Strawberry Lemonade Mousse Cake
Strawberry Lemonade Mousse Cake

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Strawberry Lemonade Mousse Cake is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Strawberry Lemonade Mousse Cake is something that I’ve loved my whole life.

Strawberry Lemonade Mousse Cake This is a refreshing three layered lemonade mousse cake. Pipe a border around the edge of the cake layer using a piping bag filled with frosting, leaving the center open. Pipe a ring of frosting around cake layer just inside the top edge.

To get started with this recipe, we have to prepare a few components. You can cook strawberry lemonade mousse cake using 36 ingredients and 32 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Lemonade Mousse Cake:
  1. Prepare FOR CAKE
  2. Take 6 ounces (1/2 stick) unsalted butter, at room temperature
  3. Prepare 1 1/2 cups granulated sugar
  4. Make ready 3 large eggs
  5. Get 1 1/2 teaspoons vanilla extract
  6. Make ready 1/4 teaspoon lemon extract
  7. Take 1/3 cup milk
  8. Make ready 1 cup sour cream
  9. Make ready 2 1/2 cups cake flour
  10. Make ready 2 1/2 teaspoons baking powder
  11. Prepare 1/2 teaspoon salt
  12. Prepare FOR LEMONADE MOUSSE
  13. Prepare 1 box (3 ounce) lemon flavored jello
  14. Take 1 1/2 cups boiling water
  15. Get 1/3 cup frozen strawberry lemonade concentrate, thawed
  16. Prepare 8 ounces marscapone cheese, at room temperature
  17. Prepare 1/2 teaspoon finely grated lemon zest
  18. Get 1 1/2 cups cold heavy whipping cream
  19. Take 1 teaspoon vanilla extract
  20. Get STABALIZED WHIPPED CREAM TOPPING
  21. Get 1 cup cold heavy whipping cream
  22. Make ready 3 tablespoons confectioner's sugar
  23. Make ready 1 teaspoon vanilla extract
  24. Get 1/2 teaspoon unflavored gelatin
  25. Take 1 tablespoon cold water
  26. Get FOR STRAWBERRY SAUCE
  27. Take 4 cups fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
  28. Make ready 1 tablespoon water
  29. Get 1 teaspoon fresh lemon juice
  30. Take 1/8 teaspoon salt
  31. Take 1/2 cup granulated sugar
  32. Get GARNISH
  33. Take as needed fresh strawberries
  34. Get 1 tablespoon shaved white chocolate
  35. Make ready 1 tablespoon shaved dark chocolate
  36. Get as needed Red and pink sprinkles

To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Pipe a ring of frosting around cake layer just inside the top edge. In a large bowl, prepare cake batter according to package directions.

Steps 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
  8. MAKE STRAWBERRY LEMONADE MOUSSE
  9. In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm
  10. 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
  11. Beat cream until it forms firm peaks
  12. Fold cream and lemon / marscapone mixtures together until blended
  13. Fit cooled cake back in springform pan
  14. Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping
  15. MAKE WHIPPED CREAM TOPPING
  16. Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes
  17. 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
  18. Beat cream until soft peaks form
  19. Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape
  20. Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p
  21. Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles
  22. Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving
  23. TO MAKE STRAWBERRY SAUCE
  24. Place strawberries, sugar, water, lemon, sugar and salt in a saucepan
  25. Cover saucepan until strawberries get juicy
  26. Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold

Pour batter into prepared liners, then place a strawberry. Strawberry Lemonade Cream Cheese Poke Cake is a delicious tasting cake with two great flavors in one, strawberries and lemons. A perfect cake to serve on a hot summer day that is easy to make and refreshing. The tartness of the lemony filling then topped with fresh strawberries and lemons makes for one delicious cake. Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top.

Above is cook dinner strawberry lemonade mousse cake, very simple to make. Do the cooking stages appropriately, calm down and use your coronary heart then your cooking shall be scrumptious. There are various recipes that you could strive from this web site, please find what you need. In case you like this recipe please share it with your folks. Joyful cooking.