Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, strawberry lemonade mousse cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Strawberry Lemonade Mousse Cake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Strawberry Lemonade Mousse Cake is something that I’ve loved my entire life.
This Lemon Strawberry Mousse Cake is delicate, unusual and very tasty! Although this recipe may seem quite complicated, it is actually very simple to make. This easy Strawberry Mousse Cake has a thick layer of silky strawberry mousse nestled over a Golden Oreo crust.
To begin with this recipe, we have to prepare a few ingredients. You can cook strawberry lemonade mousse cake using 36 ingredients and 32 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Lemonade Mousse Cake:
- Prepare FOR CAKE
- Prepare 6 ounces (1/2 stick) unsalted butter, at room temperature
- Get 1 1/2 cups granulated sugar
- Take 3 large eggs
- Make ready 1 1/2 teaspoons vanilla extract
- Make ready 1/4 teaspoon lemon extract
- Prepare 1/3 cup milk
- Make ready 1 cup sour cream
- Take 2 1/2 cups cake flour
- Make ready 2 1/2 teaspoons baking powder
- Take 1/2 teaspoon salt
- Take FOR LEMONADE MOUSSE
- Make ready 1 box (3 ounce) lemon flavored jello
- Prepare 1 1/2 cups boiling water
- Make ready 1/3 cup frozen strawberry lemonade concentrate, thawed
- Take 8 ounces marscapone cheese, at room temperature
- Get 1/2 teaspoon finely grated lemon zest
- Make ready 1 1/2 cups cold heavy whipping cream
- Get 1 teaspoon vanilla extract
- Take STABALIZED WHIPPED CREAM TOPPING
- Make ready 1 cup cold heavy whipping cream
- Make ready 3 tablespoons confectioner's sugar
- Take 1 teaspoon vanilla extract
- Take 1/2 teaspoon unflavored gelatin
- Prepare 1 tablespoon cold water
- Make ready FOR STRAWBERRY SAUCE
- Make ready 4 cups fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole
- Take 1 tablespoon water
- Get 1 teaspoon fresh lemon juice
- Take 1/8 teaspoon salt
- Prepare 1/2 cup granulated sugar
- Prepare GARNISH
- Make ready as needed fresh strawberries
- Take 1 tablespoon shaved white chocolate
- Prepare 1 tablespoon shaved dark chocolate
- Take as needed Red and pink sprinkles
Until this beautiful dessert you see here, I had never had an ice box cake. I always imagined some soggy mess and it never sounded all that appealing to. Reviews for: Photos of Strawberry Lemonade Cake. Strawberry Lemonade Cake. this link is to an external site that may or may not meet accessibility guidelines.
Steps to make Strawberry Lemonade Mousse Cake:
- 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
- Combine flour, baking powder and salt in a bowl, whisk to blend
- Combine in another bowl milk, sour cream and both extracts, set aside
- In a large bowl beat butter and sugar until light and fluffy
- Add eggs , one at a time beating each egg in
- Add flour aiternating with milk/sour cream mixture, stirring just until blended
- 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
- MAKE STRAWBERRY LEMONADE MOUSSE
- In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm
- 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
- Beat cream until it forms firm peaks
- Fold cream and lemon / marscapone mixtures together until blended
- Fit cooled cake back in springform pan
- Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping
- MAKE WHIPPED CREAM TOPPING
- Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes
- 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
- Beat cream until soft peaks form
- Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape
- Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p
- Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles
- Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving
- TO MAKE STRAWBERRY SAUCE
- Place strawberries, sugar, water, lemon, sugar and salt in a saucepan
- Cover saucepan until strawberries get juicy
- Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold
Strawberry lemonade is one of my favorite summertime drinks and this is that drink in cake form - or at least, as close as you're going to come to the lemony drink and still be able to eat it with a fork! The base of this cake is a lemon chiffon cake, with a bright and zesty lemon flavor that goes well with. Strawberry and pink lemonade scented, pretty pink color and super soft and slay slime! It's a fluffy mousse-like textured clay slime that smells great. We have just recently improved the scent and texture!
So that is going to wrap this up for this exceptional food strawberry lemonade mousse cake recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
