Desserts
Strawberry Yogurt Mousse Cake
A light and refreshing layered mousse cake made with fresh strawberries, creamy yogurt, and whipped cream. The soft sponge base supports delicate strawberry and yogurt mousse layers, creating an elegant dessert perfect for celebrations, afternoon tea, or summer gatherings.
- Total
- 1 Hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Desserts
- Method
- Baking
- Total Time
- 1 Hour
- Difficulty
- Medium
- Main Ingredient
- Egg
About This Recipe
A light and refreshing layered mousse cake made with fresh strawberries, creamy yogurt, and whipped cream. The soft sponge base supports delicate strawberry and yogurt mousse layers, creating an elegant dessert perfect for celebrations, afternoon tea, or summer gatherings.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear sweet flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 1 Egg
- 10 g Cake Flour
- 200 g Fresh Strawberries
- 250 g Yogurt
- 250 ml Heavy Whipping Cream
- 4 sheets Gelatin Sheets
- 70 g Granulated Sugar
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Egg
This ingredient helps define the flavor, texture, or structure of the dish.
Cake Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Fresh Strawberries
This ingredient helps define the flavor, texture, or structure of the dish.
Yogurt
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Prepare and measure all ingredients.
Step 2
Whisk the egg and 10 g of sugar together until combined.
Step 3
Continue whisking until the mixture becomes pale, thick, and fluffy.
Step 4
Sift the cake flour into the egg mixture.
Step 5
Gently fold until a smooth batter forms.
Step 6
Transfer the batter to a piping bag or resealable plastic bag.
Step 7
Pipe a round cake layer onto a lined baking tray.
Step 8
Bake in a preheated 180°C (350°F) oven for about 10 minutes.
Step 9
Remove from the oven and allow the sponge cake to cool completely.
Step 10
Soak the gelatin sheets in cold water until softened.
Step 11
Soak the strawberries in lightly salted water for 10 minutes, then rinse clean.
Step 12
Remove the stems and cut the strawberries into small pieces.
Step 13
Place the strawberries in a blender with 30 g of sugar.
Step 14
Add 150 g of yogurt and blend until smooth.
Step 15
Strain the strawberry mixture for a smoother texture.
Step 16
Melt 2½ gelatin sheets and stir them into the strawberry mixture.
Step 17
Allow the mixture to cool slightly and stir until fully combined.
Step 18
Whip the heavy cream with the remaining 30 g sugar until soft peaks form.
Step 19
Fold half of the whipped cream into the strawberry mixture to make the strawberry mousse.
Step 20
Place the cooled sponge cake in the bottom of a cake ring or mold.
Step 21
Pour the strawberry mousse over the sponge layer and refrigerate until partially set.
Step 22
Combine 100 g of yogurt with the remaining whipped cream to create the yogurt mousse.
Step 23
Melt the remaining 1½ gelatin sheets and add them to the yogurt mousse mixture.
Step 24
Mix until smooth and fully incorporated.
Step 25
Pour the yogurt mousse over the semi-set strawberry layer and refrigerate until completely set.
Step 26
Carefully unmold the cake. Warm the outside of the mold slightly if necessary.
Step 27
Decorate as desired and serve chilled.
Step 28
Enjoy your homemade strawberry yogurt mousse cake.
Cooking Tips
- Straining the strawberry puree creates a smoother mousse texture. Allow the strawberry layer to partially set before adding the yogurt mousse to maintain distinct layers. Chill thoroughly before unmolding for clean slices and the best presentation.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
A light and refreshing layered mousse cake made with fresh strawberries, creamy yogurt, and whipped cream. The soft sponge base supports delicate strawberry and yogurt mousse layers, creating an elegant dessert perfect for celebrations, afternoon tea, or summer gatherings.
Ingredients
- 1 Egg
- 10 g Cake Flour
- 200 g Fresh Strawberries
- 250 g Yogurt
- 250 ml Heavy Whipping Cream
- 4 sheets Gelatin Sheets
- 70 g Granulated Sugar
Method
- Prepare and measure all ingredients.
- Whisk the egg and 10 g of sugar together until combined.
- Continue whisking until the mixture becomes pale, thick, and fluffy.
- Sift the cake flour into the egg mixture.
- Gently fold until a smooth batter forms.
- Transfer the batter to a piping bag or resealable plastic bag.
- Pipe a round cake layer onto a lined baking tray.
- Bake in a preheated 180°C (350°F) oven for about 10 minutes.
- Remove from the oven and allow the sponge cake to cool completely.
- Soak the gelatin sheets in cold water until softened.
- Soak the strawberries in lightly salted water for 10 minutes, then rinse clean.
- Remove the stems and cut the strawberries into small pieces.
- Place the strawberries in a blender with 30 g of sugar.
- Add 150 g of yogurt and blend until smooth.
- Strain the strawberry mixture for a smoother texture.
- Melt 2½ gelatin sheets and stir them into the strawberry mixture.
- Allow the mixture to cool slightly and stir until fully combined.
- Whip the heavy cream with the remaining 30 g sugar until soft peaks form.
- Fold half of the whipped cream into the strawberry mixture to make the strawberry mousse.
- Place the cooled sponge cake in the bottom of a cake ring or mold.
- Pour the strawberry mousse over the sponge layer and refrigerate until partially set.
- Combine 100 g of yogurt with the remaining whipped cream to create the yogurt mousse.
- Melt the remaining 1½ gelatin sheets and add them to the yogurt mousse mixture.
- Mix until smooth and fully incorporated.
- Pour the yogurt mousse over the semi-set strawberry layer and refrigerate until completely set.
- Carefully unmold the cake. Warm the outside of the mold slightly if necessary.
- Decorate as desired and serve chilled.
- Enjoy your homemade strawberry yogurt mousse cake.
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