How to Make Appetizing Strawberry Lemonade Mousse Cake

Strawberry Lemonade Mousse Cake.

How to Make Appetizing Strawberry Lemonade Mousse Cake You can have Strawberry Lemonade Mousse Cake using 36 ingredients and 32 steps. Here is how you achieve it.

Ingredients of Strawberry Lemonade Mousse Cake

  1. You need of FOR CAKE.
  2. You need 6 ounces (1/2 stick) of unsalted butter, at room temperature.
  3. It’s 1 1/2 cups of granulated sugar.
  4. You need 3 of large eggs.
  5. You need 1 1/2 teaspoons of vanilla extract.
  6. You need 1/4 teaspoon of lemon extract.
  7. You need 1/3 cup of milk.
  8. It’s 1 cup of sour cream.
  9. You need 2 1/2 cups of cake flour.
  10. You need 2 1/2 teaspoons of baking powder.
  11. It’s 1/2 teaspoon of salt.
  12. You need of FOR LEMONADE MOUSSE.
  13. Prepare 1 box (3 ounce) of lemon flavored jello.
  14. Prepare 1 1/2 cups of boiling water.
  15. Prepare 1/3 cup of frozen strawberry lemonade concentrate, thawed.
  16. It’s 8 ounces of marscapone cheese, at room temperature.
  17. Prepare 1/2 teaspoon of finely grated lemon zest.
  18. It’s 1 1/2 cups of cold heavy whipping cream.
  19. Prepare 1 teaspoon of vanilla extract.
  21. You need 1 cup of cold heavy whipping cream.
  22. Prepare 3 tablespoons of confectioner's sugar.
  23. You need 1 teaspoon of vanilla extract.
  24. You need 1/2 teaspoon of unflavored gelatin.
  25. Prepare 1 tablespoon of cold water.
  26. Prepare of FOR STRAWBERRY SAUCE.
  27. Prepare 4 cups of fresh strawberries, stems removed, cut in half or thirds if large. i had small ones so left them whole.
  28. Prepare 1 tablespoon of water.
  29. It’s 1 teaspoon of fresh lemon juice.
  30. Prepare 1/8 teaspoon of salt.
  31. You need 1/2 cup of granulated sugar.
  32. It’s of GARNISH.
  33. You need as needed of fresh strawberries.
  34. You need 1 tablespoon of shaved white chocolate.
  35. Prepare 1 tablespoon of shaved dark chocolate.
  36. You need as needed of Red and pink sprinkles.

Strawberry Lemonade Mousse Cake instructions

  1. 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.
  2. Combine flour, baking powder and salt in a bowl, whisk to blend.
  3. Combine in another bowl milk, sour cream and both extracts, set aside.
  4. In a large bowl beat butter and sugar until light and fluffy.
  5. Add eggs , one at a time beating each egg in.
  6. Add flour aiternating with milk/sour cream mixture, stirring just until blended.
  7. 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.
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  10. In a bowl combine lemon jello and boilig water and stir until completely dissoved. Let cool to lukewarm.
  11. 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.
  12. .
  13. Beat cream until it forms firm peaks.
  14. Fold cream and lemon / marscapone mixtures together until blended.
  15. Fit cooled cake back in springform pan.
  16. .
  17. Spread strawberry lemonade mousse smoothly over cake. Refigerate at least 6 hours before adding topping.
  19. Soften unflavored gelatin in the 1 tablespoon cold water in a heatproof small bowl for 5 minutes.
  20. 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.
  21. Beat cream until soft peaks form.
  22. Add confectioner's sugar, vanilla and warm gelatin . Beat until it holds its shape.
  23. Smooth over mousse in springform pan, chill at least 2 hours befoe removing side of pan from p.
  24. Decorate top with fresh strawberrys, grated white and dark chocolate and red and pink sprinkles.
  25. Unhlockk sides of sprinform pan and serve with strawberry sauce. For best flavor bring to toom temperature before serving.
  27. Place strawberries, sugar, water, lemon, sugar and salt in a saucepan.
  28. Cover saucepan until strawberries get juicy.
  29. Then remove lid and, using a potato masher crush some berrys, cook until slightly thickened about 5 to 10 minutes. Refrigeraye to serve cold.
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