The Strawberry Pistachio Mousse Cake Recipe is an absolute showstopper that flawlessly balances vibrant fruity flavors with the rich nuttiness of pistachios. Imagine biting into a light yet creamy strawberry mousse layered on top of a tender, buttery pistachio sponge, crowned with delicate whipped cream and a sprinkling of fresh strawberries and chopped nuts. This recipe combines elegance with homey comfort, making it the perfect treat to impress friends or indulge yourself on any special occasion. Once you try this luscious dessert, it’s sure to become a beloved favorite in your repertoire.
Ingredients You’ll Need
All the ingredients in this Strawberry Pistachio Mousse Cake Recipe come together simply, yet each one plays a crucial role in crafting a delightful taste and texture. From the crunchy pistachios that add color and depth to the airy strawberry mousse that’s bursting with flavor, these essentials build a beautiful and balanced dessert.
- ¾ cup shelled pistachios (unsalted): Ground finely to form the flavorful base of the sponge cake.
- ¾ cup all-purpose flour: Provides structure and lightness to the pistachio sponge.
- 1 teaspoon baking powder: Helps the cake rise perfectly fluffy and tender.
- ¼ teaspoon salt: Enhances all the subtle flavors evenly.
- 3 large eggs: Adds richness and helps bind the batter.
- ½ cup granulated sugar: Sweetens the cake just right.
- ¼ cup whole milk: Adds moisture and a creamy texture.
- ¼ cup unsalted butter (melted): Brings delicious buttery flavor and tenderness.
- 1 teaspoon vanilla extract: Adds a warm, fragrant note to the sponge.
- 2 cups fresh strawberries (hulled and chopped): The star fruit for the luscious mousse layer.
- ¼ cup granulated sugar (for mousse): Balances the natural tartness of strawberries.
- 1 tablespoon lemon juice: Brightens and elevates the strawberry flavor.
- 2 teaspoons unflavored gelatin: Sets the mousse perfectly without overpowering it.
- 2 tablespoons cold water: Used to bloom the gelatin gently.
- 1 cup heavy whipping cream (for mousse): Creates that light, airy texture in the mousse.
- 1 cup heavy cream (for topping): To whip up a soft, sweet whipped cream topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream topping delicately.
- ½ teaspoon vanilla extract (for topping): Adds a subtle richness to the whipped cream.
- Fresh strawberries and chopped pistachios (for garnish): Adds a fresh, crunchy finishing touch.
How to Make Strawberry Pistachio Mousse Cake Recipe
Step 1: Prepare the Pistachio Sponge Cake
Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper and lightly greasing it. Using a food processor, pulse the pistachios until they are finely ground, giving the sponge a wonderful nutty texture. In a bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt to evenly distribute all your dry ingredients. Next, beat the eggs and sugar until the mixture is light, fluffy, and almost doubled in volume—this step is key to a tender sponge. Fold the dry ingredients carefully into the egg mixture, then stir in the milk, melted butter, and vanilla extract until everything is smoothly combined. Pour this batter into the prepared pan and bake for about 20 to 25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before assembling your mousse layers.
Step 2: Make the Strawberry Mousse
Combine chopped fresh strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook the mixture for 5 to 7 minutes until the strawberries are softened and the sugar fully dissolved, releasing all that juicy sweetness. Puree this mixture in a blender or food processor, then strain it to remove the seeds for a silky smooth mousse base. While the puree cools, bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes. Warm it gently in the microwave or over simmering water until dissolved, then stir it into the warm strawberry puree. Chill this puree until just cool to the touch. In a chilled bowl, whip the heavy cream to soft peaks, then fold this whipped cream gently into the strawberry mixture to maintain the mousse’s airy texture.
Step 3: Assemble and Chill the Cake
Place the cooled pistachio cake layer into a springform pan to help with a neat, clean finish. Pour your beautifully pink strawberry mousse over the cake, smoothing the top with a spatula. Transfer the assembled cake to the refrigerator and chill for at least 4 hours or, ideally, overnight to allow the mousse to fully set for that perfect melt-in-your-mouth effect.
Step 4: Prepare the Whipped Cream Topping and Garnish
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form for a luxuriously creamy topping. Spread or pipe this over the set mousse layer. Finish by decorating the cake with fresh strawberries and a sprinkle of chopped pistachios for an elegant and inviting presentation. Now you’re ready to slice and enjoy a truly unforgettable dessert experience.
How to Serve Strawberry Pistachio Mousse Cake Recipe
Garnishes
Fresh strawberries and chopped pistachios aren’t just for flavor—they bring a burst of color and texture that make every slice look like a piece of art. You can also try adding edible rose petals or a drizzle of white chocolate for an extra special touch that really elevates the whole experience.
Side Dishes
This strawberry pistachio mousse cake pairs beautifully with a light dessert wine, such as a Moscato or a chilled glass of sparkling rosé. For a non-alcoholic option, fresh berry-infused iced tea or a mint lemonade complement the fruity and nutty elements of the cake without overwhelming its delicate flavors.
Creative Ways to Present
If you want to surprise guests, serve the mousse cake in individual clear glasses layered with pistachio sponge crumbs and mousse for a personalized touch. Alternatively, dust the top lightly with powdered sugar or finely grated pistachio to keep things subtle yet stunning. Presentation is where your creativity can make this lovely recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered in the refrigerator for up to 3 days. The mousse will stay light and fresh, and the pistachio sponge will maintain its tender crumb if sealed properly to prevent drying out.
Freezing
You can freeze the assembled cake for up to a month by wrapping it carefully in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake overnight in the fridge before serving to preserve the texture of the mousse and cake.
Reheating
This mousse cake is best enjoyed chilled and should not be reheated, as warming will affect the mousse’s delicate texture and cause it to lose its set form. Keep it cold for the freshest, most delightful bite every time.
FAQs
Can I use frozen strawberries in the Strawberry Pistachio Mousse Cake Recipe?
Absolutely! Frozen strawberries can be used, but be sure to thaw and drain them well before cooking to avoid excess moisture that could affect the mousse texture.
Is it possible to make this cake nut-free?
You can substitute the pistachios with almond flour if allergies are a concern, or try a light sponge cake base without nuts, though it will change the flavor profile slightly.
How long does it take to chill the mousse layer properly?
For the mousse to set perfectly, it needs at least 4 hours in the refrigerator, although chilling overnight ensures the best texture and flavor combination.
Can I skip the whipped cream topping?
Yes, the whipped cream topping is optional. The mousse cake is delicious on its own, but the topping adds a lovely creaminess and a pretty finish if you want to go all out.
What equipment do I need for this recipe?
A food processor to grind pistachios, a stand mixer or hand mixer to whip cream and eggs, and an 8-inch round cake pan or springform pan for assembly are ideal to get the best results.
Final Thoughts
This Strawberry Pistachio Mousse Cake Recipe is a delightful journey into a harmonious blend of fresh fruit and nutty richness that’s surprisingly easy to make. It’s a slice of joy that’s perfect for celebrations or anytime you want to treat yourself. Gather your ingredients, follow the steps, and get ready to impress everyone with this stunning dessert that tastes as good as it looks!
Print
Strawberry Pistachio Mousse Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes (plus at least 4 hours chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
A delightful French-inspired Strawberry Pistachio Mousse Cake featuring a tender pistachio sponge topped with a luscious homemade strawberry mousse. Finished with optional whipped cream and garnished with fresh strawberries and chopped pistachios, this layered dessert is perfect for special occasions or anytime you crave a fresh, fruity treat.
Ingredients
For the Pistachio Sponge Cake:
- ¾ cup shelled pistachios (unsalted)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup whole milk
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
For the Strawberry Mousse:
- 2 cups fresh strawberries (hulled and chopped)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
For the Whipped Cream Topping (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- Fresh strawberries
- Chopped pistachios
Instructions
- Prepare the Pistachio Sponge Cake: Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease it. Using a food processor, pulse the shelled pistachios until they are finely ground. In a mixing bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar together until light and fluffy (about 3–4 minutes). Gently fold the dry ingredients into the egg mixture. Stir in the whole milk, melted unsalted butter, and vanilla extract until the batter is smooth. Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Make the Strawberry Mousse: Place the fresh strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until the strawberries are soft and releasing juice. Puree the mixture in a blender or food processor and strain through a fine sieve to remove seeds. In a small bowl, sprinkle the unflavored gelatin over cold water and let it sit for 5 minutes to bloom. Warm the gelatin mixture in the microwave for about 10 seconds until dissolved, then stir it into the warm strawberry puree. Chill the strawberry mixture until just cool and beginning to thicken. In a chilled bowl, whip the heavy cream to soft peaks, then gently fold it into the cooled strawberry mixture to create a light mousse.
- Assemble the Cake: Place the pistachio sponge cake in the base of a springform pan. Pour the strawberry mousse evenly over the cake layer and smooth the top with a spatula. Refrigerate the assembled cake for at least 4 hours or overnight to allow the mousse to set fully.
- Prepare the Whipped Cream Topping (Optional): In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the mousse has set, spread or pipe the whipped cream over the top of the cake for an elegant finish.
- Garnish and Serve: Decorate the top of the cake with fresh strawberries and chopped pistachios before serving for a beautiful and tasty presentation.
Notes
- You can prepare the pistachio cake layer a day in advance and store it refrigerated.
- If fresh strawberries are unavailable, frozen strawberries can be used but must be thawed and drained before cooking.
- For a nut-free alternative, substitute almond flour for the ground pistachios in the cake.
