Strawberry Bundt Mousse Cake #BundtBakers

I made this Strawberry Bundt Mousse Cake for my hubby's birthday and also made a strawberry mirror glaze. But this cake with the mousse require's atleast 8 hours to set in the fridge, but gave it just 3 hours to set as the result the mousse it not set well, it was melting. To add to it the mirror glaze was also hot, both combine together it started melting. Had to cut the cake for the party, in the evening  - so a hurry scurry job... bad very bad...

Nevertheless the cake and mousse tasted great, my guest enjoyed it. Served this as a dessert. This cake requires at least 8 hours for the mousse to set and the mirror glaze should warm while pouring,  give it time to set in the refrigerator,  for at least  and hour or two after it is poured on the mousse ..then will be perfect.
For the Cake
1.3/4 Cups Caster Sugar
100 Grams Strawberry jelly packet
200 Grams Salted Butter -softened
4 Eggs
2-3/4 cups All Purpose Flour
1 Tablespoons Corn flour
2 Teaspoons Baking powder
1/2 Cup Milk
1 Teaspoon Vanilla essence
1/2 Cup Strawberry puree 

For the Mousse
5 Tablespoon Sugar
3 Teaspoons Cornflour
300  ML Milk
4 Egg - yolks only
1 Tablespoon Gelatin
1/4 Cup Water
250 Ml Whipped Cream
1/4 Teaspoon Strawberry essence

Seive the all purpose flour, corn flour and baking powder, keep aside.

Grease a 9" Bundt pan and also a 6" bundt pan- since this make 2 cakes.

Beat butter, sugar and strawberry jelly crystals until light and fluffy. Beat in eggs one at a time, beating well after each. Then add the vanilla essence and strawberry puree and continue to beat till incorporated. Now add the flour in three parts alternately with the milk. Beat on low speed till the flour and milk is incorporated. Divide the batter evenly between the greased pans. Bake at 180 degrees C for 45 to 50 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

For the mousse
In a small sauce pan add 1/4 cup water and sprinkle the gelatin and set it aside for soak for 10 minutes.  

In the meantime lets prepare the custard for the mousse

Mix the cornflour in 2 tablespoons milk and keep aside.
Heat the  milk in  a pan on  low flame.  When the milk comes to a boil add the sugar,  keep stirring, till  the sugar melts.    Whisk the egg yolks and add 1/2 cup of  hot milk and continue whisking till they are incorporated.  Now pour this egg mixture and the cornflour mix  into the remaining milk and whisk continuously place it back on low flame cook as you whisking till it forms a thick smooth custard.  Take off flame add the essence, place a cling film on the custard, keep aside to cool.
Now take the sauce pan  in which gelatin is soaked and place it on slow fire till it just begins melt.  Take off flame and let it cool.
Whip cream till stiff peaks form.

Pour the cool gelatin into the custard and whisk till well incorporated, fold in the whipped cream and pour half of it in the silicone mold that the cake was baked and place the cake press the cake lightly and pour the remaining on top.  Tap it lightly on the counter to remove any air bubbles.  Cover it with a cling film and keep it in the refrigerator to cool for at least 8 hours.  
After it it set peel off the mold and place it on a cake board and pour the warm mirror glaze on top.  Set it again in the refrigerator and serve cool..   This mousse cake with mirror glaze is so yummy.. you will not be able to stop eating at one piece that's for sure!! 
My Notes
I used around 10 big frozen strawberries and pureed them in a small blender.
The Bundt pan will take longer to bake then the 6 inch pan.

Labels: Strawberry, Cakes, Mousse, Bundt Bakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Tammy from Living the Gourmet You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. HTML for this month’s bundts (Thank you everyone for participating!):

Check out what the other bakers have baked:-
Chocolate Covered Strawberry Poke Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Freeze Dried Strawberry Bundt with Cream Cheese Glaze by Sweet Sensations
Jam Strawberry Bundt Cake by Bizcocheando
Lemon Strawberry Poke Bundt by A Day in the Life on the Farm
Neapolitan Zebra Bundt Cake by All That's Left Are The Crumbs
Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook
Strawberry & Cream Bundt Cake by Patty's Cakes
Strawberry Crunch Bundt Cake by Cookahloic Wife
Strawberry Bundt Cake with White Chocolate Ganache by The Queen of Scones
Strawberry Bundt Mousse Cake by Sneha's Recipe
Strawberry Bundt Poke Cake by Our Good Life
Strawberries & Cream Naked Bundt Cake by Living the Gourmet
Strawberry Jam Bundt Cake by Katin špajz
Strawberry Key Lime Cheesecake Bundt by The Crumbly Kitchen
Strawberry Orange Bundt Cake by I Love Bundt Cakes
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. It looks beautiful and moist even with the melting, Sneha.

  2. The mousse is a fabulous idea! Your bundt came out beautiful...I can tell how soft and moist it is. Thank you for joining me this month for BB :)


  3. I've wanted to make a mirror glaze for a long time but haven't got up the nerve yet to try it. That mousse looks fantastic and I can only imagine how good this cake is.

  4. I would not have thought to cover a cake in a custard, but it looks amazing.

  5. Wow, how creative! That mousse is insane.

  6. Love this idea! How creative and absolutely delicious.