Steps to Make Any-night-of-the-week Strawberry Lemonade Mousse Cake

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Super Quick Homemade Strawberry Lemonade Mousse Cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Strawberry Lemonade Mousse Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Lemonade Mousse Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Strawberry Lemonade Mousse Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Strawberry Lemonade Mousse Cake estimated approx 90 mins.

To begin with this recipe, we must prepare a few ingredients. You can have Strawberry Lemonade Mousse Cake using 36 ingredients and 32 steps. Here is how you can achieve it.

This is a refreshing three layered lemonade mousse cake. For the best texture and flavor allow the slices to come to room for about 15 minutes so the cake is not so cold, it lightens up the dessert and is creamy on top with a moist butter cake bottom.

Ingredients and spices that need to be Make ready to make Strawberry Lemonade Mousse Cake:

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

Instructions to make to make Strawberry Lemonade Mousse Cake

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
8. 
9. MAKE STRAWBERRY LEMONADE MOUSSE
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
18. MAKE WHIPPED CREAM 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
26. TO MAKE STRAWBERRY SAUCE
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
30. 
31. 
32. 

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