Summertime desserts are often light and fruity and this Strawberry Mousse Cake is no exception. It utilizes the fresh strawberries that are so much better than the ones imported from other countries throughout the year and the fresh taste is wonderful. This mousse cake makes the most of gelatin, whipped cream, and store-bought angel food cake. It’s quick to put together, and can be made a day or two ahead.

Although this Strawberry Mousse Cake looks nice molded in a Bundt pan, it can be put into a 9” x 13” baking dish and cut into squares for convenience.


12 Servings

3/4 cup water
1 3 oz. package raspberry gelatin
3/4 cup sugar
1/2 cup ice cubes

2 cups heavy cream, whipped to stiff peaks

6 cups fresh strawberries, sliced
2 11 oz. package angel food cakes, (loaf size) cut into 1 inch chunks

Fresh mint, for garnish

1. Line a standard Bundt pan with plastic wrap; set aside.
2. Bring the water to a boil in the microwave; add the gelatin and sugar and stir until dissolved. Add the ice cubes, stir till melted, then put the mixture in the freezer while you are preparing the remaining ingredients.
3. Mix the cooled gelatin mixture into the whipped cream, add the berries and cake squares.
4. Pour the mixture into the prepared Bundt pan. Cover with plastic wrap.
5. Refrigerate at least 4 hours or until set.
6. Unmold onto a serving platter and garnish with mint. Store leftovers in the refrigerator.

Amount Per Serving
Calories 384 Calories from Fat 136
Percent Total Calories From:
Fat 35% Protein 6% Carb. 59%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 9 g
Cholesterol 54 mg
Sodium 186 mg
Total Carbohydrate 56 g
Dietary Fiber 0 g
Sugars 13 g
Protein 6 g

Vitamin A 12% Vitamin C 71% Calcium 0% Iron 5%