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Strawberry Lemonade Mousse Cake
Strawberry Lemonade Mousse Cake

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We hope you got insight from reading it, now let’s go back to strawberry lemonade mousse cake recipe. To cook strawberry lemonade mousse cake you need 36 ingredients and 32 steps. Here is how you achieve it.

The ingredients needed to cook Strawberry Lemonade Mousse Cake:
  1. Take FOR CAKE
  2. Get 6 ounces (1/2 stick) unsalted butter, at room temperature
  3. Provide 1 1/2 cups granulated sugar
  4. Get 3 large eggs
  5. Take 1 1/2 teaspoons vanilla extract
  6. Take 1/4 teaspoon lemon extract
  7. Provide 1/3 cup milk
  8. Use 1 cup sour cream
  9. You need 2 1/2 cups cake flour
  10. Get 2 1/2 teaspoons baking powder
  11. You need 1/2 teaspoon salt
  12. Take FOR LEMONADE MOUSSE
  13. Prepare 1 box (3 ounce) lemon flavored jello
  14. You need 1 1/2 cups boiling water
  15. You need 1/3 cup frozen strawberry lemonade concentrate, thawed
  16. Take 8 ounces marscapone cheese, at room temperature
  17. Get 1/2 teaspoon finely grated lemon zest
  18. Provide 1 1/2 cups cold heavy whipping cream
  19. Take 1 teaspoon vanilla extract
  20. Provide STABALIZED WHIPPED CREAM TOPPING
  21. You need 1 cup cold heavy whipping cream
  22. Get 3 tablespoons confectioner's sugar
  23. Prepare 1 teaspoon vanilla extract
  24. Prepare 1/2 teaspoon unflavored gelatin
  25. Take 1 tablespoon cold water
  26. Prepare FOR STRAWBERRY SAUCE
  27. Provide 4 cups fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
  28. You need 1 tablespoon water
  29. You need 1 teaspoon fresh lemon juice
  30. Prepare 1/8 teaspoon salt
  31. Use 1/2 cup granulated sugar
  32. You need GARNISH
  33. Get as needed fresh strawberries
  34. Use 1 tablespoon shaved white chocolate
  35. Take 1 tablespoon shaved dark chocolate
  36. Provide as needed Red and pink sprinkles
Instructions to make Strawberry Lemonade Mousse Cake:
  1. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil to hold springform pan while baking. Preheat oven to 350°F
  2. Combine flour, baking powder and salt in a bowl, whisk to blend
  3. Combine in another bowl milk, sour cream and both extracts, set aside
  4. In a large bowl beat butter and sugar until light and fluffy
  5. Add eggs , one at a time beating each egg in
  6. Add flour aiternating with milk/sour cream mixture, stirring just until blended
  7. Spread evenly in prepared sprinform pan, place on foil lined baking sheet and bake about 30 to 40 minutes until a toothpick comes out just clean. Be sure not to over bake for a moist cake. Cool 15 minutes in pan, release from pan to cool completely. Wash and dry springform pan to use to mold mousse to cake in next step
  9. MAKE STRAWBERRY LEMONADE MOUSSE
  10. In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm
  11. In another bowl beat mascarpone, strawberry lemonade concentrate vanilla and lemon zest beat until smooth. Beat in jello until smooth and refrigerate until iust starting to thicken, but NOT setting up just about 10 minutes
  13. Beat cream until it forms firm peaks
  14. Fold cream and lemon / marscapone mixtures together until blended
  15. Fit cooled cake back in springform pan
  17. Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping
  18. MAKE WHIPPED CREAM TOPPING
  19. Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes
  20. Place softened gelatin in bowl in a pan of simmering water until clear and dissoved. Keep lukewarm and in liquid form to use in whipped cream
  21. Beat cream until soft peaks form
  22. Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape
  23. Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p
  24. Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles
  25. Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving
  26. TO MAKE STRAWBERRY SAUCE
  27. Place strawberries, sugar, water, lemon, sugar and salt in a saucepan
  28. Cover saucepan until strawberries get juicy
  29. Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold

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