If you’re looking to wow your guests with a dessert that’s as beautiful as it is delicious, this Strawberry Pistachio Mousse Cake Recipe is an absolute showstopper. Featuring a delicate pistachio sponge base layered with smooth pistachio mousse and topped with a light strawberry mousse, this cake is a perfect harmony of nutty richness and fruity freshness. The glossy strawberry glaze and crunchy pistachio garnish add that extra wow factor, making it ideal for both special occasions and sunny summer gatherings.
Ingredients You’ll Need
These ingredients may seem simple, but each one is carefully chosen to create the perfect balance of flavor, texture, and color in this Strawberry Pistachio Mousse Cake Recipe. From the nutty pistachios to the fresh strawberries, you’ll be amazed how these essentials come together to craft such an elegant dessert.
- All-purpose flour (¾ cup): Forms the tender base of the pistachio sponge, giving just enough structure.
- Ground pistachios (¼ cup): Adds nutty flavor and a lovely green hue to the sponge layer.
- Granulated sugar (varied amounts): Sweetens each layer perfectly without overpowering.
- Salt (¼ teaspoon): Enhances the pistachio flavor and balances sweetness.
- Baking powder (½ teaspoon): Provides the right lift to keep the sponge light and airy.
- Eggs (3 large): Bind the sponge ingredients and help achieve that fluffy texture.
- Milk (¼ cup): Moisturizes the sponge for tenderness.
- Unsalted butter (¼ cup, melted): Adds richness and a silky crumb to the sponge.
- Vanilla extract (2 teaspoons): Brings warmth and depth to both mousse layers.
- Shelled pistachios (¾ cup, unsalted): Ground into a paste, they make the pistachio mousse luxuriously creamy and nutty.
- Heavy cream (total 2 ½ cups): Whipped for lightness and smooth texture in both mousse layers.
- Gelatin powder (3 teaspoons total): Ensures the mousse layers set perfectly without being too firm.
- Water (5 tablespoons total): Used to bloom gelatin for smooth incorporation.
- Fresh strawberries (1 ½ cups, hulled and chopped): The star of the strawberry mousse, offering vibrant flavor and color.
- Lemon juice (1 teaspoon): Brightens the strawberry mousse with a subtle tang that balances sweetness.
- Strawberry puree (½ cup): Forms the beautiful glossy glaze that elevates the cake’s presentation.
- Chopped pistachios and fresh strawberries (to garnish): Add texture and a fresh look for the perfect finishing touch.
How to Make Strawberry Pistachio Mousse Cake Recipe
Step 1: Prepare the Pistachio Sponge
Start by preheating your oven to 350°F (175°C), and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking. Whisk the eggs and half of the sugar until the mixture is pale and fluffy—that’s your secret to a light sponge. Then mix in vanilla, milk, and melted butter. In a separate bowl, sift together flour, baking powder, salt, and ground pistachios before gently folding them into the wet ingredients. Pour this batter into your prepared pan and bake for about 20 to 22 minutes. The sponge is done when a toothpick comes out clean. Allow it to cool completely before moving on.
Step 2: Create the Pistachio Mousse
To make the pistachio mousse, blend unsalted shelled pistachios with sugar and vanilla until you achieve a coarse paste—this nutty base is what makes the mousse so irresistible. Meanwhile, bloom the gelatin in water for 5 minutes, then warm gently until fully dissolved without boiling. Whip the heavy cream to soft peaks, then delicately fold in the pistachio paste and the gelatin mixture. Spread this decadent mousse layer evenly over the cooled pistachio sponge and pop it into the fridge to chill for 30 minutes, so it starts to set beautifully.
Step 3: Prepare the Strawberry Mousse
Cook chopped strawberries with sugar and lemon juice over medium heat until soft and bursting with flavor. Puree this mixture and strain it to remove seeds for a silky texture. Bloom gelatin in water and melt it, then stir it into the strawberry puree. Allow this to cool to room temperature (a crucial step to avoid deflating your mousse). Next, whip heavy cream to soft peaks and fold gently into the strawberry mixture, creating a light, airy mousse. Pour this over the chilled pistachio mousse layer and refrigerate for at least 2 hours to set firm.
Step 4: Finish with the Strawberry Glaze
Combine strawberry puree, sugar, and gelatin that has been bloomed and melted in a saucepan. Heat until smooth and let cool slightly (warm but not hot). Pour this glaze gently over the strawberry mousse layer to create a shimmering top coat. Chill your cake for at least 4 hours or preferably overnight to enable all layers to meld and set perfectly.
How to Serve Strawberry Pistachio Mousse Cake Recipe
Garnishes
Before serving your masterpiece, sprinkle chopped pistachios generously over the top for delightful crunch and vibrant green color. Add a few fresh strawberries to complement the strawberry glaze and provide visual appeal. These simple garnishes make the cake look irresistible and add texture contrasts that guests will love.
Side Dishes
This cake pairs wonderfully with light accompaniments like fresh berry salad or a scoop of vanilla bean ice cream. A crisp glass of chilled sparkling wine or rosé can also highlight the fruity and nutty flavors brilliantly, turning your dessert into a complete experience.
Creative Ways to Present
For a festive touch, serve individual slices on pretty dessert plates drizzled with extra strawberry sauce or a dusting of powdered sugar. You can also layer mini versions of this cake in glass cups for a charming presentation that’s perfect for parties or intimate gatherings.
Make Ahead and Storage
Storing Leftovers
Cover leftover slices tightly with plastic wrap or store in an airtight container in the fridge. The mousse layers stay moist and flavorful for up to 3 days, making it a great make-ahead dessert option for busy hosts.
Freezing
You can freeze the entire cake before glazing or freeze individual slices after chilling. Wrap well to prevent freezer burn, and thaw overnight in the fridge before serving to maintain mousse texture and flavor.
Reheating
This cake is best enjoyed cold and should not be reheated. Simply allow frozen or refrigerated slices to come to a comfortable serving temperature in the fridge for the perfect creamy consistency.
FAQs
Can I substitute the pistachios with another nut?
While pistachios give this cake its characteristic flavor and color, you can experiment with almonds or hazelnuts, but the overall taste and appearance will change accordingly.
Is gelatin necessary in this recipe?
Yes, gelatin helps the mousse layers set properly, providing that perfect light yet firm texture which distinguishes mousse cakes from regular whipped cream toppings.
Can I use frozen strawberries for the mousse?
Fresh strawberries are preferred for the best flavor and vibrant color, but if you use frozen, thaw and drain excess liquid before cooking to avoid a watery mousse.
How do I get clean layers when assembling the cake?
Using a cake ring or acetate collar around the cake pan helps achieve neat, defined layers. Chilling each mousse layer before adding the next also makes slicing cleaner and easier.
What is the best way to serve this cake at a party?
Slice the cake with a hot knife for clean edges, garnish just before serving, and consider plating with complementary sauces or fresh fruit for a stunning presentation.
Final Thoughts
This Strawberry Pistachio Mousse Cake Recipe is truly a dessert to cherish, combining delicate textures with a perfect balance of nutty and fruity flavors. It’s a wonderful recipe to impress family and friends with your baking skills while enjoying a treat that feels special and sophisticated. Give it a try—you’re going to love every bite!
Print
Strawberry Pistachio Mousse Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This strawberry pistachio mousse cake is an elegant, layered dessert combining a soft pistachio sponge base, a silky pistachio mousse, and a light strawberry mousse topping. Finished with a glossy strawberry glaze and garnished with crushed pistachios and fresh strawberries, it is perfect for special occasions and summertime celebrations, delivering a balance of nutty sweetness and fruity freshness.
Ingredients
Pistachio Sponge
- ¾ cup all-purpose flour
- ¼ cup ground pistachios
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 3 large eggs
- ¼ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Pistachio Mousse
- ¾ cup shelled unsalted pistachios
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 teaspoon gelatin powder
- 2 tablespoons water
Strawberry Mousse
- 1 ½ cups fresh strawberries, hulled and chopped
- â…“ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons water
- 1 cup heavy cream
Strawberry Glaze
- ½ cup strawberry puree
- 2 tablespoons sugar
- ½ teaspoon gelatin powder
- 1 tablespoon water
Garnish
- Chopped pistachios
- Fresh strawberries
Instructions
- Prepare the Pistachio Sponge: Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Whisk the eggs and sugar together until pale and fluffy, then mix in vanilla extract, milk, and melted butter. In a separate bowl, sift together the flour, baking powder, salt, and ground pistachios. Gently fold the dry ingredients into the wet mixture, being careful not to deflate the batter. Pour this batter evenly into the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan.
- Make the Pistachio Mousse: Blend the shelled pistachios, sugar, and vanilla extract into a coarse paste. Bloom gelatin in water for 5 minutes, then gently warm it until fully dissolved. Whip the heavy cream to soft peaks, then carefully fold the pistachio paste and dissolved gelatin into the whipped cream until evenly combined. Spread this pistachio mousse evenly over the cooled sponge layer. Chill the assembled cake in the refrigerator for 30 minutes to set the mousse.
- Prepare the Strawberry Mousse: Cook the chopped strawberries with sugar and lemon juice over medium heat until soft, then puree the mixture and strain it through a fine sieve to remove seeds. Bloom the gelatin in water, then melt it gently and stir into the strawberry puree. Allow the mixture to cool to room temperature. Whip the heavy cream to soft peaks and fold it gently into the strawberry mixture. Pour the strawberry mousse over the set pistachio mousse layer and chill the cake for 2 hours to allow it to firm up.
- Make the Strawberry Glaze and Final Assembly: Combine the strawberry puree, sugar, and bloomed gelatin in a saucepan, heating gently until smooth and the gelatin is dissolved. Let the glaze cool slightly but remain pourable, then carefully pour it over the chilled strawberry mousse layer to create a shiny, even top. Return the cake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set all layers.
- Garnish and Serve: Before serving, garnish the top of the cake with chopped pistachios and fresh strawberries for added texture and visual appeal. Carefully remove the cake from the springform pan, slice into 12 portions, and enjoy this luxurious, layered dessert.
Notes
- The sponge and mousse layers can be prepared a day in advance to save time.
- Roasting the pistachios before blending them enhances the nutty flavor for the mousse and sponge.
- Adjust the sweetness of the mousses and glaze according to personal preference.
- Using a cake ring or acetate collar helps achieve clean, defined layers in the mousse cake.
