Ingredients
2 cups cake flour
1 tsp baking powder
¼ tsp salt
1 cup melted unsalted butter (coconut oil for dairy-free)
1⅔ cups buttermilk
1¼ cups egg whites
¼ cup granulated sugar (for egg whites)
3 cups strawberry puree
1½ cups granulated sugar (coconut sugar optional)
2¼ tsp gelatin sheets (or 3 tbsp agar agar for vegan)
2 cups heavy cream (canned coconut cream for vegan)
Instructions
Preheat oven to 325°F (165°C) and grease three 8-inch round pans.
Whisk 2 cups cake flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
Mix 1 cup melted butter with 1⅔ cups buttermilk, gradually adding to dry ingredients.
Beat 1¼ cups egg whites with ¼ cup sugar until stiff peaks form; fold into batter.
Divide batter into pans and bake for 28–32 minutes. Let cool completely.
Soak 3 gelatin sheets in ice water for 5 minutes. Microwave until melted.
Combine 3 cups strawberry puree and 1½ cups sugar, heating until sugar dissolves. Add gelatin mixture; stir until dissolved. Chill 1 hour.
Whisk 1 cup heavy cream until soft peaks form; fold into chilled mousse.
For stabilized cream: Whisk remaining 1 cup heavy cream until stiff peaks form.
Place one cake layer on a plate, spread with mousse layer, then stabilized cream. Repeat, cap with final layer, and refrigerate 12 hours before serving.
Notes
For vegan version: Use coconut oil + agar agar, canned coconut cream.
Use cage-free egg whites for best volume in meringue.
Chill at least 12 hours for optimal texture fusion.
Garnish with fresh strawberries for serving.
- Prep Time: 45
- Cook Time: 40
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 50g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg