Meet your new party showstopper: the Strawberry Pistachio Mousse Cake! With its vibrant pink and green layers and silky-smooth texture, this dessert is as lovely to look at as it is to eat. The nutty depth of pistachios pairs perfectly with juicy strawberries, and every forkful feels like springtime on a plate. If you’re searching for a dessert that’s light, elegant, and a little bit different, you absolutely have to give this whimsical, fresh-tasting mousse cake a try.
Ingredients You’ll Need
You only need a handful of simple, high-quality ingredients, but each one is crucial for creating the dazzling color, flavor, and mouthfeel that make Strawberry Pistachio Mousse Cake such a standout. Let’s break down what you’ll need and why these ingredients shine in every layer.
- Pistachios: Shelled, unsalted pistachios give both the sponge and mousse a natural, nutty flavor and that beautiful green hue.
- All-purpose flour: Gives the pistachio sponge structure without weighing it down.
- Baking powder: A tiny lift so your cake base is light and airy, not dense.
- Salt: Just a pinch enhances the pistachio’s flavor and balances the sweetness.
- Eggs: Room temperature eggs whip up higher and give the sponge its foam-like texture.
- Granulated sugar: Sweetens the cake and both mousse layers without overpowering the fresh flavors.
- Melted butter: Adds a bit of richness and moisture to the pistachio sponge.
- Whole milk: Used in the pistachio mousse; keeps it creamy and smooth.
- Vanilla extract: A subtle background flavor that ties everything together.
- Unflavored gelatin: Essential for setting the mousse layers—bloom it in water for best results.
- Heavy whipping cream: Whipped into soft peaks to fold into both mousses for that airy, melt-in-your-mouth finish.
- Fresh strawberries: The star of the strawberry mousse, bursting with sweet-tart berry flavor and stunning color.
- Lemon juice: Just a splash in the strawberry mousse brings out the freshness of the berries.
- Optional garnishes: Chopped pistachios, extra strawberries, and whipped cream for swoon-worthy final touches.
How to Make Strawberry Pistachio Mousse Cake
Step 1: Prepare the Pan and Preheat
Begin by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and give the sides a gentle greasing. This helps your Strawberry Pistachio Mousse Cake release effortlessly later, so you can admire those layers!
Step 2: Make the Pistachio Sponge
In a food processor, pulse the pistachios until they’re finely ground—like fluffy green sand. Mix these with flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until very pale and mousse-like, about 3 to 4 minutes. Gently fold in your dry mix, followed by the melted butter, and pour it all into your prepared pan. Bake for 18 to 20 minutes, until a toothpick comes out clean, and then let it cool completely in the pan. This nutty, springy sponge is the solid base your mousse layers deserve.
Step 3: Create the Pistachio Mousse Layer
Blend the pistachios with milk until smooth and pour into a saucepan with sugar and vanilla, warming gently until just hot—not boiling. While this happens, bloom the gelatin in a splash of cold water for 5 minutes. Combine the bloomed gelatin into the warm pistachio mixture so it dissolves completely, then let this cool to room temperature. Whip the cream to soft peaks and gently fold it in, creating a fluffy, pistachio-green mousse. Pour and spread this over your cooled sponge and chill for at least an hour to let it set perfectly.
Step 4: Whip Up the Strawberry Mousse
Blend your strawberries until they’re absolutely smooth. In a saucepan, heat the puree with sugar and a touch of lemon juice to bring out the berry brightness. Bloom your gelatin just like before, and stir it into the warm strawberry mix. Once it’s completely cool (patience pays off here!), whip your cream to soft peaks and fold this in for a dreamy, cloud-like texture. Spread it in a pretty layer over your set pistachio mousse, smoothing it right to the edges. Now chill the entire cake for at least 4 hours—overnight if you can. That’s how you’ll get those clean, elegant layers.
Step 5: Unmold and Garnish
Run a thin knife around the edge of your chilled Strawberry Pistachio Mousse Cake and gently release the springform pan. Now for the fun! Decorate with a swirl of whipped cream, a sprinkle of chopped pistachios, and a scatter of strawberry slices. Each garnish adds a pop of color and makes your cake look bakery-window gorgeous.
How to Serve Strawberry Pistachio Mousse Cake
Garnishes
A flawless Strawberry Pistachio Mousse Cake deserves eye-catching garnishes. Try rosettes of whipped cream, a scattering of chopped green pistachios, and slices of bright red strawberries. For an extra flourish, dust with a whisper of powdered sugar just before serving. Each bite looks as festive as it tastes.
Side Dishes
This cake is rich and refreshing all on its own, but you can create a truly celebratory dessert plate with the right sides. Serve with a crisp glass of sparkling wine, a few delicate vanilla meringues, or a scoop of tart raspberry sorbet for a contrast in temperature and tang. Each option complements the cake’s flavors without overpowering them.
Creative Ways to Present
Get creative with individual mini cakes using ring molds for a stunning plated dessert, or serve the Strawberry Pistachio Mousse Cake in elegant slices layered in dessert glasses for a deconstructed look. For special occasions, arrange on a colorful platter and drizzle with a little strawberry syrup to add sparkle and excitement.
Make Ahead and Storage
Storing Leftovers
Cover the leftover Strawberry Pistachio Mousse Cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days, maintaining its delicate texture and vibrant flavor. If you can, slice what you need just before serving to keep those edges tidy and the layers pristine.
Freezing
If you want to keep the cake for longer, freeze individual slices on a baking sheet, then wrap them individually in plastic and foil. The Strawberry Pistachio Mousse Cake freezes beautifully for up to one month. Thaw overnight in the refrigerator for best results and to preserve its lush, creamy consistency.
Reheating
No reheating needed! In fact, this mousse cake is best served cold straight from the fridge, where its layers hold their shape and texture. If frozen, allow your slices to thaw gently in the refrigerator for several hours before enjoying.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thawed, well-drained frozen strawberries work wonderfully in the strawberry mousse layer. Just be sure to remove any excess liquid for the creamiest texture.
What if I can’t find unsalted pistachios?
Lightly salted pistachios can work in a pinch, but try to reduce the added salt in the recipe. Or, quickly rinse them and pat dry to remove excess salt before grinding.
How far in advance can I make this cake?
The entire Strawberry Pistachio Mousse Cake can be assembled up to 24 hours before serving. In fact, making it a day ahead helps the mousse set fully and enhances both the flavor and ease of slicing.
Is there a shortcut for the pistachio mousse?
Yes! You can use high-quality store-bought pistachio paste in place of grinding your own pistachios for the mousse. Just blend it with warm milk and sugar, then continue as instructed.
Can I make this gluten-free?
You can substitute a 1:1 gluten-free flour blend for the regular flour in the sponge layer. The mousse layers are already naturally gluten-free, making this an easy adaptation.
Final Thoughts
If you’re looking to impress or simply make an ordinary day feel extraordinary, the Strawberry Pistachio Mousse Cake is a must-try. It’s the kind of dessert that sparks conversation and never fails to bring smiles. Gather your ingredients, savor the process, and delight in every beautiful, flavorful bite!
Print
Strawberry Pistachio Mousse Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: European
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of flavors with this elegant Strawberry Pistachio Mousse Cake. Layers of pistachio sponge, creamy pistachio mousse, and luscious strawberry mousse create a decadent dessert perfect for any occasion.
Ingredients
For the pistachio sponge:
- ¾ cup shelled unsalted pistachios
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ½ cup granulated sugar
- 2 tablespoons melted butter
For the pistachio mousse:
- ¾ cup shelled unsalted pistachios
- ½ cup whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- ¾ cup heavy whipping cream
For the strawberry mousse:
- 1½ cups fresh strawberries (hulled and chopped)
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- ¾ cup heavy whipping cream
- chopped pistachios
- sliced strawberries
- whipped cream
For garnish (optional):
Instructions
- Make the pistachio sponge: In a food processor, pulse the pistachios until finely ground. Combine with flour, baking powder, and salt. Beat eggs and sugar, fold in dry ingredients, add melted butter, and bake.
- Make the pistachio mousse: Blend pistachios with milk, heat with sugar and vanilla. Dissolve gelatin in water, mix into pistachio mixture, fold in whipped cream, spread over sponge, and refrigerate.
- Make the strawberry mousse: Blend strawberries, heat with sugar and lemon juice. Dissolve gelatin, mix into strawberry mixture, fold in whipped cream, spread over pistachio mousse, and chill.
- To serve: Garnish with whipped cream, chopped pistachios, and sliced strawberries.
Notes
- This mousse cake is best made a day in advance for full setting.
- Use frozen strawberries if fresh are not available.
- Consider using store-bought pistachio paste for a shortcut.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
