Strawberry Mousse Cake 🍓

Ingredients

For the Cake Layer:

185g caster sugar

3 eggs

75g plain flour, sifted

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For The Mousse:

300g strawberries, hulled, plus extra to serve

1tsp vanilla extract

75g caster sugar

3 gelatine leaves, soaked in cold water

400ml can coconut milk, chilled for 1 hr

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Method 1. Heat the oven to 200C, gas 6. Base line a 23cm spring clip-tin with baking paper.

2. Whisk together the sugar and eggs until very light and you can see a ribbon trail on the surface of the mixture. Gently fold in the flour, then spoon into the tin. Bake for 12-15 mins until springy to the touch. Cool in the tin for 5 mins. Turn out onto a wire rack to finish cooling. Trim the cake to fit very snuggly inside a 20cm spring-clip tin.

3. To make the mousse, whizz the berries and vanilla to a purée. Heat the purée with the sugar in a pan. Add the gelatine and stir until dissolved. Leave to cool.

4. Pour away the water from the coconut milk and whisk the remaining cream. Mix the coconut cream into the cooled purée, then pour this on top of the cake. Chill for around 4-6 hrs or overnight.

5. To serve, carefully remove from the cake tin and place on a serving plate.

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Notes ✏️

Top tip for making this Dairy free strawberry mousse cake.... For an extra splash of pizzazz...you can decorate with strawberries and a dusting of icing sugar, if you fancy.

Recipe Credit/s: Good To Know