If you’re looking for a dessert that feels like a celebration in every bite, this Strawberry Pistachio Mousse Cake Recipe is your new best friend. Imagine a delicate pistachio sponge that’s nutty and tender, layered with a luxuriously light strawberry mousse bursting with fresh berry flavor, and complemented by a smooth pistachio mousse that melts on your tongue. This cake perfectly balances tart and sweet while delivering a stunning presentation that will have everyone asking for seconds. Whether it’s a special occasion or a delightful treat to brighten your day, this cake is as joyful to make as it is to eat.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an essential role in building the cake’s incredible taste, texture, and color. From the fresh strawberries adding vibrancy to the ground pistachios lending a nutty depth, every component works harmoniously.
- 1 cup all-purpose flour: The foundation for a light and sturdy sponge cake.
- ½ cup ground pistachios: Introduces a rich, nutty flavor and tender crumb to the cake.
- ½ teaspoon baking powder: Ensures the sponge rises perfectly fluffy.
- ¼ teaspoon salt: Balances sweetness and enhances flavor complexity.
- 4 large eggs: Provides structure and richness.
- ½ cup sugar: Sweetens the cake batter beautifully without overpowering.
- ¼ cup melted butter: Adds moisture and a luscious tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and aroma to the cake and mousses.
- 2 cups fresh strawberries, pureed: The star of the strawberry mousse, offering natural sweetness and color.
- ½ cup sugar: Sweetens the strawberry layer perfectly.
- 2 tablespoons lemon juice: Adds brightness and balances sweetness in the mousse.
- 1 ½ teaspoons gelatin powder: Gives the strawberry mousse that beautiful, light but stable texture.
- 2 tablespoons water: For blooming the gelatin just right.
- 1 cup heavy cream (for strawberry mousse): Whipped to soft peaks to create airy texture.
- ½ teaspoon vanilla extract (for strawberry mousse): Enhances flavor complexity.
- 1 cup heavy cream (for pistachio mousse): Whipped to fluffy perfection.
- ¼ cup powdered sugar: Sweetens and stabilizes the pistachio mousse.
- ½ cup ground pistachios (for pistachio mousse): Adds texture and signature pistachio taste.
- 1 teaspoon vanilla extract (for pistachio mousse): Rounds out the flavor.
- Fresh strawberries, sliced: For an inviting and colorful garnish.
- Chopped pistachios: Adds a pleasant crunch on top.
- Optional: Mint leaves for decoration: Adds a fresh, green touch and aroma.
How to Make Strawberry Pistachio Mousse Cake Recipe
Step 1: Make the Pistachio Sponge Cake
Start by preheating your oven to 350°F (175°C) and prepping an 8-inch cake pan with grease and flour—this will help your sponge come out effortlessly. Mixing the flour, ground pistachios, baking powder, and salt together in one bowl ensures your dry ingredients are evenly distributed for a consistent texture.
Step 2: Prepare the Wet Ingredients
Whisk together the eggs and sugar until they transform into a light, fluffy mixture—that’s where the magic starts. Incorporate melted butter and vanilla extract to enrich your batter. Folding in the dry ingredients gently keeps your sponge airy and tender, so take it slow and don’t overmix.
Step 3: Bake the Sponge
Pour the batter into your prepared pan and bake for 20 to 25 minutes. Keep an eye on it and test with a toothpick—it should come out clean when done. Letting the cake cool first in the pan and then on a wire rack prevents it from becoming soggy or breaking apart when you assemble the mousse layers.
Step 4: Prepare the Strawberry Mousse
Gently heat the pureed strawberries with sugar and lemon juice to dissolve the sugar and enhance that bright strawberry flavor. Bloom the gelatin in water so it softens before stirring it into the warm strawberry mixture, allowing it to blend without clumping. After cooling to room temperature, fold the mixture into softly whipped cream for that light, dreamy mousse texture.
Step 5: Prepare the Pistachio Mousse
Whip the second portion of heavy cream with powdered sugar until soft peaks form. Folding in ground pistachios and vanilla extract transforms this mousse into a smooth, crunchy delight that perfectly contrasts with the sweet strawberry layer.
Step 6: Assemble the Cake
Place your cooled pistachio sponge into a cake ring or springform pan. To create those lovely layers, slice the cake horizontally if you like. Then spread the strawberry mousse evenly, followed by a generous layer of pistachio mousse. Repeat if you’re making multiple layers. Refrigerate for at least 4 hours, allowing the mousses to set beautifully and the flavors to meld.
Step 7: Decorate and Serve
Once chilled and set, remove the cake from the pan and adorn it with fresh strawberry slices, chopped pistachios, and optionally, mint leaves for that perfect, fresh finishing touch. Slice and serve chilled for maximum deliciousness.
How to Serve Strawberry Pistachio Mousse Cake Recipe
Garnishes
Fresh strawberry slices and crunchy chopped pistachios add both visual appeal and a delightful texture contrast, while mint leaves lend an aromatic freshness that elevates every bite. These simple garnishes make your cake look professionally finished, inviting everyone to dig in.
Side Dishes
A light fruit salad or a scoop of vanilla bean ice cream pairs beautifully with this cake, complementing its creamy richness without overpowering it. If you want to add a little sparkle, a glass of sparkling rosé is an elegant match to the cake’s delicate flavors.
Creative Ways to Present
Try individual mini versions in clear cups for a charming presentation at parties. Layer the mousses and cake cubes beautifully, topped with pistachios and strawberries. Another idea is serving cake slices on pastel plates with edible flowers for an extra pop of springtime charm.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Pistachio Mousse Cake Recipe refrigerated, tightly wrapped or in an airtight container to maintain its delicate texture and flavor. It will stay fresh for 3 to 4 days—giving you plenty of time to enjoy each luscious bite.
Freezing
Freezing this cake is possible but requires careful wrapping in plastic wrap and foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving to keep the mousse layers intact and creamy. While texture may change slightly, the flavors stay wonderfully vibrant.
Reheating
Since this is a chilled mousse cake, reheating is not recommended. Instead, serve it straight from the refrigerator so you can savor its refreshingly cool texture and delicate flavors exactly as intended.
FAQs
Can I use frozen strawberries for the mousse?
Yes, frozen strawberries work well if fresh ones aren’t available. Just thaw and strain them to remove excess liquid before pureeing to avoid a watery mousse.
Do I have to use gelatin in this recipe?
Gelatin helps the strawberry mousse set firmly without being heavy. You could try a vegetarian alternative like agar-agar, but be sure to adjust the quantity and setting method accordingly.
Can I make this cake vegan?
This recipe relies heavily on eggs, cream, and gelatin, so it would need substantial substitutions like vegan gelatin, plant-based cream, and egg replacers to be vegan-friendly, which will alter the texture and flavor significantly.
Is it possible to prepare this cake a day ahead?
Absolutely! In fact, making it a day ahead allows the flavors to meld and the mousse layers to set perfectly, making it even more delicious when served.
How do I store leftover cake without losing its texture?
Store leftovers in an airtight container in the fridge and avoid letting it sit uncovered to prevent the mousse from drying out or absorbing odors from other foods.
Final Thoughts
If you want to impress your family or guests with a show-stopping dessert, the Strawberry Pistachio Mousse Cake Recipe is sure to do just that. It’s a beautiful balance of flavors and textures wrapped in an elegant package that’s surprisingly approachable to make at home. Dive in and enjoy the burst of fresh strawberries combined with the buttery nuttiness of pistachios—trust me, you’ll want to make this again and again!
Print
Strawberry Pistachio Mousse Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Pistachio Mousse Cake features a delicate pistachio sponge layered with luscious strawberry and pistachio mousses, creating a refreshing and elegant dessert perfect for special occasions or gatherings. The combination of nutty pistachios and sweet, tart strawberries delivers a symphony of flavors and textures in each bite.
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
- 1 ½ 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 the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt to combine the dry components evenly.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar together until the mixture becomes light and fluffy, creating volume for the sponge.
- Add Wet Ingredients: Incorporate the melted butter and vanilla extract into the beaten eggs and sugar, mixing thoroughly to combine the wet ingredients.
- Combine Ingredients: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix, until just combined for a tender sponge.
- Bake the Sponge: Pour the batter into the prepared cake 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 Strawberry Mousse Base: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
- Bloom Gelatin: In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes, allowing it to absorb the liquid and soften.
- Add Gelatin to Strawberry Mixture: Stir the gelatin mixture into the warm strawberry mixture until fully dissolved. Remove from heat and let cool to room temperature.
- Whip Cream for Strawberry Mousse: Whip the heavy cream with vanilla extract until soft peaks form to create a light and airy texture.
- Fold Strawberry Mixture into Cream: Gently fold the cooled strawberry mixture into the whipped cream, blending until smooth and evenly combined. Set aside.
- Whip Cream for Pistachio Mousse: In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form for a creamy base.
- Add Pistachios and Flavor: Gently fold in ground pistachios and vanilla extract into the whipped cream until smooth and evenly mixed.
- Assemble the Cake: Place the cooled pistachio sponge cake into a cake ring or springform pan. Optionally, slice the cake horizontally to create two layers for more mousse layers.
- Layer Strawberry Mousse: Spread a generous layer of strawberry mousse evenly over the sponge cake.
- Layer Pistachio Mousse: Follow with an even layer of pistachio mousse spread on top of the strawberry mousse.
- Repeat Layers and Chill: Repeat the mousse layering if desired, then refrigerate the assembled cake for at least 4 hours or until fully set and firm.
- Decorate: Remove the set cake from the ring or pan, then garnish the top with fresh strawberry slices, chopped pistachios, and optional mint leaves for a decorative finish.
- Serve: Slice the mousse cake and serve chilled for an indulgent and refreshing dessert experience.
Notes
- Be gentle when folding mousses to maintain a light, airy texture.
- Ensure the gelatin is fully dissolved to avoid lumps in the mousse.
- Chill the assembled cake for sufficient time to allow the mousse layers to set properly.
- Use fresh, ripe strawberries for the best flavor in the mousse.
- Ground pistachios can be finely chopped pistachios processed in a food processor.
