If you are looking for a dessert that perfectly balances the vibrant sweetness of fresh berries with the rich, nutty crunch of pistachios, this Strawberry Pistachio Mousse Cake Recipe is an absolute winner. It’s the kind of cake that feels luxurious but is surprisingly approachable, combining a light pistachio sponge with luscious layers of strawberry and pistachio mousses. Each bite melts in your mouth with a harmony of flavors and textures, making it an unforgettable treat that’s perfect for any occasion where you want to impress without stress.
Ingredients You’ll Need
Getting started with this Strawberry Pistachio Mousse Cake Recipe is a joy thanks to the straightforward, wholesome ingredients. Each one is crucial to creating the beautiful colors, tender crumb, and creamy mousses that make this cake so special.
- 1 cup all-purpose flour: Provides the structure for the delicate pistachio sponge cake.
- ½ cup ground pistachios: Adds a nutty depth and a beautiful green tint to the sponge and mousse.
- ½ teaspoon baking powder: Helps the sponge rise to a light, airy texture.
- ¼ teaspoon salt: Enhances all the other flavors perfectly.
- 4 large eggs: These eggs bring richness and stability to the cake batter.
- ½ cup sugar: Sweetens the cake and mousse layers to just the right level.
- ¼ cup melted butter: Adds moisture and a tender crumb to the sponge.
- 1 teaspoon vanilla extract: Brings warmth and a lovely aroma to both the cake and mousses.
- 2 cups fresh strawberries, pureed: The star ingredient for the bright, fresh strawberry mousse layer.
- ½ cup sugar: Sweetens the strawberry puree for balanced flavor.
- 2 tablespoons lemon juice: Adds a zesty brightness that wakes up the strawberry flavor.
- 1 ½ teaspoons gelatin powder: Ensures the mousse sets beautifully without losing its lightness.
- 2 tablespoons water: Used to bloom the gelatin for a smooth, velvety texture.
- 1 cup heavy cream (for strawberry mousse): Whipped to give the strawberry layer its airy creaminess.
- ½ teaspoon vanilla extract: Enhances the strawberry mousse’s delicate flavor.
- 1 cup heavy cream (for pistachio mousse): Creates a luscious base for the pistachio mousse.
- ¼ cup powdered sugar: Sweetens the pistachio mousse smoothly and gently.
- ½ cup ground pistachios: Gives the pistachio mousse a rich, nutty character.
- 1 teaspoon vanilla extract: Balances the pistachio flavor with a hint of sweetness.
- Fresh strawberries, sliced: For a fresh, eye-catching garnish.
- Chopped pistachios: Adds crunch and stunning color on top of your finished cake.
- Optional: Mint leaves for decoration: Provides a refreshing contrast and a pop of green.
How to Make Strawberry Pistachio Mousse Cake Recipe
Step 1: Bake the Pistachio Sponge Cake
Begin by preheating your oven to 350°F (175°C) and prepping an 8-inch round cake pan with grease and flour. Combine the dry ingredients: all-purpose flour, ground pistachios, baking powder, and salt. Then, in another bowl, beat the eggs and sugar together until they’re light and fluffy—this step is key for a delicate sponge. Stir in the melted butter and vanilla for extra richness before folding in the dry ingredients carefully. Pour the batter into your pan and bake for about 20 to 25 minutes. Use a toothpick to check doneness—it should come out clean. Once baked, allow it to cool slightly in the pan before transferring to a wire rack.
Step 2: Prepare the Strawberry Mousse
While the cake cools, start your strawberry mousse by heating the pureed strawberries with sugar and lemon juice until the sugar dissolves. Bloom the gelatin by sprinkling it over water and letting it sit for 5 minutes, then stir it into the warm strawberry mixture so it melts completely. Let this cool to room temperature. Meanwhile, whip the heavy cream and vanilla until soft peaks form, then gently fold the strawberry mixture into the cream for a smooth, airy mousse layer.
Step 3: Make the Pistachio Mousse
Whip the second cup of heavy cream with powdered sugar until you reach soft peaks. Gently incorporate the ground pistachios and vanilla extract, folding just until combined to keep the mousse light yet flavorful. This creamy pistachio mousse will complement the strawberry perfectly in the assembly.
Step 4: Assemble the Cake
Place your cooled pistachio sponge cake on a cake ring or in a springform pan. For an extra special presentation, slice the cake horizontally to create two slimmer layers. Spread a layer of strawberry mousse evenly over the cake, followed by a generous layer of pistachio mousse. Repeat layering if you have more cake layers, then refrigerate your masterpiece for at least 4 hours to set the mousse nicely.
Step 5: Decorate and Serve
Once the mousse has set solidly, remove the cake from its mold. Now, the fun part—decorate! Arrange fresh strawberry slices and chopped pistachios on top. If you like, add a few mint leaves for a burst of color and freshness. Slice with a sharp knife and serve chilled to enjoy every luscious bite of this dreamy Strawberry Pistachio Mousse Cake Recipe.
How to Serve Strawberry Pistachio Mousse Cake Recipe
Garnishes
Fresh strawberries and chopped pistachios are the obvious choice for garnishes, but don’t overlook how a few mint leaves can bring an herbal note and vibrant color that elevate the cake’s presentation. These simple touches reward your effort by making the cake look as gorgeous as it tastes.
Side Dishes
This cake pairs beautifully with light accompaniments like freshly brewed tea, a scoop of vanilla ice cream, or even a simple berry compote. You want sides that complement but not overpower the delicate flavors of the strawberry and pistachio in the mousse.
Creative Ways to Present
Consider serving individual mousse cake slices in clear dessert glasses, layering the sponge and mousses for a stunning visual effect. Another fun idea is to add an edible flower on top for special occasions—perfect for birthdays or celebrations where you want your cake to be a showstopper.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Pistachio Mousse Cake Recipe refrigerated, covered tightly with plastic wrap to prevent it from absorbing other odors. It will stay fresh and delicious for up to 3 days, making it a great option for prepping in advance.
Freezing
You can freeze the cake for longer storage by wrapping it well in plastic wrap and then in aluminum foil, or storing it in an airtight container. Thaw it overnight in the refrigerator before serving to maintain its creamy texture and flavor.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. Give it some extra time in the fridge if it feels too cold from freezing before slicing, and serve as is for the perfect temperature and texture experience.
FAQs
Can I use store-bought pistachio flour for this cake?
Absolutely! Using finely ground pistachio flour or meal is perfect here—it adds that authentic nutty flavor and wonderful texture to both the sponge and mousse.
Is gelatin necessary in the strawberry mousse?
Gelatin helps the strawberry mousse set firmly, so your cake holds its shape beautifully when sliced. It’s highly recommended, but if you prefer a looser mousse, you could experiment without it, keeping in mind the mousse will be softer.
Can I make this cake vegan or dairy-free?
This recipe relies on eggs, cream, and gelatin, so adapting it to vegan or dairy-free would require substitutes like plant-based creams and agar agar for gelatin, along with an egg replacer. It’s doable but might need some trial and error to perfect.
How long does the Strawberry Pistachio Mousse Cake last once assembled?
Stored properly in the fridge, the cake stays fresh for up to 3 days. Because of the fresh berries and mousse textures, it’s best enjoyed sooner rather than later.
Can I use frozen strawberries for the mousse?
Yes, frozen strawberries can work well as long as they’re fully thawed and drained of excess liquid before pureeing. This helps prevent the mousse from becoming too watery.
Final Thoughts
There’s something truly special about this Strawberry Pistachio Mousse Cake Recipe that keeps me coming back to it again and again. The elegance of its layers, the fresh burst of strawberry, and the delicate crunch of pistachios create an experience that’s both impressive and utterly comforting. I encourage you to try making this cake for your next gathering or just to treat yourself—you might just discover a new favorite dessert that dazzles every time.
Print
Strawberry Pistachio Mousse Cake Recipe
- Total Time: 1 hour 10 minutes plus 4 hours chilling
- Yield: 8 servings 1x
Description
This elegant Strawberry Pistachio Mousse Cake combines a light pistachio sponge cake with layers of luscious strawberry and pistachio mousse. The cake is topped with fresh strawberries, chopped pistachios, and optional mint leaves, making it a perfect refreshing dessert for festive occasions or special gatherings.
Ingredients
Pistachio Sponge Cake
- 1 cup all-purpose flour
- ½ cup ground pistachios
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Strawberry Mousse
- 2 cups fresh strawberries, pureed
- ½ cup sugar
- 2 tablespoons lemon juice
- 1½ teaspoons gelatin powder
- 2 tablespoons water
- 1 cup heavy cream
- ½ teaspoon vanilla extract
Pistachio Mousse
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ cup ground pistachios
- 1 teaspoon vanilla extract
Decoration
- Fresh strawberries, sliced
- Chopped pistachios
- Optional: Mint leaves for decoration
Instructions
- Make the Pistachio Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt to ensure they’re evenly combined.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar until the mixture becomes light and fluffy, which helps to give the cake its airy texture. Then add the melted butter and vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the egg mixture, being careful not to overmix, until just combined.
- Bake the Sponge Cake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Strawberry Mousse Base: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the sugar dissolves completely.
- Bloom and Incorporate Gelatin: Sprinkle gelatin powder over water in a small bowl and let it bloom for 5 minutes. Add the bloomed gelatin to the warm strawberry mixture, stirring until fully dissolved. Remove from heat and allow to cool to room temperature.
- Whip Cream for Strawberry Mousse: Whip the heavy cream with vanilla extract until soft peaks form. Then gently fold in the cooled strawberry mixture, combining them carefully to retain airiness. Set aside.
- Prepare the Pistachio Mousse: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the ground pistachios and vanilla extract until the mixture is smooth and well combined.
- Assemble the Cake: Place the cooled pistachio sponge cake into a cake ring or springform pan. If desired, slice the cake horizontally to create two layers.
- Layer Strawberry Mousse: Spread a generous layer of the strawberry mousse evenly over the cake or the bottom layer if sliced.
- Layer Pistachio Mousse: Follow with a layer of pistachio mousse, spreading it smoothly over the strawberry mousse.
- Repeat Layers: If using two layers of sponge cake, repeat the strawberry and pistachio mousse layers accordingly. Refrigerate the assembled cake for at least 4 hours until fully set.
- Decorate the Cake: Once mousse is set, carefully remove the cake from the ring or springform pan. Garnish the top with fresh strawberry slices, chopped pistachios, and optionally, mint leaves for a fresh, colorful finish.
- Serve: Slice the mousse cake and serve chilled for the best texture and flavor.
Notes
- Make sure to bloom the gelatin properly to avoid lumps in the mousse.
- When folding mousse layers, gently incorporate ingredients to maintain the mousse’s airy texture.
- You can substitute gelatin with agar-agar to make the recipe vegetarian-friendly.
- Chill the cake sufficiently to ensure the mousse layers set firmly before serving.
- Use fresh, ripe strawberries for the best natural sweetness and flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
