7
      Pour into pans.
    8. 8
      Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
    9. 9
      Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
    10. 10
      For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
    11. 11
      Puree fresh strawberries.
    12. 12
      Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
    13. 13
      Remove from heat, and allow to cool slightly.
    14. 14
      Fold into melted chocolate.
    15. 15
      Allow the strawberry chocolate mixture to cool until tepid.
    16. 16
      Then gently fold in whipped cream, followed by gently folding in egg whites.
    17. 17
      Cover and refrigerate 8 hours.
    18. 18
      For the Icing: In a medium saucepan, combine melted chocolate and flour.
    19. 19
      Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
    20. 20
      Cool completely.
    21. 21
      In a large mixing bowl, cream together sugar, butter and vanilla.
    22. 22
      Beat until light and fluffy.
    23. 23
      Gradually add completely cooled chocolate mixture.
    24. 24
      Beat until well blended, but DO NOT over beat, or it will become runny.
    25. 25
      To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
    26. 26
      Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
    27. 27
      After the mousse is between the layers, put the cake in the freezer.
    28. 28
      In the meantime, melt the 3 ounces of chocolate.
    29. 29
      Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
    30. 30
      Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
    31. 31
      Take the cake out of the freezer, and place the pan of strawberries in the freezer.
    32. 32
      Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
    33. 33
      Once the cake is completely iced, take the strawberries out of the freezer.
    34. 34
      Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
    35. 35
      Use five strawberries to form a "flower" in the middle of the cake, if desired.

    Ratings & Reviews:

    • on February 13, 2007

      45

      I loved the concept of this cake. I made this for my mother, who isn't as big of white chocolate or strawberries, so I used my own chocolate cake recipe and substituted semisweet chocolate, raspberries, and rasberry jam in the mousse, and semisweet chocolate and two teaspoons of raspberry extract for the vanilla in the icing. The result was delicious. I'll have to make one for myself sometime using white chocolate, as that is my preference. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2007

      45

      Add gelatine to the mousse to keep it stable.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2006

      55

      I made this for a Cooking Club i am in. Everyone thought it was fabulous. I kept it in the fridge so cutting it would be easier. However, we noticed the cake tasted better at room temp. This is a great recipe and worth the work for special treat. To save time i used a white cake mix and added white choc chips (i read an earlier comment about the cake portion being dry and i didnt want to risk a dry cake). The mousse and frosting were awesome!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Lisa's White Chocolate Strawberry Mousse Cake

    Serving Size: 1 (308 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 937.0
     
    Calories from Fat 465
    49%
    Total Fat 51.7 g
    79%
    Saturated Fat 28.0 g
    140%
    Cholesterol 79.0 mg
    26%
    Sodium 601.6 mg
    25%
    Total Carbohydrate 110.8 g
    36%
    Dietary Fiber 1.8 g
    7%
    Sugars 78.8 g
    315%
    Protein 10.3 g
    20%

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